Ruby Ressa Capon

Cold and Pastry cook

PASTRY

• 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.

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