Accomplished Pastry Chef De Partie with a proven track record at The Peninsula Hong Kong, enhancing customer satisfaction through visually appealing and delicious pastries. Skilled in food safety and ingredient sourcing, I led teams to streamline production processes and foster strong teamwork. My innovative recipe development and commitment to sanitation standards significantly improved kitchen efficiency and menu diversity.
Hi, I’m
LI Kim Pong
Tuen Mun San Hui,NT
Summary
Overview
21
years of professional experience
3
Languages
Work History
The Peninsula Hong Kong
Pastry Chef De Partie
10.2021 - Current
Job overview
- Enhanced customer satisfaction by creating visually appealing and delicious pastries.
- Managed time effectively during peak hours to ensure timely delivery of freshly prepared pastries to customers.
- Mentored junior pastry chefs, fostering a positive learning environment and strong teamwork.
- Increased overall kitchen efficiency by cross-training in other culinary areas as needed.
- Improved consistency of plated desserts by designing clear presentation guidelines for serving staff.
- Participated in menu planning meetings, providing valuable input on potential dessert offerings.
- Maintained a clean and organized work area, adhering to strict sanitation guidelines.
- Streamlined pastry production process for increased efficiency and consistent quality.
- Assisted in inventory management, ensuring adequate stock of ingredients for daily operations.
- Worked closely with front-of-house staff to ensure seamless communication between kitchen and service teams.
- Developed new recipes based on seasonal ingredients and current trends, keeping the menu fresh and exciting.
Fresh Fresh BAKERY
Pastrt Chef
07.2020 - 10.2021
Job overview
- Trained kitchen staff to perform various preparation tasks under pressure.
- Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
- 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.
InterContinental Hong Kong
Pastry Chef De Partie
10.2010 - 05.2020
Job overview
- Enhanced customer satisfaction by creating visually appealing and delicious pastries.
- Managed time effectively during peak hours to ensure timely delivery of freshly prepared pastries to customers.
- Mentored junior pastry chefs, fostering a positive learning environment and strong teamwork.
- Increased overall kitchen efficiency by cross-training in other culinary areas as needed,buffet,in room dining,banquet,tea set.
- 2010-commis2
- 2012-commis1
- 2013-demi chef de partie
- 2014-chef de partie
Regal Riverside Hotel
Commis Chef
05.2010 - 10.2010
Job overview
- Support at buffet,cake shop,banquet
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
Metro Park Hotel
Junior Psatry Cook
08.2006 - 03.2010
Job overview
- Managed time by organizing and prioritizing pastry kitchen duties to prepare and serve food quickly.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- prepare the dessert for the buffet and cake shop
Fusion Restaurant
Junior Chef
02.2004 - 06.2006
Job overview
- preparing salad dressing
- make the pizza dough,baked the pizza
- support the dessert section
Education
Blossom CakesCauseway Bay, Hong Kong
Associate of Arts from Royal Icing And Piping Module
04.2001
University Overview
Blossom CakesCauseway Bay, Hong Kong
Associate of Arts from The PME Proffessional Diploma Master Certificate
04.2001
University Overview
Blossom CakeCauseway Bay, Hong Kong
Associate of Arts from Sugarpaste Module
04.2001
University Overview
Mandy's Fondant Art WorkshopDiamond Hill
Bachelor of Arts from Master Certificate in Sugar Flower
04.2001
University Overview
Vocational Training CouncilKowloon Bay, Hong Kong
from Food And Beverage Services
05-2003
University Overview
Jockey Club Government Secondary SchoolKowloon Bay, Hong Kong
High School Diploma
04.2001
University Overview
Skills
Customer service focus
Timeline
Pastry Chef De Partie
The Peninsula Hong Kong
10.2021 - Current
Pastrt Chef
Fresh Fresh BAKERY
07.2020 - 10.2021
Pastry Chef De Partie
InterContinental Hong Kong
10.2010 - 05.2020
Commis Chef
Regal Riverside Hotel
05.2010 - 10.2010
Junior Psatry Cook
Metro Park Hotel
08.2006 - 03.2010
Junior Chef
Fusion Restaurant
02.2004 - 06.2006
Blossom Cakes
Associate of Arts from Royal Icing And Piping Module
04.2001
Blossom Cakes
Associate of Arts from The PME Proffessional Diploma Master Certificate
04.2001
Blossom Cake
Associate of Arts from Sugarpaste Module
04.2001
Mandy's Fondant Art Workshop
Bachelor of Arts from Master Certificate in Sugar Flower
04.2001
Jockey Club Government Secondary School
High School Diploma
04.2001
Vocational Training Council
from Food And Beverage Services
Languages
Chinese (Cantonese)
Native language
English
Upper intermediate
B2
Chinese (Mandarin)
Advanced
C1
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