Christine Seow

Plate salads and desserts, prepare mise en place for salads- cut salad ingredients, prepare dressings, write chocolate wordings for dessert orders.

Decorate cakes, coat and frost cakes, make chocolate decoration, make gingerbread house, glaze entremets, make muffins, make sponge, make chocolate chip cookies and almond cookies, wrap curry puff and sausage rolls, write chocolate writing for cake orders, make butter cake and marble cake, make tiramisu, make mini fruit tarts.

Make chocolate decoration, chocolate bars, chocolate bonbons, chocolate truffles, make traditional mooncakes and snow skin mooncakes.

Make chiffon, traditional cookies, make kueh lapis, and rainbow kueh, make pineapple tarts, make old fashioned buttercream cakes, make tart shells for egg tarts, make colourful chiffon & swiss rolls.

Decorate mini cakes, cut meringue logcakes and decorate, make cookie doughs and shortbread doughs, make sponge for cakes, cook passion fruit curd and yuzu curd for mousse, make strawberry shortcakes, cut strawberries and mangoes for shortcake.

Glazing of entremets, preparation of glazes, chantillies, streusel, croustillant, make joconde and sacher sponge, decorate logcakes, prepare mousses, make pate a choux, bake choux puffs, make chocolate chip cookies, unmold mousse cakes. Pipe Madelines & Financiers.

Swirl Frozen Yogurt, Do cashiering, Make Frozen Yogurt mixture, top up toppings, cleaning.