Marion Tse is a product development manager with nearly 30 years of experience in the culinary field. She has extensive experience in high volume food production, product development, managing teams, and teaching. Her skills include developing new bakery products, modifying recipes, overseeing catering for large events, and owning her own bakery business. She is currently the product development manager at Donsuemor, Inc., a $24 million baking manufacturer.

1. MARION TSE, CRC
429 SUPERIOR AVENUE
SAN LEANDRO, CA 94577
510-318-1102
RISINGBUN@JUNO.COM
My culinary career of almost 30 years reflects my lifelong passion to bring great
tasting food to the public and to introduce them to diverse cultures through their
taste buds. I am in sync with the current trends in food, which is sophisticated
global cuisine that is healthy, fresh, local and sustainable. My philosophy is that
flavor comes first so I always use the best ingredients to maintain high standards. I
have extensive experience with high volume production, product development,
manufacturing, managing and teaching. I distinguish myself by exceeding the needs
of my clients and employers by setting a foundation of excellence through a strong
work ethic and collaborative team work. Having owned by own bakery, I have first
hand knowledge of the economics of running a food business.
SKILLS
Product Development ---develop bakery products from concept to
commercialization for the company and external clients. Research recipes, source
ingredients, conduct bench tests, produce prototypes and conduct sensory- shelf life
evaluations. Scale up recipes and oversee pilot tests in the manufacturing plant on
commercial equipment. Generate specification sheets and SOPs, train production
staff and interface with the sales and marketing teams to launch new products.
Manage project timelines per company strategy and goals. Work with cross
functional teams to establish standards in the facility.
Modify existing recipes to the extend shelf life, improve efficiency or reduce costs of
the product.
Drive new product development based on consumer research, production
feasibility, marketing initiatives and culinary trends.
Create clean label and organic certified products in a kosher facility. Uphold
industry standards for food safety and handling, facility safety and sanitation.
Restaurant & Pastry---prepare stocks, meats, salads, dressing and soups. Oversee
pantry station serving salads, appetizers and first courses. Create seasonal menus
for plated desserts which incorporate chocolate and sugar work, ice cream and
sorbets. Produce artisan breads, breakfast pastries, wedding cakes, holiday
desserts, cookies, pies and pizza. Help launch several new restaurants and a Whole
Foods Market.
Teaching—developcurriculum and demonstrate techniques for one year pastry arts
program, procure ingredients and set up demonstrations. Mentor students and
place them in well regarded establishments for internships.

2. Catering—set up mobile kitchens with limited resources and space. Cook gourmet
meals quickly for up to 1,500 guests while maintaining high standards of quality and
presentation for notable clients such as Oprah Winfrey, Al Gore and Alice Waters.
Entrepreneurial—conceive and oversee the planning, construction and financing of
a full service European style bakery. Manage all aspects of running a small business-
from hiring and training a staff of 9 to daily production, marketing, payroll and
accounting. Expand bakery menu to include salads, sandwiches and soups as well as
sell into wholesale and farmer’s markets.
Computer--- literate in MS Office Suite, MS Outlook, MS Excel, Genesis nutritional
labeling and food costing programs.
PROFESSIONAL EXPERIENCE
2010-Present- Donsuemor, Inc., Alameda, CA- Product Development Manager for
$24 million dollar annual revenue baking manufacturer with 150 employees.
Products in the Bay Area and Northwest Costco, all regions of Whole Foods, Peet’s
Coffee and Starbuck’s US & Canada.
2008-2010- Fullbloom Baking Company, Newark, CA –Research & Development Chef
for $40 million dollar annual revenue baking manufacturer with 300 employees
Baked fresh products for Bay Area Starbuck’s, Whole Foods, La Brea Baking and
TraderJoe’s.
2003-2008- PrimaryCaregiver for ill family member
2002-2003 - Tante Maries Cooking School, San Francisco- Pastry instructor for 1
year Professional Pastry program
2000-2002 - Paula le Duc Fine Catering, Emeryville- On site catering chef, pastry
assistant, pantry and production chef.
1997-1999 - RisingBun Bakery, San Leandro- Owner
1984-2002-
 Whole FoodsMarket, San Francisco & San Ramon- Pastry Chef. Managed staff
and production of baked goods for bakery department. SF location was
highest grossing store in the region at that time.
 Stars’s Restaurant, San Francisco- Executive Pastry Chef. Managed staff of 5
assistants, served up to 300 covers a day.
 Cypress Club Restaurant, San Francisco- Executive Pastry Chef. Managed staff
of 4 assistants, served up to 250 covers a day.

3.  One Market Restaurant, SF- Assistant Pastry Chef. Oversee production of
desserts and breads for up to 500 covers a day.
 Stanford Court Hotel, SF- Pastry Assistant
 DelicePastry Shop, Walnut Creek- Head Baker and Cake Decorator
 Café Pastoral, Berkeley- Pastry Chef, Pantry Chef and Saucier
 Cocolat, Berkeley- Pastry Assistant of commissary bakery which serviced 9
retail stores.
EDUCATION & SPECIALIZED TRAINING
Certified ResearchChef with Research Chefs Association 2015
ServSafe CA Food Handler’s Certificate 2015
Le Cordon Rouge Cooking School, Sausalito. Certificate of completion
in 2 year culinary program.
Berkeley High School, Berkeley, CA- 1982, High school diploma
References:
Robert Morocco, Delice Pastry Shop, former owner- 925-934-5100
Raquel Devoulin, Marina Insurance, Insurance Broker- 707-576-7119
Julie Schreiber, Prospect Brands, Consulting Winemaker- 707-473-9766