Commis 1 · Pastry
Ming YeeLim
A pastry commis at Four Seasons Hotel Kuala Lumpur, working across chocolate, afternoon tea, and à la carte desserts — building showpieces meant to be admired, then shared.
View the workSelected Work
Pieces from the past
Each one is built to be looked at, then taken apart and eaten. Tap a piece for the story and its composition.
About
The hands behind the work
Dedicated commis pastry chef with three years of experience across luxury hotel kitchens and retail bakeries, currently at Four Seasons Hotel Kuala Lumpur.
I adapt across departments — afternoon tea, chocolate tempering, the cake shop counter, the buffet dessert counter, and à la carte desserts — with a focus on showpiece work and the small details that hold a centrepiece together.
- Chocolate tempering
- Chocolate showpieces
- Chocolate garnishes
- Afternoon tea desserts
- À la carte desserts
- Cake shop production
- Viennoiserie & lamination
- Buffet dessert mise en place
Experience
- Jul 2025 — Present
Commis 1 — Pastry
Four Seasons Hotel, Kuala Lumpur
- Promoted from Commis 2 for consistent performance, strong teamwork, and technical skill development.
- Responsible for cake shop production — ensuring quality, consistency, and presentation standards.
- Work on chocolate garnishes for desserts, plus chocolate showpieces for room amenities and retail.
- Apr 2024 — Jun 2025
Commis 2 — 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.
- Worked the à la carte dessert section.
- 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
- Apr 2019 — Mar 2022
Diploma in Baking
YTL International College of Hotel Management, Bukit Bintang