Experience

Retigo Asia

• Taiwan
• Machinery Manufacturing
• 1 - 100 Employee

• Sales & Application Manager

  • Feb 2023 - Present

  About Company: RETIGO is a privately owned, European manufacturer of combi-ovens based in the Czech Republic. It was founded in 1994 and is one of the last independent, premium combi-oven manufacturers in the world today. Currently operating in 70+ countries worldwide, we are simply known as the Combi-Oven Specialist. As Retigo develops it continuously opens up new local branches to maximise partnerships support (already in Taiwan, the UK, the USA and Germany). Key markets: Czech Republic, Slovakia, Germany, France, Poland, Switzerland, Norway, USA, UK, Spain, Taiwan, China and Australia. RETIGO customers include Hotels, Restaurants, Retail and Wholesale Bakeries, Convenience Stores, Schools, Colleges and Universities, Corporate B&I, Healthcare, Recreational Food Services, Food Trucks, Ghost Kitchens, Convention Centers, Corrections, Regional and National Multi-Unit Chain Operators, and many more. Position Summary: Retigo Asia – Sales & Application Manager Responsible region: Taiwan, China, Singapore, Malaysia, Thailand, Vietnam. Position responsibilities: ◇ Demonstrator ◇ Distributor & dealer trainer ◇ Products testing for local and international customers. ◇ Provide an efficient and friendly service to customers. ◇ Driving sales and promoting service excellence. ◇ Communicate well with customers and demonstrate a helpful attitude at all times. ◇ Providing new set up of kitchen and dining to customers needed. ◇ Cover up project managements. Training for distributors and customers about efficient of handling and knowledge of commercial kitchen equipment. Show less



Carrefour Taiwan

• Taiwan
• Retail
• 1 - 100 Employee

• Head Office_Merchandise Division_National Ready To Eat Dept_Chef Trainer & Buyer

  • Aug 2020 - Feb 2023

  Responsibilities / Duties included: • In charge of Carrefour intelligent kitchen management project - (30 supermarkets 2.0 and 75 hypermarkets ) • Handle ready to eat dept. culinary concept developing and planning. • Conduct the national training and demonstration. • Responsible for the on-site training, uploading and filing of national training guidebook. • Execute the development of suitable and seasonal refrigerated, frozen, normal temperature, dry goods product of suppliers, product development communication, tasting, recipe modification, profit calculation, and guidebook production for store display. • Looking for the suppliers that are capable of supplying the national, and carry out supplier development for proposals, follow-up product development, product specifications and other related operations. • Familiarize with production center processing and understand how it affects quality/hygiene. • Fresh Department veggies fruit / meat / fish / ready to eat / bakery familiarize with the cost, selling price and margin structure of the assortment. • Calculate the cost, margin, and selling price of the standard recipe card for ready to eat dept. • Participate in the routine national kitchen equipment procurement case, testing the commercial kitchen machine, give advices such as analysis of the advantages and disadvantages of the asset and briefing on the current kitchen equipment market situation. • The national ready to eat product of distribution, the PC factory communicates and instruction the distribution volume, reviews the monthly sales results of the store and then adjusts the distribution. • Supplier and market trends ready-to-eat food development and survey. • Handle the project of A.A. process and development of non-additive certified products. • In charge of 2021Carrefour acquired Wellcome project (185 supermarkets) performed training and national PC factory distribution. Show less



DKSH

• Switzerland
• Professional Services
• 700 & Above Employee

• RATIONAL Team - Sales Chef

  • Aug 2017 - Aug 2020

  Responsibilities / Duties included: • Conduct the demonstration • Responsible for the customers units introduction • Support mid & small size chains as well as key account • Interact with guests - building professional relationships • Products promotion for the potential customers • Have the culinary expertise and experience to problem solve • Assist customers with inquiries • Responsible for each year trade shows • RATIONAL Chinese cuisine menu planning • To achieve sales target Achievements included: • Evergreen Sky Catering – Rational and IRINOX cook and chill production process built • A.Mart wholesale - Central production products tasting and standard operation procedure • Tong Shian Catering - Rational and IRINOX cook and chill products tasting • Nursing House – Replace tradition cooking equipments and improve the work efficiency • Chain Lunch Box Factory - product tasting and RATIONAL connectedcooking system set up • Food Factory - RATIONAL roll trolley version units introduction and programme standards • LE BLE D’OR Chain restaurant – Monthly training at the company’s headquarters • Shangri-La Taipei - Built the cook and chill standard as well as cold chain management • Primary School Catering – RATIONAL roll trolley products programing • Hospital – Healthy vegetarian menu planning • RATIONAL – Chef training Singapore 2018 • RATIONAL – Partners Asia week training Manila 2019 Show less



Grand Hyatt Taipei

• Taiwan
• Hospitality
• 1 - 100 Employee

• Chef De Partie

  • Oct 2010 - Jul 2017

  Responsibilities / Duties included: • Oversee and expediting the Prepared Foods Sales floor [foods bars, venues and fresh pack retail] and ensure that fullness, quality, presentation and cleanliness are maintained daily at the highest level. • Managing the team in line with business needs and guest expectations. • Ensure all Health and Safety standards and policies are followed correctly. • Manage the overall kitchen operation. • Ensuring all dishes are correctly presented and garnished before being sent for service. • Ensure that all plating guides are followed according to set dish description, cooking method and presentation image. • Assist Chef de Cuisine to conduct regular hands on dish training to ensure food knowledge and cooking methods are always up to date. • Share the specific knowledge and recipes on corresponding dishes with all related colleagues. • Michelin promotions. Show less