Responsible for the mis en place of all ingredients and is knowledgeable on the right types of tools for measuring.
Responsible for baking and decorating cakes and other pastries for the restaurant’s buffet and ala carte orders. - Prepares desserts for special events like weddings, seminars and birthdays for guest ranging to a hundred.
GARDE MANGER
Responsible for making salads, appetizer and sandwiches for the restaurant’s buffet and ala carte orders. -Responsible for making big batches of dressings and vinaigrettes for the salads.
Prepares and cuts fresh fruits for the restaurant and for special events.
Plating snacks, salads and appetizers for big events like weddings, seminars and birthdays for guests ranging from twenty to a hundred.
Education
Centennial College
Post Graduate Certificate
Hotel, Resort and Restaurant Management De La Salle – College of Saint Benilde
Bachelor of Science in
Hotel, Restaurant Institution Management Major in Culinary
