HONGBIN LU
Oakden,SA
Summary
- With a solid background in sushi preparation and presentation, I am known for creating sushi dishes that are both visually appealing and delicious, helping to enhance customer satisfaction. Proficient in knife skills and ingredient selection, I ensure the delivery of high-quality results. I possess the ability to develop menus and optimize dining experiences, dedicated to creating an efficient and collaborative kitchen environment.
- Master the culinary techniques of Italian and French cuisine through systematic study and practice, consistently adhering to high standards of food safety and hygiene to ensure the continuous output of highquality dishes. With outstanding knife skills and creative plate presentations as its signature, it combines deep knowledge of food pairings to create unforgettable dining experiences.
- With a solid foundation in Asian cuisine cooking techniques, particularly skilled in the culinary arts and innovation of Chinese cuisine. Possesses rich experience in kitchen management and is proficient in using the HACCP system for food safety management to ensure the highest sanitation standards. With outstanding leadership ability and professional expertise, optimizes kitchen operational efficiency to provide customers with high-quality dishes and an outstanding dining experience.
Overview
20
20
years of professional experience
Work History
Cook's Assistant
Spotless
04.2022 - 07.2024
- 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
- Handled and stored food to eliminate illness and prevent cross-contamination
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs
- Optimized food preparation processes, implementing time-saving techniques without compromising quality
- Trained kitchen staff to perform various preparation tasks under pressure
- Reduced food waste with strategic menu planning and inventory control techniques
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders
- Prepared meals from scratch using authentic, popular recipes to generate repeat business
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices
- Preparation breakfast
- Preparation sandwiches and salads
- Preparation snacks
- Preparation desserts
- Preparation food(slice) for chef
- Recording accurate temperatures
- General kitchen keeping and completing store cleaning as required
Student
TAFE SA
07.2021 - 10.2022
- Pathways to Employment Program (food handling)
- Eleven weeks full-time including training in a Commercial Kitchen
Sushi Chef
Sakura Sushi Bar
02.2013 - 02.2021
- Prepared high-quality seafood, rice and ingredients for sushi
- Maintained well-organized mise en place to keep work consistent
- Trained kitchen staff to perform various preparation tasks under pressure
- Demonstrated versatility in the kitchen by preparing various Japanese cuisine dishes beyond sushi, such as sashimi, ramen, and tempura
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques
- Implemented food cost and waste reduction initiatives to save money
- Because of the COVID-19 pandemic, shops have closed
Sushi Chef
Cherry blossoms Sushi Bar
01.2008 - 12.2012
- 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
- Maintained well-organized mise en place to keep work consistent
- Used various types of knives, hand tools and utensils to fillet fish in preparation for sushi
- Maximized guest satisfaction with timely order completion during peak hours without compromising quality or presentation
- Supported front-of-house staff during busy periods by efficiently executing orders according to guest specifications
- Demonstrated versatility in the kitchen by preparing various Japanese cuisine dishes beyond sushi, such as sashimi, ramen, and tempura
Kitchen Manager/Group Executive Chef
Gao Jing Fujian Group
01.2005 - 12.2007
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals
- Designed and maintained menus to offer variety of high quality and consistency of dishes
- Collaborated with front of house to ensure cohesive and superior guest experience
Education
Certificate Ⅳ - Kitchen Management
TAFE SA
Regency12.2024
Certificate III - Commercial Cookery (Chef)
TAFE SA
Regency03.2024
Skills
- Western Cuisine Expertise
- Knife Skills
- Chinese Cuisine Expertise
- Japanese Cuisine Expertise
- Food Safety & HACCP Knowledge
- Portion and Cost Control
- Inventory Management
- Menu Development
Vocationaleducationandtraining
- 07/2024, 11/2024, Certificate Ⅳ in Kitchen Management, TAFE SA, Regency Campus
- 01/2023, 03/2024, Certificate III in Commercial Cookery (Chef), TAFE SA, Regency Campus
Timeline
Cook's Assistant
Spotless
04.2022 - 07.2024
Student
TAFE SA
07.2021 - 10.2022
Sushi Chef
Sakura Sushi Bar
02.2013 - 02.2021
Sushi Chef
Cherry blossoms Sushi Bar
01.2008 - 12.2012
Kitchen Manager/Group Executive Chef
Gao Jing Fujian Group
01.2005 - 12.2007
Certificate III - Commercial Cookery (Chef)
TAFE SA
Certificate Ⅳ - Kitchen Management
TAFE SA
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