Hao Yu Chen
Belmore
Summary
Dynamic Junior Sous Chef with a proven track record at ICC Sydney, excelling in kitchen leadership and inventory management. Expert in allergen awareness and safe handling, I successfully trained staff to enhance performance and modified recipes for dietary needs, ensuring high-quality standards and efficient service during peak season.
Knowledgeable Sous Chef bringing culinary expertise and strong foundation in kitchen operations. Contributed to success of multiple high-volume kitchens by supporting menu development and ensuring food quality. Demonstrated proficiency in team collaboration and adapting to dynamic kitchen environments.
Overview
9
9
years of professional experience
Work History
Junior Sous Chef
International Convention Centre(ICC Sydney)
02.2018 - Current
- Planned and directed high-volume food preparation in fast-paced environment.
- Provide training for all team member and ensure working within health and safety standard.
- Create New Menu item including written recipe and training staff on new menu item.
- Stock control, order purchasing, roster and staff allocation.
- Food Cost and Labor Cost Control.
- Food Safety Supervisor.
- Trained junior staff members on proper cooking techniques, plating methods, and kitchen safety protocols for improved performance.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Modified recipes to accommodate dietary restrictions and allergies.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Prepped daily menu items to quickly deliver upon request.
- Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
Demi Chef
Aria Restaurant Sydney
02.2017 - 12.2017
- Increased speed of service by efficiently multitasking during peak dining hours while maintaining consistent dish quality.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
Education
Certificate III - Commercial Cookery
TAFE NSW - Ultimo
651-731 Harris St, Ultimo NSW 200703-2008
Skills
- Kitchen leadership
- Inventory processes
- Allergen awareness
- Work under pressure
- Safe handling
- Cooking techniques
- Kitchen management
- Catering background
Accomplishments
- Used Microsoft Excel to develop inventory tracking spreadsheets.
- Increased productivity by revamping workflow and restructuring line.
- Developed tasting menus for business needed
Languages
Chinese
Full Professional
English
Full Professional
Timeline
Junior Sous Chef
International Convention Centre(ICC Sydney)
02.2018 - Current
Demi Chef
Aria Restaurant Sydney
02.2017 - 12.2017
Certificate III - Commercial Cookery
TAFE NSW - Ultimo
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