Colin CHen
Hurstville,NSW
Summary
I graduated from Le Cordon Bleu Academy, possessing traits of friendliness and a strong emphasis on teamwork, while also being capable of independent task execution. I worked at Catalina Restaurant for two years, mastering skills such as kneading sourdough and crafting tart shells. During the pandemic, I worked at De Toni Patisserie for five months, acquiring skills in operating large mixers and creating vegan mousse. These three years of work experience have deepened my passion for the pastry chef profession, affirming my genuine love and professional competence in this field. I am well aware that being a pastry chef is not an easy job, but this journey has solidified my sincere dedication to this career.
Overview
10
10
years of professional experience
Work History
Pastry Chef
Catalina Rose Bay
12.2020 - 01.2023
- Ability to work along, with high pressure.
- Managed over 200 customer calls per day.
- Make, roll, proof and bake at least 60 loafs of fresh sour dough everyday
- Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
- Maintained well-organized mise en place to keep work consistent.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
Volunteer
De Toni Patisserie
06.2020 - 10.2020
- Line 300 Tart shell per day
- Make 200 chocolate mousse and Tiramisu cups per day
- Followed food safety standards when handling ingredients.
- Operated ovens and bakery equipment to prepare products according to recipes.
- Cleaned and maintained kitchen equipment and oven.
- Prepared frostings and other toppings for cakes and pastries.
Volunteer
Inter Dessert
10.2019 - 11.2019
- Prepare batter and crunchy base
- Decorating pastries using different icing & toppings
- Making lemon filling for lemon tarts
- Physically able to stand for long hours
- Proper working habit
- Maintaining clean and safe work environment.
Kitchen Hand
KAY Japanese Restaurant
12.2018 - 07.2019
- Loaded dishes, glasses and tableware into dishwashing machines.
- Followed food safety practices and sanitation guidelines.
- Cleaned and maintained work areas, equipment and utensils.
- Assisted in setting up and breaking down kitchen stations.
- Prepared sandwiches, salads and other specialty items according to customer specifications.
Waiter
Shari/ Grand Park Orchard Hotel
07.2013 - 06.2014
- Quickly reset and cleaned up tables after customers left to enable speedy turnaround and guest flow.
- Remained calm and poised when dealing with difficult customers or during busy shifts.
- Kept server areas clean and stocked to increase efficiency while working tables.
- Maintained customer satisfaction by clarifying questions about orders and specialty items.
Education
Certificate III in Patisserie
Le Cordon Bleu
Sydney, New South03.2020
Leisure Management
Minghsin University of Science And Technology
07.2015
Skills
- Portion Sizes
- Health and Safety Compliance
- Desserts Knowledge
- Frosting and Decoration
Timeline
Pastry Chef
Catalina Rose Bay
12.2020 - 01.2023
Volunteer
De Toni Patisserie
06.2020 - 10.2020
Volunteer
Inter Dessert
10.2019 - 11.2019
Kitchen Hand
KAY Japanese Restaurant
12.2018 - 07.2019
Waiter
Shari/ Grand Park Orchard Hotel
07.2013 - 06.2014
Certificate III in Patisserie
Le Cordon Bleu
Leisure Management
Minghsin University of Science And Technology
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