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Nadia Assis

Nadia Assis

Pastry Chef

Restaurants / Food Service

Parknasilla, Co Kerry
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About Nadia Assis:

I took the decision, over the years, to be able to absorb all the knowledge and work techniques of all the professionals I worked with, becoming increasingly able to assume positions that demand greater responsibility and seriousness in the work performed. 

In the last few years (2020-2022), the world has stopped, but I have always tried to be active, doing personal pastry work for friends and family. From July to December 2021 I had my first contact with Ireland. Finding myself in such a remote area for the first time, I can say that it was an avalanche of experiences, which made me re-evaluate the whole 'modus operandis' that I was taught to have inside a professional kitchen. I returned to Portugal and wanted to work on that side of me, taking a training course with a focus on conflict management. At the same time, I was helping a couple of friends to open their first restaurant in Coimbra. At the moment, I feel that my goals in Portugal are coming to an end, so I started again with my applications for Ireland, with the hope of finding the ideal place to start a new life. 

I am waiting for your reply. 

Best regards 

Thank you 

Nádia Assis

Experience

2022 - Pastry Chef- Restaurant Partilha, Coimbra, Portugal 

2021 - Pastry Chef - Parknasilla Resort&Spa, Ireland

 

2018/2020 –  1st Pastry Cook – Intercontinental Hotel, Lisbon

2017/2018 – Pastry Chef de Partie – Restaurant PABE, Lisbon

2016/2017 – 2nd Pastry Cook – Intercontinental Hotel, Lisbon

2016 – Pastry  Chef de Partie – Sommelier Restaurant, Lisbon

2014/2015 – 2nd Pastry Cook – Hotel Palácio Estoril

2014 – Pastry Chef de Partie – Pedro e o Lobo Restaurant, Lisbon

2013 – 2nd Pastry Cook – Sheraton Hotel & Spa Lisboa

2013 – 2nd Pastry Cook – Sofitel Avenida da Liberdade, Lisbon

2011 / 2012 / 2013 – 2nd Pastry Cook – Lisbon Marriott Hotel

 2011 – 2nd Pastry Cook – Eric Kayser, Amoreiras Plaza, Lisbon

2010 – 2nd Pastry Cook – Altis Castilho, Lisbon

2010 – School Intership - Bica do Sapato Restaurant / Chocolate Atelier: Denegro

Education

  • Course on advanced Kitchen and Pastry Tecniques level V – School of Hospitality and Tourism of Lisbon 
  • Certificate in Teaching Pastry Skills
  • HACCP certificate

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