I worked as Commis Chef at Chin Chin Sydney Restaurant under the employment of The Lucas Group Services Pty Ltd. Chin Chin is one of Sydney’s busiest restaurants in Surry Hills, a restaurant that specialize in Asian fusion cuisine particularly Thai Cuisine. I was assigned in Larder to manage the section during lunch and dinner service, to check and prepare mise en place, was trained to slice Kingfish sashimi and to prepare ingredients that are needed for the function.

I worked as Commis 3 in Pastry department at Seda Vertis Hotel North. It is a Filipino hotel located in Quezon City, Philippines. I was given the tasks to prepare and manage the buffet section for breakfast and lunch. I prepare basic pastry breakfast, Quiche, Bread and Butter Pudding for breakfast and lunch service; I was also tasked to prepare petite fours, crepes, cake of the day, hot and cold desserts. After 4 months, I was given the opportunity to be in the production team. I bake and plate pastry desserts that will be used for buffet and function. I was also in charged with the morning snacks and lunch banquets whether it be buffet or plated desserts.I was trained to do Mise en Place and HACCP; I assists our Sous Chef and Chef de Partie with Mise En Place and production.