Edward Lim

• Managed kitchen operations across multiple locations, including Emerald, Blackwater, and Townsville.

• Led the culinary team in menu development, significantly enhancing guest dining experience and satisfaction.

• Ensured strict compliance with health and safety regulations and kitchen standards.

• Streamlined food preparation processes to reduce waste and improve operational efficiency.

• Mentored junior chefs, fostering skill development and a collaborative team environment.

• Worked across various locations including Mt Isa, Emerald, Chinchilla, and Coolangatta.

• Specialized in Casual Australian Fine Dining, maintaining high-quality food standards.

• Assisted the Head Chef in daily kitchen management and ensuring smooth service flow.

• Managed Food Cost Control, including stock procurement and efficient staffing rosters.

• Oversaw all kitchen sections (Grill, Pan, Fryer, Salad) to ensure consistent quality.

• Developed seasonal menus and special occasion dishes to drive customer engagement.

• Managed inventory through fortnightly stocktaking and daily ordering.

• Provided high-quality Japanese and Banquet cuisine for diverse dining outlets.

• Managed room service, a’la carte, and café menus, ensuring timely delivery.

• Monitored daily inventory and ordered premium products to maintain freshness.

• Trained and supervised new commis chefs at the hot kitchen station.