Handled dough shaping, molding, and finishing for a wide range of artisanal breads and pastries with high consistency. Managed oven operations, precisely monitoring baking times and temperatures for optimal product quality. Maintained fast-paced production schedules while adhering to strict food safety and hygiene standards.

Specialized in high-end confectionery and bakery production, actively participating in new product development. Trained and mentored junior staff and part-time team members in pastry techniques and food safety protocols.

Managed station setup, ingredient prep, and visual presentation for cold dishes and appetizers during high- volume services.

Graduated with a Diploma of Pastry Arts & Confectionery. Obtained Certified Pastry Chef License (National Certification (Seika Eiseishi)) in 2018 in Japan.