-Demi Chef de Partie Bakery Supervisor Banquets, Production Outlet and SKitchen Buffet -Making Menu for Bakery -Recipe Costing -Quality Monitoring -HACCP knowledge -Helping our Executive Chef to meet the Standard of each Outlets in our Hotel

Commis I Bakery Production for Banquets, Outlets and S Kitchen BuffetBeing Baker in Charge for 1yr for our Banquets and Outlets make me more mature both in life and work - Create all the bread for opening of the Hotel - Costing of Recipe & Documentation - Maintaining the Quality of the Breads - Leading my Baker in operation - Being a good Listener and Teacher to my Baker - Maintaining the cleanliness of our area and Hygiene of my Baker

Commis II Baker Mid Night Production Oven Man, 2nd man for my CDPBaker Commis in Ship is very different from being in a land base job but it pushes me more as a Baker and not as a Seaman.• Getting our Storeroom order every night• Pre heating the oven for the Danish• Assisting my CDP with the dough he mix• Getting our own trays for our bread• Proofing and Baking the breads that we prepare• Arranging the breads for our 7 Outlets in the ship

-Baker Production for Banquets, Restaurant Outlets and Buffet on SpiralBeing Casual employee does not make me stop for being a hardworking and dedicated in my choice of career. Preparing the oven and thawing the breads from the freezer Mixing of dough and resting the dough Proofing and Baking  Preparing the breads for the outlets Checking the BEO from for present day and the following days Labeling ensuring the FIFO making sure there is no breads with molds Refiling all the Flour use for our bread Cleaning our area in the kitchen and trays use for the Bread Maintaining HACCP at all times.  Reporting to our CDP what is our order for our stocks for the following days.