Fabiana Klinger

• Planned and ran several bakery pop-up events, handling everything from budgeting to logistics.
• Managed suppliers, set up the space, and made sure guests had a good experience.
• Focused on minimizing waste and keeping production efficient.
• Took full responsibility for operations from start to finish.

• Coordinated with suppliers and managed ingredient planning to reduce waste.
• Worked in a high-pressure environment requiring precision, fast decision-making, and teamwork.
• Trained interns and contributed to operational improvements in a Michelin-level kitchen.

• Produced baked goods for both the café and B2B customers.
• Helped keep production organized and efficient during busy shifts.
• Maintained a consistent level of quality in a high-volume environment.

• Worked with chefs to develop new menu items and improve production methods.
• Trained staff on recipes and techniques.
• Helped choose ingredients and keep costs in line.

• Worked in different bakeries and restaurants internationally, adapting quickly to new teams and setups.
• Made everything from sourdough to laminated pastries and plated desserts.
• Helped with inventory, training, and keeping daily operations running smoothly.
• Gained a lot of flexibility and problem-solving skills from moving between countries and kitchens.