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)
- 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 Otto e Mezzo BOMBANA (Shanghai) (2011-09 – 2013-08)
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)
