Belinda Shi Han Lee
Chef
Melbourne
Summary
Proficient Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 3 year background in restaurant industry and hotel industry. Reliable, hardworking and driven to give guests top-quality foods. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Overview
4
4
years of professional experience
1
1
Language
Work History
Demi Chef De Partie
W Melbourne
Melbourne
01.2022 - Current
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Supported Sous Chef in daily mise-en-place, assigned preparation projects and inventory activities.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
Cook
Nosh
Melbourne
10.2018 - 02.2022
- Work as Cook in Asian Fusion Restaurant
- Followed recipe closely and serve food in accordance with restaurant serving guidelines
- Safely stored food items and kept inventories
- Prepared food carefully in response with customer requests or allergies
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Mentored staff in expectations and parameters of kitchen goals and daily work.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Chef De Partie
Chef David Kew
Melbourne
03.2021 - 12.2021
- Prepare station and do prep ( Filleting Fish, Chopping)
- Prepare food for buffet sushi train ( Fresh Oysters, Sashimi, Fried Soft Shell Crab, etc.)
- Ensure everything and checklist is done before service
- Worked and communicate effectively among staff- BOH and FOH
- Work in regards to Food and Safety Regulations
- Prepare food according to customer’s dietary requirements
- Rotated stock to use items before expiration date.
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Worked closely with head chef
- Plated meals paying special attention to garnishes and overall presentation.
- Complied with portion and serving sizes as per restaurant standards.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Apprentice Chef
Westin Hotel
Melbourne
02.2020 - 06.2020
- Set up food stations by following chef's orders before start of service each day
- Work as line cook for buffet section
- Ensured that all needed supplies were present before work
- Worked effectively with all kitchen personnel, to promote happy working environment
- Work in regards to Food and Safety Regulations
- Performed stock rotation and inventory counts to provide list of low-stock kitchen items.
- Rotated with specialty chefs to learn pastry station and sauce preparation.
- Gathered and placed all ingredients into workstations to meet shift needs.
- Learned specific cutting techniques for chopping vegetables and fresh spices.
Education
Diploma - Hospitality (Commercial Cook)
Academia International
Melbourne, VICBachelor - Business Events Management
La Trobe University
Melbourne, VICSkills
Food spoilage preventionundefined
References
- Jun Seng Lim (W Melbourne-Sous Chef) 0450928036
- Neo Soon (Chef David Kew-Head Chef) 0432 145 229
- Andrew Le (Chef David Kew-Supervisor) 0404 352 468
- Kavi Israni (Nosh Manager) 0478 810 958
Timeline
Demi Chef De Partie
W Melbourne
01.2022 - Current
Chef De Partie
Chef David Kew
03.2021 - 12.2021
Apprentice Chef
Westin Hotel
02.2020 - 06.2020
Cook
Nosh
10.2018 - 02.2022
Diploma - Hospitality (Commercial Cook)
Academia International
Bachelor - Business Events Management
La Trobe University
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