Jie Wang

Pastry chef with extensive experience in commercial food production, specialised in product development, formulation testing, sensory evaluation, process standardisation, and food safety compliance. In recent roles, worked in both product development–focused kitchen environments and a wholesale bakery setting, applying structured testing, documentation, and scaled-up processing methods under HACCP and GMP requirements. Completed a Master of Food Science at the University of Melbourne, formalising practical industry experience with technical training in food chemistry, food processing, microbiology, and quality systems. Brings hands-on experience translating culinary product development skills into food manufacturing environments.