Jocelyn Ang

• Responsible for producing daily products, are well verse in foundation of sourdough making.
• Well verse in software like Excel Sheet, able to formulate recipe into a system where it enable efficiency of baker to calculate ever-changing daily quantity / levain calculation
• Able to determined readiness of dough, with persistent observation of environmental factor e.g. ( final dough temperature / ambient temperature / chiller temperature ) for ensuring consistency of baked good.
• Genuinely enjoy working in early wee hour, baking off bakes and adrenaline of getting bakes out by opening hour with tasteful music in the background.
• Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
• Enhanced teammates morale through effective communication and fostering a supportive work culture with each other.
• Mentored junior bakers, improving their skills and overall team performance.
• Trained and supervised new employees on bakery operations and procedures.
• Maintaining hygiene of premises in clean and neat manner

• Developed recipe for their sourdough that best suits the restaurant's limited equipments and space for effective production.
• Followed food safety standards when handling ingredients.
• Performing tasks under pressure under fast-paced environment
• Coordinated with teammate to guarantee timely delivery of all pastries, cakes and desserts.
• Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
• Consistently met production deadlines by efficiently prioritizing tasks in a fast-paced environment.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain business reputation.
• Streamlined pastry production by implementing efficient processes and techniques, reducing waste and increasing productivity.

• Responsible for measuring and mixing all daily products (e.g Panini, Ciabatta, Loaf, Baguette etc.)
• Responsible for handling ovens, baking all bakes with consistency
• Cutting & shaping viennoiserie with consistency of sizes and shapes.
• Followed food safety standards when handling ingredients.
• Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
• Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
• Developed strong organizational and communication skills with teammates to facilitate mass deliveries to outlet across the island,

• Responsible for measuring and mixing of daily products

(e.g. sponge cake, mousses, cream etc.)

• Assembling different type of cakes
• Creaming and decorate different type of cakes according to company’s standard
• Handling cash register as well as the closing of sales(IChief F&B OPS)
• Operate an Espresso Machine (e.g. Grind, extract, milk frothing etc.)
• Assisted in inventory management, helping maintain appropriate stock levels for essential ingredients and supplies.