Eddie Liu
Calamvale,QLD
Summary
Exceptional knowledge of a wide variety of service protocols, kitchen equipment, and cooking techniques in fast-paced environment. Hard-working and reliable with superior people skills. I am an aspirant, responsible and outgoing team leader. I have good communication skills. Motivated
food and restaurant professional with food and beverage experience in casual and fine dining facilities.
Overview
18
18
years of professional experience
Work History
Restaurant Manager/Head Chef
Mono Dining
09.2023 - Current
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
- Carefully interviewed, selected, trained, and supervised staff.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Correctly calculated inventory and ordered appropriate supplies.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Optimized labor costs by closely monitoring schedules, adjusting staffing levels according to business needs, and employing cross-training strategies.
- Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
- Promoted a positive work environment with proactive conflict resolution strategies and team-building activities.
- Conducted performance evaluations for staff members, identifying areas of improvement while recognizing outstanding achievements as well.
- Enhanced guest experience by regularly reviewing feedback and implementing necessary improvements.
- Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
- Oversaw inventory management processes to minimize waste and maintain optimal stock levels for seamless operation.
- Assisted in development and implementation of new menus to offer variety and options to customers.
Restaurant Manager/Head Chef
Mobo Restaurant
08.2022 - 09.2023
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
- Carefully interviewed, selected, trained, and supervised staff.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Reconciled cash and credit card transactions to maintain accurate records.
- Promoted a positive work environment with proactive conflict resolution strategies and team-building activities.
- Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
- Ensured compliance with local health department regulations through regular staff training sessions and facility inspections.
- Increased restaurant revenue by optimizing table turnover rates and enhancing menu offerings.
- Assisted in development and implementation of new menus to offer variety and options to customers.
Restaurant Manager/Chef
Moga Izakaya & Sushi
10.2019 - 07.2022
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
- Carefully interviewed, selected, trained, and supervised staff.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Correctly calculated inventory and ordered appropriate supplies.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
- Optimized labor costs by closely monitoring schedules, adjusting staffing levels according to business needs, and employing cross-training strategies.
Restaurant Manager/Chef
Fu Kang GC Pty Ltd
02.2018 - 09.2019
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
- Carefully interviewed, selected, trained, and supervised staff.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Correctly calculated inventory and ordered appropriate supplies.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
Restaurant Manager/Chef
Moga Izakaya & Sushi
07.2014 - 12.2017
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
- Carefully interviewed, selected, trained, and supervised staff.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Reconciled cash and credit card transactions to maintain accurate records.
- Correctly calculated inventory and ordered appropriate supplies.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Optimized labor costs by closely monitoring schedules, adjusting staffing levels according to business needs, and employing cross-training strategies.
- Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
- Promoted a positive work environment with proactive conflict resolution strategies and team-building activities.
- Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
- Increased restaurant revenue by optimizing table turnover rates and enhancing menu offerings.
Cook
Hana Sushi
01.2012 - 01.2013
- 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.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
Manager
Golden Cockerel Pty Ltd
07.2011 - 01.2012
- Managed and motivated employees to be productive and engaged in work.
- Accomplished multiple tasks within established timeframes.
- Maintained professional, organized, and safe environment for employees and patrons.
- Maximized performance by monitoring daily activities and mentoring team members.
Restaurant Manager
Southern Chinese Restaurant
01.2011 - 01.2012
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
- Carefully interviewed, selected, trained, and supervised staff.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Reconciled cash and credit card transactions to maintain accurate records.
- Correctly calculated inventory and ordered appropriate supplies.
- Optimized labor costs by closely monitoring schedules, adjusting staffing levels according to business needs, and employing cross-training strategies.
- Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
Cook
Buffect Garden Restaurant
01.2007 - 01.2011
- 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.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
Education
Diploma - Business Management
KING’S INTERNATIONAL COLLEGE
Gold Coast, QLD07.2007
Skills
- Team management
- Inventory control and record keeping
- Customer engagement
- Staff management
- Operations management
- Shift management
- Menu development
- Kitchen equipment operation and maintenance
- Recipes and menu planning
- Food plating and presentation
- Employee schedule management
- Restaurant operations management
- Kitchen oversight
- Labor and food cost control
Timeline
Restaurant Manager/Head Chef
Mono Dining
09.2023 - Current
Restaurant Manager/Head Chef
Mobo Restaurant
08.2022 - 09.2023
Restaurant Manager/Chef
Moga Izakaya & Sushi
10.2019 - 07.2022
Restaurant Manager/Chef
Fu Kang GC Pty Ltd
02.2018 - 09.2019
Restaurant Manager/Chef
Moga Izakaya & Sushi
07.2014 - 12.2017
Cook
Hana Sushi
01.2012 - 01.2013
Manager
Golden Cockerel Pty Ltd
07.2011 - 01.2012
Restaurant Manager
Southern Chinese Restaurant
01.2011 - 01.2012
Cook
Buffect Garden Restaurant
01.2007 - 01.2011
Diploma - Business Management
KING’S INTERNATIONAL COLLEGE
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