Experience

ONE65 San Francisco

• United States
• Hospitality
• 1 - 100 Employee

• Patisserie Manager

  • May 2022 - Present

  ● Effectively coordinate daily patisserie management operations, resulting in greater productivity and higher levels of customer satisfaction. ● Monitors the dining room and addressed any guest concerns with tact and diplomacy. ● Supervise and trained a team of 10+ front of house staff on service expectations, food and beverage experience and health and safety compliance. ● Appraised staff performance and provided constructive feedback to improve productivity. ● Introduced a set of SOPs to ensure consistent customer service and standards. ● Inventory control and ordering products based on operation needs. ● Planning weekly employee schedules. ● Updated the patisserie's delivery and online ordering platforms to make it more user friendly. Show less



Shake Shack

• United States
• Hospitality
• 700 & Above Employee

• Manager

  • Apr 2021 - Apr 2022

  Trained in:● Shift management – putting Aces in Places to ensure operations run smoothly; responsible for the entire shift.● Kitchen management – ensures that the shift has enough product to sell; responsible for the kitchen operation.● Conducting daily HACCP tests to ensure that all equipment are functional and food safety is in place; cleanliness of BOH prep area, kitchen and dining room is maintained regularly.Tasks held:● Training - responsible for training new hires and team members; overseeing their personal growth within the company and present them with opportunities for promotion.● Inventory - Ordering of products based on UPT usage and sales trend; maintaining food cost below the ideal percentage of 33%.● Enforcing accountability within team members; ensuring that all SOPs are strictly adhered to in order to uphold the Shack standards. Show less

• Manager in Training

  • Oct 2020 - Mar 2021

  ● Cross-trained for service operations in both BOH and FOH.



Olsen Bakehouse

• Singapore

• Pastry Cook

  • Apr 2020 - Sep 2020

  ● Manage the frosting of cakes in a high volume production setting. ● Mise en place for daily production. ● Guided new hires; teaching them the necessary skills to frost cakes consistently and quickly. ● Manage the frosting of cakes in a high volume production setting. ● Mise en place for daily production. ● Guided new hires; teaching them the necessary skills to frost cakes consistently and quickly.



ONE65 San Francisco

• United States
• Hospitality
• 1 - 100 Employee

• Pastry Chef de Partie

  • Mar 2019 - Mar 2020

  ● Multi-level French culinary establishment by James Beard Award-winning Chef Claude Le Tohic. ● Worked directly with the Executive Pastry Chef and Pastry Sous Chef to ensure that production runs smoothly. ● In-charge of daily production, which includes entremets, tarts, ice creams, cookies, etc. ● Created weekly itemised timelines to improve the workflow and maximise efficiency during production; delegated tasks to my pastry team members. ● Mentored new hires; familiarising them with the kitchen equipment, recipes and SOPs. Show less



Nesuto Patisserie

• Singapore

• Pastry Cook

  • Oct 2018 - Feb 2019

  ● Produced a myriad of pastry items such as layered cakes & entremets. ● Cross-trained for both back-of-house and front-of-house operations; the latter including cashiering, stewarding and barista duties. ● Managed opening & closing duties and reconciliation of the cash drawer at the end of each shift. ● Conducted daily beverage inventory and restocking of items. ● Maintained product knowledge of current menu items, so as to better inform guests during menu decision making. ● Produced a myriad of pastry items such as layered cakes & entremets. ● Cross-trained for both back-of-house and front-of-house operations; the latter including cashiering, stewarding and barista duties. ● Managed opening & closing duties and reconciliation of the cash drawer at the end of each shift. ● Conducted daily beverage inventory and restocking of items. ● Maintained product knowledge of current menu items, so as to better inform guests during menu decision making.



ABC Cocina

• United States
• Restaurants
• 1 - 100 Employee

• Pastry Cook

  • May 2018 - Sep 2018

  ● Farm-to-table concept by Chef Jean-Georges Vongerichten. ● Cross-trained for service operations in both abc kitchen & abc cocina, including pre-service station set up. ● Responsible for production of dessert items used by abc kitchen, abc cocina and abcV. ● Trained new interns to do a proper service set up and breakdown, and the execution of dishes. ● Farm-to-table concept by Chef Jean-Georges Vongerichten. ● Cross-trained for service operations in both abc kitchen & abc cocina, including pre-service station set up. ● Responsible for production of dessert items used by abc kitchen, abc cocina and abcV. ● Trained new interns to do a proper service set up and breakdown, and the execution of dishes.



