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
2024.09 - 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
2022.02 - 2024.07
- 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
2019.01 - 2022.02
- 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
2017.05 - 2018.07
- 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
2015.11 - 2017.01
- 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
2014.01 - 2015.10
- 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
2013.01 - 2014.02
- 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
2012.10 - 2013.01
- 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
2010.01 - 2012.01
- 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
2009.05 - 2010.06
- 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
2008.01 - 2008.01
- Business or sector two michelin star restaurant
commis
Pasticceria Meraville, Viale
Bologna
2007.01 - 2008.01
- I learned the basics of party like croissants, puff pastry, cakes and biscuit.
commis chef
Hotel le palme
Milano Marittima
2006.01 - 2006.09
- Prepared and cooked food items according to recipes, portioning, and presentation specifications.
Education
TQAA Assessor Course -
UCM
Douglas 2024-05
IET - Introduction To Education And Training
Chester University
Chester 2023-01
8 Level Evaluation: 95/100 - Italian Studies
Scuola Alberghiera
Bologna2007-06
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://europass.cedefop.europa.eu 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
2024.09 - Current
Chef
Noa Bake House
2022.02 - 2024.07
Pastry Chef/sous Chef
14 North
2019.01 - 2022.02
pastry chef
Sosharu
2017.05 - 2018.07
pastry chef
2015.11 - 2017.01
pastry chef
2014.01 - 2015.10
senior chef de partie
Social eating house, Jason Atherton Group
2013.01 - 2014.02
senior chef de partie
Pollen Street Social, Jason Atherton Group
2012.10 - 2013.01
demi chef/ senior chef de partie
Locanda Locatelli
2010.01 - 2012.01
chef de partie
La cucina, Hotel Missoni
2009.05 - 2010.06
Ristorante san domenico
2008.01 - 2008.01
commis
Pasticceria Meraville, Viale
2007.01 - 2008.01
commis chef
Hotel le palme
2006.01 - 2006.09
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
Similar Profiles
Rahila RahimRahila Rahim
Client Support Specialist at Utmost International Isle Of Man Singapore BranchClient Support Specialist at Utmost International Isle Of Man Singapore Branch
Bailey EmrickBailey Emrick
Direct Support Professional Caregiver at Ucm Residential SerivesDirect Support Professional Caregiver at Ucm Residential Serives
Sonny HumphreySonny Humphrey
Mechanical Technician at UCM (Usibelli Coal Mine)Mechanical Technician at UCM (Usibelli Coal Mine)