WUI SIONG KIEU

In summary, the baking profession is both a technical activity and an art, requiring practitioners to have solid basic knowledge, precise operational skills, and sensitivity to innovation and the market. As consumer demands continue to change, the development potential of the baking industry will continue to grow

My name is Kieu Wui Siong. I graduated from Hung Kuang University with a major in Baking and Pastry Arts. Baking is not only my profession but also my passion—I truly enjoy creating delicious and high-quality baked goods.

When I first arrived in Taiwan, I worked in the service industry to support myself. I gained 4–5 years of experience as a waiter and kitchen staff in various establishments, including hot pot restaurants, bento shops, Korean restaurants, Western and Chinese restaurants, and banquet halls. At the Western-Chinese restaurant, I was responsible for all kitchen tasks, front-desk cashiering, making drinks, seating guests, and taking orders. This experience helped me build strong customer service, communication, and multitasking skills.

During university, I also worked part-time to cover my tuition and living expenses, which taught me responsibility, time management, and perseverance.

As part of my academic training, I completed a four-month internship at a food factory, where I learned about food safety standards and received training in HACCP procedures.

It wasn’t until after I graduated from university that I officially began working in a bakery. I spent one year in the bread department of a bakery in Taiwan, where I was responsible for making a variety of breads and doughnuts. I developed practical skills in dough handling, shaping, fermentation, baking, and packaging. I also assisted with cake preparation during Mother’s Day, gaining experience in basic decoration and working with cream and fruit.

I am careful, hardworking, and a team player. I'm eager to continue growing and developing as a professional baker.

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