شيرين Perez

• Experienced in establishing and scaling artisan pastry and chocolaterie operations, overseeing end-to-end
production, workflow optimisation, cost control, and quality management to deliver consistent output aligned
with luxury hospitality standards
• Skilled in developing premium pastry portfolios and managing B2B hospitality relationships, supplying
entremets, viennoiserie, bespoke cakes, and fine chocolates to cafés and food ventures while adapting
offerings to regional market preferences
• Proven leadership across culinary training, food styling, and consultancy engagements, including supporting
brand presentation for a national multi-million-dollar ice cream brand, delivering pastry masterclasses, and
advising hospitality businesses on production setup, menu development, and operational efficiency

Crafted fine chocolates and entremets for a luxury chocolate
boutique
Led chocolate masterclasses for guests, including themed
sessions for children and professionals

• Contributed to luxury chocolate and pastry production for a single-origin chocolate boutique within a luxury 5-
star hotel environment, crafting fine chocolates, pralines, and entremets aligned with premium hospitality and
retail standards
• Led bespoke chocolate masterclasses for children, corporate groups, and culinary audiences, delivering
engaging hands-on experiences that strengthened guest engagement and premium brand positioning
• Applied advanced chocolate techniques including tempering, moulding, and ganache development within a
high-volume luxury production environment, consistently maintaining rigorous hygiene, quality, and
presentation standards aligned with luxury hospitality benchmarks

Managed pastry operations within a 5-star fine dining
environment, supporting banquet and specialty service
requirements. Worked under high-volume service
standards, maintaining consistency, and timely coordination
with kitchen and service teams during peak operations.

• Managed pastry station operations within a luxury 5-star fine dining environment, supporting banquet
production, specialty events, and à la carte dessert service while consistently delivering to premium
hospitality standards
• Coordinated production planning, prep schedules, and cross-functional service execution across multiple
food and beverage outlets, ensuring seamless delivery during high-volume and peak-service operations
• Maintained exceptional consistency in product quality, presentation, and HACCP-compliant food safety
practices within fast-paced, high-pressure hospitality environments

Managed High Tea division and breakfast/ lunch pastry
service.
Responsible for macaron production and bakery coordination.
Gained foundational experience across pastry and baking
units.

• Oversaw high tea and breakfast/lunch pastry operations within a luxury 5-star hospitality environment,
coordinating daily production planning, mise en place, and service execution to deliver consistent premium
quality output under demanding service conditions
• Led macaron production and supported cross-functional bakery coordination, contributing to efficient pastry
operations and smooth service delivery across multiple outlets
• Built strong operational foundations in large-scale luxury hospitality production, developing expertise in food
safety, portion control, production consistency, and disciplined kitchen execution within a structured
international environment