Basic pastry cooking skills & techniques in every existing stations but not limited to Baking & Pastry making, Chocolate & Confections, Cake decoration, Breads and frozen desserts.
Able to reproduce recipes and achieve consistency of product at all time
Basic knowledge in Pastry production and organization for Banquet and Restaurants
Basic knowledge of Cakes, Individual Pastries, Buffet and Plated presentations
Some knowledge of Pastry showpieces including chocolate, pastillage, nougatine & sugar
Good knowledge in recipe development & recipe writing