melanie orcilla

PASTRY CHEF DE PARTIE at PRIVE RESTAURANT

• Singapore
• March 2011 to July 2011

-oversee the preparation in the restaurant or event=
-ensure the usage of standardized recipe to quality standard
-checks and informs the service staff which item is running low
-responsible for monthly stock inventory
-checks for daily events and orders
-takes full responsiblity everyt ime the sous chef is not present in every shift
-takes charges for plating of desserts in outlet cafe, functions or events and in fine dining restaurant outlet