Loris Ciulla
San Gwann,Malta
Summary
Accomplished pastry chef and professional baker with extensive expertise in sourdough starter maintenance, allergen awareness, and artisan bread making. Demonstrates strong culinary aesthetics and innovative thinking in creating both sweet and savoury products. Proficient in cutting and shaping dough, dough lamination, and vegan baking,ice cream and sorbet. Adept at using convection ovens, maintaining food storage standards, and ensuring quality assurance through HACCP knowledge. Passionate about adapting to new recipes and efficient multitasking to deliver exceptional pastry arts. Career goal: To continue enhancing skills in pastry and bakery equipment operation and fermentation processes while contributing to a dynamic culinary team, focusing on innovation and exciting pastries,breads and cakes to enhance menus and engage costumers.
Overview
17
17
years of professional experience
3
3
years of post-secondary education
Work History
Head baker
Manouche
Saint julien, Malta
10.2021 - 12.2024
- Promoted sustainability by minimising waste and recycling where possible within the bakery's operations.
- Ensured high quality baked goods and patries, also ice creams by adhering to recipe specifications.
- Created new recipes to excite loyal clientele and attract new ones.
- Collaborated with management on menu development, incorporating seasonal ingredients and trends.
- Conducted regular inventory checks, ensuring sufficient supplies at all times.
- Maintained cleanliness in the work area, ensuring a hygienic environment.
- Optimised resource allocation by assessing daily production needs accurately.
- Training new staff as bakers and Pastry chefs making sure all the cryteria will be respected
- Adjusted oven temperatures to accommodate different breads and baked goods.
- Monitored storage temperatures to preserve food quality.
- Arranged display case with appealing presentation to maximise sales.
- Crafted new pastries and breads using available ingredients and produce.
- Monitored ovens, setting time and temperature controls to achieve optimum baking results.
- Decorated completed baked goods with glazes, icings and artistic elements.
- Created unique sourdough for bread and pizzas using traditional and innovative methods and ingredients achieving outstanding costumer feedback
Head Chef
The Dubliner
saint julien, malta
09.2018 - 09.2021
- Established strong rapport with team members through effective communication skills.
- Developed seasonal menus to offer variety and freshness in dishes served.
- Implemented new recipes for enhanced menu diversity.
- Maintained exemplary hygiene standards in the kitchen area.
- Delivered consistently tasty meals by adhering to recipe instructions.
- Fostered a positive work environment, boosted team morale.
- Trained junior staff for optimal performance and skill development.
- Monitored inventory levels, ensured timely replenishment of stock.
- Meticulously checked delivery contents to verify product quality and quantity.
- Properly handled and stored raw ingredients, minimising illness and cross-contamination risks.
- Maintained well-organised mise en place, ensuring efficient and consistent kitchen workspaces.
- Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
Pastry chef
Marriott Hotels
Bristol, United Kingdom
02.2017 - 06.2018
- Brought creativity to plate presentations, enhancing overall dining experience for patrons.
- Demonstrated advanced icing skills to delight customers visually as well as gastronomically.
- Prepared delicate pastries for enhancing dining experience of clients.
- Upheld strict temperature control during baking process, ensuring optimal results every time.
- Assured freshness by daily baking of diverse pastries, breads, and cakes.
- Participated in food festivals, showcasing unique pastry creations.
- Ensured perfect texture and flavour balance in all baked goods through meticulous preparation techniques.
- Experimented with flavours to produce distinct taste profiles in desserts.
- Maintained high cleanliness standards to guarantee hygienic working environment.
- Developed new products based on seasonal ingredients and dessert trends.
- Expanded menu with gluten-free and vegan-friendly desserts.
- Decorated completed baked goods with glazes, icings and artistic elements.
- Worked by hand and with mixing machinery to combine taking ingredients and chocolates.
- Determined product quantities for next day operation by maintaining detailed production schedule.
- Used proper kneading techniques to achieve optimal dough development.
