RESUME

Name: Tanya Saw Yi Theng

Address: ** ***** ***** *** ***, Taman Tun Dr Ismail,

***** ***** ******, ********

Contact number: +601*-***-****

Contact email: acrn29@r.postjobfree.com

D.O.B: 27 July 1987

F&B work experience: 2-years (while studying) + 4-years (full-time) A great meal will never be fully completed without an amazing dessert to end the course. The question of how flavours and textures combined intrigues me. Determined and inspired to share this exciting experience of taste is what motivates me to continue to expand and explore my skills as a pastry chef.

In July 2014, I attended a 3-month intensive pastry course for advanced learners in Yssingeaux, France. As France is well-known for its divine pastry arts, it was a great skill enhancement and experience for me. During the course, I picked up new and advanced techniques developed by highly skilled French pastry chefs, was introduced to advanced pastry equipment, newly developed food products and their usage. This experience gave me a rich understanding of combining ingredients, widened my product knowledge and understanding of techniques used. In addition to that, the school also hosted demonstrations by highly skilled French pastry chefs who won the French Pastry Championships – some who also hold the prestigious title of Meilleur Ouvrier de France (MOF). To be exposed to their skills, ideas and techniques from their demonstrations, it had provided great inspirations to us aspiring chefs. During my stay in France, I had the luxury to explore desserts and pastries from various well-known patisseries as well as MOF patisseries. From that, I was truly inspired by the flavours combinations and modern yet sophisticated presentations. French cakes are rich yet delicate, with flavours that are intense and excite the palate. It is also interesting that French pastry chefs are venturing into the usage of Asian ingredients in their food such as red bean. This inspires me to experiment with south- east Asian local fruits in my cakes, whilst trying to attain the perfect balance of flavours as a skilled chef would.

Notable Work Experiences:

*For other work experiences, kindly refer to Appendix I November 2014 – CURRENT

Establishment: Crèmemeh (Malaysia)

I am currently self-employed. I am the creator and owner of Crème-meh, a home-based online patisserie. Established in late November 2014, it started off as a personal project to experiment my skills and inspirations acquired during my travels in 2014. It then gradually developed into a business when my client base started to grow. I worked from home using home appliances to produce store- bought quality food.

My cakes are mainly French-styled, with a bit of an Asian twist – to differentiate myself from most bakeries and cafes which mostly serve English or American-styled cakes. Local fresh fruits are a main- stay in my cakes which creates flavours that local taste buds find more palatable and enjoyable. French-styled cakes are richer in flavour, creamier and petit in portion – all of which I find is lacking in Malaysia currently, hence my choice for this particular style of cakes. A combination of my previous work experience in Australia, my Asian roots and a French pastry course I completed in 2014, has given me a unique set of skills when it comes to exploring new ingredients and flavour dimensions with my work.

The business also provides catering where I supply cakes and gourmet sandwiches to a few cafes. I've also successfully completed private dinner and canapé functions for 30-80 guests which include western cooking and desserts. I also cater for corporate and private events dealing with cakes and sweets such as macarons, cake slices, tarts, and etc. I have also worked on novelty cakes for special occasions such as baby showers, birthdays and anniversaries. As I'm a single owner, all cakes, desserts and sweets are personally handled by me. Hence, good organisational skills are a quintessential part of my working style - especially when dealing with a high number of orders.

Specialities (for pictures, kindly refer to Appendix II):

Raspberry Lychee Cake

Raspberry mousse, lychee, raspberry lychee jelly, vanilla sponge

Exotique Cake

yuzu (a type of Japanese citrus fruit) mousse, fresh mango and kiwi, passionfruit custard, vanilla sponge, and sweet tart.

This unique cake-tart, though has many acidic blends of fruits but is well-balanced from the natural sweetness of the mango, custard and tart, creating a very refreshing taste.

Green Opera Slice

Pandan kaya (a coconut jam common in Malaysia) buttercream, green tea almond sponge, lemon ganache

Fluffy Baked Cheesecake with roasted almond flakes and salted caramel Using Japanese technique to create a light but melt-in-your mouth cheesecake with your average baked cheesecake toppings

June 2012 – January 2014

Establishment: Zen Bar Restaurant

215 Adelaide Street, Brisbane 4000 Queensland

Position: Sous Chef / Pastry Chef

Experience: Stand in during Head Chef’s absence, assisting Head Chef in day-to-day operation Supervising staff and work delegation

Managing and organising kitchen operations

Duties:

Kitchen Management Kitchen Organisation Work Organisation Food Production

- Administrator to kitchen

staff

- Assistance in staff

training

- Ensure staff maintains

good hygiene and dress

code whilst at work.

