HENGYE MA
Bowden,South Australia
Summary
Passionate and high energy Chef who is well-trained and have strong background in fusion cuisines including asian, mediterranean and middle east. Comprehensive knowledge of food quality control standards. Flexible hard worker ready to learn and contribute to team success.
Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 4-year background in high-end restaurant industry.
Overview
5
5
years of professional experience
Work History
Sous Chef
Pastel Wine Bar
10.2022 - 12.2023
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Coordinated with vendors to order supplies and maintain high quality standards.
Chef
Forks and Chopsticks
01.2021 - 07.2023
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Maintained highest food quality standards regarding food inventory procedures, food storage and rotation.
- Conducted daily line checks, food reviews and taste tests to make improvements and correct deficiencies.
Chef
Coccobello
08.2021 - 09.2022
- 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.
- Placed orders to restock items before supplies ran out.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
Senior Chef
Oui chef Restaurant
02.2020 - 03.2021
- Planned and prepared food product orders to maintain appropriate stock levels.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Implemented high-quality standards in food preparation, presentation, and safety, resulting in consistently exceptional dining experiences.
- Developed innovative recipes to suit complicated dietary requirements for customers.
- Prepared all food items while maintaining high standards of cleanliness and sanitization.
- Taught kitchen staff about proper nutrition, food allergies and dietary issues.
Chef
Bento Queen
09.2018 - 12.2019
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Prepared all food items while maintaining high standards of cleanliness and sanitization.
- Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
- Cleaned, sanitized and maintained food storage, preparation and serving areas.
Education
Certificate IV in Commercial Cookery -
AHTS-Training And Education
Adeladie07.2021
Skills
- Willingness to Learn
- Genuine Passion
- Organization
- Ability to Skillfully Multitask
- Time Management
- Team Work
- Food preparation techniques
- Kitchen leadership
- Food Safety
- Inventory Management
- Menu Planning
Timeline
Sous Chef
Pastel Wine Bar
10.2022 - 12.2023
Chef
Coccobello
08.2021 - 09.2022
Chef
Forks and Chopsticks
01.2021 - 07.2023
Senior Chef
Oui chef Restaurant
02.2020 - 03.2021
Chef
Bento Queen
09.2018 - 12.2019
Certificate IV in Commercial Cookery -
AHTS-Training And Education
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