Lionel HASSELIN
ST. LEONARDS-ON-SEA,Royaume-Uni
Summary
Driven and creative, with skills in baking techniques , experience in hot section kitchen and attention to detail and hygiene .Expertise in management and teamwork, ensuring smooth kitchen operations. Committed to elevating pastry standards and delivering exceptional culinary experiences.
Overview
23
23
years of professional experience
1
1
year of post-secondary education
Work history
Pastry Chef De Partie
Beaverbrook town house
London, Chelsea
04.2024 - Current
- Handled special dietary requests from customers promptly and professionally.
- Utilised wide range of baking tools and equipment proficiently.
- Delivered timely preparation of all baked goods to ensure freshness and quality.
- Worked closely with kitchen staff, ensuring smooth operations and food safety protocols.
- Maintained high cleanliness standards to guarantee hygienic working environment.
- Prepared delicate pastries for enhancing dining experience of clients.
- Developed seasonal dessert menus for improved variety and appeal.
- Produced delicious and attractive biscuits, pastries and pies for customers.
Pastry chef
The french market (Bakery and Pastry shop)
Totteridge, Barnet
08.2023 - 04.2024
- Ensured perfect texture and flavour balance in all baked goods through meticulous preparation techniques.
- Collaborated with suppliers for procurement of premium quality ingredients.
- Assured freshness by daily baking of diverse pastries, breads, and cakes.
- Demonstrated culinary expertise to inspire junior chefs in the team.
Commis Pastry Chef
Jules Vernes Restaurant
Paris
06.2023 - 07.2023
- Quickly learned and applied new skills to daily tasks, improving efficiency and productivity.
- Demonstrated respect, friendliness and willingness to help wherever needed.
Baker and Pastry chef ( Training)
BOULOIGNE HOUSE
Jeanlin
05.2022 - 08.2022
- Innovated new recipes for unique offerings, generated repeat business from customers.
- Created special occasion cakes as per custom orders, added value to celebrations.
- Achieved customer satisfaction by baking a variety of fresh goods daily.
- Produced an assortment of breads to meet varying customer preferences.
Baker (training)
LA FOURNAISE
Lille ( France)
10.2021 - 01.2022
- Preparation of traditional breads from weighing to baking.
- Preparation of pastries (chocolate croissants, croissants, and danish pastries) and brioche.
- Preparation of tarts.
Agency Director
AGENOR
Lille ( France)
12.2009 - 08.2021
- Management of the agency's profitability.
- Direct management of 15 people (administration, operations managers).
- Client relations (contract negotiation, quality control, problem regulation).
- Social management (employment contracts, discipline, career management, and employee training).
TRAINING ADVISOR (training organization)
INHNI
Lille
09.2002 - 11.2009
- Accompanying companies and employees in developing training plans (skills improvement) by identifying needs after diagnosing the situation to better guide them.
- Management, implementation, and planning of certification projects in the professional branch (CQP).
- Administrative and financial management of files in close collaboration with OPCA and OPCO.
- Management of a team of trainers (5 trainers).
- Planning training actions and monitoring until evaluation.
Education
Professional title Pastry Level 1 and 2 - Culinary And Baker
School of Culinary Arts LENOTRE
Paris 09.2022 - 06.2023
First and Second Level Bakery - Bakery
CFA St Saulve
St Saulve 09.2021 - 06.2022
Skills
- Quality control focus
- Advanced patisserie techniques
- Advanced creativity
- High-Pressure handling
- Food allergen knowledge
- Innovative dessert creation
Websites
Affiliations
- Cycling
- Cooking
- Reading
Languages
English
Upper intermediate
French
Native
Spanish
Upper intermediate
Timeline
Pastry Chef De Partie
Beaverbrook town house
04.2024 - Current
Pastry chef
The french market (Bakery and Pastry shop)
08.2023 - 04.2024
Commis Pastry Chef
Jules Vernes Restaurant
06.2023 - 07.2023
Professional title Pastry Level 1 and 2 - Culinary And Baker
School of Culinary Arts LENOTRE
09.2022 - 06.2023
Baker and Pastry chef ( Training)
BOULOIGNE HOUSE
05.2022 - 08.2022
Baker (training)
LA FOURNAISE
10.2021 - 01.2022
First and Second Level Bakery - Bakery
CFA St Saulve
09.2021 - 06.2022
Agency Director
AGENOR
12.2009 - 08.2021
TRAINING ADVISOR (training organization)
INHNI
09.2002 - 11.2009
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