Chung Foo Yuan
Pastry Chef
Singapore
Summary
Pastry chef from Johor Bahru, Malaysia, with a strong background in baking and pastry arts. Graduated from Flamingo International College in 2014 and began my career in Singapore. Experienced in designing, creating, and launching dessert products, with a commitment to teamwork and excellence in the kitchen.
Overview
11
11
years of professional experience
Work History
Pastry Chef
Le’ Tart
11.2024 - Current
- Involves in research and development of pastry recipes and techniques.
- Planned and determined product quantities for the next day's operations by maintaining an accurate production schedule.
- Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
- Maintained clean and organized kitchen workspace, ensuring compliance with health regulations.
- Consistently met tight deadlines for special orders, ensuring client satisfaction and repeat business.
- Monthly inventory check conducted for accurate stock and identify discrepancies in invent records.
- Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
- Mentored junior staff members in pastry techniques, fostering a supportive work environment and increasing their skillsets.
Pastry Chef
Eaglewings Loft Pte.Ltd
03.2022 - 11.2024
- To plan the roster and deployment of staff, and plan production schedules.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Developed cross-functional relationships with other departments, ensuring smooth operations and timely completion of tasks during special events or peak business hours.
- Implemented efficient production techniques, reducing waste and improving overall pastry quality.
- Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
- Adhered and maintained a clean and organized kitchen workspace, ensuring compliance with health regulations.
- Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
- Contributed to successful catering events by designing custom dessert menus tailored to specific client preferences.
- A monthly inventory check is conducted to ensure accurate stock levels and to identify any discrepancies in inventory records.
- Determined baking times for various items.
- Replenished bakery items in display cases.
- Ensuring that all pastry and dessert dishes are plated and presented in an attractive and visually appealing manner.
- Collaborating with other chefs and kitchen staff to ensure that all food items are prepared and presented in a timely and efficient manner.
- Effectively managed multiple tasks simultaneously during high-volume periods, maintaining consistent quality across all products.
- Processed payments and handled cash transactions with accuracy, ensuring balanced registers at shift end.
- Collaborated with kitchen staff and management to ensure smooth service flow and timely food delivery.
Executive Pastry Chef
The Orange Lantern Gourment Kitchen Pte Ltd
01.2020 - 04.2020
- Management cake department
- Prepare, weigh and measure ingredients with accuracy
- Produce pastry or baked products e.g.: Salad, Fruit, Cake and Dessert
- Store and package the products
- Quality check of all products
- Responsible for menu planning, checking on store requisition, and making orders for ingredients required etc
- Plan work for daily
- Responsible for working on special menu requests, creating menus, thinking through logistics, cost and labor requirements
- Continually monitor execution procedures to ensure quality, consistency, efficiency, productivity and professionalism are at the highest level
- Required to keep track of market trends and come up with new ideas for new menus
Chef De Partie
SATS - Feeding and Connecting Asia
09.2019 - 12.2019
- Interpret menu specification; implement and supervise meal production, according to menu specifications and menu cycle
- Train team members in correct specifications and production methodologies before menu changes and liaise with relevant departments (e.g
- Hot Kitchen, Japanese Kitchen, Purchasing)
- Conduct staff briefing sessions to keep all staff informed and up to date on company and client requirements
- Carry out raw materials ordering according to load requirements, follow proper stock control and rotation (adhere to FIFO)
- Ensure staff in CK/PN comply with all procedures, rules and regulations as set out by the SOPs, hygiene guidelines and internal procedures set out by EC or ESC
- To assist the EC & ESC in identifying problems, conducting investigation and resolve routine problems
- Monitor the performance of all machines, equipment, chillers, freezers in CK/PN and report any malfunction or breakdown to Technical & ESC
- Perform daily random sampling of dished items with ESC/CDP to verify dishing specs and correct dishing irregularities
- Monitor and reduce food wastage
Senior Pastry Chef
Annabella Patisserie
08.2017 - 08.2019
- Management cake department
- Prepare, weigh and measure ingredients with accuracy
- Produce pastry or baked products e.g.: macaroons, cookies and cake
- Store and package the products
- Quality check of all products
- Responsible for menu planning, checking on store requisition, and making orders for ingredients required etc
- Plan work for daily
- Responsible for working on special menu requests, creating menus, thinking through logistics, cost and labor requirements
- Continually monitor execution procedures to ensure quality, consistency, efficiency, productivity and professionalism are at the highest level
- Planning kitchen staff schedule and ensuring daily operations can be carried out
- Required to keep track of market trends and come up with new ideas for new menus
Commis I
TCC - The Connoisseur Concerto
07.2014 - 07.2017
- Preparation ingredients for production
- Do cheese cake, mousse cake, sponge cake production inch bake production
- Do dessert, pastries and cookies production incl bake production
- Cut cake production and pack
- Prepare food for company outlet, event and function
- Cake decorating and chocolate decorating
- Keeping and enforcing cleanliness in the kitchen
- Report maintenance, hygiene and hazard issues
- Assist Chef in-charge as requested/required
Education
Diploma In Baking Arts - Diploma in Baking Arts
Flamingo International College
Malaysia08.2014
Level 2 IVQ Diploma - Diploma in Patisserie
City & Guilds
Malaysia12.2013
Sijil Pelajaran Malaysia (SPM) -
SMK DATO'ABDUL RAHMAN ANDAK
Malaysia12.2011
Skills
- Knowledge in creating new recipes of cakes, pastry and desserts
- Dessert production such as tart and mini cake
- Cakes production such as mousse, cheese and sponges cake
- Pastries and Cookies production
- Knowledge and experience with various ovens
- Event and catering fruits platters
- Team Leadership
- Planned and scheduled staff rosters to optimize coverage and operational efficiency
- Safety and Sanitation
- Computer skills such as MS Word, Excel
- Effective time management
- Ability to work alone and as part of a team, collaborating effectively with other kitchen staff when necessary
- Customer Service
Personal Information
- Notice period: 2 Months
- Date of Birth: 06/17/1994
- Nationality: Malaysian
- Expected Salary: $3500
Languages
Chinese (Mandarin)
Advanced (C1)
English
Intermediate (B1)
Malay
Intermediate (B1)
Timeline
Pastry Chef
Le’ Tart
11.2024 - Current
Pastry Chef
Eaglewings Loft Pte.Ltd
03.2022 - 11.2024
Executive Pastry Chef
The Orange Lantern Gourment Kitchen Pte Ltd
01.2020 - 04.2020
Chef De Partie
SATS - Feeding and Connecting Asia
09.2019 - 12.2019
Senior Pastry Chef
Annabella Patisserie
08.2017 - 08.2019
Commis I
TCC - The Connoisseur Concerto
07.2014 - 07.2017
Diploma In Baking Arts - Diploma in Baking Arts
Flamingo International College
Level 2 IVQ Diploma - Diploma in Patisserie
City & Guilds
Sijil Pelajaran Malaysia (SPM) -
SMK DATO'ABDUL RAHMAN ANDAK
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