Irene Berry
Colby
Summary
Forward-thinking professional offering more than 15 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven pastry and baking skills. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy.
Overview
19
19
years of professional experience
Work History
Lecture Hospitality and Catering
UCM isle of Man
Douglas
09.2024 - Current
- teaching level 1 2 3 students
- Assisted in developing new pastry recipes that incorporated unique flavors and textures.
- Organized dry goods storage areas to ensure efficient product rotation practices were followed.
- Trained new bakers on proper mixing techniques for batters and doughs as well as safety procedures while operating kitchen equipment such as mixers and ovens.
- Maintained accurate records of inventory levels so that reordering could take place when necessary.
- Kept up-to-date with current trends in the pastry industry by reading magazines and cookbooks regularly.
Chef
Noa Bake House
Douglas
02.2022 - 07.2024
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Maintained well-organized mise en place to keep work consistent.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Collaborated with staff members to create meals for large banquets.
Pastry Chef/sous Chef
14 North
Douglas
01.2019 - 02.2022
- Oversaw purchasing, storage, and use of kitchen supplies.
- Managed in-store, pick-up orders and catering needs.
- Maintained well-organized mise en place to keep work consistent.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
- Determined baking times for various items.
pastry chef
Sosharu
05.2017 - 07.2018
- London, ec1m 5 rr (, Responsibility to create and made the dessert, using local and asian produce
- Talking with suppliers understand Japanese cuisine using different produce
- Business or sector restaurant
pastry chef
11.2015 - 01.2017
- Hotel baeren
- Gsteigstrasse, 3785 Gsteig, Switzerland, 3785 gsteig (Switzerland)
- Responsibility to create and made the dessert menu and bread, using local produce, talking with suppliers and ability to maintain and understand the food cost down while maintaining the quality
- Business or sector Accommodation and food service activities
pastry chef
01.2014 - 10.2015
- Stephen dedman restaurant
- Queens Promenade, Douglas, Isle of Man, IM2 4NN douglas (isle of man)
- Responsibility to create and made the dessert menu and bread, using local produce, talking with suppliers and ability to maintain and understand the food cost down while maintaining the quality
- We were doing a lots of private events, understand how to work outside the kitchen
- Business or sector restaurant
senior chef de partie
Social eating house, Jason Atherton Group
Soho, London
01.2013 - 02.2014
- Ability to work long hours , and especially in a very busy environment and in a big team, creating new dishes with my pastry chef, try and discover new ingrediente
- Responsibility to delegate and control the work of the team
- Business or sector Michelin star restaurant
senior chef de partie
Pollen Street Social, Jason Atherton Group
London
10.2012 - 01.2013
- Ability to work long hours , and especially in a very busy environment and in a big team, creating new dishes with my pastry chef, try and discover new ingrediente
- Responsibility to delegate and control the work of the team, be able to work and speak in front of the customer, and keep calm when you are busy
- 1/8/18 European Union, 2002-2018 | http://europass.cedefop.europa.eu Page 1 / 3
- Curriculum vitae irene forni berry
- Business or sector michelin star restaurant
demi chef/ senior chef de partie
Locanda Locatelli
Seymour, London
01.2010 - 01.2012
- Made the dessert using italian produce and bread
- Ability to work long hours , in a busy environment and in a big team, responsibility to delegate and control the work of the team
- Business or sector michelin star restaurant
chef de partie
La cucina, Hotel Missoni
George, Edinburgh
05.2009 - 06.2010
- Preparation of bread and dessert, with italian influence, and everything about the hotel from breakfast, afternoon tea ecc
- Begin to understand how to work in a large kitchen
- Business or sector Accommodation and food service activities
Ristorante san domenico
Imola
01.2008 - 01.2008
- Business or sector two michelin star restaurant
commis
Pasticceria Meraville, Viale
Bologna
01.2007 - 01.2008
- I learned the basics of party like croissants, puff pastry, cakes and biscuit.
commis chef
Hotel le palme
Milano Marittima
01.2006 - 09.2006
- Prepared and cooked food items according to recipes, portioning, and presentation specifications.
Education
TQAA Assessor Course -
UCM
Douglas 05-2024
IET - Introduction To Education And Training
Chester University
Chester 01-2023
8 Level Evaluation: 95/100 - Italian Studies
Scuola Alberghiera
Bologna06-2007
EQF level 4 I.P.S.S -
A.R. Castel San Pietro Terme
Bologna, ItalySkills
- PERSONAL SKILLS
- 1/8/18 European Union, 2002-2018 http://europasscedefopeuropaeu Page 2 / 3
- Curriculum vitae irene forni berry
- Mother tongue(s) Italian
- Foreign language(s) UNDERSTANDING SPEAKING WRITING
- Listening Reading Spoken interaction Spoken production
- English B2 B2 B2 B2 B1
- French A1 A1 A1 A1 A1
- Levels: A1 and A2: Basic user - B1 and B2: Independent user - C1 and C2: Proficient user
- Common European Framework of Reference for Languages
- Communication skills good communication skills gained through my experience in the kitchen
- Organisational / managerial skills Good ability to interact and work together with the team
- Job-related skills when i was younger i was a professional volley-ball player
- Digital skills SELF-ASSESSMENT
- Information
- Processing
- Communication
- Content
- Creation
- Safety
- Problem
- Solving
- Independent user Basic user Basic user Basic user Basic user
Timeline
Lecture Hospitality and Catering
UCM isle of Man
09.2024 - Current
Chef
Noa Bake House
02.2022 - 07.2024
Pastry Chef/sous Chef
14 North
01.2019 - 02.2022
pastry chef
Sosharu
05.2017 - 07.2018
pastry chef
11.2015 - 01.2017
pastry chef
01.2014 - 10.2015
senior chef de partie
Social eating house, Jason Atherton Group
01.2013 - 02.2014
senior chef de partie
Pollen Street Social, Jason Atherton Group
10.2012 - 01.2013
demi chef/ senior chef de partie
Locanda Locatelli
01.2010 - 01.2012
chef de partie
La cucina, Hotel Missoni
05.2009 - 06.2010
Ristorante san domenico
01.2008 - 01.2008
commis
Pasticceria Meraville, Viale
01.2007 - 01.2008
commis chef
Hotel le palme
01.2006 - 09.2006
TQAA Assessor Course -
UCM
IET - Introduction To Education And Training
Chester University
8 Level Evaluation: 95/100 - Italian Studies
Scuola Alberghiera
EQF level 4 I.P.S.S -
A.R. Castel San Pietro Terme
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