Pastry Sous Chef
Xiaoxiao Huang
4092 Barrymore Dr. San Jose, CA 95117 ? (408) 693 – 5657?
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EDUCATION
Le Cordon Bleu College of Culinary Arts San Francisco, CA
Patisserie &Baking Program Expected Sep 2014
• Academics: 3.92 GPA with grades of A in Culinary Foundations I, Patisserie and Baking Techniques, Patisserie, Cake Formula and Assembly, Advanced Patisserie and Chocolate Techniques, Baking Principles and Viennoiserise
• Teamwork: member of Iron Toques participated in several national events and assisted some top chefs: Wine and Wishes, SF Chronicle Wine Festival, March of Dimes, Cochon 555.
• Culinary Training: completed over ten workshops hosted by Blue Ribbon Kitchen: the Knife Skills, Fresh Pasta, Bread and Cake, Shellfish, Bistro Dinner, Blue Ribbon Kitchen Techniques I and II workshops.
DE ANZA COLLEGE Cupertino, CA
Associate’s Degree in Management Jun 2014
Emphasis in Business, Management, and Human Resources skills
China Medical University Shenyang, China
Bachelor Degree in Nursing Jun 2000
EMPLOYMENT AND EXPERIENCE
Flagship INC Menlo Park, CA
Pastry Sous Chef Level 1 & 2(Full-time) Jan 2017 – Jul 2019
• Manage a small team and ensure pastries and desserts are baked with quality and meet daily deadline.
• Research and develop International-wide recipes, new techniques, write and create daily/weekly menus.
• Check inventory weekly, creating order guide, and communicate with purchasing team/vendor to order all ingredients for daily productions and special ingredients for occasional events.
• Host weekly menu meeting with team members and ensure all team members are following Pastry team standards and meet Pastry Chef’s expectations.
• Recruit, interview Pastry Cook candidates, planning with HR recruiter for staging and hiring people, coaching and mentoring team members, training members for higher positions
• Working with other management team, Front of House, communicating with customers, employees, taking care with customer questions, compliments and complaints.
• Maintains safety, clean and organized sanitation standards in the preparation area and serving area.
Flagship INC Menlo Park, CA
Pastry Lead (Full-time) Mar 2016 – Dec 2016
• Helping Pastry Chef manage a small pastry team, writing weekly menus, training and coaching hourly employees.
• Check inventory weekly and creating order guide to order all ingredients for daily productions and special ingredients for occasional events
• Host weekly menu meeting with team members and ensure all team members are following Pastry team standards and meet Pastry Chef’s expectations
• Scale and mix ingredients based on Recipe guidelines from start to finish which including plating and presentation
• Prepares, bake, and plate a variety of pastries which include cake, pies, tarts, custard, cookies, bars, and vegan desserts
• Maintains sanitation standards in the preparation area and serving area, planning weekly deep cleaning
Flagship INC Menlo Park, CA
Pastry Cook (Full-time) Dec 2014 – Mar 2016
• Scale and mix ingredients based on Recipe guidelines from start to finish which including plating and presentation
• Prepares, bake, and plate a variety of pastries which include cake, pies, tarts, custard, cookies, bars, and vegan desserts
• Responsible for food quality and production, sometimes collaborate on menus with Pastry Chef
• Maintains sanitation standards in the preparation area and serving area.
Bon Appetit @Google Mountain View, CA
Baker Intern (Full-time) Sep 2014 – Dec 2014
• Scaling of dry ingredients according to recipe and directions
• Prepares, bake, and package a variety of pastries
• Responsible for food quality and production
• Maintains sanitation standards in the preparation area and serving area.
CUPERTINO AFTER-SCHOOL Cupertino, CA
Math and Chinese Tutor (Part-time) Nov 2011 – Jan 2014
• Tutored Elementary school, junior middle school math and Chinese.
• On average, tutored 5 students each day, using communication skills to promote the understanding of the material; 80% of my tutees received an A
• Collaborated with department supervisors to interview tutor candidates by asking technical questions
• Interviewed 6 tutor candidates and mentored 3 of them
Santa Clara County IHSS (Part-time) Aug 2008 – Dec 2013
• Served as care provider for autism children
• Assisted their family to host meetings, organize social activities, promote friendship between all children, and cook lunch or dinner for them
• Asking open-ended questions and expressing interest in projects in order to put the clients at ease, determine the clients’ level of expertise and determine clients’ needs
San Jose Mercury News (Independent Contractor) Aug 2007 – Jul 2011
• Served as sales assistant for South Bay Area
• Organized a program to share information about selling and recycling newspaper from vendors to wholesales
• Scheduling/Prioritizing all deliveries for the vendors and communicating any availability to fellow colleagues so that the best possible service is maintained by setting realistic expectations
ADDITIONAL
• Fluent in Mandarin Chinese
• Love to cook since twelve years old, have over twenty years experiences on cooking, good at sauté, boiling, frying, baking, and grilling
Xiaoxiao Huang
4092 Barrymore Dr. San Jose, CA 95117 ? (408) 693 – 5657?
------------
EDUCATION
Le Cordon Bleu College of Culinary Arts San Francisco, CA
Patisserie &Baking Program Expected Sep 2014
• Academics: 3.92 GPA with grades of A in Culinary Foundations I, Patisserie and Baking Techniques, Patisserie, Cake Formula and Assembly, Advanced Patisserie and Chocolate Techniques, Baking Principles and Viennoiserise
• Teamwork: member of Iron Toques participated in several national events and assisted some top chefs: Wine and Wishes, SF Chronicle Wine Festival, March of Dimes, Cochon 555.
