Sohya Takahashi

Executive Pastry Chef at C&G Value Design (2021-06 – 2026-06)

• Creating new pastries / desserts for pastry boutique and hotel, restaurant
• Management of dairy production for running 3 outlets of pastry boutique and central kitchen
• Supervise menu development and operation for hotel and restaurant
• Hygiene control and cost control
• Training for pastry staff
• Design and development of pastry packages, gift boxes

Pastry Chef at International Seiwa (Tokyo, Japan) (2020-11 – 2020-10)

• Creating new desserts / pastries for spanish restaurant and wedding banquet
• Management of dairy production and cost control

Executive Pastry Chef at Galaxy Entertainment (Innovation Kitchen) (2019-10 – 2020-05)

• Creating new desserts / pastries for more than 50 restaurants in the property
• Training of pastry cooking skill for staff
• Research new ingredients, ideas, concepts
• Supervise dairy operation of outlets
• Development and training, supervise of safe food production

Executive Pastry Chef at Galaxy Entertainment (Otto e Mezzo BOMBANA) (2015-12 – 2019-09)

Italian Fine Dining (*1star Michelin)

• Layout of pastry kitchen and purchasing of equipments for opening
• Development of opening team
• Menu development of modern-Italian desserts / pastries
• Cost control and recipe management
• Training for BOH / FOH staff
• Management of dairy production for desserts / bread / petit fours
• Maintain kitchen hygiene
• Management of pastries for events, such as gala dinner or wedding in 5star hotels in overseas

Executive Pastry Chef at Otto e Mezzo BOMBANA (Hong Kong) (2013-09 – 2015-11)

Italian Fine Dining (*3star Michelin)

Italian Fine Dining (2star Michelin)

• Layout of pastry kitchen and purchasing of equipments for opening
• Development of opening team
• Menu development of modern-Italian desserts / pastries
• Cost control and recipe management
• Training for BOH / FOH staff
• Management of dairy production for desserts / bread / petit fours
• Maintain kitchen hygiene
• Management of pastries for events, such as gala dinner or wedding in 5star hotels in overseas

Pastry Chef at Marina Bay Sands (The Sky on 57) (2010-10 – 2011-08)

All-day dining, International cuisine

• Layout of pastry kitchen and purchasing of equipments for opening
• Development of opening team
• Menu development of fine European / Asian desserts
• Cost control and recipe management
• Training for BOH / FOH staff
• Management of dairy production for desserts / bread / petit fours
• Maintain kitchen hygiene

Pastry Chef at Chez Shibata (Shanghai) (2009-03 – 2010-09)

Japan inspired fine French pastry boutique

• Layout of pastry kitchen and purchasing of equipments for opening
• Development of opening team
• Cost control and recipe management
• Training for BOH / FOH staff
• Management of dairy production for desserts / bread / petit fours
• Maintain kitchen hygiene
• Design of packages
• Advertisement for Japanese community in Shanghai
• Management of production / shop design for pop-up shop in Shanghai EXPO 2010

Pastry Sous Chef at Le Platane (Xintiandi, Shanghai) (2007-10 – 2009-02)

Pastry Sous Chef at Visus (6 on the Bund, Shanghai) (2007-02 – 2007-09)

Pastry Cook at Pierre Herme Paris Aoyama (Tokyo) (2005-08 – 2007-01)

Pastry Cook at Patisserie Chia (Nagano, Japan) (2004-04 – 2005-07)

Pastry Cook at Mont Saint Clair (Tokyo) (2003-04 – 2004-03)

– Kaisei Junior High School (2003-03)