South Union Park

• Singapore

• Service Staff

  • Jun 2016 - Mar 2018

  ● Served as a point of contact for all customers’ requests through excellent customer service skills. ● Appropriately utilised upselling techniques to increase revenue. ● Regular checked on guests to ensure satisfaction. ● Primary duties include order taking, keying in of orders into POS system, running of food, barista duties, stewarding, etc. ● Served as a point of contact for all customers’ requests through excellent customer service skills. ● Appropriately utilised upselling techniques to increase revenue. ● Regular checked on guests to ensure satisfaction. ● Primary duties include order taking, keying in of orders into POS system, running of food, barista duties, stewarding, etc.



ZQ Cooks

• Singapore

• Cake Artist

  • Jun 2015 - Mar 2018

  ● I am the cake artist behind #ZQcooks, my Instagram bakery. ● I bake, whip buttercream, create new flavours, fold cake boxes, do the dishes, source ingredients, do the marketing, designed my web site, print stickers, deliver the cakes to my clients... Yes, it's a one-man show. ● I am the cake artist behind #ZQcooks, my Instagram bakery. ● I bake, whip buttercream, create new flavours, fold cake boxes, do the dishes, source ingredients, do the marketing, designed my web site, print stickers, deliver the cakes to my clients... Yes, it's a one-man show.



studiosXzq

• http://studiosXzq.blogspot.com

• Web Designer

  • Aug 2013 - Jan 2016

  ● My previous web design works were based on Blogger platform. ● My portfolio can be found at http://studiosXzq.blogspot.com ● My previous web design works were based on Blogger platform. ● My portfolio can be found at http://studiosXzq.blogspot.com



Spatula Bakery

• Singapore

• Intern Pastry Cook

  • Mar 2015 - Oct 2015

  ● Prepared cakes and a variety of dessert items, including cupcakes, cookies, buttercream-covered cakes, fondant-covered cakes, tiered cakes, etc. ● Mise en place for daily production. ● Researched on flavour trends & pairings; developed new products and cake flavours as part of my Student Internship Programme project. ● Prepared cakes and a variety of dessert items, including cupcakes, cookies, buttercream-covered cakes, fondant-covered cakes, tiered cakes, etc. ● Mise en place for daily production. ● Researched on flavour trends & pairings; developed new products and cake flavours as part of my Student Internship Programme project.



Peperoni Pizzeria

• Germany
• Restaurants
• 1 - 100 Employee

• Service Staff

  • Sep 2013 - Apr 2014

  ● Delivered exceptional service by greeting and serving customers in a timely friendly manner. ● Job scope includes order taking, running of food, polishing flatware, turning over and setting of tables, etc. ● Achieved the “Best Performing Outlet” award together with my co-workers. ● Delivered exceptional service by greeting and serving customers in a timely friendly manner. ● Job scope includes order taking, running of food, polishing flatware, turning over and setting of tables, etc. ● Achieved the “Best Performing Outlet” award together with my co-workers.



Hong Kong Sheng Kee Desserts

• Malaysia
• Retail Groceries

• Service Staff

  • Dec 2012 - Apr 2013

  ● Crossed-trained for both front-of-house and back-of-house operations. ● Primary front-of-house duties include order taking into POS system, running of food, clearing of tables and preparation of beverages. ● Responsible for service station set up and breakdown; mise en place and execution of menu items. ● Familiarised new trainees with the POS system and SOPs of the outlet’s operations. ● Crossed-trained for both front-of-house and back-of-house operations. ● Primary front-of-house duties include order taking into POS system, running of food, clearing of tables and preparation of beverages. ● Responsible for service station set up and breakdown; mise en place and execution of menu items. ● Familiarised new trainees with the POS system and SOPs of the outlet’s operations.