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嗨，我是Juby豬皮，
在求學階段擔任過社團社長、大學系活動、日本菓子海外留學生會長；
在日本期間有擔任過【東京知名甜點店甜點二手】、【橫濱洲際大飯點實習，甜點三手】
主要負責甜點製作、協助主廚、和協助訓練新進人員，
並已考取日本國家級專業證照－製菓衛生師，
需要具有２年以上獨立實作經驗、並在日本指定甜點學校學習。

回台後從零開始經營自媒體社群和品牌，
甜點獨立製作、甜點設計、食譜研發、成本控管、原材料的研究，
產品囊括麵包、常溫甜點至精緻甜點；
並以打造出更大型的自媒體為目標，觀察全球市場議題做出判斷決策，
規劃出短、中、長期品牌目標規畫。

創業上經營過程中的多元接觸和開發，遇到的多面向跟困難點，
對於雖非自身擅長領域，需反覆面臨經歷並克服，
形象化想法和計畫具有相對的執行力。

以不同的品牌角度看到不同的東西和創意，
在正式商業環境下面對消費者，可以將所經歷的實戰經驗、技能所學和長處，
運用在這個領域上。

額外進修平面設計、電繪、動畫等設計相關課程，
在主理品牌形象、產品製作、設計開發等範疇外，
也有經營並撰寫甜點品牌理念和商品的，客觀性介紹及分析屬性的文章社團。


Hi, I'm Juby . 
I've been the president of a club, an activity of a university department, and the president of Overseas Students during my school years in Japan.
 I have been working as a  pastry chef  helper in Tokyo.
Responsible for pastry preparation, production and presentation activities., assisting the chef.
Set daily priorities and inform changes in assignment that may arise anytime.
And monitor and control food and labor costs within the allotted budgets. 

In addition, I have obtained the Japanese national professional license - 【Confectionery Hygiene Master】.
It has required more than 2 years of the work experience that you can work by yourself and get the job done with minimal direction and supervision. 
And , studied at the assignment of pastry schools in Japan.
  
After returning to Taiwan, I started a self-media community and brand from scratch. Production, design, recipe development, cost control, and raw material research. 
The product includes bread, pastries ,eclair ,mousse ,mille feuilles ,and many kinds of delicate pastries. 
Also aim to create a larger self-media, observing  the global market issues to make decisions. Planning short, medium and long term brand target plans.  In the process of establishing the business,I have encountered many different aspects and difficulties. For those who are not good at my own field, I need to face and overcome them repeatedly. I have been able to visualize ideas and plans with relative execution.  

With different brand perspectives and creativity. To be able to apply the experience, skills and strengths experienced in a formal business with consumers. Applying the experience, skills and strengths in this field.  Additional design-related courses in graphic design, drawing, animation, etc. In the area of brand identity, product production, and design development, I also manage and write desserts. In Addition,writes articles on dessert brand concept and products, objective introduction and analysis of attributes.

從一年級開始會有許多理論和實作，
全日文授課，也會有許多大小小的考試，
從麵包、和菓子、洋菓子會有基礎扎實的學習，
跟多位日本、歐洲知名的主廚授課，
在二年級會做專業選科，校內也會有大小的競賽，
國家級的JAPAN CAKE SHOW、
飯店實習，

透過主動交流跟眾多兼職打工，
除了能拓展國際交友圈，體驗生活，
也能靠自己的能力在海外生活。

Nihonkashi (Pastry school in Tokyo）
President of International Students

Learn the basic to western confectioneries , and Japanese confectioneries and breadmaking, while learning to distinguish between the appeal and approach to each confectionary art,leaning how to handle ingredients and tools,learning differences in production methods,etc.

learning theory and the idea of general education.
In practical training,no one get left behind,we have to teamwork,that is one of the important thing that we learned for.
clear up all the tools that we used.Teamwork is a sense of responsibility

日本菓子專門學校

國立台北大學

陌花甜點主理人

歐俞妗

陌花甜點實驗室 MOHUA lab

主理人｜甜點製作

主理人｜甜點製作 
個人工作室｜創業｜獨立製作

· 品牌創辦：陌花甜點實驗室

· 商品設計：
          甜點配方發想和設計
          周邊包裝、食用小卡、名片、貼紙設計 【使用illustrator】
· 社群經營：
           2021.12~2022.5   IG粉絲由800新增至4300人 
           2021.8 ~至今        FB社團為4400人
· 陌生客戶開發、商案接洽 : 
          百貨公司臨時駐櫃、咖啡廳合作、廠商接洽
          餐廚計畫 x 甜點師快閃合作     

· 甜點製作：
          獨立製作、排程 【使用word】
          成本控管公式表、配方設計【使用excel】
· 攝影拍照 : 
         光影構思、後製 【使用phtoshop】
· 文案發想：
          每個甜點設計背後的故事
          甜點冷知識分享、甜點配方教學文章

· 小班教學：
          工作室小班制開課、教材設計
· 日本甜點店文章撰寫：
          FB社團以日本洋和菓店、喫茶店、選物店文章撰寫
        【使用電子手繪、word】
#Adobe Photoshop #Illustrator #產品介紹及解說銷售 #社群媒體經營管理

Founder｜Director | Pastry Production 
Personal Studio｜Entrepreneurship
 
- Brand founder: Mohua Dessert Lab
 
 - Product Design:
Develop new menus and test new recipes.
Manage pastry station for optimum production and quality.
Peripheral package, edible cards, business cards, sticker design 【using illustrator】.

