Summary
Work history
Education
Skills
Certification
LANGUAGES
Timeline
Generic
YUHSIN CHANG

YUHSIN CHANG

Colombe,France

Summary

Passionate pastry enthusiast with a strong commitment to expanding culinary knowledge. Demonstrates creativity and attention to detail in all aspects of pastry preparation. Skilled in time management and effective teamwork, contributing to a collaborative kitchen environment.

Work history

Pâtissière / part-time

Mandarin Oriental
Taipei, Taipei City
2026.02 - Current
  • Worked closely with kitchen staff, ensuring smooth operations and food safety protocols.
  • Achieved consistent production quality with adherence to recipes and instructions.
  • Prepared delicate pastries for enhancing dining experience of clients.
  • Maintained high cleanliness standards to guarantee hygienic working environment.
  • Assured freshness by daily baking of diverse pastries, breads, and cakes.

Pâtissière

11h59
Clichy
2024.11 - 2026.04
  • Prepare and handle various pastry doughs according to traditional French recipes.
  • Actively participate in the assembly and careful decoration of pastries.
  • Strictly adhere to hygiene and food safety standards in the kitchen.
  • Monitor production progress.
  • Monitor the baking of pastries and adjust times based on results.
  • Collaborate with the team to optimize production flows and ensure deadlines are met.
  • Clean and maintain equipment and workstations according to procedures.
  • Follow the Pastry Chef's instructions to continuously improve recipes and techniques.

pâtissier Stage

PAUL MEUNIER
Tours, France
2023.10 - 2024.02
  • Prepare and shape various doughs according to traditional French recipes.
  • Participate in the decoration and assembly of pastries.
  • Comply with current hygiene and food safety standards.
  • Precisely cut, slice, and divide croissant and puff pastry dough.
  • Make pastries and croissants using traditional techniques.
  • Assist in the preparation of sandwiches and other baked goods.

Professeure d'anglais

HESS
Taipei City
2020.08 - 2023.05
  • Design and implementation of interactive lessons adapted to the levels of preschool and elementary school students.
  • Use of a variety of teaching materials to facilitate the learning of oral and written English.
  • Regular assessment of student progress and adjustment of teaching methods.
  • Management of classroom discipline to maintain an environment conducive to learning.
  • Encouragement of active student participation through fun and educational activities.
  • Collaboration with colleagues and regular communication with parents for student monitoring.
  • Integration of educational technology to improve student engagement and understanding.

Professeur

HESS
Taipei City
2018.11 - 2020.08
  • Design and adapt educational programs for different grade levels.
  • Use innovative teaching methods to stimulate student interest and participation.
  • Collaborate with colleagues to organize interdisciplinary activities and field trips.
  • Regularly assess student progress and provide constructive feedback.
  • Supervise and support students in their personal and group projects.

Pâtissière

Florian
Taipei City
2018.06 - 2018.11
  • Prepare and work with various pastry doughs according to traditional French recipes.
  • Strictly adhere to hygiene and food safety standards.
  • Participate in the assembly and careful decoration of pastries.

Pâtissière

Yellow
Taipei City
2018.01 - 2018.05
  • Carefully assembled and decorated pastries to ensure an aesthetically pleasing and polished presentation.
  • Effectively collaborated with the team to optimize manufacturing processes and meet deadlines.
  • Strictly adhered to hygiene and food safety standards throughout all phases of preparation.

Pâtissière

Dobos
Taipei City
2016.09 - 2017.12
  • Participate in the careful assembly and decoration of pastries for an aesthetic and appetizing result.
  • Strictly adhere to hygiene and food safety standards in the pastry kitchen.
  • Clean and maintain equipment and workstations in accordance with health and safety procedures.
  • Collaborate closely with the production team to optimize workflows and meet delivery deadlines.

Education

Bachelor of Arts - Architecture

HUF
Taipei, Taipei City
2012.09 - 2016.06

Skills

  • Meringue preparation
  • Pastry aesthetics
  • Pastry filling preparation
  • Classical french pastry knowledge
  • Time management in kitchen
  • Patisserie product knowledge

Certification

  • CAP de patissiere
  • May 2024

LANGUAGES

English
Upper intermediate
B2
French
Intermediate
B1

Timeline

Pâtissière / part-time

Mandarin Oriental
2026.02 - Current

Pâtissière

11h59
2024.11 - 2026.04

pâtissier Stage

PAUL MEUNIER
2023.10 - 2024.02

Professeure d'anglais

HESS
2020.08 - 2023.05

Professeur

HESS
2018.11 - 2020.08

Pâtissière

Florian
2018.06 - 2018.11

Pâtissière

Yellow
2018.01 - 2018.05

Pâtissière

Dobos
2016.09 - 2017.12

Bachelor of Arts - Architecture

HUF
2012.09 - 2016.06
YUHSIN CHANG