Dietmar Portuondo Torres

As an economist, he calculated and analyzed the different ways and options in the market for the growth and effective sale of a business. This is how he got to the point of having a key system where there was daily demand and total sale of the products, with no losses. I had a great administrative and daily, weekly and monthly accounting system, calculating costs, expenses, and investments at a general level. I carried out majority business with wholesale and retail suppliers, giving me priority and discounts on their products compared to their general sales. I carried out and approved the entire Marketing system, both digital and physical, supported by a work team.

As a Pastry Chef I have experience in professional cooking and have led a pastry team. I have developed skills in researching recipe concepts and developing and testing new recipes. I have been a pastry chef often in charge of the dessert menu, which, in addition to traditional desserts, might include dessert wines, specialty dessert drinks, and gourmet cheese boards. I have been responsible for the creation and execution of the desserts, as well as the general presentation of the menu. As a pastry chef I have a solid understanding of flavor profiles, baking processes and food styling to create desserts that are delicious and aesthetically pleasing. In addition to my technical skills, I work quickly and efficiently, adhering to strict schedules.

In larger kitchens, I have worked with several chefs working in their position, each responsible for specific types of cakes so I have experience coordinating with my work environment.

SKILLS IN:

-Boulanger (baker): responsible for bread, cakes and pastries for breakfast

-Confiseur (pastry chef): responsible for sweets and petits fours

-Decorator: responsible for specialty cakes and display pieces.

-Glacier: responsible for cold and frozen desserts.

-Great attention to detail and creativity.

-Organization and leadership skills.

-Willingness to replenish professional knowledge.

-Deep knowledge of sanitation principles, food preparation and cooking techniques, and nutrition.

-Practical knowledge of baking with ingredient limitations (gluten-free, sugar-free cakes, etc.)