Elvis Tsun HIEN Chu
Summary
Dynamic Chocolatier and Pastry Chef with extensive experience at Awfully Chocolate, excelling in artisanal chocolate making and team management. Proven track record in mentoring staff and streamlining production processes, enhancing efficiency and product quality. Adept at problem-solving and maintaining strict food safety standards, contributing to a thriving kitchen environment. Creative Chocolatier with 8-years confection industry background. Went to Italy for machine training (SELMI BRAND) and also trained China Franchise chef in making chocolate truffles and cakes.
Overview
8
8
years of professional experience
Work History
Chocolatier and Pastry Chef
Awfully Chocolate
02.2017 - Current
- Packaged chocolate items.
- Made confections by hand and ordered ingredients from suppliers.
- Maintained strict adherence to food safety standards during all stages of production, ensuring top-notch product quality.
- Made [2000] confections out of chocolate on daily basis.
- Mentored junior staff members in mastering chocolate-making techniques, fostering a positive work environment and teamwork.
- Trained new employees on company protocols, safety procedures and chocolate making techniques resulting in seamless integration into the team.
- Troubleshot and repaired malfunctioning kitchen equipment to maintain team performance levels.
- Streamlined production processes for increased efficiency and reduced waste in the chocolatier workspace.
- Conducted regular inventory checks for efficient stock management, minimizing ingredient spoilage or shortages.
- Managed daily operations including scheduling staff shifts, overseeing order fulfillment, and maintaining a clean work area.
- Kept work areas clean, neat and organized to promote safety, productivity and team success.
- Adjusted equipment during runs to maintain optimal settings and achieve high-quality products.
- Documented batch production information such as ingredients and amounts, cycle times and temperatures observed.
- Sorted final products according to specified regulatory, customer or company standards.
- Cleaned and sterilized factory processing containers and work areas to keep foods safe.
- Followed instructions and processes to maintain food and beverage integrity.
- Chose, inspected, weighed, and measured ingredients for each production run.
- Packaged finished products for sale.
- Prepared frostings and other toppings for cakes and pastries.
- Decorated cakes, cupcakes and other pastries according to customer requests.
- Cleaned and maintained kitchen equipment and oven.
- Followed food safety standards when handling ingredients.
- Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
- Mentored junior staff members in pastry techniques, fostering a supportive work environment and increasing their skillsets.
- Oversaw purchasing, storage, and use of kitchen supplies.
- Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
- Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
- Maintained a clean and organized kitchen workspace, ensuring compliance with health regulations.
- Effectively managed multiple tasks simultaneously during high-volume periods, maintaining consistent quality across all products.
- Developed cross-functional relationships with other departments, ensuring smooth operations and timely completion of tasks during special events or peak business hours.
- Implemented cost-saving measures while maintaining product quality, contributing to increased profitability.
Education
High School Diploma -
Silver Chef Creations Sdn. Bhd.
Malaysia01-2017
Secondary Education
SMJK Tiong Hua
Malaysia, Sabah12-2015
Primary School
Sk. St. Monica
Malaysia, Sabah12-2010
Skills
- Packaging
- Food safety regulations
- Team management
- Kitchen set up
- Teaching workshops
- Food safety standards
- Chocolate tempering
- Chocolate decoration
- Ganache preparation
- Artisanal chocolate making
- Truffle making
- Teamwork
- Problem-solving
- Time management
- Attention to detail
- Problem-solving abilities
- Multitasking Abilities
- Team collaboration
- Active listening
- Machinery operation
- Cleaning procedures
- Safety procedures
- Cooking techniques
- Self motivation
- Staff training
Languages
English
Upper intermediate (B2)
Chinese (Mandarin)
Upper intermediate (B2)
Chinese (Cantonese)
Upper intermediate (B2)
Malay
Intermediate (B1)
Hakka
Upper intermediate (B2)
Timeline
Chocolatier and Pastry Chef
Awfully Chocolate
02.2017 - Current
High School Diploma -
Silver Chef Creations Sdn. Bhd.
Secondary Education
SMJK Tiong Hua
Primary School
Sk. St. Monica
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