Eagle Li
Burwood,VIC
Summary
Highly experienced chef with over a decade of expertise in culinary arts and kitchen management. Skilled in various cuisines, restaurant management, oysters with wine marketing. Proven ability to maintain high standards of kitchen safety and sanitation. Expertise in staff development, menu creation, cost control, and inventory management. Adept at ensuring customer satisfaction through innovative menus and exceptional service, while effectively managing food costs and business operations. Committed to continuous improvement and dedicated to being a hardworking chef.
Overview
18
18
years of professional experience
Work History
Business Founder & Chef
Moon 88 café & Restaurant
09.2020 - 08.2024
- Kitchen management
- Established a successful business by identifying market needs and developing innovative solutions.
- Self-motivated, with a strong sense of personal responsibility.
- Skilled at working independently and collaboratively in a team environment.
- Proven ability to learn quickly and adapt to new situations.
- Passionate about learning and committed to continual improvement.
Sales Supervisor
Lee Asian Grocery Store
09.2015 - 08.2019
- Collaborated with co-workers to discuss product sales to maintain inventory of desired items.
- Provided product samples, coupons and incentives to persuade consumer interest.
- Enhanced customer satisfaction by addressing concerns promptly and offering tailored solutions for individual needs.
- Analyzed customer needs to suggest products to meet individual demands.
Chef De Partie
Sakesan
02.2011 - 08.2015
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
Executive chef & Oyster consultants
Oyster Express
04.2011 - 01.2012
- Restaurant management, Oysters with wine marketing
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
Chef
Luk Kwok Hotel
04.2010 - 04.2011
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Reduced food waste with strategic menu planning and inventory control techniques.
Chef
Be Upper ( Japanese and France Style Fusion)
11.2009 - 12.2009
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Collaborated with staff members to create meals for large banquets.
Chef
PANCAKE COLOURS CAFE & BAR
09.2009 - 11.2009
- Trained kitchen staff to perform various preparation tasks under pressure.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Coordinated with team members to prepare orders on time.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Chef
Tan BBQ (Caryery of Western Style)
06.2008 - 01.2009
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
Chef
Okaki (Japanese Style Cuisine)
04.2007 - 06.2008
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Collaborated with staff members to create meals for large banquets.
- Modernized work processes to reduce guest wait times and boost daily output.
Chef Assistant
Rice Kitchen
07.2006 - 02.2007
- Used variety of kitchen tools and appliances to prepare ingredients and meals.
- Prepped ingredients ahead of time to increase cooking and service speed.
- Supported senior chefs with creative meal planning and recipe development.
- Verified food temperatures and quality ahead of service to maintain standards.
- Provided support during special events and catering functions, ensuring consistent quality across all offerings.
- Enhanced customer satisfaction by creating visually appealing and delicious dishes in a timely manner.
Education
Diploma - Hotel Culinary Management
Penasia School of Continuing Education
Wan Chai Hong Kong08.2009
High School Gradguated -
Guangzhou Hong Kong Renmin Zi Dai School
08.2006
Skills
- Sanitation Standards
- Food presentation
- Kitchen Management
- Menu development
- Recipe creation
- Cost Control
- Cooking skills
- Cleaning and sanitation
- Food Safety
- Training and mentoring
- Team Management
- Kitchen Operations
Otherskills
Microsoft Word, Microsoft Excel, Cantonese, Mandarin, English
Languages
English
Full Professional
Chinese (Cantonese)
Native or Bilingual
Chinese (Mandarin)
Native or Bilingual
Timeline
Business Founder & Chef
Moon 88 café & Restaurant
09.2020 - 08.2024
Sales Supervisor
Lee Asian Grocery Store
09.2015 - 08.2019
Executive chef & Oyster consultants
Oyster Express
04.2011 - 01.2012
Chef De Partie
Sakesan
02.2011 - 08.2015
Chef
Luk Kwok Hotel
04.2010 - 04.2011
Chef
Be Upper ( Japanese and France Style Fusion)
11.2009 - 12.2009
Chef
PANCAKE COLOURS CAFE & BAR
09.2009 - 11.2009
Chef
Tan BBQ (Caryery of Western Style)
06.2008 - 01.2009
Chef
Okaki (Japanese Style Cuisine)
04.2007 - 06.2008
Chef Assistant
Rice Kitchen
07.2006 - 02.2007
Diploma - Hotel Culinary Management
Penasia School of Continuing Education
High School Gradguated -
Guangzhou Hong Kong Renmin Zi Dai School
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