Jing Nan Cheong

• Balance multiple tasks simultaneously while consistently meeting deadlines during high volume periods.
• Scale out and mix ingredients according to recipes and procedures.
• Ideate dessert offerings for occasional specials and for events held at location.
• Research and develop pastry and bread items for seasonal menu updates.
• Balance pastry production and service during shifts.
• Mentor garde station in plating desserts for PM service, sharing knowledge and expertise to foster skill development and professional growth.
• Oversee pastry coolers and storage areas to monitor ingredient and supply inventory levels.
• Provide exceptional customer service by accommodating special requests for custom cakes and pastries, mostly with party orders.
• Determine quantity of product to prepare for next day operation by maintaining a production schedule.

• Checked baked goods periodically during baking process to ensure desired results were achieved.
• Operated ovens and other equipment to bake products according to established recipes.
• Measured out ingredients accurately to ensure consistent product quality.
• Prepared dough for a variety of bakery items such as breads, pastries, pies, cakes and cookies.
• Monitored temperature of ovens and adjusted accordingly to maintain consistency in baking times.
• Rolled, cut and shaped dough to form bread, rolls, cookies, cupcakes, pie crusts and other baked goods.
• Utilized measuring instruments, commercial-grade mixers and ovens to bake cakes and pastries.

• Main duty was mixing and laminating viennoiserie doughs at the main flagship location to be supplied to all chains in the city.
• Helped other shift teams with pastry assembly as side projects.
• Conducted regular training sessions for new hires on safety procedures and protocols for working at night.
• Reported any incidents or accidents that happened during night shifts to management immediately.
• Provided support and guidance to new employees during night shifts.
• Developed strategies to improve efficiency, productivity, and quality of work produced during night shift operations.

• Made sugar paste flowers and leaves by hundreds.
• Trained in stacking multi-tiered cakes.
• Packaged completed products for shipping.
• Made sugar paste and colored fondant.

Was involved in R&D department creating popcorn mixes for use in theatres:

• Prepared various popcorn sugar mixes.
• Managed creation of food samples for sensory testing everyday.
• Recorded formulas for use in samples.