Tam Le Email and Phone Number

- Following recipes and given prep list, producing desserts and sweet goods for 3 outlets in the hotel, plus room amenities- Working on baked goods with ingredient limitations (vegan, gluten free, dairy free, nut free...)- Establish priority items for the day.- Maintaining a high standard of food quality with demonstrated efficiency in the utilization of products to control food products.

- Carried out daily kitchen prep and closing duties with setup station, breakdown. Following organize freezer, fridge, dry storage with minimize waste.- Learning the scientific aspect behind making Viennoiserie Art.- Training new staff.- Creating, developing and modifying new recipes for seasonal special items.- Assessed inventory for orders to replenish on a daily basis.- Responsible for all dessert preparation in house.- Monitoring and giving daily, weekly production lists.

- Maintained consistent quality and high accuracy when producing iconicl items.- Operating certain equipment involved in chocolate making such as storage and heating, chocolate temper, dragee machine, melanger machine.- Producing several store’s signature bars: mint chocolate bars, strawberries bars, and tumbled nuts.

- Making chocolate moulded bonbon, macarons, entremets.- Working with other team members to produce croissants, tart, cookies, muffins, breads.

- Preparing a wide range of baked goods for the coffee break and buffet, special events: Cookies, Madeleines, Financiers, Panna Cotta, Flan, and Vietnamese sweet soups.- Making entremets and petit four for Sunday brunch buffet and hostel's dessert showcase: Chocolate mousse, Tiramisu, New York Cheesecake, Chocolate roll, Red Velvet Roll, Lemon tart and Eclairs collection.- Taking and making order from other departments for guest's birthday, cake order, and room amenity.

- Cutting, decorating, finishing dessert for buffet- Plating dessert, serve ice cream for dinning room during dinner time- Set up for chocolate buffet

- Temper chocolate by hand with Mol D'art melter.- Making ganache for bonbon fill- Making 10 different Chocolate bonbon from scratch for room amenity and pastry showcase at the lobby (around 1200 pcs a day)

- Preparing, scaling ingredients according to the recipes.- Ensure the proper sanitation and cleanliness of working station and storage.- Set up, display baked good for high tea, coffee break, morning, lunch and dinner buffet.