Summary
Overview
Work History
Education
Skills
Timeline
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Gemma Wang

Lynbrook,VIC

Summary

Creative and passionate chef with decades of experience in leading kitchen operations, menu development, and team management. Skilled in crafting innovative dishes that cater to diverse palates while ensuring high standards of food safety and quality. Demonstrated ability to improve kitchen efficiency and enhance dining experiences through effective leadership and culinary skills. Successfully elevated guest satisfaction by consistently delivering exceptional meals and fostering a positive working environment for the culinary team.

Spirited and classically trained Chinese culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.

Overview

39
39
years of professional experience

Work History

Chinese Pastry Chef

Eastern Dumpling House
Springvale, VIC
04.2024 - Current
  • Tracked production costs to ensure profitability goals were met.
  • Monitored food quality and safety standards in the kitchen.
  • Ensured that all equipment was properly cleaned, maintained, stored and calibrated regularly.
  • Planned daily production schedules based on customer orders and sales forecasts.
  • Maintained a clean working environment by adhering to health and safety regulations.
  • Stocked shelves with freshly-baked goods throughout the day as needed.
  • Supervised preparation and presentation of Chinese dim sims for catered events.
  • Coordinated with the front-of-house staff to ensure timely delivery of dishes.
  • Streamlined cooking operations, increasing productivity without sacrificing quality.
  • Oversaw cooking and pastry production for restaurant peak hours.
  • Led a team of chefs, fostering a collaborative and efficient work environment.
  • Implemented a system for tracking and minimizing food waste in the department.

Head Chef

Victory Culture Square
Dalian, Liaoning
09.1998 - 03.2005
  • Organized special events such as banquets or catering services when required.
  • Resolved conflicts between kitchen staff members in a professional manner.
  • Established portion control guidelines to reduce waste and maximize profits.
  • Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
  • Supervised the preparation of meals according to customer orders in a timely manner.
  • Monitored food production to guarantee quality standards were met.
  • Conducted daily line-checks of all products used in meal preparation for freshness and quality assurance.
  • Organized kitchen staff to ensure efficient operations during peak service hours.
  • Inspected ingredients and equipment to ensure they meet quality standards.
  • Trained new kitchen staff in food safety regulations and proper cooking techniques.
  • Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
  • Trained kitchen workers on culinary techniques.
  • Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.
  • Monitored quality, presentation and quantities of plated food across line.
  • Planned kitchen staff schedules to maximize coverage and encourage collaboration.
  • Improved performance of team members resulting in high-quality meals produced daily.
  • Prepared workstations with ingredients and tools to increase efficiency.
  • Trained and supervised line cooks to develop new skills and improve team performance.
  • Determined schedules and staff requirements necessary to prepare and plate food.

Head Chef of Yum Cha

Dalian International Hotel
Dalian, Liaoning
10.1986 - 04.1998
  • Assisted in developing marketing strategies aimed at increasing restaurant revenue.
  • Organized kitchen staff to ensure efficient operations during peak service hours.
  • Monitored food production to guarantee quality standards were met.
  • Trained new kitchen staff in food safety regulations and proper cooking techniques.
  • Resolved conflicts between kitchen staff members in a professional manner.
  • Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
  • Supervised the preparation of meals according to customer orders in a timely manner.
  • Ensured compliance with health department regulations regarding hygiene and sanitation practices.
  • Created weekly work schedules for kitchen personnel based on anticipated business volume.
  • Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
  • Trained kitchen workers on culinary techniques.
  • Determined schedules and staff requirements necessary to prepare and plate food.
  • Supervised food preparation staff to deliver high-quality results.

Education

Senior Chinese Pastry Chef -

National Occupational Qualification Certificate
01-1992

Skills

  • Menu development
  • Food safety
  • Quality assurance
  • Staff training
  • Culinary techniques
  • Conflict resolution
  • Time management
  • Team leadership
  • Portion control
  • Performance improvement
  • Food presentation
  • Allergy awareness
  • Dish preparation
  • Food preparation techniques
  • Workflow optimization
  • Food spoilage prevention
  • Cost reduction
  • Recipe creation
  • Problem-solving
  • Collaborative environment

Timeline

Chinese Pastry Chef

Eastern Dumpling House
04.2024 - Current

Head Chef

Victory Culture Square
09.1998 - 03.2005

Head Chef of Yum Cha

Dalian International Hotel
10.1986 - 04.1998

Senior Chinese Pastry Chef -

National Occupational Qualification Certificate

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