- Preparing ice creams and sorbets for banqueting and events
Vegan Pastry Chef
Cambell`´s Cafe
London , United Kingdom
02.2016 - 01.2017
- Collaborated with suppliers for procurement of premium quality ingredients.
- Worked closely with kitchen staff, ensuring smooth operations and food safety protocols.
- Prepared delicate vegan pastries for enhancing dining experience of clients.
- Experimented with flavours,fruits and vegetables to produce distinct taste profiles in desserts.
- Upheld strict temperature control during baking process, ensuring optimal results every time.
- Demonstrated culinary expertise to inspire junior chefs in the team.
- Followed set baking recipes to measure and mix ingredients to specifications and guarantee product consistency.
- Expanded menu with gluten-free and vegan-friendly desserts.
- Worked by hand and with mixing machinery to combine taking ingredients and chocolates.
- Employed fondant and special decorating techniques to build creative cake designs.
- Determined product quantities for next day operation by maintaining detailed production schedule.
- Used proper kneading techniques to achieve optimal dough development.
Sous Chef / Pastry Chef
Spiga Restaurant
Boston , United States
04.2015 - 02.2016
- Reinforced safety protocols amongst staff members for a safe working environment.
- Ensured quality control with strict adherence to hygiene regulations.
- Adapted menu items according to guest dietary requirements or preferences, promoting inclusivity in dining options.
- Delegated tasks to junior chefs for efficient kitchen operations.
- Conducted staff training sessions to enhance culinary skills and knowledge.
- Maintained high standards of food preparation by following recipes accurately.
- Supported head chef with stock control and rotation, minimising waste with FIFO systems.
- Acted as head chef when required, maintaining continuity of service and quality.
- Demonstrated good food knowledge, from efficient ingredient preparation to creative plating.
- Developed unique dessert recipes for increased customer satisfaction.
- Developed seasonal dessert menus to attract more customers.
- Revamped the dessert menu to enhance customer satisfaction.
- Maintained cool head under pressure during peak service hours, ensuring smooth operation of the dessert station.
- Preparing and develops new ice cream and sorbets recipes to accomplish the desserts menu
- Exercised artistic talent in plating desserts, elevating customer satisfaction levels.
Chef/ Pastry Chef
Pane Caldo
Chicago, United States
03.2014 - 01.2015
- Orchestrated seamless kitchen service during peak hours.
- Trained junior chefs to enhance their professional skills.
- Demonstrated proficiency in various cooking techniques, improved dish presentation.
- Led successful catering events provided excellent dining experiences for guests.
- Coordinated prep work, streamlined the cooking process.
- Reduced food waste to improve profitability.
- Optimised workflow processes reduced time spent on administrative tasks.
- Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.
- Developed seasonal dessert menus to attract more customers.
- Combined artistry with culinary skills for unforgettable dessert presentations.
- Expertise in baking artisan breads and pastries.
- Produced high-quality pastries for customer satisfaction.
- Served a variety of pastries, complementing the beverage selection.
- Improved presentation of dishes by incorporating innovative plating techniques.
Head pastry chef
Saconca ( bar, bakery, pastry )
Porto Cervo , Italy
03.2010 - 01.2014
- Introduced new patisserie items, expanding the restaurant's offering.
- Streamlined baking processes to increase efficiency.
- Worked under pressure to meet high-volume orders during peak times.
- Textured dough manually creating unique shapes appealing to a wide range of customers.
- Monitored oven temperatures to ensure perfectly baked loaves every time.
- Assisted in inventory management resulting in minimal waste and cost efficiency.
- Enhanced customer experience by offering samples revealing different taste profiles among varieties of breads.
- Crafted new cakes, pastries, biscuits and breads using available ingredients and produce also complementing the beverage selection.
- Served a variety of pastries and biscuits complementing the beverage selection.
- Used piping bags and nozzles expertly in creating intricate patterns and lettering on pastries.
- Ensured freshness of pastries on display, contributing to overall quality assurance.