 - Community management:
 2021.12~2022.5 IG fan base increased from 800 to 4300 
 2021.8~present FB community is 4400 people

 - Unfamiliar customer development, business case contact : 
Interact with guests, get their feedback and record their complaints.
Department store temporary counter, cafe cooperation, vendor contact
Dessert Chef Project x Dessert Chef Flash Sale 
 
 - Pastry production:
Independent production. Pastry preparation, production and presentation activities.
Set daily priorities and inform changes in assignment that may arise anytime.
Monitor and control food and labor costs within the allotted budgets. 
【using word】【using excel】

 - Photography : 
 Light and shadow conception, post-production 【using phtoshop】

 - Copywriting development.
 The story behind each dessert design
 Knowledge sharing, dessert recipe teaching articles
 
- Small class teaching, teaching material design
 - Article writing.
 FB club article writing for Japanese wagashi stores, cafe, and select shop.

Skills: 
Product design / Cost control / Independent dessert production / Understanding of raw material characteristics / Food manufacturing hygiene license

Microsoft Excel / Adobe Illustrator / Adobe Photoshop

台灣新北市板橋區新北

1.甜點獨立製作及備置
2.外場包裝銷售(協助)


Assistant Pastry ChefAssistant Pastry Chef

- Pastry preparation, production and presentation activities.
- Report to Pastry Chef about kitchen and storage equipment repairs, maintenances and malfunctions.
- Order and stock food products in coolers and freezers according to food storage standards.
- Ensure stock rotation to minimize wastages.
- Create cooperative work environment, supervise and direct training sessions, and conduct performance appraisals.
- Update production schedules, recipe cards, and plating guides.
- Ensure that chefs are groomed and dressed in proper uniforms.
- Adhere to sanitation, cleanliness, health and safety regulations.
- Ensure kitchen equipment and supplies are maintained clean and sanitized.
- Packaging and sales (assistance).

日本東京 パティスリーパーク 洋菓子屋

甜點製作 

依照學校表現和出席率，資格符合可申請實習，
甜點協助製作，幫二手備料，甜點裝飾、擺盤。

依照日式標準協助清潔。

Assist Head ChefAssist Head Chef
 
 Yokohama, Kanagawa, JapanYokohama, Kanagawa, Japan
 
 - Based on school performance and attendance, qualified to apply for internship.
 - Adhere to sanitation, cleanliness, health and safety regulations.
 Ensure kitchen equipment and supplies are maintained clean and sanitized.
 - Oversee buffets, special menus and catering for party.
 - pastry preparation, production and presentation activities.
 - Based on school performance and attendance, qualified to apply for internship. - Adhere to sanitation, cleanliness, health and safety regulations. Ensure kitchen equipment and supplies are maintained clean and sanitized. - Oversee buffets, special menus and catering for party. - pastry preparation, production and presentation activitie

日本〒220-0012 神奈川縣橫濱市西區橫濱港未來21

橫濱洲際大酒店

甜點製作、三手

管理20人以上

1.開店訓練員:
各分店教練群篩選進行考核後，總公司組成的訓練部門，負責進行展店計畫，並將新店領至正常營運的軌道。
2.外場部門總教練:
定期考核店內教練群、店內訓練教材規劃製作盤點、培訓新進員工、管理升遷考核資料。
3.外場領班:
值班負責人，當日目標制定開會並致力達成為目標進行規劃。
協助客人解決訴求，調節內、外場四個部門工作流程順暢。


NRO Trainer / key coach / Shift leaderNRO Trainer / key coach / Shift leader

New Openings
- Ensures the highest levels of training standards at all NROs
- Follows NRO processes and systems
- Supports the proper execution of all NRO processes, systems, and standards
- Adheres to scheduled shifts and is willing to stay beyond when business or circumstances dictate
- Supports identification and development of future leaders among new Crewmembers
- Evaluates Crewmember performance honestly and completely
- Manages all administrative tasks associated with each NRO before, during, and after the opening in a timely fashion 

Supporting Restaurants
- Supports previously opened Restaurants as needed, including:
 * Executes extended NRO support plans
 * Facilitating training classes, seminars, and working sessions
 * Evaluating and developing targeted Crew and Managers
 * Execute action plans
- Plan, design, implement, and follow-up on all projects as assigned by the NRO Leadership
- Serves as subject matter expert [SME] for Training or other cross-departmental project teams 
Administrative
- Completes expense reports and other administrative duties as needed and in accordance with deadlines
- Responds to e-mail, phone calls, and voicemails in accordance with How We Do Business policies


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