Summary
Overview
Work History
Education
Reference
Timeline
Generic

Mattin Anang

Sydney

Summary

Knowledgeable Product Developer adept at collaborating with team members and other departments to produce relevant, high-quality products that drive company growth. Well-organized and proactive with excellent communication and planning abilities. Ready to offer extensive knowledge of modern trends and 17 years of progressive experience.

Overview

18
18
years of professional experience

Work History

Product Developer

The Cheesecake Shop
11.2019 - Current
  • Designed innovative, timely and cost-effective improvements, concepts and developments with existing products and processes.
  • Devised, proposed and implemented innovative new product ideas.
  • Formulated sponge and dessert pre mixes to deliver optimal flavor, product design and sensory requirements.
  • Converted developed formulas into production formulas to prepare for manufacturing facility.
  • Tested new, alternative raw materials through analysis, sourcing and trials.
  • Communicated and negotiated with ingredient suppliers and vendors to order new ingredients.
  • Built trust and good working relationships and communicated clearly with colleagues and across functions.
  • Developed training videos, recipes and other training operational materials.

Group Head Pastry Chef

J&CO SYDNEY
05.2018 - 11.2019
  • Managed inventory, labor, expenses and other operational processes
  • Initiated training on multiple level pastry chefs to improve productivity and increase kitchen efficiency.
  • Generated employee schedules and work assignments.
  • Developed recipes and menus by applying understanding of market demand and culinary trends,
  • Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
  • Estimated food consumption and requisitioned food, standardized production recipes for consistent quality and established presentation technique.
  • Spearheaded menu planning and recipe development for three locations, as well as high-volume catering operations.

Head Pastry Chef

Catering Project
05.2016 - 05.2018
  • Inspect kitchen to observe food preparation quality and service and cleanliness of production areas.
  • Supervised and enhanced work of eleven chefs producing more than forty thousand week in sales
  • Developed recipes and menus by applying understanding of market demand and culinary trends,
  • Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.

Sous Pastry Chef

Catering Project
05.2015 - 05.2016
  • Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
  • Developed new products based on seasonal ingredients, holidays and dessert trends.
  • Managed inventory and labour cost.
  • Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.
  • Managed kitchen staff by recruiting, selecting, hiring, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.
  • Layout new kitchen to maximise efficiency of pastry production and implemented systems to maintain high standards of pastry products.

Jnr Sous Chef

Star Casino
10.2010 - 05.2015
  • Produce desserts and products for multiple outlets of the casino: Sovereign Room (VIP Dining), In room dining, The lobby lounge, Food quarter & internal functions.
  • Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.
  • Recommended products/ menu items to Executive Pastry Chef for development for holidays, special events and promotions.
  • Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
  • Inspected kitchen to observe food preparation quality, food appearance and cleanliness of production to meet HACCP requirements.
  • Ordering and receiving of produce.

Pastry Chef

Brasserie Bread
07.2008 - 10.2010
  • Prepared all patisserie items: Eclairs, Gateaux, cakes & tarts
  • Baked consistent quality pastries by accurately mixing,folding, dividing, shaping and proofing.
  • Develop new products according to seasonal change.
  • Inspected kitchen to observe food preparation quality, food appearance and cleanliness of production.
  • Maintained smooth and timely operations in preparation to meet production requirements.
  • Rostering of staff
  • Practiced safe food handling procedures at all times.
  • Ordering and receiving bakery products and supplies.

Apprentice

Lenotre
03.2008 - 07.2008
  • Verified freshness of products upon delivery.
  • Met production requirements for all aspects outlet desserts.
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Maintained proper portion sizes and consistently attained high food quality standards.
  • Prepared range of Lenorte desserts:
  • Macarons
  • Gateaux
  • Tarts
  • Cakes
  • Mousse

Apprentice Chef

Est Restuaurant
02.2006 - 03.2008
  • Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in appropriate storage room, walk-in refrigerator, freezer or cooler.
  • Practiced safe food handling procedures at all times.
  • Worked on Cold Larder section
  • Worked on Pastry section
  • Worked on Pass

Apprentice Chef

Star City
11.2005 - 02.2006
  • Prepared food items consistently and in compliance with recipes
  • Assisted in production of desserts for buffet and functions up to 1000pax
  • Practiced safe food handling procedures at all times.
  • Verified freshness of products upon delivery.

Education

Certificate IV in Frontline Management -

Royal Melbourne Institute of Technology
2013

Certificate III Commercial Cookery Non Trade -

Padstow Tafe
2005

HSC -

Macquarie Fields High School
2002

Reference

Peter Dable
Chief Executive Officer at Milky Lane

0451 892 364

peterdable83@gmail.com


Ken Rosbery
Franchising Expert
kenahoa@bigpond.net.au

0418749921

Timeline

Product Developer

The Cheesecake Shop
11.2019 - Current

Group Head Pastry Chef

J&CO SYDNEY
05.2018 - 11.2019

Head Pastry Chef

Catering Project
05.2016 - 05.2018

Sous Pastry Chef

Catering Project
05.2015 - 05.2016

Jnr Sous Chef

Star Casino
10.2010 - 05.2015

Pastry Chef

Brasserie Bread
07.2008 - 10.2010

Apprentice

Lenotre
03.2008 - 07.2008

Apprentice Chef

Est Restuaurant
02.2006 - 03.2008

Apprentice Chef

Star City
11.2005 - 02.2006

Certificate IV in Frontline Management -

Royal Melbourne Institute of Technology

Certificate III Commercial Cookery Non Trade -

Padstow Tafe

HSC -

Macquarie Fields High School

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