Ona Mercader

Led Pastry section solo in Head Pastry Chef absence, preparing and serving funeral buffets, Afternoon Teas, Weddings, set menus for functions and parties, A la carte menus as well as weekly lunch menus on select days.

Also prepared and served solo all desserts for a Wedding service in Head Pastry Chef absence.

Thought and designed dessert ideas for A la carte menu as well as cakes for Afternoon tea and petit fours for Christmas Day Menu, taking in consideration seasonality, textures, flavours, colours, plating and techniques.

Took charge of Larder section solo in CDP absence, preparing and serving starters, set menus for functions and parties, Weddings, A la carte menus as well as weekly lunch menus on select days.

In addition for both Starters and Pastry section,

• Made sure to meet high standards of food hygiene and safety.
• Taking care of orders for the sections, ensured stock rotation was in place, and kept labels up to date.
• Ensured the sections were organised and cleaned often to avoid cross-contamination.
• Produced desserts and starters always to Hotel's highest standard.
• Adapted desserts and starters to meet any dietary or allergy requirements.
• Always made sure to have good communication with other members of staff.
• Maintained a calm and problem solving attitude during busy services.

• Helping with Afternoon Teas, High Teas and prep of cakes and desserts.
• Taking charge of High Teas in Head Pastry Chef absence.