Ming Yee LimA pastry portfolio

Hi, I’m Ming Yee.

A little sweetness.
A lot of heart.

Pastries and chocolate creations, made with care at Four Seasons Hotel Kuala Lumpur.

Explore my work
A little sweetness is on its way…

From my kitchen

A few sweet creations.

Chocolate, craft, and a little curiosity.
Take a closer look at the details behind each piece.

7 projects shown.

A little about me

The hands behind the work

Dedicated pastry professional with over three years of experience across luxury hospitality and artisan bakery kitchens, currently Demi Chef de Partie at Four Seasons Hotel Kuala Lumpur.

I work across afternoon tea, cake production, the buffet dessert counter, à la carte desserts, and chocolate work — with a focus on handcrafted showpieces and the consistency, detail, and teamwork that hold a centrepiece together.

Repertoire

  • Chocolate showpieces
  • Chocolate garnishes
  • Chocolate tempering
  • Cake shop production
  • Afternoon tea desserts
  • À la carte plated desserts
  • Buffet dessert mise en place
  • Viennoiserie & lamination
Download CV

Experience

  1. Aug 2026 — Present

    Demi Chef de Partie — Pastry

    Four Seasons Hotel, Kuala Lumpur

    • Promoted from Commis 1 for consistent performance, strong teamwork, and technical skill development.
    • Responsible for cake shop production — ensuring quality, consistency, and presentation standards.
    • Produce chocolate garnishes and handcrafted chocolate showpieces for room amenities, retail displays, and special occasions.
  2. Jun 2025 — Jul 2026

    Commis 1 — Pastry

    Four Seasons Hotel, Kuala Lumpur

    • Produced afternoon tea desserts with close attention to precision.
    • Handled mise en place for the buffet dessert counter, ensuring timely replenishment.
    • Prepared and plated à la carte desserts for the Lounge and Bar while maintaining presentation standards and service efficiency.
  3. Apr 2022 — Sep 2022

    Commis — Pastry

    Maison Des Pains, Tropicana Gardens Mall

    • Assisted in daily production of viennoiserie, bread loaves, and pastries.
    • Built foundations in dough mixing, shaping, and proofing of laminated products such as croissant and danish.

Education

  1. Apr 2019 — Mar 2022

    Diploma in Baking

    YTL International College of Hotel Management, Bukit Bintang

Something sweet starts with hello

Let's make something lovely.

+6012 3000 700
Download CV