ABN 41074696751

CASA DOLCE BAKERY CAFE

Shop 1 North Concourse Ave
Beaumaris Vic 3193
Tel 95895596, Fax 95893237
Mobile 0423301177

TO WHOM SOEVER IT MAY CONCERN

This is to certify that Ms Suman aggarwal DOB 12-05-1974 Resident of Unit

7/402 Nepean Highway, Frankston Victoria 3199 has been working in our
Bakery . She started as a pastry cook from February 15, 2009 till February 15,
2010 on voluntary basis for 20 hours per week under the guidance of the Head
Pastry Chef Kaan Omerogullari. She was very passionate to learn. Hence, upon
her insistence, she started working as volunteer Pastry Cook. She has till date
completed 960 hours of professional Pastry Cook experience under the
supervision of Head-Chef Kaan Omerogullari, Since then she has improved her
culinary arts from trainee to an Australian Standard Pastry Cook. She has
developed her skills so that she is able to prepare and bake items according to
orders without any supervision. She has been involved in preparing and baking
buns, cakes, biscuits and pastry goods in our Bakery.

Job description: -- Pastry Cook

Her Tasks and duties Includes:

 weighing and mixing ingredients, and prepares pastry fillings and shapes
pastry goods
 kneading, maturing, cutting, moulding and shaping pastry dough and
operates dough baking and rolling equipment
 controlling mixing times and transferring dough to tempering rooms
 glazing buns and pastries, and decorating cakes with cream or icing
 monitoring forming machines for crumpets, muffins and wafers
 operating machines which roll and mould dough or cut biscuits
 loading buns, pastries and cakes into ovens, and unloads cooked
products
 controlling baking times and monitoring the temperature and appearance
of products

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  empting, cleaning and greasing baking trays, tins and other cooking
equipment
 checking the cleanliness and operation of equipment and premises before
production runs ensuring compliance with occupational health and safety
regulations
 monitoring oven temperatures and product appearance to determine
baking times
 coordinating the forming, loading, baking and unloading of batches of
pastry products
 operating machines which roll and mould dough or cut biscuits

Under the guidance of the head chef, the tasks and duties that she performed
increased in complexity as her training advanced. She started to perform the
following tasks towards the advance stage of her training:

 She assisted the head chef in a variety of tasks

 She examined food supplies to ensure quality
 She weighed, measured, and mixed ingredients according to
recipes
 She prepared and baked food items
 She turned or stirred foods to ensure even baking
 She maintained and cleaned food preparation areas, baking
equipment, food storage areas, cupboards and fittings as detailed
on the kitchen cleaning list

In addition to performing the above trade related tasks, she has also undertaken
the following consideration in her mind:

 Maintaining a safe, clean and efficient working environment and

instruments
 Interpreting written instructions correctly and determining work
requirements
 Managing quality customer service
 Maintain personal hygiene
 Maintain safety and hygiene of food preparation and kitchen
equipment, sanitary food handling practices following HACCP rule.

Her skills and knowledge are proven to be sufficient in the measuring of the
following types of ingredients:

Dry Ingredients – With flour and sugar a measuring cup can be used to
determine the volume of the ingredient. With these ingredients the scale can be
used to determine the weight of the ingredient. That mostly depends on the
recipe which measuring technique is used.

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Liquid Ingredients – With milk and water a measuring cup is usually used to
determine the volume of the liquid added to the dough.

Solid Fats – With butter, margarine and fresh yeast a scale is used to determine
the volume of the ingredients of this type.

She is trained to prepare various pastries such as Strawberry tarts, Brownie tarts,
Cream and fruit tarts, Raspberry tarts, Cream cheese tarts, etc.

She also prepares and bakes various cakes and yeast goods such as Sponge
Cake, Cup cakes, Pound CAKES, Cocoa Fudge cake, Marble cake, Black Forest
cake, Vanilla slice, Lemon cake, Sour cream cheesecake, Chocolate mousse,
Berry cheesecake, etc.

To make the sponges baking flour and cocoa powder is sifted, eggs and sugar
are then whisked till fluffy and then the flour and cocoa powder are folded
through. The mix is then put in moulds and baked at 180 degree Celsius for 40-
45 minutes.

She also prepares and bakes various biscuits such as Gingerbread biscuits,
Chocolate chip biscuits, Brownies, Butter cookies, Shortbread cookies, Peanut
butter cookies etc.

She prepares various Desserts such as Baklava, Tiramisu, Fruit Pies, etc. Sugar
garnishes are made for desserts as part of his sugar confectionery work. Equal
quantities of sugar and water are caramelized with half the quantity of butter to
sugar. This toffee is used as a base when baking apple tatins.

