JUN MA

Key Responsibilities:

• Interviewed, hired, trained, engaged, and rostered
• Concept & Brand development
• Menu development
• Procurement
• System and procedures (food safety compliance, tracking systems, standardized recipes, food tasting notes, and hygiene procedures)
• Use “cooking the books” to manage food cost, stock take, recipe, invoices

Achievement:

• Pre-opening experience
• Worked with stakeholders to design restaurant & kitchen set up, conference function center, banqueting, room service and outdoor bar
• Sourced, and purchased equipment, plates, cutlery to develop a new restaurant from scratch
• Designed Modern Asian concept, high-end restaurant brand, food culture, menus included breakfast, a la cart, function, conference & banquet

Key Responsibilities:

• System and procedures implementation
• Procurement
• Staff training
• Menu re-engineering

Achievement:

• Improved kitchen efficiency, hygiene & communication
• Increased restaurant revenue
• Introducing new suppliers, with more competitive pricing
• Re-design plating

Key Responsibilities:

• Kitchen Hygiene maintenance
• Ordering
• Recipe Development
• Guided and trained Staff
• Completed all audit and quality standards documentation daily

Achievement:

• Assist head chef run through daily service and event
• Contribute ideas for seasonal menu development
• Cost controlling and met head chef’s expectations

Key Responsibilities:

• Team management (Recruitment, interview, trained, roster)
• Stock ordering
• Menu development
• Cost control
• System and procedures (food safety compliance, tracking systems, standardized recipes, and hygiene procedures)
• Function, stations, corporate & special event

Achievements:

• Promotion from Chef de parties to Head Chef from 2017
• Managing team of 15 people
• Design and implement seasonal menus for 3 restaurants in the same building including corporate & special event, canape, station, a la cart with a capacity of 1,800 people
• Achieved AHA award 2017 “Best Casual Dining in the City.”
• Participated Dinner at the Sky 2017, Vivid Sydney Amex lounge from 2019
• Learned “cooking the books” to manage food cost, stock take, recipe, invoices

Key Responsibilities:

• Customer Service
• Observe food hygiene while cooking in different outdoor conditions
• Menu design and costing

Achievements:

• Schedule and manage stall location and event
• Successfully run market stalls in different events and festival
• Learned how to run a small business

Key Responsibilities:

• Served and prepared the meals.

• Kitchen hygiene maintenance

Achievement:

• Worked from station of starters to grilled & pass station.

• Improved butchering skills and methods by working under head chef.

Key Responsibilities

• Served and prepared for banquet, a la carte and catering

Achievement:

• Learned Mediterranean cuisine with different cooking techniques
• Worked from station of starters to main station