GLORIA DOGO

A Patissier, is a culinary professional who specializes in creating, preparing, and decorating a wide range of pastries, desserts, and baked goods. Key responsibilities include developing new recipes and menus, managing inventory, ensuring food quality and safety, and overseeing junior staff. This role requires artistic skill, technical expertise in baking, and excellent organizational and communication skills to work effectively in a professional kitchen environment such as a bakery, restaurant, or hotel.

• Preparation of cheese, cold salads, and fruit plates
• Preparations and shrimp cocktail
• Menu Development.
• Ensure standard sanitation and safety practices.
• Organizing banquet and catering.

• Supervised Demi Chef De Partie and Commis-I employees in preparing over 200 dishes daily.
• Maintained correct portion, size and quality of the food to the hotel's standards.
• Served food in proper proportions, to correct serving vessels and plates, with visual appeal.
• Reviewed status of work and follow-up actions required with the Head Cook.
• Checked and ensured correctness of the temperature of appliances and food.

• Assisted the Chef De Partie in maintaining quality standard of the kitchen and meal preparations.
• Set-up the station with par stock of menu items, and prepare the dishes designated for each station.
• Minimize waste and maintain controls to attain forecasted food cost.
• Washed and sanitized kitchen area, workstations, tables, tools, knives and other equipment.

• Worked with other Commis-I employees in preparing over 200 dishes daily for hotel guests.
• Disinfected kitchen area, workstations, tables, tools, knives and other equipment.
• Served food according to correct taste, temperature and visual appeal.
• Maintained food safety temperature logs with direction from Chef De Partie and Demi Chef De Partie.