- Monitored oven temperatures to avoid overbaking or underbaking of pastries.
- Monitored food cost mainteining standards
- Trained junior chefs to elevate their cooking techniques.
- Created unique sourdough for bread and pizzas and pastries
- Operated chocolate moulding equipment, resulting in high-quality products.
- Mixed dough, scaled breads and cakes, fried doughnuts and performed all baking duties.
- preparing and develops new ice cream and sorbets recepies to satisfy all the customers
Baker/ pastry chef
Panificio Barra
Envie , Italy
02.2008 - 01.2010
- Provided excellent service to customers, enhanced company reputation.
- Produced an assortment of breads to meet varying customer preferences.
- Achieved customer satisfaction by baking a variety of fresh goods daily.
- Adapted quickly to changing demand patterns during holiday season, ensured adequate stock levels.
- Mixed doughs using both manual and machine techniques according to recipe requirements.
- Improved bakery efficiency by maintaining cleanliness and organisation of the workspace.
- Upheld a high standard of hygiene for consumer's health safety in the kitchen.
- Packaged and labelled baked goods with accurate descriptions and ingredients.
- Prepared exceptional pastries and desserts.
- Monitored storage temperatures to preserve food quality.
- Monitored ovens, setting time and temperature controls to achieve optimum baking results.
- Expanded menu with gluten-free and vegan-friendly desserts.
- Ensured perfect texture and flavour balance in all baked goods through meticulous preparation techniques.
- Increased café footfall by regularly introducing new pastries on the menu.
- Assured freshness by daily baking of diverse pastries, breads, and cakes.
- Used proper kneading techniques to achieve optimal dough development.
- Determined product quantities for next day operation by maintaining detailed production schedule.
- Handled delicate pastries sensitively during packaging and presentation activities.
- Produced and hand-formed croissants, sweet pastries and traditional breads.
Education
Diploma of Higher Education - Pastry and Baking
Istituto Alberghiero Giolitti
Mondovi (Italy) 09.2004 - 07.2007
Skills
- Initiative taking
- Allergen awareness
- Cutting and shaping dough,cakes,biscuits and pastries
- Sweet and savoury products
- Pastry and bread making arts
- Food storage knowledge
- Temperature control
- Pastry equipment operation
- Innovative thinking
- Use of convection ovens
- Dough lamination and pastry lamination
- Passion for food
- Vegan baking
- Piping
- Artisan bread making,long fermentation and sourdough maintenance
- HACCP knowledge
- Adapting to new recipes
- Efficient multitasking
- Proficient with baking tools
- Strong culinary aesthetics
Languages
English
Advanced
Italian
Native
Spanish
Elementary
French
Elementary
Affiliations
- boxe,football,food,nature,finance,gym,ski,fishing
Timeline
Head baker
Manouche
10.2021 - 12.2024
Head Chef
The Dubliner
09.2018 - 09.2021
Pastry chef
Marriott Hotels
02.2017 - 06.2018
Vegan Pastry Chef
Cambell`´s Cafe
02.2016 - 01.2017
Sous Chef / Pastry Chef
Spiga Restaurant
04.2015 - 02.2016
Chef/ Pastry Chef
Pane Caldo
03.2014 - 01.2015
Head pastry chef
Saconca ( bar, bakery, pastry )
03.2010 - 01.2014
Baker/ pastry chef
Panificio Barra
02.2008 - 01.2010
Diploma of Higher Education - Pastry and Baking
Istituto Alberghiero Giolitti
09.2004 - 07.2007
Similar Profiles
Remy GloverRemy Glover
Social Media Manager for Band at Tropical Jazz ManoucheSocial Media Manager for Band at Tropical Jazz Manouche
Graziella OrtolevaGraziella Ortoleva
Office Administration Coordinator at Authentic GamingOffice Administration Coordinator at Authentic Gaming
Patrick FarrugiaPatrick Farrugia
Part-time Clerk at Proman LtdPart-time Clerk at Proman Ltd