Renata Heller Email & Phone Number

London, Gb

London, England, United Kingdom

With a career change in mind, I noticed a high demand of requests to some level of administration experience, and that this would be a stepping stone in order to increase my transferable skills. This would strongly support the pursue of further catering and hospitality experiences that I am aiming for - such as management - after working as a Chef for a number of years.As an administrator, I am the first point of contact for external calls, which is dealt with proper telephone and email manners. The responsibilities include:* Dealing with queries from potential tenants, as well as current tenants and landlords;* Managing diaries from colleagues and arranging meetings;* Ensuring that compliance is up to date;* Negotiating between owners and tenants, advising both throughout the renewal process;* Liaise between the parts involved with ability to negotiate, maintaining a line of communication to ensure that all costs are kept under control* Coordinating any maintenance issues with a problem solving approach, in order to be dealt with in the least disruptive way possible, as well as in the most affordable budget;* Judgement call action, in order to solve an issue;* Daily administration skills and budgeting office duties, such as ensuring a smooth running of the work place;* Pro-actively anticipating solutions to an upcoming issue and setting priorities on task management, with ability to work independently.

London, United Kingdom

Video & Photography creative hub. Renatices is the signature name for everything I produce as an individual, that is media related. Homemade Gastronomias is Renatices production flagship - an online cooking show, available on Youtube. I am a food, film and photography enthusiast - graduate of a Creative Media Production course after studying Gastronomy - mixing both areas together.Have being commissioned by Rosa's Sweetery to photograph its products, for their website and social medias. Renatices has also made content for: Advertisement call for Pinky's Events (UK) and Caxiri Restaurante (Brazil); Photos for Brown's Rocco Forte Hotel & Hix Mayfair sales marketing; Music video production and editing.From MISE-EN-PLACE to MISE-EN-SCENE.https://www.renatices.com

London, England, United Kingdom

As a Pastry Chef at Battersea Place Retirement Village, I was responsible for managing and administering the section by creating, producing and delivering five weekly desserts, as well as functions, coffee-mornings and afternoon-teas. Responsibilities include budgeting, ordering, stock rotation, menu creation, service, filling up health & safety paperwork, section tidying and organising.Some of the menu items had to be adapted and customised, according to the residents' requirements.Before my time as a full-time employee, I was at Battersea Place as a casual Pastry Chef, working through recruitment agency. Then I was invited to join the team as permanent staff.

London, England, United Kingdom

Worked remotely for El Espacio Barcelona as a Market Researcher, Tester and Logistics Manager – representative in the UK. The project consisted in analyzing the UK market for the introduction of a high-end chocolate brand.As a Logistics Manager I was responsible for receiving the goods and forwarding the samples to the UK resident participants.As a Tester, I have been under consumer testing and provided feedback, both as a consumer and as a Pastry Chef.As a Market Researcher I went on a study trip, looking into four pillars: Competitors, Taste, Packaging and Point of Sales.

London, United Kingdom

Corporate catering. Responsible mainly for Breakfast production and service, also Pastry sections, as well as lunch production, hospitality functions, budgeting & ordering, and food cost.As a Pastry Chef, I created cakes and desserts to be served on the counter, as well as for functions.Responsible as well for keeping the kitchen in perfect working conditions and filling-in paperwork according to Health & Safety standards.Reporting to the Head Chef, within a team of 3 chefs, 1 Kitchen Porter, 2 Front of House and 1 Manager.Undertook mothly Navitas online training, in order to keep good pratice.

London, England Metropolitan Area

Worked in different locations within the company - The Oval, Chelsea FC Stamford Bridge, Olympia and ExCel Centre, the latter being my main location.I started at the ExCel Centre initially as a casual, through Berkeley Scott recruitment agency (2015-2016). Then I was hired directly by Compass Group (2017-2018).I used to work along with Executive Pastry Chef Jonathan Belford, producing pastries and desserts - from small coffee breaks to large-scale events.Before my time as a full-time employee, I joined Payne & Gunther team (also Compass Group) at the Windsor Castle Horse Show & the Queen's 90th Birthday Celebration.

