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Tiffany Kertatama

Tiffany Kertatama

Pastry Cook | Chocolatier | Baker
Jakarta, Jakarta
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Tentang Tiffany Kertatama:

I am a passionate and detail-oriented Pastry Cook specializing in French desserts and pastries. Experienced in creating artisan breads, chocolates, fine-dining desserts and worked in Michelin Star restaurant with an international environment. I am open for a role that allows me to grow professionally. 

Pengalaman

Pastry Cook at ONE65 Patisserie & Boutique, San Francisco, California (Dec 2021 - Dec 2022)

  • Mixed and shaped all types of breads, including baguette, sour dough, croissant, danish, brioche, quiche and cookies, monitoring products during baking and adjusting temperatures as needed.
  • Decorated pastries and desserts with colorful glazing and chocolate decoration, resulting in a beautiful appearance and delicious flavor each day.
  • Worked with the Executive Pastry Chef to make fine-dining dessert components and presentations, handled vegan, gluten free and dairy free dessert for Michelin Star restaurant.
  • Monitor stocks for baking ingredients such as flour, sugar, eggs, etc. and make appropriate orders within budget.
  • Maintain organization, cleanliness and sanitation in work areas and of equipment.

Sales & Marketing Intern at Mercure Jakarta Pantai Indah Kapuk (Feb 2021 - July 2021)

  • Prepared proposals and contracts for weeding and meeting events.
  • Prepared and sent out sales kits and brochures.
  • Created BEO to proper departments to ensure a meeting / event / for clients.
  • Answer telephone and respond to caller inquiries in a pleasant manner.
  • Telemarketing to promote brand image Hotel.
  • Dealing and negotiating with clients for wedding and meeting inquiries.

Pastry Intern at Shangri-La Hotel Jakarta (Aug 2018 - Jan 2019)

  • In charge of all chocolate production.
  • Experienced in chocolate tempering, molding and storing chocolate properly.
  • Collaborated with Executive Pastry Chef to plan and develop new chocolates.
  • Prepared chocolate for amenities, shops, and special guest requests.
  • Skilled in making chocolate bars, decorations, pralines, and bon-bons.
  • Follow HACCP rules and regulations.
  • Tracked and organized kitchen supplies.

Pendidikan

Bachelor Degree of Tourismpreneur at Podomoro University (2017 - 2021)

  • GPA : 3,87
  • Majoring in Hospitality Management
  • Developed a thesis Making Chocolate Mousse using Aquafaba instead of Egg White
  • Member of Student Representative Organization (2018 - 2019)
  • Certificate Table Manner Program Pullman Jakarta Central Park (2018)

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