YANINTORN KHONGCHAN
Pastry Chef
Bangkok
Summary
Passionate and skilled pastry chef with over two years of experience in the food and dessert industry at internationally recognized organizations. Specializing in the creation of French desserts, chocolates, and a wide range of confections. Adept in advanced pastry techniques, with a strong foundation in food safety and an in-depth understanding of pastry principles.
Overview
4
4
years of professional experience
1
1
year of post-secondary education
1
1
Certification
Work History
Pastry Chef
Cremourne Street Baker
02.2024 - 08.2024
- Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
- Experienced in large-scale wholesale production and the creation of high-volume orders, managing weekly output ranging from 1,000 to 10,000 units.
- Experienced in developing bakery products for supplying Starbucks Australia, Coles-one of Australia's largest supermarkets-and various cafes and retails across the country.
- Skilled in operating factory machinery, as well as, various kitchen tools and equipment.
- Maintained a clean and organized kitchen workspace, ensuring compliance with health regulations.
- Consistently met tight deadlines for special orders, ensuring client satisfaction and repeat business.
- Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
- Effectively managed multiple tasks simultaneously during high-volume periods, maintaining consistent quality across all products.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
- Participated in staff training programs to stay updated on the latest food safety regulations and maintaining a safe working environment.
- Developed and implemented waste reduction system, leading to significant cost savings in ingredient procurement.
- Packaged finished products for sale.
Pastry Chef
Westin Melbourne
9 2021 - 02.2024
- Prepare ingredients for cooking, including portioning, decorating, and storing different varieties of desserts
- Weigh, measure, and mix ingredients
- Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist
- Developed new pastry recipes for seasonal High tea and other A la carte menus, resulting in increased sales and positive feedback.
- Continuously researched industry trends to stay current on popular flavors and innovative techniques for enhancing the pastry menu offerings.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
- Provided excellent customer service through addressing inquiries on ingredients allergies or dietary restrictions while suggesting suitable alternatives.
- Implemented seasonal menu rotation, attracting customers with variety of fresh and timely offerings.
Apprentice Pastry Cook
Westin Melbourne
01.2021 - 07.2021
- Demonstrated Skills
- Prepare wide range of goods and ingredients
- Monitor stocks for baking ingredients
- Maintain a lean and orderly cooking station and adhere to health and safety standards.
Education
Certificate IV, III in Patisserie - undefined
Le Cordon Bleu Melbourne Australia
07.2019 - 05.2020
Diploma of Hospitality Management -
William Angliss Institute
08.2021 - 05.2021
Skills
Extensive experience within a large production kitchen
Highly responsible, hard-working, patient, excellent fast learning, and problem solving
Experienced with independently working
Teamwork with good attitude and strong communication skills
Ability and knowledge of high and consistent food standards at all times referring to HACCP guidelines
Experience with working and creating on new dessert menus
Experience with preparing many varieties of fancy pastry menus, including high tea selections, desserts, cakes, and chocolates
Experience developing dessert menus with globally recognized brands, for example, Dior, Moulin Rouge Show, Cinderella Show and so on
Certification
[Embrace Change], [Marriott international] - [2023]
Timeline
Pastry Chef
Cremourne Street Baker
02.2024 - 08.2024
[Embrace Change], [Marriott international] - [2023]
12-2023
Diploma of Hospitality Management -
William Angliss Institute
08.2021 - 05.2021
Apprentice Pastry Cook
Westin Melbourne
01.2021 - 07.2021
Certificate IV, III in Patisserie - undefined
Le Cordon Bleu Melbourne Australia
07.2019 - 05.2020
Pastry Chef
Westin Melbourne
9 2021 - 02.2024
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