Dorothy Man Yee Lee
25 Francis St, Enmore,NSW
Summary
Creative, passionate & driven individual in hospitality industry. My extensive background in professional cooking has helped immensely to transform myself into a leadership role in running my own business and to manage restaurant and the whole BOH & FOH team.
Being a people's person also mean having good communication skills and am constantly looking for ways to improve and learn with the team.
Other strong skills include networking, relationship management and decision-making. All of the above has proven to boost team performance and enhance organizational brand.
Overview
9
9
years of professional experience
Work History
Business Owner
Hartsyard - JDW Hospo Pty Ltd
12.2018 - 08.2023
- Developed a high-performing team through effective recruitment, training, and performance management.
- Established strong customer relationships through excellent communication and attentive service.
- Managed financial operations to ensure fiscal responsibility, including budgeting, forecasting, and financial reporting.
- Implemented efficient systems for inventory management, order processing, and shipping logistics.
- Fostered an inclusive workplace culture that valued diversity, collaboration, and continuous learning.
- Strengthened company reputation by consistently meeting or exceeding customer expectations in terms of quality products/services offered.
- Secured long-term sustainability of the business through prudent financial management practices such as cash flow optimization, cost control, and strategic investments.
- Put together realistic budgets based upon costs and fees for successfully operating business.
- Developed and implemented marketing strategies to generate new customers and increase sales and profit margins.
- Trained and motivated employees to perform daily business functions.
- Oversaw business budget planning and administration, accounting functions, purchasing, and bi-weekly payroll to handle financial needs.
- Conducted target market research to discover customer needs and analyze competitor trends.
Junior Sous Chef
Momofuku Seiobo
01.2017 - 01.2019
- Monitored recipe portioning to control food costs.
- Ordered food items for upcoming events per sous chef request.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Disciplined and dedicated to meeting high-quality standards.
- Modified recipes to accommodate dietary restrictions and allergies.
- Developed close relationships with suppliers to source best ingredients.
- Participated in food tastings and taste tests.
Demi Chef
Ms G's- Merivale
07.2017 - 12.2017
- Provided exceptional customer service by accommodating special dietary requests or allergies, ensuring all guests enjoyed their dining experience.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
Opening Chef
Saga Enmore
03.2017 - 06.2017
- Reduced food waste with strategic menu planning and inventory control techniques.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Received numerous accolades from critics for creative dish presentations, elevating the restaurant''s reputation within the industry.
Commis Chef to Chef De Partie
Hartsyard - Hartsyard Pty Ltd
12.2014 - 02.2017
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
Apprentice Pastry Chef
Cookies & Milk - Cookie Bar
08.2014 - 12.2014
- Assisted head pastry chef in making dessert menu items for seasonal offerings.
- Demonstrated strong attention to detail in executing intricate designs on custom order cakes and pastries.
- Improved team efficiency by streamlining the baking process and organizing the work station.
- Maintained a clean and sanitary kitchen environment, adhering to food safety regulations.
Internship Chef
Intercontinental Hotels Group - Sydney
06.2014 - 08.2014
- Maintained a clean and sanitary work environment, adhering to strict health and safety guidelines.
- Participated in staff training sessions to learn new culinary techniques, elevating the overall skill set within the kitchen team.
- Contributed to a supportive team atmosphere by assisting fellow team members during peak service hours when needed.
- Developed strong knife skills through regular practice under the guidance of experienced chefs.
Education
Emotional Intelligence Course
Centre of Continuing Education- USYD
Sydney, NSW07.2021
WSET Level 2
Wine & Spirits Education Trust
08.2020
Commercial Cookery Cert III
Tafe
North Ryde, NSW10.2014
Bachelor of Arts -
University of Sydney
Sydney, NSW2013
Skills
- Team Collaboration and Leadership
- Customer Service
- Attention to Detail
- Relationship Building
- Strategic Decision-Making
- Budget Control
- Driven and Determined
- Customer Relationship Management
- Customer Service Management
Accomplishments
- Awarded 3 glasses for Longshore in Wine List of the year 2023
- Awarded 1 hat for Longshore in SMH Good Food Guide 2023
- Panel speaker by OpenTable on 'Technology in hospitality industry' - 2023
- Recipes contributor in various hospitality magazines in Sydney. E.g. Gourmet Traveller, Broadsheet, Urban list, SMH. 2019-present
- Semi finalist on 9now show 'Snackmasters' - 2022
- Guest cook on popular SBS cooking show by Adam Liaw - 2021
- Awarded 3 glasses for Hartsyard in Wine list of the year 2020 & 2021
- Achieved 3 hats status in SMH Good Food Guide & One of World's Best Restaurants list with the rest of the team during my employment with Momofuku Seiobo- 2019
yoga
Over 10 years of regular practice! It helps me to stay focus, relaxed and allocate the right amount of energy back into work.
Languages
English
Full Professional
Chinese (Cantonese)
Native or Bilingual
Chinese (Mandarin)
Professional Working
Timeline
Business Owner
Hartsyard - JDW Hospo Pty Ltd
12.2018 - 08.2023
Demi Chef
Ms G's- Merivale
07.2017 - 12.2017
Opening Chef
Saga Enmore
03.2017 - 06.2017
Junior Sous Chef
Momofuku Seiobo
01.2017 - 01.2019
Commis Chef to Chef De Partie
Hartsyard - Hartsyard Pty Ltd
12.2014 - 02.2017
Apprentice Pastry Chef
Cookies & Milk - Cookie Bar
08.2014 - 12.2014
Internship Chef
Intercontinental Hotels Group - Sydney
06.2014 - 08.2014
Emotional Intelligence Course
Centre of Continuing Education- USYD
WSET Level 2
Wine & Spirits Education Trust
Commercial Cookery Cert III
Tafe
Bachelor of Arts -
University of Sydney
Similar Profiles
Lance WinterLance Winter
Travelling SEA at -Travelling SEA at -
Paula Andra MateiPaula Andra Matei
Maternity leave at -Maternity leave at -
Collin GravesCollin Graves
CEO/Owner Construction Business at -CEO/Owner Construction Business at -