Summary
Overview
Work History
Education
Skills
Languages
Timeline
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Harper Bui

Hocking,Australia

Summary

Culinary professional with solid foundation in preparing and executing intricate dishes while maintaining high standards of quality. Demonstrated proficiency in time management and multitasking, ensuring seamless kitchen operations and team collaboration.


Overview

8
8
years of professional experience

Work History

Chef De Partie

Gibney
04.2024 - Current
  • Lead Larder team in preparing diverse dishes, enhancing menu variety and culinary skills.
  • Ensure quality control and food safety, resulting in consistent customer satisfaction.
  • Collaborate with head chef to develop new recipes, improving menu appeal and efficiency.
  • Manage inventory and supplies, reducing waste and optimizing kitchen operations.

Pastry chef

COMO The Treasury Hotel
05.2022 - 03.2024
  • Crafted artisanal pastries with skills in baking, decorating, piping and presenting high-quality products including Care Arid afternoon tea room, Post restaurant’s desserts and hotel's private functions.
  • Working with local and seasonal ingredients on a constantly changing menu, striving to consistently deliver the best..
  • Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
  • Trained new staff to perform various preparation tasks.

Chef De Partie

The Meat & Wine Co Perth
08.2021 - 06.2022
  • Operating and managing pan and pastry sections of the kitchen
  • Supervising and training new staff members
  • Monitoring stocks and maintaining a lean and orderly working station adhere to health and safety standard.
  • Managed inventory, reducing waste and optimizing supply costs effectively.

Chef de partie

Creative Catering
02.2021 - 01.2022
  • In charge of making and organizing all pastry productions
  • Created desserts as customer required such as vegan desserts or special occasion (Halloween, Christmas theme…)
  • Prepared ingredients, delivered and cooking on sites of events

Chef de partie

Tom’s Italian
02.2020 - 03.2021
  • Skilled in making pizza dough and seasonal pasta.
  • Prepared, cooked and presented from A la carte to functions (canape, buffet...)
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Assisted in staff training, developing strong teamwork and consistency in dish preparation.

Commis chef

Hello Auntie
08.2019 - 01.2020
  • In charge of the restaurant’s signature dish (wok station)
  • Contributed in developing recipes and creating new dishes
  • Prepared, cooked and presented dishes within specialty
  • Ensured the team have high standard of food hygiene and health safety
  • Monitored portion and waste control to maintain profit margins

Sales Assistant

Heinemann Tax & Duty Free
03.2019 - 01.2020
  • Assisted customers in making informed decisions by offering detailed product knowledge and comparisons.
  • Handled customer inquiries ensuring a positive experience for all clients.
  • Processed transactions accurately while maintaining a high level of customer service.
  • Increased sales by building strong customer relationships and providing excellent service.


Pastry chef

Nick’s Restaurants and Bar Group
02.2018 - 05.2019
  • Prepared all desserts menu items following standard recipes and yield guides
  • Assisted Executive Pastry Chef in creating and making new seasonal desserts and custom birthday cakes
  • Participated in preparing, making and organizing difference types of functions (such as VIP function set menu 600 pax and desserts buffet function 800 pax)

Commis Chef

William Blue Dining
02.2017 - 04.2019
  • Company Overview: Award-winning Fine Dining Restaurant
  • Assist chef de parties in prepare mise en place for workstations, cutting and portioning
  • Cooking, plating and presenting a range of contemporary restaurant dishes in various sections such as grill, pans, fryers, larder and pastry
  • Performed basic cleaning duties and ensuring that workstations are properly sanitized
  • Conducted kitchen operations observing hygiene and OHS practices
  • Award-winning Fine Dining Restaurant

Education

Advanced Diploma of Hospitality Management -

William Blue College of Hospitality Management
The Rocks, NSW

Certificate IV in Commercial Cookery -

William Blue College of Hospitality Management
The Rocks, NSW

Certificate III in Patisserie -

Australian Professional Skills Institute
East Perth, WA

Skills

  • Hospitality
  • Culinary techniques
  • Kitchen operations
  • Event catering
  • Time management
  • Staff training
  • Customer service
  • Team Leadership
  • Multitasking
  • Communication
  • Quick learner
  • Attention to detail

Languages

English
Full Professional
Vietnamese
Native or Bilingual
Chinese (Mandarin)
Elementary

Timeline

Chef De Partie

Gibney
04.2024 - Current

Pastry chef

COMO The Treasury Hotel
05.2022 - 03.2024

Chef De Partie

The Meat & Wine Co Perth
08.2021 - 06.2022

Chef de partie

Creative Catering
02.2021 - 01.2022

Chef de partie

Tom’s Italian
02.2020 - 03.2021

Commis chef

Hello Auntie
08.2019 - 01.2020

Sales Assistant

Heinemann Tax & Duty Free
03.2019 - 01.2020

Pastry chef

Nick’s Restaurants and Bar Group
02.2018 - 05.2019

Commis Chef

William Blue Dining
02.2017 - 04.2019

Certificate IV in Commercial Cookery -

William Blue College of Hospitality Management

Certificate III in Patisserie -

Australian Professional Skills Institute

Advanced Diploma of Hospitality Management -

William Blue College of Hospitality Management
Harper Bui