Celine Yap Email & Phone Number
Who is Celine Yap? Overview
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Celine Yap is listed as Head of Department at Dona bakehouse, based in Melbourne, Victoria, Australia. AeroLeads shows a matched LinkedIn profile for Celine Yap.
Celine Yap previously worked as Kitchen Assistant at Gooddam and Summer Intern at Cocott'. Celine Yap holds Baking And Pastry Arts/Baker/Pastry Chef from William Angliss Institute.
About Celine Yap
Currently enrolled in Baking Cert III at William Angliss Institute. Always seeking for opportunities to learn and hone my skills in professional bakeries. I am a team player and truly believes that there a synergistic team is key to smooth operations.
Celine Yap's current company
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Celine Yap work experience
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Kitchen Assistant
Summer Intern
Able to practise knife skills and gained more knowledge on French cuisine. During this period, I was also exposed to the process of bread and dessert making.
Celine Yap education
Baking And Pastry Arts/Baker/Pastry Chef
Bachelor'S Degree, Culinary Arts/Chef Training
Cambridge General Certificate Of Education Advanced Level, A*Aaa (Economics, Accounting, Math, Psychology
Cambridge International General Certificate Of Secondary Education, 9A*/A
Bachelor'S Degree, Culinary Arts/Chef Training
Frequently asked questions about Celine Yap
Quick answers generated from the profile data available on this page.
What company does Celine Yap work for?
Celine Yap works for Dona bakehouse.
What is Celine Yap's role at Dona bakehouse?
Celine Yap is listed as Head of Department at Dona bakehouse.
Where is Celine Yap based?
Celine Yap is based in Melbourne, Victoria, Australia while working with Dona bakehouse.
What companies has Celine Yap worked for?
Celine Yap has worked for Dona Bakehouse, Gooddam, and Cocott'.
How can I contact Celine Yap?
You can use AeroLeads to view verified contact signals for Celine Yap at Dona bakehouse, including work email, phone, and LinkedIn data when available.
What schools did Celine Yap attend?
Celine Yap holds Baking And Pastry Arts/Baker/Pastry Chef from William Angliss Institute.
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