Hamid Hilouch

Chef pastry 

4 ans d’experience 

Selecting and careful weighing of ingredients used in recipes.
-Proceeding to cooking in special pastry furnaces (Numeric and manual control).
-Body, place and working tools hygiene.
-Knowing how to handle cakes in sub-zero refrigerator, timing and control.
-Decorating and cake designing to make them toothsome in order to catch customers' attention.
-Making how to make tasty cakes from raw materials to the final submission appearance.
-Teamwork spirit, helpful, sense of responsibility, dynamic and flexible, can work even under
time pressure or lack of human resources (absence of commis due to sickness...)

bac + 2 

diplôme à l’institut hôteliere et touristique