- Responsible over stock

control and costing is at

par level

- Ensuring stocks are

ordered to be delivered

on time and that the

kitchen do not run out on

food

- Ensure health and safety

facilities are in order and

updated

- Assistance in menu

planning, organising of

change over menu, food

costing

- Maintaining cleanliness

of kitchen according to

HACCAP

- Work planning and

organising food for

functions and events

- Delegation of work to

other staff members

during daily kitchen

operations

- Ensuring the whole

kitchen is working as a

team unit and help is

given when needed

- Preparation of all various

pastries and desserts for a

la carte and functions

- Ensure staff members

produce food according to

food safety of HACCAP

- In compliance to the

type of Modern Asian

cuisine served at ZenBar,

most desserts planned

and made, have an

element of Asian twist.

E.g.: white chocolate and

green tea opera, with

ginger jelly.

Head chef: Benny Loh

Owner: Bob Tang

September 2010 – April 2011

Establishment: Joseph Alexander’s Restaurant & Piano Bar 249A Coronation Drive, Milton, Queensland 4064

Position: Full-time Pastry Chef

Experience: Daily service in busy a la carte restaurant and functions events Catering for 200+ pax on High Tea during weekends

Skills involved includes: piping, baking, decorating, time management Duties:

Kitchen Organisation Work Organisation Food Production

- Dessert & High Tea menu changes

on monthly basis, planning, stock

management & ordering

- Responsible for preparing

monthly food cost, stock take,

profit & loss, purchases & sales

records to be reported to Head

Chef.

- Keeping records of fridge

temperature (HACCP), cleaning and

maintaining of equipment.

- Responsible for organising and

preparing a hectic High Tea service

on daily basis, whilst preparing a la

carte dessert menu items,

functions menu, etc.

- Assisting chefs in daily operation

and services

- Keeping track on stocks for high

turnover of High Tea & A la Carte

desserts on daily basis, whilst

ensuring food provided is sufficient

& wastages are at minimal

- Responsible in preparing contents

of menus

- Dessert menus includes Swiss

rolls, crème brulees, fruit tartlets,

chocolate mousses, fruit bavarios,

panna cottas, sauce anglaise,

puddings, macaroons

- High tea includes preparing

sandwiches, scones, cream, jam,

baking of savouries includes curry

puffs, quiche Lorraine, and etc. on

daily basis

- Preparing celebration cakes &

pastries for clients of restaurant,

includes preparing cakes, sugar

decorations, sugar balloon,

marzipan, fondant icing & etc.

Head chef: Benny Loh

Sous chef: Igor Tomas

Owner: MPV Investment Pty Ltd (041*******)

Professional Courses:

2014 - Completion of French Pastry Campus Summer Program Professional Certificate of French Patisserie (Advanced Level) by Ecole Nationale Superieure de Patisserie (Yssingeaux, France) Course inclusive of:

- Ice-cream and sorbet making, frozen desserts, petite gateaux (small cakes), French entremets(large cakes used for mainly dessert), chocolate work & montage, sugar work & montage, confectionery, petite fours, photography of pastries techniques, bread & pastries bakery, plated desserts, molecular gastronomy

- Excursions to Valhrona (well-known French couverture chocolate) chocolate workshop and factory, organic fruit and jam farm.

Completion of Introduction of First Aid Course

by Union Departementale des Sapeurs Pompiers (Le Puy en Velay, France) Completion of French Level 2

by My Teacher Languages & Cultures (Kuala Lumpur, Malaysia) 2011 - Completion of Petit Gateaux Course

Completion of French Entremets Course

by Savour Chocolate and Patisserie School (Melbourne, Australia) Education:

2010 - Completion of Certificate IV in Hospitality (Patisserie) Hospitality Training Association (Queensland, Australia) Band score of 8.0 in IELTS (English International Test) 2009 - Completion of Certificate III in Hospitality (Cookery) Hospitality Training Association (Queensland, Australia) 2008 - Commencement of Bachelor of Business, Major Accounting & Finance

(Incomplete due to change of interest)

University of Queensland (Queensland, Australia)

2005 - Completion of 12 years of primary and secondary level in Kuala Lumpur, Malaysia Subjects included: Advanced Mathematics, Physics, Biology, Macroeconomic, Microeconomics, History, Chinese, English, Malay, Accounting, Chemistry Awards & Achievements:

Awarded Best in Class Salon Culinare 2011, Garde Manger (3 Dessert menu)

Awarded Silver Medallist – Garde Manger (3 Course menu), Salon Culinare 2011

Member of Australian Culinary Federation, Brisbane, Queensland

Participant in March, Salon Culinare 2010

Awarded Gold Medallist – Apprentice Hot Kitchen, Salon Culinare 2010

Awarded Silver Medallist – Garde Manger (3 Course menu), Salon Culinare 2010

Awarded Bronze Medallist – Garde Manger (3 Dessert menu), Salon Culinare 2010

Participant and contribution of kitchen team in winning New Restaurant (over 100 seats) Category in 2010 Savour Australia Restaurant and Catering Awards for Excellence

