HSIANG YU HUANG
Zuccoli
Summary
Accomplished Chef with a proven track record at JOBIZE, enhancing food quality and presentation while optimizing preparation processes. Skilled in culinary expertise and menu development, coupled with exceptional verbal communication, I excel in high-pressure environments. Successfully trained staff, ensuring adherence to food safety and sanitation standards, significantly improving kitchen efficiency.
Culinary professional with deep commitment to delivering high-quality dining experiences. Expertise in crafting unique recipes and leading kitchen teams to consistent excellence. Known for adaptability and collaborative approach, ensuring smooth operations and customer satisfaction.
Overview
9
9
years of professional experience
Work History
CHEF
JOBIZE
03.2021 - Current
- 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.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
COOK
PANDA FOOD
05.2016 - 03.2021
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
Education
High School Diploma -
CDU
NT06-2022
Skills
- Food safety and sanitation
- Cooking techniques
- Food quality
- Food presentation
- Kitchen equipment operation and maintenance
- Verbal and written communication
- Frying techniques
- Recipes and menu planning
- Hospitality service expertise
- Food plating and presentation
- Allergen awareness
- Sauce preparation
- Food pairing
- Plating techniques
- Recipe creation
- Menu development
- Banquets and catering
- Portion and cost control
- Made-to-order meals
- Culinary expertise
Timeline
CHEF
JOBIZE
03.2021 - Current
COOK
PANDA FOOD
05.2016 - 03.2021
High School Diploma -
CDU
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