Summary
Overview
Work History
Education
Skills
Accomplishments
Workexperience - Placement
References
Hobbies and Interests
Vocationaleducationandtraining
Languages
Timeline
Generic

Hongbin Lu

Oakden,Australia

Summary

I am looking for full time employment as a restaurant kitchenhand or nursing home kitchen hand, because I have kitchen hand work experience ,I love cooking food.

Overview

25
25
years of professional experience

Work History

Chef/Cook

Spotless Catering
Adelaide, SA
05.2022 - Current
  • Demonstrated respect, friendliness and willingness to help wherever needed.
  • Passionate about learning and committed to continual improvement.
  • Strengthened communication skills through regular interactions with others.
  • Excellent communication skills, both verbal and written.
  • Adaptable and proficient in learning new concepts quickly and efficiently.
  • Demonstrated strong organizational and time management skills while managing multiple projects.
  • Assisted with day-to-day operations, working efficiently and productively with all team members.
  • Learned and adapted quickly to new technology and software applications.
  • Paid attention to detail while completing assignments.
  • Managed time efficiently in order to complete all tasks within deadlines.
  • Proven ability to learn quickly and adapt to new situations.
  • Proved successful working within tight deadlines and a fast-paced environment.
  • Developed and maintained courteous and effective working relationships.
  • Used critical thinking to break down problems, evaluate solutions and make decisions.
  • Self-motivated, with a strong sense of personal responsibility.
  • Worked flexible hours across night, weekend, and holiday shifts.
  • Organized and detail-oriented with a strong work ethic.
  • Worked well in a team setting, providing support and guidance.
  • Worked effectively in fast-paced environments.
  • Skilled at working independently and collaboratively in a team environment.

Shusi CHEF

Cherry Blossom Sushi Bar
Adelaide, SA
01.2009 - 11.2011
  • Preparing Japanese rice
  • Chopping, slicing and filleting various kind of fish
  • Prepare sushi dishes (fruits, veg)
  • Maintaining a clean kitchen environment
  • Prepared high-quality seafood, rice and ingredients for sushi.
  • Contributed to a safe, clean work environment by adhering to strict food safety guidelines and maintaining a spotless workspace at all times.
  • Established strong working relationships with colleagues through clear communication, teamwork, and mutual respect.
  • Used various types of knives, hand tools and utensils to fillet fish in preparation for sushi.
  • Maintained well-organized mise en place to keep work consistent.
  • Maximized guest satisfaction with timely order completion during peak hours without compromising quality or presentation.
  • Pleasantly welcomed patrons entering sushi bar, offering to explain menu options.
  • Enhanced customer satisfaction by crafting visually appealing and delicious sushi rolls with precision and attention to detail.
  • Managed inventory effectively, reducing waste while ensuring the consistent availability of necessary ingredients for daily operations.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Supported front-of-house staff during busy periods by efficiently executing orders according to guest specifications.
  • Placed orders to restock items before supplies ran out.
  • Educated guests on different types of fish and shellfish to aid decision-making on sushi orders.
  • Collaborated with management to create seasonal menu options based on market availability and emerging culinary trends.
  • Supported restaurant growth by developing innovative new sushi roll recipes that garnered positive reviews from patrons.
  • Demonstrated versatility in the kitchen by preparing various Japanese cuisine dishes beyond sushi, such as sashimi, ramen, and tempura.
  • Maintained high-quality standards for ingredients by sourcing fresh, sustainable seafood from local suppliers.
  • Streamlined kitchen operations through the implementation of effective time management and organizational strategies.
  • Participated in staff meetings proactively contributing ideas for continuous improvement of both service quality and overall atmosphere.
  • Encouraged positive work culture by fostering a supportive environment where employees felt empowered to learn and grow in their roles.
  • Ensured a memorable dining experience for guests through anticipating needs, providing recommendations, and addressing any concerns with professionalism.

Executive Chef/Executive Kitchen Manager

Gao Jing GROUP
Fuzhou, Fujian OF China
01.2000 - 02.2003
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
  • Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
  • Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
  • Maximized profitability by effectively managing food costs through portion control and minimizing waste.
  • Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
  • Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
  • Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
  • Streamlined kitchen operations with effective inventory management and cost controls.
  • Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
  • Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
  • Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
  • Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
  • Coordinated employee schedules and developed staff teams to boost productivity.

