Louie Huang

Assistant Professor at Woosong University
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Contact Information
us****@****om
(386) 825-5501
Location
South Korea, KR

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Credentials

  • Judge of Field Tests on Skill Certification (western culinary )
    Ministry of Labor (Taiwan)
    May, 2016
    - Oct, 2024

Experience

  • Woosong University
    • South Korea
    • Education Administration Programs
    • 100 - 200 Employee
    • Assistant Professor
      • Jul 2018 - Present

      Primary teaching responsibilities have been culinary arts courses in both College and University programs at Sol International Culinary Arts School (SICA) as well as INSTITUT PAUL BOCUSE. Courses taught have been in basic Asian, and Western cooking methods and styles, and assisting in our student-run retail outlet. Additionally, I'm an instructor at the Culinary Competition Club, and I have been involved in Asian class curriculum development efforts in this young and growing program. Primary teaching responsibilities have been culinary arts courses in both College and University programs at Sol International Culinary Arts School (SICA) as well as INSTITUT PAUL BOCUSE. Courses taught have been in basic Asian, and Western cooking methods and styles, and assisting in our student-run retail outlet. Additionally, I'm an instructor at the Culinary Competition Club, and I have been involved in Asian class curriculum development efforts in this young and growing program.

  • Kers Bistro
    • Executive Chef
      • Nov 2017 - Jun 2018

       Arrangement kitchen operation  Layout new kitchen department  Customized cuisine production  Training staff cooking techniques  Completed and analyzed food costing and P&L report  Build standard recipes for kitchen  Arrangement kitchen operation  Layout new kitchen department  Customized cuisine production  Training staff cooking techniques  Completed and analyzed food costing and P&L report  Build standard recipes for kitchen

  • Hotel Indigo Kaohsiung Central Park
    • Taiwan
    • Hospitality
    • 1 - 100 Employee
    • Executive Chef
      • Apr 2017 - Oct 2017

       Build standard recipes for kitchen  Completed and analyzed monthly financial statement and report.  Regularly obtains feedback from clients and guests to improve operations  Build seasonal Menu and promotion plan  Training staff cooking techniques  Supervise and direct the stewarding department  Build standard recipes for kitchen  Completed and analyzed monthly financial statement and report.  Regularly obtains feedback from clients and guests to improve operations  Build seasonal Menu and promotion plan  Training staff cooking techniques  Supervise and direct the stewarding department

  • Millennium Vee Hotel
    • Executive Chef
      • Aug 2012 - Apr 2017

       Build standard recipes for kitchen  Management of hotel culinary department food quality  Supervise the stewarding department.  Respond to guest complaints in a timely manner  Ensure compliance with SOP in all outlets.  Check food purchases for proper ordering, quality, and price structure  Supervised employees and inspect food preparation  Completed and analyzed monthly financial statements and reports.  Coordinate all kitchen stock levels.  Build standard recipes for kitchen  Management of hotel culinary department food quality  Supervise the stewarding department.  Respond to guest complaints in a timely manner  Ensure compliance with SOP in all outlets.  Check food purchases for proper ordering, quality, and price structure  Supervised employees and inspect food preparation  Completed and analyzed monthly financial statements and reports.  Coordinate all kitchen stock levels.

  • Laffetion
    • United States
    • Retail
    • Chef De Cuisine
      • Aug 2011 - Aug 2012

       Management of food quality  Arrangement kitchen operation  Training staff cooking techniques  Build standard recipes for kitchen  Management of food quality  Arrangement kitchen operation  Training staff cooking techniques  Build standard recipes for kitchen

  • BLN group
    • Germany
    • Sous Chef
      • Mar 2010 - Aug 2011

       Assisting with preparations planning  Establishes and oversees the kitchen process  Created of menu  Help Teaching Assistant and Fellow in the kitchen  Ensures that all security, safety, and sanitation standards are achieved  Assisting with preparations planning  Establishes and oversees the kitchen process  Created of menu  Help Teaching Assistant and Fellow in the kitchen  Ensures that all security, safety, and sanitation standards are achieved

  • VOL GROUP
    • China
    • Restaurants
    • Sous Chef
      • May 2006 - Feb 2010

      Assisting with preparations planning with each group's outlet below : T-SENS , YASHI HOTEL, BUND 18, MR & MS BUND Assisting with preparations planning with each group's outlet below : T-SENS , YASHI HOTEL, BUND 18, MR & MS BUND

Education

  • Providence University Master of Business Administration in Tourism (M.B.A.) Taichung, Taiwan

Community

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