Awarded Best Apprentice of the Year 2008 by Blue Frog Wine & Dine management Language Proficiency:

English: Fluent and Proficient

Mandarin: Intermediate

Malay: Intermediate

French: Basic

REFEREES:

Benny Loh +614********

Award winning Head Chef Joseph Alexanders Restaurant & Piano Bar Award winning Head Chef Drift Cafe, Jetty & Events Award winning Head Chef Blue Frog Wine & Dine

Member of WCA & ACF

Ryan Raymond +614********

General Manager of Drift Cafe, Jetty & Events

Jay Parker +614********

General Manager of Blue Frog Wine & Dine

Igor Tomas +614********

Sous Chef of Joseph Alexanders Restaurant & Piano Bar Member of WCA & ACF (Best Chef of 2008)

Bob Tang +614********

Owner & Employer of Zenbar Restaurant

APPENDIX I

Other Work Experiences:

February 2012 – June 2012

Establishment: Brisbane Convention & Exhibition Centre Southbank, Brisbane, Queensland Position: Casual Pastry Chef de Partie

Experience: Large production for functions, catering, banquets and events, for between 100 pax to 1000 pax

Experience in utilising large equipment and ovens

Organisation of large orders and high demands

Duties: Assisting Pastry Head Chef, and other pastry chef in their daily tasks. Preparation of all various pastries and sweets. mousses, sponge cakes, scones, quiches, pies, brioches, ice cream, sweet loafs & cakes, and etc. Baking and cooking of all products in large quantity Finishing of products include coating of cakes, filling of tartlets, piping of mousses and garnishes, slicing of large slabs of cakes and quiches, plated desserts.

Maintaining cleanliness of workplace and equipment, and HACCP May 2011 – January 2012

Establishment: 16th On Park Dessert Café 16 Park Road, Milton, Queensland 4064 Position: Pastry Tourant Chef

Experience: Experience in supervision and delegation of tasks to staffs and apprentices. Training of apprentices in their role as well as in their sections. Assistant to the Head Chef and took the role in the absence of the Head Chef. Duties: Managing of stock, cost control, purchasing, receiving and checking of goods, etc. Assisting Head Chef in daily operation which includes supervision, Delegation of work,

Maintaining of cleanliness and equipment according to HACCP regulation. Preparation of all sections within the kitchen, from mains to entrees section, and dessert section and functions and high teas.

Celebration cakes and assorted cake production.

Skills include cake decorating, piping technique, icing of cakes, baking and assembly of cakes for cafe.

Head Chef: Benny Loh

October 2009 – September 2010

Establishment: Drift Event, Cafe & Jetty, Brisbane 330 Coronation Drive, Milton, Queensland 4064 Position: Commis Chef

Duties: Responsible in preparing contents of menus Assisting chefs in daily operation and service

Assisting in dessert menu planning, stock management & ordering Work in various sections, (Hot&Cold Section, Dessert Section, Mains Section) Hot Section includes checking of meat & seafood, starches, pastas & etc Dessert Section includes preparing desserts, petite fours, ala carte Cold Sections includes salads, preparing dressings, cold cuts, terrines, canapés. Keeping records of fridge temperature (HACCP), cleaning and maintaining of equipments.

Responsible on preparation of function orders, Jetty menu & buffets Head chef: Benny Loh

Owner: David Moore

January 2009 – August 2009

Establishment: Diana Plaza Hotel, Brisbane 12 Annerley Rd, Woollonggabba, Queensland 4102 Position: Casual & Apprentice Chef

Duties: ` Responsible in preparing contents of menus, assisting chefs in daily operation Duties include receiving & checking of stock received. Preparation for functions, banquet, buffet desserts, making of cakes, pastries, and celebration cakes.

Keeping records of fridge temperature (HACCP), cleaning and maintaining of equipments.

Head chef: Benny Loh

Owner: Mr. Kim

July 2008 – December 2008

Establishment: Blue Frog Wine & Dine, Brisbane 29 High Street, Toowong, Queensland 4066 Position: Casual Kitchen Hand

Duties: Assist chefs in daily operation and maintaining cleanliness in the kitchen Clearing of rubbish, mopping & washing, and cleaning of equipment. Ensure all equipments fall into HACCP standards.

Head chef: Benny Loh

Owners: Anne & Will Stanfield

General Manager: Jay Parker

APPENDIX II : Portfolio

Raspberry & Lychee French Entremet

Exotique Cake Tart: Yuzu, Mango, Kiwi, Passionfruit Chocolate French Entremet

Chocolate St Honore

Assorted French Macarons

Strawberry Macaron Cake for special occasions.

Orange Coffee Almond Cake for festive occasions.

Black Forest Tart: Modern Twist on the Classic

Customized Novelty/ Celebration Cakes

Assorted Fruit Tarts

Customized Novelty/ Celebration Cakes

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