Dorianne Mechaly Tirole, Head Pastry Chef

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Languages

French
Native or bilingual

Workplace preferences

Can work on-site

Paris (up to 50km)

Auberge de la Roche
Extra in Cuisine and Pastry
RESTAURANTS AND FOOD SERVICE
January 2000 - January 2004 (4 years)
Morteau, France
Responsible for the starters and desserts station.
Creation of technical sheets,
Preparation and service execution
Production of menu and group preparations
Hôtel Royal parc Evian, restaurant le Café Royal
Pastry Commis Chef
RESTAURANTS AND FOOD SERVICE
January 2003 - January 2004 (1 year)
Thonon-les-Bains, France
Responsible for the starters and desserts station.
Creation of technical sheets,
Preparation and service execution
Production of menu and group preparations
Hôtel Carlina
Pastry Commis Chef
RESTAURANTS AND FOOD SERVICE
December 2004 - April 2005 (4 months)
Responsible for the starters and desserts station.
Creation of technical sheets,
Preparation and service execution
Production of menu and group preparations

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BEP/CAP Hotel and Catering
LEP Condé
2001
BEP/CAP Hôtellerie restauration
Professional Baccalaureate in Hotel and Catering
LEP Condé
2003
Bac Professionnel hôtellerie restauration

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