Education

Associate of Science - Certificate Ⅳ in Commercial Cookery

Tafe SA
TAFESA
11-2024

Pathways to Employment Program - food handling

Tafe SA
04.2022

Skills

  • Cutting skills
  • Washing skills
  • English communication skills
  • Learning new
  • Work team skills
  • WHS and HACCP skills
  • Quality management system skills
  • Computer skills
  • Food safety and sanitation
  • Customer service
  • Knife skills
  • Cooking techniques
  • Food quality
  • Kitchen management
  • Food presentation
  • Meal preparation
  • Attention to detail
  • Effective communications
  • Kitchen operations
  • Team collaboration
  • Grilling techniques
  • Kitchen equipment operation and maintenance
  • Ingredient knowledge
  • Verbal and written communication
  • Frying techniques
  • Kitchen equipment operation
  • Recipes and menu planning
  • Hospitality service expertise
  • Food plating and presentation
  • Allergen awareness
  • Sauce preparation
  • Sanitation guidelines
  • Food pairing
  • Plating techniques
  • Recipe creation
  • Inventory management
  • Workflow optimization
  • Sanitation practices
  • Staff coordination
  • Menu development
  • Banquets and catering
  • Portion and cost control
  • Recipe development
  • Menu planning
  • Made-to-order meals
  • Cost control
  • Performance improvement
  • Menu supervision
  • Culinary expertise
  • Equipment maintenance
  • Vegetarian cooking
  • Food service operations
  • Garnishing techniques
  • Food spoilage prevention
  • New hire training
  • Company quality standards
  • Pantry restocking
  • Seafood preparation
  • Butchery skills
  • Process improvements
  • Forecasting and planning
  • Regulatory compliance
  • Complex Problem-solving
  • Pasta making
  • Utensils and equipment
  • Food inventories
  • Food cost analysis
  • Roasting techniques
  • Operations management
  • Resource management
  • Purchasing
  • Fine-dining expertise
  • Vegan cooking
  • Braising techniques
  • Business management
  • Vendor relations
  • Performance assessments
  • Order delivery practices
  • Pastry skills
  • Steaming techniques
  • Regional cuisine expertise
  • Poaching techniques
  • Signature dish creation
  • Service cycle
  • ChefTec
  • Problem-solving

Accomplishments

  • Selected to create and prepare unique dishes for private parties with well-known celebrities.
  • Awarded [Award name] in [Date] for [Reason for award].
  • Oversaw foodservice operations for 5-star [Establishment type].
  • Ensured safe and efficient kitchen operations while managing a BOH staff of [Number].
  • Reduced food costs by [Number]% by sourcing and securing new [Product type] supplier.
  • Created signature dish which generated high-interest and became best-selling dinner entrée for [Timeframe].
  • Designed whole new menu, including meal selections, beverages and pricing.
  • Prepared [Number] meals, including appetizers and desserts, for high-volume catering event.
  • Recognized for [Reason for recognition].
  • Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
  • Used Microsoft Excel to develop inventory tracking spreadsheets.
  • Achieved [Result] by completing [Task] with accuracy and efficiency.
  • Documented and resolved [Issue] which led to [Results].

Workexperience - Placement

Two weeks

References

  • Lisa Krinas, Lecturer, TAFE SA ELS, 0422 044 811, lisa.krinas@tafesa.edu.au
  • Wes Jeffries, Lecturer, TAFE SA ELS, 0421 695 113, wes.jeffries@tafesa.edu.au
  • Sarah Whetatone, Chef, TAFE SA Training Kitchen, 0430 140 102, sarah.whetatone@tafesa.edu.au

Hobbies and Interests

  • Swimming
  • Singing in the chorus
  • Walking
  • Gardening

Vocationaleducationandtraining

Pathways to Employment Program (food handling), Tafe SA, Adelaide/Regency Campus, 01/22, 04/22, organise and prepare food, health, safety and security procedures, workplace hygiene procedures, sandwich, hamburger and salad preparation, food presentation, knife handling

Languages

English
Professional Working

Timeline

Chef/Cook

Spotless Catering
05.2022 - Current

Shusi CHEF

Cherry Blossom Sushi Bar
01.2009 - 11.2011

Executive Chef/Executive Kitchen Manager

Gao Jing GROUP
01.2000 - 02.2003

Associate of Science - Certificate Ⅳ in Commercial Cookery

Tafe SA

Pathways to Employment Program - food handling

Tafe SA

Similar Profiles

CREATE PROFILE
Hongbin Lu