She has had training in the basic methods of cooking. With the experience she
has gained so far she is able to coach and manage others in their job skills.

Tools & Equipments used

 16 tray rotating oven – To bake the products

 Improver – Can fit 3 large trolleys having about 12 racks each
 Genesis dough mixer – It can make up to 45 kilos of product. It is very
easy to use and by pressing buttons we can mix the ingredients and it
makes our job easy. It also divides the dough into certain different
sizes that we require.
 Pastry sheeter – Can make up to 6 millimeters. Use to sheet the dough
to make different products
 Donut machine – We can make up to about 5 kilos of product.
 Deep fryer – Use to make the products like hand made donuts
 Scale/Weighing machine - To weight the ingredients and can weigh up
15 kilos at a time

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 Digital scale/weighing machine – To weigh small weight like grams and
can weigh up to about 5 kilos
 Calculator – To calculate the ingredients we require to make a
particular product
 Gas burner – To cook the filling for pies
 Pie filling and sausage roll filling depositor – Use to fill the inside of
pies and sausage rolls.
 Cool room – To store ingredients like vegetables, fruits, cottage
cheese, shredded cheese, ham, bacon, yeast, muffin mix, pies and
breads which made for the next day.
 Freezer – to store already made croissant, Danishes, cookies,
shredded vegetables etc.
 Microwave – To heat up or defrost. Example to heat up the fondant,
chocolate
 Large and small pots – To cook. Example the filling for pies
 Piping machine – To pipe the filling for sausage rolls
 Kettle – To boil the water, where we need boiling water in order to mix
some ingredients example chocolate powder to cover the lamingtons
 Thermometer – To check the temperature of the baked products
 Timer – To make sure we give the right time for the yeast to grow, also
to time the dough mixing durations etc.
 Different sizes of knives -chef knife, pairing knife, to cut the vegetables,
fruits, meat products, dough etc
 Measuring spoons – table spoon, tea spoon, to weigh smack grams
 Different sizes of measuring cups - to measure liquids like water, oil
 Piping bag – To pipe mixer for cup cake, and other half liquid half solid
product
 Nozzles – To pipe in different shapes and sizes
 Funnels – To make the liquids easy to pour and weigh
 Tins/bottle opener – to open tomato paste tins, pineapple tins, apples
tins and to open other bottles etc.
 Scoops – To take the ingredients from the bags or from containers
 Tongs – To handle the hot/warm products and when serving
customers
 Rolling pins – To flatten the dough sheets
 Chopping board – To cut the vegetables. Fruits, meat etc.
 Whisks – To mix the ingredients or whisk them
 Knife sharpener – To sharpen the knifes in order to make it easy to cut
items
 Plastic scrappers – To scrape the product from the dough mixer, or
from other containers containing like jam, fondant, chocolate
 Different size of cutters – To cut the dough mixer into different and
even sizes. Example scones, hand made donuts etc
 Different types and sizes of baking tins – To bake the products
 Baking trays – To bake sponge sheets for lamingtons

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  Pie trays – Only used to bake the pies in even sizes
 Dockers – to make docks on the products like when making bread
 Trolleys – To store the product so they will not get damage and to save
the spaces
 Different sizes of metal bowls
 Grater – To grate the carrots, cheese etc.
 Peelers – To peal the skin off from vegetables
 Spatula – To scrape the from the bowls
 Mop/mop basket – To mop the floor and clan it
 Brooms – To sweep the floor
 Large metal scrapper – To scrape the flour and other hard food
materials from the floor
 Containers of different sizes – To store ingredients
 Tea towels – To clean the hands
 Dish washing liquids – To help to remove the food materials and
grease from the pots and pans
 Heavy duty choux – To remove the grease and other food material
from the pots.

The recording sheets are being used by him to record the temperature, time,
weight of each product and the number of products made each day.

Ms.Suman Aggarwal is a keen, energetic and fast learner. She has a good
relationship with other staff members. She has shown a strong product
knowledge, experience and efficient skills of a Pastry Cook during her training.
She has inculcated her skills and knowledge in the progress of my workplace and
helped me sustain my business for such a long period of time.

Ms.Suman Aggarwal works with high enthusiasm; she is very efficient, quick and
very hard worker. She has always met the requirements within the turn around
time and has also proven himself on many occasions. She is a role model for the
staff. She also carries a good personality with highly efficient communication
skills. I really appreciate his keenness in my organization towards work and staff.

After this period of work experience, I believe that Ms.Suman Aggarwal will be a
valuable, skilled worker to contribute to the Australian labor workforce. I wish him
all the best for his future endeavors. Please do not hesitate to contact me at any
time in case of any queries.

Sincerely yours,

Kaan Omerogullari
Head Pastry Chef/Owner

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