Tiantian Hu

• Responsible for BQT and amenity production for events of 200–500 guests, including canapés, DDR, dinner elements, and a variety of pastry items, requiring strong organisation and execution skills.

• Produced both standard and bespoke themed amenities under tight deadlines, including small chocolate showpieces.

• Assisted in BQT new menu development and prepared customised tasting presentations based on specific and short-notice requests.

• Maintained daily section operations, built good relationships with other departments, and supported other kitchen sections when required.

• Led the section for three months during a period of limited staffing and absence of a CDP, ensuring smooth daily operations.

• Independently planned and organised amenity and event production, effectively handling last-minute requests and changes.

• Trained and supported Commis Chefs with patience and clear guidance.

• Responsible for dessert preparation and service at Saison Restaurant, ensuring consistent quality and smooth service.

• Independently managed the entire section for two months in the absence of a CDP, while training and supporting Commis Chefs and agency staff.

• Assisted the pastry team with daily preparation and service, gaining an understanding of restaurant operations and service standards.

• Gained experience in a fast-paced hot kitchen environment and the ability to work efficiently under pressure in confined conditions.

• Completed professional barista training, gaining foundational knowledge of coffee preparation and basic latte art skills.

• Independently operated an online private kitchen as the sole chef, self-learning pastry techniques. Managed production and sales through group-buying and online channels, building a customer group of over 100 members.

• Updated menus seasonally, collected customer feedback, and improved products based on customer preferences.