Ruby Ressa Capon

Cold and Pastry cook

PASTRY
- Responsible for the mis en place of all ingredients and is knowledgeable on the right types of tools for measuring.

- Responsible for baking and decorating cakes and other pastries for the restaurant’s buffet and ala carte orders. - Prepares desserts for special events like weddings, seminars and birthdays for guest ranging to a hundred.

• GARDE MANGER
-Responsible for making salads, appetizer and sandwiches for the restaurant’s buffet and ala carte orders. -Responsible for making big batches of dressings and vinaigrettes for the salads.
-Prepares and cuts fresh fruits for the restaurant and for special events.
-Plating snacks, salads and appetizers for big events like weddings, seminars and birthdays for guests ranging from twenty to a hundred.
 

Centennial College
Post Graduate Certificate
Hotel, Resort and Restaurant Management 

De La Salle – College of Saint Benilde

Bachelor of Science in
Hotel, Restaurant Institution Management Major in Culinary