Pastry sous chef
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Passion with hard trained pastry chef who has more than 15 years working experience with 2 years in supervisory level in different environments including in fine dining restaurant, factory, club house and hotel.
Flexibility get used to new working environment and culture, Cost can be easy approach by my designed menu. Start sourcing in my current company which is my new challenge and I enjoy of it.
Now, I am still looking a next challenge. If u have a good opportunity for me please contact.
15 years French pastry experience in hotel( Luton Hoo Hotel, Langham Hong Kong, Conrad Hong Kong) club house( Hong Kong Jockey club) fine dining Michelin restaurant( Spoon by Alain Ducasse ) and central production kitchen
Nearly 3 years in supervisory level( Luton Hoo Hotel, Langham HK, Conrad HK)
Manage staff from 3 to 15 People.
Bachelor of Hotel Management in GRIFFITH UNIVERSITY (Australia )
NCASS Level 3 Food Hygiene Training