• Culinary Training: completed over ten workshops hosted by Blue Ribbon Kitchen: the Knife Skills, Fresh Pasta, Bread and Cake, Shellfish, Bistro Dinner, Blue Ribbon Kitchen Techniques I and II workshops.
DE ANZA COLLEGE Cupertino, CA
Associate’s Degree in Management Jun 2014
Emphasis in Business, Management, and Human Resources skills
China Medical University Shenyang, China
Bachelor Degree in Nursing Jun 2000
EMPLOYMENT AND EXPERIENCE
Flagship INC Menlo Park, CA
Pastry Sous Chef Level 1 & 2(Full-time) Jan 2017 – Jul 2019
• Manage a small team and ensure pastries and desserts are baked with quality and meet daily deadline.
• Research and develop International-wide recipes, new techniques, write and create daily/weekly menus.
• Check inventory weekly, creating order guide, and communicate with purchasing team/vendor to order all ingredients for daily productions and special ingredients for occasional events.
• Host weekly menu meeting with team members and ensure all team members are following Pastry team standards and meet Pastry Chef’s expectations.
• Recruit, interview Pastry Cook candidates, planning with HR recruiter for staging and hiring people, coaching and mentoring team members, training members for higher positions
• Working with other management team, Front of House, communicating with customers, employees, taking care with customer questions, compliments and complaints.
• Maintains safety, clean and organized sanitation standards in the preparation area and serving area.
Flagship INC Menlo Park, CA
Pastry Lead (Full-time) Mar 2016 – Dec 2016
• Helping Pastry Chef manage a small pastry team, writing weekly menus, training and coaching hourly employees.
• Check inventory weekly and creating order guide to order all ingredients for daily productions and special ingredients for occasional events
• Host weekly menu meeting with team members and ensure all team members are following Pastry team standards and meet Pastry Chef’s expectations
• Scale and mix ingredients based on Recipe guidelines from start to finish which including plating and presentation
• Prepares, bake, and plate a variety of pastries which include cake, pies, tarts, custard, cookies, bars, and vegan desserts
• Maintains sanitation standards in the preparation area and serving area, planning weekly deep cleaning
Flagship INC Menlo Park, CA
Pastry Cook (Full-time) Dec 2014 – Mar 2016
• Scale and mix ingredients based on Recipe guidelines from start to finish which including plating and presentation
• Prepares, bake, and plate a variety of pastries which include cake, pies, tarts, custard, cookies, bars, and vegan desserts
• Responsible for food quality and production, sometimes collaborate on menus with Pastry Chef
• Maintains sanitation standards in the preparation area and serving area.
Bon Appetit @Google Mountain View, CA
Baker Intern (Full-time) Sep 2014 – Dec 2014
• Scaling of dry ingredients according to recipe and directions
• Prepares, bake, and package a variety of pastries
• Responsible for food quality and production
• Maintains sanitation standards in the preparation area and serving area.
CUPERTINO AFTER-SCHOOL Cupertino, CA
Math and Chinese Tutor (Part-time) Nov 2011 – Jan 2014
• Tutored Elementary school, junior middle school math and Chinese.
• On average, tutored 5 students each day, using communication skills to promote the understanding of the material; 80% of my tutees received an A
• Collaborated with department supervisors to interview tutor candidates by asking technical questions
• Interviewed 6 tutor candidates and mentored 3 of them
Santa Clara County IHSS (Part-time) Aug 2008 – Dec 2013
• Served as care provider for autism children
• Assisted their family to host meetings, organize social activities, promote friendship between all children, and cook lunch or dinner for them
• Asking open-ended questions and expressing interest in projects in order to put the clients at ease, determine the clients’ level of expertise and determine clients’ needs
San Jose Mercury News (Independent Contractor) Aug 2007 – Jul 2011
• Served as sales assistant for South Bay Area
• Organized a program to share information about selling and recycling newspaper from vendors to wholesales
• Scheduling/Prioritizing all deliveries for the vendors and communicating any availability to fellow colleagues so that the best possible service is maintained by setting realistic expectations
ADDITIONAL
• Fluent in Mandarin Chinese
• Love to cook since twelve years old, have over twenty years experiences on cooking, good at sauté, boiling, frying, baking, and grilling