Alex Sin Bao Ming
Pastry Chef & Culinary Operations Manager
Subang Jaya
Summary
Passionate about baking cakes and petit gateau, with strong expertise in kitchen management, menu development, and adherence to food safety standards
Overview
12
12
years of professional experience
1
1
year of post-secondary education
Work History
Assistant Central Kitchen Manager (Assistant Executive Chef)
Dome Café Sdn Bhd
Kuala Lumpur
06.2024 - Current
- Workforce Management
- Operation Improvement
- Maintenance
- Improvement of daily operations
- New cakes proposals for pastry department
- Outlets audit scoring and training
Entrepreneurship (Former Restaurant Owner)
Huong Viet Coffee Restaurant
03.2019 - 01.2024
- Started this business with a partner, prepared recipes for the restaurant.
- Responsible in budgeting, minimizing food wastage and handling cashflow to sustain the business.
Sous Chef/ Pastry Chef
Sodexo Malaysia Sdn Bhd
07.2017 - 02.2019
- Company Overview: (The British International School)
- Participate in food and labor cost budget planning in weekly basis
- Handling food standard and quality control
- Incharge of Pastry department, sandwich station, fruits station, salad station and cooking class
- Weekly Dessert complimentary
- Catering for 1,000 Students a day
- (The British International School)
Sous Chef
Sensus Gourmet Pte Ltd
08.2016 - 05.2018
- Company Overview: (My Little Spanish Place Restaurant)
- Participate in food and labor cost budget planning in weekly basis
- Handling food standard and quality control
- Guide trainee to handle daily work
- Focus on Spanish cuisines inclusive of charcuterie, Cold and Hot Kitchen preparation
- Minimise food and waste spoilage
- Menu Planning and Special 3 course meal every 2 months
- (My Little Spanish Place Restaurant)
Chef De Partie
Archangel Productions Pte Ltd
09.2013 - 07.2016
- Company Overview: (SAIS & Saint Pierre Restaurant)
- Assist in planning, coordinating and directing a food service catering operation relating to pastries and desserts
- Monitor quality and quantity of fine dining production
- Assist pastry chef at Saint Pierre with a la carte, plated and catering desserts
- Ensure a consistent supply of quality petit four, hot dishes together with my sous chef.
- Control inventory including requisitioning and receiving supplies, reviewing stock and maintaining first-in first-out food use policy.
- Conduct classes to train chef apprentice in Stamford American International School
- Handle varieties of cheese, duck condiment and cold cuts from France
- (SAIS & Saint Pierre Restaurant)
Education
Level 2 IVQ Diploma - Patisserie & Culinary Arts
Ecole De Patisserie
05.2013 - 04.2014
Foundation - Culinary Studies
Cilantro Culinary Academy
09.2010 - 03.2011
Skills
- Microsoft Word
- PowerPoint
- Excel
Personal Information
- Date of Birth: 08/17/92
- Gender: Male
- Nationality: Malaysian
- Driving License: D
- Marital Status: Single father of 2
- Place of Birth: Klang
Interests
Travelling
Snorkeling
Watching documentaries on fossils
Searching about histories
Reading self upgrading articles
Timeline
Assistant Central Kitchen Manager (Assistant Executive Chef)
Dome Café Sdn Bhd
06.2024 - Current
Entrepreneurship (Former Restaurant Owner)
Huong Viet Coffee Restaurant
03.2019 - 01.2024
Sous Chef/ Pastry Chef
Sodexo Malaysia Sdn Bhd
07.2017 - 02.2019
Sous Chef
Sensus Gourmet Pte Ltd
08.2016 - 05.2018
Chef De Partie
Archangel Productions Pte Ltd
09.2013 - 07.2016
Level 2 IVQ Diploma - Patisserie & Culinary Arts
Ecole De Patisserie
05.2013 - 04.2014
Foundation - Culinary Studies
Cilantro Culinary Academy
09.2010 - 03.2011