Intern Pastry and Bakery
St. Regis Singapore
03.2025 - 08.2025
EMILY ROMPIES
Singapore,Singapore
Summary
Developed culinary skills in fast-paced kitchen environment, focusing on food preparation and maintaining high standards of cleanliness. Seeking to transition into new field, leveraging attention to detail and ability to work under pressure. Aiming to apply skills in dynamic and collaborative setting.
Timeline
Intern Commis Chef
Fairmont Hotel
08.2024 - 11.2024
Trainee Commis Chef
JAAN by Kirk Westland
05.2024 - 07.2024
Diploma in Pastry And Bakery - Pastry And Bakery
At-Sunrice Global Academy
02.2024 - 09.2025
Education
Diploma in Pastry And Bakery - Pastry And Bakery
At-Sunrice Global Academy
Singapore 02.2024 - 09.2025
Work History
Trainee Commis Chef
JAAN by Kirk Westland
05.2024 - 07.2024
- Always observed proper food handling procedures to maintain compliance with local health regulations.
- Expanded culinary knowledge through ongoing professional development opportunities, participating in workshops, and engaging in regular feedback sessions with senior chefs.
- Supported culinary team in creating innovative dishes for seasonal menu changes, resulting in positive customer feedback.
- Participated in daily briefings with culinary staff to discuss menu plans, allergen concerns, and special requests from guests.
- Learned new materials, processes, and programs quickly.
Intern Commis Chef
Fairmont Hotel
08.2024 - 11.2024
- Maintained high sanitation standards throughout the kitchen, reducing risks of foodborne illnesses and cross-contamination.
- Received commendations from head chef for consistent attention to detail and dedication to producing high-quality dishes.
- Expanded culinary knowledge through ongoing professional development opportunities, participating in workshops, and engaging in regular feedback sessions with senior chefs.
- Gained exposure to multiple cooking techniques by assisting chefs across various stations within the kitchen.
Intern Pastry and Bakery
St. Regis Singapore
03.2025 - 08.2025
- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
- Passionate about learning and committed to continual improvement.
- Worked flexible hours across night, weekend, and holiday shifts.
- Paid attention to detail while completing assignments.
Certification
- Internship at pastry kitchen, Fairmont Singapore & Swissotel the Stamford - 27 May 2024 - 3 November 2024
Skills
- Food preparation
- Organization
- Allergen awareness
- Stock rotation
- Measuring and portioning
- Food presentation
- Quality control
- Inventory management
- Data recording
- Organizational skills
- Team collaboration
- Appetizer preparation
Languages
English
Native or Bilingual
Indonesian
Native or Bilingual