1. Kneading, cutting, mixing, molding, proofing, shaping doughs and pastry goods2. Preparing pastry fillings and toppings3. Monitoring oven temperatures and product appearance to determine baking times4. Baking, cooling, loading, unloading of breads, rolls and pastry products from the pans5. Glazing buns and pastries and plating finish products6. Checking inventories and stocks that are needed for functions and other production7. Checking and maintaining the cleanliness of equipments and premises before and after the operations8. Weighing ingredients & Checking the quality of raw and cooked materialsCross-Training Program: Pastries and CakesDusit Thani Manila August 2013 – September 2013

1. Preparing of pastry fillings and toppings2. Kneading, cutting, mixing, molding and shaping of doughs and pastry goods3. Glazing pastries, folding croissant dough, sets up breads for the Le Bar and Spiral buffet4. Checking the cleanliness of work station before and after operations5. Monitoring oven temperatures

1. Baking, mixing, kneading, shaping and proofing of doughs and cakes2. Glazing buns, decorating cakes, add pastry fillings and toppings to breads and pastries3. Weighing ingredients4. Maintaining cleanliness of equipment and area5. Checking the quality of bread and pastry products6. Monitoring oven temperature 7. Checking inventories and stocks that are needed for functions and other production