Commis Pastry

Salary Expectation

Available Starting Date

Personal Information

Full Name *

Gender *

Male

Female

Place of Birth *

Date of birth *

Address *

City *

Post Code

Telephone *

I.D. Card Number *

Marital Status *

Religion *

Blood Type

Email *

Height (cm)

Weight (kg)

Color Blind

Hobby

Frequent diseases & consequences

Past accidents & consequences

Education and Training

Name of school/University	From (MM/YY)	To (MM/YY)	Major Study	Degree/Certificate

Other Activities

Name of Organization	Position	Remark

Work Experiences

Company Name	From - To (MM/YY)	Salary	Position	Duties

Professional Certification

Name of Certification	Institution	Certificate Number	Issue Date	Expiry Date

Additional Information

Achievements in last company?

Willing to accept company standard salary & facilities?

Yes

Willing to undergo probation period?

Yes

Are you currently working?

Yes

Any objection to contacting your previous employer?

Yes, I object

Any serious disease, injury or surgery in the last five years?

If yes, please explain

Do you have any close family members working in SanGria Resort & Spa?

If yes, what is their name?

References (Non - Relatives)

Name	Telp/Mobile	Company	Position	Email

Language Skills

Language	Speaking	Reading	Writing

Family Information

Relationship	Name	Age	Occupation	Gender	Address/Telephone
Father				-
Mother				-
Husband / Wife				-
Child 1
Child 2
Child 3
Emergency Contact

Application

Personal Information

Education and Training

Other Activities

Work Experiences

Professional Certification

Additional Information

References (Non - Relatives)

Language Skills

Family Information

Documents

Other Information

How would you react if a supervisor criticized you in front of the team?

How important is it for you to maintain cleanliness at your work station?

What’s your creative idea to reduce kitchen waste? How would you propose it to superiors?

If you have an idea to improve a product or workflow, how would you share it?

If you notice ingredients running out before shift ends, when/how would you report it?

Can you explain the ideal temperature and packaging methods for each ingredient?

If you feel unappreciated at work, what would you do?

How many years of experience do you have working in a pastry kitchen?