Soyun Kim
Queens,NY
Summary
As a New Cafe Opening (NCO), I am a bakery major with experience in opening new cafes and managing operations at Paris Baguette. For three years, I have formed teams and trained in various stores, and quickly resolved store operational issues. By actively reflecting customer feedback, I have contributed to improving service quality, and I have communicated effectively with store owners with communication and collaboration skills. Through my experience as a District Production Manager (DPM), I want to increase operational efficiency and drive sustainable growth.
Overview
3
3
years of professional experience
1
1
Certification
Work History
Product Manager
Paris Baguette
Moonachie, NJ
06.2021 - Current
As part of the team currently working on opening new cafes for Paris Baguette, I worked on teams and trained staff at new locations across the United States. I spend 7-10 days on-site training staff on food and beverage preparation, safety standards, customer service, and more to ensure each location is running smoothly, while also reviewing the overall operational health of the store. Through this experience, I have developed expertise in effective team building and operational improvement, while contributing to maintaining the brand’s quality and service standards.
Education
Some College (No Degree) - Baking And Pastry
Woosong University
KoreaSkills
Confectionery Bakery Expertise: Having a bakery major and relevant certificate, and a deep understanding of various baking skills and recipes
Team training and training: New employee training and training experience, and ability to create an effective learning environment
Problem Solving Ability: A creative approach to analyzing and solving problems that arise during store operations
Improve customer service: Experience service improvement to actively reflect customer feedback and increase customer satisfaction
Communication and collaboration: Ability to increase operational efficiency through seamless communication with store owners and team members
Flexible adaptability: Quickly adapt to new environments and situations, and effectively solve problems through experience in a variety of stores
Languages
English
Professional
Korean
Native/ Bilingual
Certification
- Bakery technician certification
- Confectionery technician qualification
Accomplishments
- INBP DIPLOMA
Timeline
Product Manager
Paris Baguette
06.2021 - Current
Some College (No Degree) - Baking And Pastry
Woosong University
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