JASON FRASER

• Mentored aspiring chefs, fostering skills in advanced pastry techniques and presentation.
• Evaluated student performance, providing constructive feedback to enhance learning outcomes.
• Demonstrated proper use of kitchen equipment and safety protocols in classroom settings.
• Organized hands-on workshops, encouraging creativity and experimentation among students.
• Conducted demonstrations on specialized pastry techniques, enhancing student understanding and skill application.
• Motivated students to achieve new levels of skill in diverse kitchen tasks.

• Developed innovative dessert menus, enhancing guest experiences and driving customer satisfaction.
• Oversaw pastry production operations, ensuring consistency in quality and presentation across all offerings.
• Trained and mentored junior pastry chefs, fostering skill development and a collaborative kitchen environment.
• Implemented inventory management practices, optimizing ingredient usage and reducing waste in the pastry department.
• Collaborated with culinary team to design seasonal desserts, aligning with restaurant themes and enhancing overall dining experience.

Sous pastry chef Hotel ops, including Amenities, A la carte service

private in room function catering, appointed as Sous chef of entire Venetian’s

Pastry outlets including Convention and Large volume banquets, Relief Pastry chef

Development of buffet and A la carte menus, Supervision of banquet events up to 1200 pax

Rostering, Monitoring and teaching local staff traditional European recipes

Chef de Parties responsibilities appointed within

Stamford Plaza, in charge of a medium size banquets operation, while plating and monitoring

Stock of A la Carte for 3 outlets

Relief Pastry chef, Monitoring and Maintaining Silverseas 6 star food Standard,

Teach and monitor 2– 4 Subordinates, producing a lunch buffet of 20 items, for 400 pax and high tea of 7 items daily for 50 pax, while USPH Hygiene standards are always maintained.

Dessert presentation for main restaurant seating 300 guests provision of assistance to pastry chef

recipe development for 8 to 12 gram bread products for the catering industry, set up production kitchen, maintain strict quality control measures