London, England Metropolitan Area

Worked as a casual Pastry Chef mainly for Corinthia Hotel and Berkeley Hotel, assisting with production and service of fine pastries and desserts for afternoon-tea and functions.​

London, England Metropolitan Area

Worked as a casual Pastry Chef for high-profile and large scale venues, such as Browns Hotel, Hilton Park Lane, The Landmark Hotel and the ExCel Centre.Production and service of fine pastries and desserts for afternoon-tea and functions.

London, United Kingdom

Reporting directly to the Head Chef – within a team of 3 in the Pastry Section.Responsible for: Pastry section production | Service during film show times | Menu creation | Specialty cakes development | Production of desserts, garnish, ice-creams and sorbets | Functions | Stock rotation and paperwork assessing.

London, United Kingdom

Worked for high-profile venues such as Corinthia Hotel, Simpson's-in-the-Strand, The Landmark Hotel, producing quality pastries and desserts for restaurant, afternoon tea and functions.​

Sao Paulo

Remote Researcher for Gastronomy TV documentary project, in association with Split Studio.

Manchester, England, United Kingdom

Chef de Partie, responsible mainly for breakfast and corporate lunches production and service. Also responsible for ordering, health & safety procedures and paperwork.

São Paulo, Brazil

Meetings facilitator, budgeting, locations finder, translation/sub-titles and refreshments making, for advertisements and short films.

São Paulo, Brazil

As a Kitchen Manager, I was hired to re-organised the kitchen during restaurant concept and name transition - from The Salad Bar to Colette.Responsible for staff training and management | Budgeting and purchasing | Finding new suppliers | Evaluating kitchen design and operation | Health & safety procedures.

São Paulo, Brazil

Worked along Chef Paola Carosella, for the 25 years of Veja São Paulo magazine week celebration.Responsible for event's bread and desserts production and service.

London, United Kingdom

As a Pastry Demi CdP, I was responsible mainly for afternoon-tea section production and delivery. Also for production in large scale banqueting functions, in-room dining and special amenities for guests.

São Paulo Area, Brazil

Worked along with chef and owner Paola Carosella. Experience mainly in the Pastry section, but also in Starters and Hot kitchen. Responsible for mise-en-place | Menu elaboration, mostly in daily basis | Service | House bread production | Cleaning and organising the kitchen, following Health & Safety guidelines.

New York, United States

Started as an Intern for Payard Patisserie in Sao Paulo, Brazil, between December 2002-January 2003, just before my last semester at chef's school. In July 2003, already graduated in Gastronomy, I was invited to make a kiosk set-up display, during the Winter Festival of the town of Campos do Jordão, SP.Then hired as Commis Pastry Chef in September 2003, and later on that year, I joined the new shop launch in Sao Paulo, with the presence of Chef François Payard.I was invited by Chef Payard to be an intern in their parent-company in New York City, between the full of April-May 2004.

São Paulo, Brazil

Providing excellent waiting service to ensure customer service satisfaction. Taking customer orders and delivering food and beverages. Making menu recommendations and answering relevant questions.Knowledge of food and wine tasting training during the lenght of service.

São Paulo, São Paulo, Brazil

Computer operator for data filling and photo editing for printing digitized cards, used for identification and internal use of companies, gyms and educational institutions in general.

São Paulo, Brazil

As a photography assistant, I worked in photo shoots for elaboration of products catalog for Ricaelle Indústria e Comércio.

Higher National Diploma, Communication And Media Studies, Distinction

Activities and Societies: Single camera techniques; Music video production; Television documentary production; Radio production.

Travel Writing, Communication, Journalism, And Related Programs

Associate'S Degree, Gastronomy Technologist Diploma, A

Activities and Societies: Food history & culture; Cooking techniques; Garde Manger (cold kitchen); Classic kitchen: Italian/ French/.

Professionalising High-School In Advertising, Commercial And Advertising Art, Technician In Advertising