DE-YU GU
Canberra,ACT
Summary
Adept at delivering high-quality dishes under pressure, I honed my culinary and leadership skills at BlackFire Restaurant Canberra, ensuring kitchen efficiency and food safety. With a knack for sauce making and a commitment to contamination prevention, I consistently enhanced dining experiences through meticulous food presentation and teamwork, achieving a notable reduction in food waste.
Overview
4
4
years of professional experience
Work History
Cook
BlackFire Restaurant Canberra
03.2024 - Current
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Managed kitchen budget for supplies and labor hours, consistently meeting targets.
- Adjusted recipes based on ingredient availability or customer request.
- Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
- Coordinated checklists to keep kitchen clean, stocked and sanitary.
- Measured, weighed, and mixed appropriate ingredients according to recipe directions.
Kitchen Hand
Hongxi Taiping Golf Course
10.2017 - 12.2020
- Ensured cleanliness and sanitation by thoroughly washing dishes, utensils, and kitchen equipment.
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Maintained a well-organized work area by consistently cleaning surfaces and organizing supplies.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Collaborated with other kitchen staff members to ensure smooth workflow during peak dining hours.
- Supported chefs in food preparation tasks such as chopping ingredients, peeling vegetables, and marinating meats.
- Labeled and stored all food items correctly and checked expiration dates routinely.
- Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
- Plated and presented food following chef requirements.
- Contributed to a positive team atmosphere through effective communication with colleagues and supervisors.
Kitchen Hand
花山椒
10.2015 - 04.2016
- Ensured cleanliness and sanitation by thoroughly washing dishes, utensils, and kitchen equipment.
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Collaborated with other kitchen staff members to ensure smooth workflow during peak dining hours.
- Supported chefs in food preparation tasks such as chopping ingredients, peeling vegetables, and marinating meats.
Education
Diploma - Hospitality Management
Opulence College
Canberra, ACTCertificate IV - Kitchen Management
Opulence College
Canberra, ACT10.2024
Certificate III - Commercial Cookery
Opulence College
Canberra, ACT04.2024
Skills
- Customer service
- Cooking
- Cleaning and organization
- Food handling
- Food preparation
- Strong attention to safe food handling procedures
- Frying
- Cooking techniques
- Knife skills
- Sanitation
- Supply restocking
- Surface cleaning
- Food presentation
- Hospitality and service industry background
- Sanitation practices
- Contamination prevention
- Food waste reduction
- Performance improvement
- Food plating and presentation
- Portion control
- Food plating
- Allergen awareness
- Ingredients measuring
- Sauce making
Timeline
Cook
BlackFire Restaurant Canberra
03.2024 - Current
Kitchen Hand
Hongxi Taiping Golf Course
10.2017 - 12.2020
Kitchen Hand
花山椒
10.2015 - 04.2016
Diploma - Hospitality Management
Opulence College
Certificate IV - Kitchen Management
Opulence College
Certificate III - Commercial Cookery
Opulence College
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