Helly Daguer Email & Phone Number

Tampa, Florida, United States

Working Appetizers, Pasta and Pizza stations

Wesley Chapel, Florida, United States

In my current role as a Personal Chef, I seamlessly blend culinary expertise with personalization to cater to the unique needs of my clients. My responsibilities encompass a from scratch approach to dining, starting with the meticulous selection of fresh and quality ingredients. Every week, I craft tailored menus, weaving in both creativity and the dietary preferences or restrictions of those I serve. My preparation of each dish is executed with precision, always adhering to best practices to ensure safety and flavor excellence. A paramount aspect of my service is taking into consideration any allergies or dietary concerns, ensuring not only a delightful dining experience but also one that prioritizes the health and well-being of my clients.

Tampa, Florida, United States

At La Segunda, I played a pivotal role in the production baking process, meticulously following standard recipes set by the establishment. My responsibilities encompassed a broad range of baked goods, including cupcakes, cakes, cookies, croissants, and an assortment of breads and pastries. Working under tight schedules, I consistently met the timeframes established by the chefs, ensuring the timely and efficient creation of high-quality products.

Following my dual-role experience at Boston's and Reposteria Daguer, I embarkedon a new venture focusing on the art of Mexican sweet bread at A Piece of Mexico. Taking charge of the entire production process, I was intimately involved in the meticulous costing stages, ensuring profitability while maintaining quality. My true passion, however, was in the recipe development—crafting and perfecting a variety of traditional and innovative Mexican sweet breads. Drawing on my past experiences and a deep love for authentic flavors, I established A Piece of Mexico as a beacon of culinary excellence in the realm of Mexican pastries.

Mérida, Yucatán, Mexico

While concurrently serving as a general employee at Boston's, I passionately established and ran my own dessert enterprise. In this venture, I was immersed in every detail—from the meticulous costing of ingredients to the hands-on crafting of diverse desserts and cakes. Each creation was an embodiment of my personal recipes, carefully adaptedto meet the unique requirements and preferences of my clientele. Juggling both responsibilities, I honed my ability to operate efficiently under pressure, ensuring that both the franchise standards and the distinctiveness of my own brand were upheld to the highest regard.

Mérida, Yucatán, Mexico

I diligently adhered to established recipes and ensured consistent preparation of franchise-standard dishes. Tasked with a multifaceted role, I effectively managed food preparations, maintained cleanliness of the workspace, and ensured timely execution of all tasks. Upholding the highest standards of the franchise, I consistently prioritized efficiency, precision, and quality in every aspect of my duties, thereby ensuring an optimal dining experience for all customers.

Culinary Arts/Chef Training

Certification on italian baking

Culinary Arts/Chef Training