YEU JING NICOLE CHNG

trained on personnel scheduling and market produce ordering
trained and educated on food cost calculation
prepared dessert for A La Carte restaurant and Signature restaurant
production for brunch buffet and banquet

prepared dessert and bread for restaurant and grand suite (service apartment) buffet
prepared mise-en-place for daily use
work overnight shift, baked fresh bread for breakfast buffet and A La Carte restaurant

prepared daily dim sums for A La Carte restaurant outlet.
stationed between the steaming and frying section.
prepared all the Chinese dessert for wedding events.
accomplished the practical training coursed in food safty managing the HACCP Process (A) may 2018

as the opening team, keep trying all the recipe from our chef, and try to make it perfect for all the a la carte menu and also buffet menu.
learn how to arrange the schedule and ordering.
learn how to make costing
waffles, crepes & mille crepes cake seminar 2013
professional chocolate workshop 2013
michelin star inspired ideas in pastry 2013
pastry in translation seminar 2014
excellent service for TUDM ke-57 on 2015

take care cake shop items
mise en place for all the cake
do chocolate decoration
prepared praline for cake shop

take care buffet dessert items.
mice en place for buffet and cake order
international certification in modern french pastry 3 days hand-on class 2010
international certification in sugar arts & display 2 days hand-on session 2011
international certification in chocolate making, pralines & display 4 days hand-on class 2011