Sofia Silvestre

Results-oriented interventions: cost optimization, team structuring, and overall performance improvement. Support for establishments (restaurants, coffee shops, hotels); Optimization of kitchen organization and processes; Team training (technical, organizational, profitability); Performance improvement and waste reduction.

Development of creative and healthy recipes: gluten-free, vegan, and organic pastries

Adaptation of French pastry classics to specific dietary requirements (lactose-free, refined sugar-free, etc.)

Complete management of sweet production: creation, planning, preparation, and plating

Constant monitoring of healthy and well-being trends in pastry

Coordination with the kitchen and service team to ensure consistency of the offering

Quality control of raw materials, cost management, and adherence to hygiene standards (HACCP)

Preparation of high-end plated desserts in compliance with Michelin-starred standards

Creation and preparation of recipes in collaboration with the Head Pastry Chef

Management of daily preparations: cookies, creams, plating, decorations

Strict adherence to HACCP hygiene standards and brigade work procedures

Teamwork in a demanding environment with a fast pace

Participation in service plating for a demanding international clientele