Evance Golden

• Specialized in the preparation of a wide range of pastries and desserts,
from cakes and tarts to artisan breads and chocolates.
-Maintain cleanliness and sanitation in pastry stations following HACCP
and USPH guidelines.
-support cost-efficient production through proper storage, labelling and
minimising wastage.
-work effectively in a multicultural team and adapt to shift
changes, rotations and long hours of work.
• Created innovative dessert menus for seasonal or special events,
ensuring high-quality presentation and flavor.
• Managed inventory for pastry ingredients, maintaining stock levels and
reducing waste.
• Worked closely with kitchen staff to ensure smooth service and high
quality product delivery.
• Managed kitchen operations, including organizing and overseeing meal
prep, cooking, and plating.
• Worked with front-of-house staff to coordinate orders and ensure
timely delivery during service periods.

• Prepared and cooked a variety of dishes, adhering to the restaurants
standards for quality and presentation.
• Managed kitchen operations, including organizing and overseeing meal
prep, cooking, and plating.
• Ensured the kitchen followed food safety regulations, including proper
storage and handling of ingredients.
• Assisted in the development of new menu items, incorporating
customer preferences and seasonal ingredients.
• Worked with front-of-house staff to coordinate orders and ensure
timely delivery during service periods.

-follow standardised recipes to maintain consistency, quality and
portion control
• plate desserts for buffet, restaurant, and room service according to
international presentation standards.
• safely operate pastry equipment such as mixers, ovens, shelters, and
tempering machines
• Assist in baking cakes, cookies, tarts, mousses, sauces, and
decorative elements.
-monitor stock levels and report shortages to senior chefs.