Pastry chef

RESUME

PERSONAL INFORMATION

Name (English): Sin Wan Chung (Frankie) (Chinese): 單允聰

Date of Birth: 07-03-1985 (30)

Address: Flat B, 28/F, Block 5, Verbena Heights, Tseung Kwan O, New Territories

Contact No: 9809 6775

Email: **********@*****.***.**

WORKING EXPERIENCE

The Ritz Carlton, Hong Kong

Chef de Partie (Tosca michelin one star Italian restaurant ) Aug 2015 – Present

- Create and prepare dessert menu items.

- Ordering food and supplies for dessert menu items.

- Preparing and submitting a budget.

- Supervising and training other chefs in the pastry kitchen.

- Preparation of baked goods.

- Researching and developing recipes.

The Grand Buffet

Sous Chef Dec 2014 – Aug 2015

- Assist with the development of standardized recipes for all menu items. Ensures that recipes are accurate and updated as needed

- Ensures that all food products prepared meet the established specifications and standards.

- Responsible for complete set up, cleanliness and organization of the Pastry Department and buffet area.

- Set up and design all the pastry equipment (e.g. Oven, fridge, freezer, dry store area etc..)

- Meeting with the supplier and create the menu before grand opening.

- Food cost control.

Harlan’s bar and restaurant

Pastry Chef Feb 2014 - Dec 2014

- Create, test and evaluate of new pastry and dessert recipes

- To manage the banquet and events function menu

- Ordering Ingredients, Supplies and Garnishes

- Maintain hygiene standards in areas of responsibility

- Assists the executive and sous chef in training and management of the junior staff members

- Helps with budget preparation

- Preparing and serving deserts, pastries and other baked foods in a restaurant

Café Deco

Chef de Partie Oct 2013 – Feb 2014

- Monitor and assure the sections of buffets and tea sets

- Create, test and evaluate of new pastry and dessert recipes

- To manage the banquet and events function menu

- Strict quality control

- Ordering Ingredients, Supplies and Garnishes

- Maintain hygiene standards in areas of responsibility

The Ritz-Carlton, Hong Kong Oct 2011 – Jul 2013

Commis 1 (Cho Library)

-Monitor and assure the sections of buffets and tea sets

-Set up work station properly for the daily operation of the food outlet

-Ensure adequate mise-en-place for the expected volume of business

-Prepare, cook and present pastry items to satisfy the established production requirements and recipes

-Create, test and evaluate of new pastry and dessert recipes

-Store all food items properly as to prevent spoilage

-Assist in helping prepare special dishes or desserts for events and special occasions

-Ensure the qualities in line with menu specification and required standard

-Maintain hygiene standards in areas of responsibility

-Train and guide peers in the implementation of its specific duties

-Implement any other duties assigned by Chef De Parte

The Ritz-Carlton, Hong Kong Mar 2011 – Oct 2011

Commis 2 (Tosca Pastry)

-Monitor and assure the section of tosca pastry and provide supporting to Chef De Partie

-Set up work station properly for the daily operation of the pastry outlet

-Ensure sufficient mise-en-place as required by the daily menu

-Prepare all dishes following recipes and yield guides

-Ensure presentation, taste and quantities are maintained

-Create, test and evaluate of new pastry and dessert recipes

-Ensure consistent great food production, in line with high quality standards expected by hotel

-Follow strict sanitation practices in the outlet at all times

-Perform other related duties as assigned

Four Seasons Hotel Hong Kong Nov 2010 – Feb 2011

Commis 3 (Caprice Pastry Michelin three star French restaurant)

-Set up work station properly for the daily operation in the area of pastry

-Prepare the daily mise-en-place and food production in pastry section

-Monitor the consistent quality in daily preparation

-Maintain a high standard of cleanliness and sanitation in designated working areas

-Carry out any other duties as and when directed required by the immediate superior

InterContinental Hong Kong Jul 2007 – Nov 2010

Junior Cook B (Nobu Pastry)

-Provide assisting to Pastry Chef to develop new pastry menu

-Set up work station with required tools, equipment and supplies according to hotel standards

-Keep adequate supply of all prepared products on hand and ensure the proper storage

-Meet all health and hygiene requirements

-Implement other related duties as assigned

InterContinental Hong Kong Jun 2006 – Jul 2007

Casual Work (Main Pastry)

-Monitor and assure the section of buffets

-Set up work station of pastry outlet

-Ensure adequate mise-en-place for the expected volume of business

-Inspect the cleanliness and working conditions of all tools, equipment and supplies

-Implement any other duties as assigned

Harbour Plaza Aug 2005 – Jun2006

Junior Cook

-Ensure the smooth running of buffet sections

-Prepare sufficient supply of high-quality mise-en-place as daily required

-Prepare mini-dessert plates on a daily basis according to the hotel requirements and standards

-Maintain and strictly abide by sanitation and health regulations

-Perform other related duties as required

EDUCATION

YMCA College Sept 2002 – Jul 2003

Certificate of Software Application

MKMCF Ma Chan Duen Hey Memorial College Sept 2000 – Jul 2002

Form 4 – 5

NLSI Lui Kwok Pat Fong College, Hong Kong Sept 1997 – Jul 2000

Form 1 - 3

PROFESSIONAL QULIFACTION

Hong Kong Chefs Association Aug 2007

Member

PROFESSIONAL DEVELOPMENT

The Institute of Baking Arts Jul 2012

Certificate of Participation (Elementary Course in Wedding Cake)

Hong Kong Bakery and Confectionery Association Sept 2008

Certificate of Attendance (Basic Sugar Works A Contemporary Approach)

Professional Training by Johnny Chan

AWARD

Four Seasons Hotel Dec 2010

Michelin 3-Stars Award (Caprice)

Fonterra Sept 2010

Outstanding Award (Fonterra Foodservices Pastry Challenge 2010)

Hong Kong International Culinary May 2009

Certificate of Participation in Hong Kong International Culinary Classic 09

EXTRACURRICULAR ACTIVITIES

MKMCF Ma Chan Duen Hey Memorial College Sept 2000 - Jul 2002

Member, Basketball Club

Member, School Basketball Team

NLSI Lui Kwok Pat Fong College Sept 1997 – July2000

Vice Chairman, Table-tennis Club

Captain, School Table-tennis Team

SKILLS GAINED

Language Cantonese Fluent

English Good

Mandarin Fair

I.T. Skills MS Word (English typing – 40 wpm, Chinese typing – 25 wpm), MS PowerPoint, MS Excel

CURRENT SALARY HK$

EXPECTED SALARY HK$

AVAILABILITY One-month notice

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