Summary
Overview
Work History
Education
Skills
Timeline
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Vivian Kwan

Newtown

Summary

Professional in culinary arts with strong background in pastry creation and kitchen management. Experience in developing new menu, maintaining high-quality standards, and ensuring smooth kitchen operations. Known for strong team collaboration, adaptability, and achieving outstanding results but also skilled at working independently . Reliable and flexible, ready to contribute to dynamic culinary environments.

Overview

11
11
years of professional experience

Work History

Lead Pastry Chef

Fresh Collective
07.2024 - Current
  • Collaborated with Executive chef, Bistro Head Chef and Event manager to create menus for functions such as Christmas corporate event / wedding
  • Elevated customer satisfaction by consistently delivering high-quality pastries and desserts.
  • Creating pastry and desserts for all aspect of business including events, kiosk and bistro by myself.
  • Demonstrated adaptability by quickly adjusting recipes based on ingredient availability or changing client needs.
  • Streamlined production processes for increased efficiency in the pastry section and maintained well-organised mise en place to keep work consistent and deliver on time.
  • Managed inventory and supply ordering to maintain optimal stock levels for pastry production.
  • Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
  • Producing danishes, savouries scrolls using puff pastry, home made pies i.e meat pie and truffle ricotta spinach tart.
  • Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
  • Producing morning tea, after noon tea items when there is booking.

CDP Pastry Chef

Gelato Messina
10.2020 - 02.2022
  • Trained and mentored a team of pastry chefs to create high-quality desserts that consistently exceeded customer expectations.
  • In charge of warehouse stocking and ordering
  • Work in a high-pressure environment to deliver some of Australia's highest-quality desserts
  • Developed cross-functional relationships with other kitchen departments including gelato team, pastry team, cake team, ensuring smooth operations and timely completion of tasks.
  • Effectively managed multiple tasks simultaneously during high-volume periods, maintaining consistent quality across all products.
  • Monitored quality of ingredients used in recipes to maintain consistency and safety standards by doing daily meeting and cake quality check up everyday.

Food prep / FOH

Blackstar Pastry
11.2017 - 03.2020
  • In charge of the café setup, including preparation of food items and ensuring that all food was served at the proper temperature and followed proper food safety protocols to ensure the quality and safety of food served
  • Making cake decorations such as chocolate plaque
  • Helped with customer services including greeting customers warmly, providing product information, taking orders, and assisting customers with picking up pre-order items
  • Excellent communication skills, both verbal and written, such as in charge of ordering the food ingredients as well as writing reports to HQ kitchen daily.
  • Value building customer rapport and relationship through remembering their names, orders and enhancing customer satisfaction.
  • Operated cash register, POS System, and credit card machine accurately and efficiently

Demi Pastry Chef

Little Secrets Bakehouse
04.2017 - 11.2017
  • Managed kitchen operations in the absence of the head chef, resulting in minimal disruption to service
  • Make the production of gluten-free cakes, muffins, brownies, and slab cakes with a team member of 2-3 people
  • Maintained accurate records of recipe formulations to ensure consistency across multiple batches of pastry products.


Demi Pastry Chef

Gelato Messina
10.2014 - 02.2017
  • Daily productions for the gelato additions include donuts, dacquoise, graham crackers, marshmallows, lamington, butterscotch, jam and puree
  • Producing Gelato Cakes, masking cakes with meringue, Churning gelato, Fill and Assembling Cake

Pastry chef

QVB tearoom
10.2013 - 10.2014
  • Preparing all the afternoon tea products such as ice creams, chocolate ganache, jaconde, macaroons, sable biscuits, cupcakes, lemon tart, cream Brule, lactose free, vegan and gluten-free items as well as sandwiches

Education

Diploma - Hospitality

Strathfield College
Sydney
06-2015

Certificate III - Patisserie

Le Cordon Bleu
Sydney
11-2013

Bachelor of Arts HONS - International Business

University of Kent
Canterbury UK
06-2012

Higher National Diploma - Business Management

Bradford College
Bradford UK
06-2010

Skills

  • Team management
  • Ingredient knowledge
  • Menu development
  • Pastry production
  • Training staff
  • Inventory rotation
  • Problem-solving
  • Teamwork and collaboration
  • Reliable and responsible
  • Attention to detail
  • Multitasking Abilities
  • Active learning
  • Kitchen safety
  • Relationship building
  • Cake and pastry decoration
  • Self motivation
  • Task prioritization
  • Time management abilities
  • Cake decorating
  • Adaptability

Timeline

Lead Pastry Chef

Fresh Collective
07.2024 - Current

CDP Pastry Chef

Gelato Messina
10.2020 - 02.2022

Food prep / FOH

Blackstar Pastry
11.2017 - 03.2020

Demi Pastry Chef

Little Secrets Bakehouse
04.2017 - 11.2017

Demi Pastry Chef

Gelato Messina
10.2014 - 02.2017

Pastry chef

QVB tearoom
10.2013 - 10.2014

Diploma - Hospitality

Strathfield College

Certificate III - Patisserie

Le Cordon Bleu

Bachelor of Arts HONS - International Business

University of Kent

Higher National Diploma - Business Management

Bradford College

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