Primantha Eveline

A dedicated and disciplined Commis Pastry & Bakery professional with extensive experience in high-volume, premium production environments. Proven track record in artisanal baking, lamination, and decorative techniques, with a strong focus on quality and professional standards.

DAILY WORKER ON CALL at Swissbel-Inn Cawang (2025-07 – Present)

• Execute daily pastry and bakery production following seasonal menu rotations.
• Manage professional cake cutting, advanced decorating, and pudding preparation.
• Set up high-end buffets and coordinate coffee break orders for weddings and corporate events.
• Process Banquet Event Orders (BEO) and prepare mise en place for the cold kitchen.

INTERNSHIP at Bouchon Restaurant by Union Group (2025-01 – 2025-07)

• Developed high-standard mise en place following premium restaurant menu rotations.
• Coordinated inventory follow-ups and stock rotations for the service section.
• Strictly implemented HACCP protocols and professional sanitation SOPs.

DAILY WORKER at Cork and Screw Country Club by union group (2024-06 – 2024-12)

• Fulfilled direct customer pastry orders and maintained precise mise en place.
• Conducted regular stock opname and inventory tracking to ensure efficiency.
• Upheld corporate sanitation and food safety (HACCP) standards

BAKER at Demomchi dessert (UMKM) (2023-01 – 2024-12)

Directed the production of specialty donuts, sweet breads, and chiffon cakes. Food Costing: Managed business operations, including stock management and ingredient sourcing.

Diploma I certificate in Pastry & Bakery – Universitas Asa Indonesia (2024 – 2025)