The Team

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The TEAM at Mrs. Baker’s Restaurant

Jehan F. Damasco, a highly rated chef is at the helm of Mrs. Bakers Restaurant and Pastry Shop operations, She is overall in-charge of the kitchen operation. Her advocacy of using locally produced and sourced materials and ingredients to create culinary masterpieces has inspired her to come up with an interesting and compelling restaurant menu. The list of food offerings consists of original local favorites and iconic continental and international culinary dishes. Her concept of classic global cuisine, which is a balance of modern, yet straight forward and unpretentious method of cooking that pays homage to the goodness and freshness of farmers’ produce will be the highlight of the menu and will be featured in every dish in the menu.

The kitchen is built with modern state-of-the-art equipment, and is manned by professionally trained and skilled cooks. Kitchen operations are designed to facilitate a systematic production of beautifully presented hot and cold food items, pastries, bread and other bakery products.

The office and service department is headed by Mr. Wilvert Damasco whose background in Business Administration and skill in personnel supervision has proven to be his best resource in the enterprise. Though he believes that the vital factor in the success of a restaurant is the food that it offers, he nonetheless considers the professional manner of service is of equal importance.

“Baker’s”, as the restaurant is more popularly called, through time tested reviews encompasses both good food and excellent service.

Chef Jehan F.  Damasco also leads the team of bakers and cake decorators at Panadera. Our multi awarded pastry chef, is a hands-on master baker, who is responsible for research and innovations for the enhancement and development of all bakery products.

The team is structured with hardworking and dedicated Chefs, Bakers, junior cooks, service personnel, trained baristas and auxiliary team members united by a common pledge to strive to be the best in the food and service industry, to take pride in their work and to expect the same from one colleague to another.

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