Jayden Chen
Parramatta,Australia
Summary
Dynamic Sushi Chef with a talent for creating beautiful, delicious dishes in a fast-paced restaurant and eight years of hospitality industry experience. Adept multitasker, able to handle a high volume of simultaneous sanitation tasks quickly accurately and safely. Skilled in working independently with little to no direction, leading and training others. Quick-thinking Junior Sous Chef successfully handling unexpected culinary requests and managing meticulously prepared kitchens for 1 years in industry. Creative culinary edge is extended to tasks such as inventory monitoring, order management and clear communication with kitchen staff.
Overview
9
9
years of professional experience
Work History
Manager of Operations
Sushi Yuzen
10.2023 - Current
- Coordinated communication between front-of-house personnel and back-of-house staff during peak business hours.
- Organized catering events with a focus on high-quality presentation of dishes served.
- Ensured food safety by monitoring temperature control points, date marking, and rotating stock.
- Supervised all kitchen operations, including ordering supplies and equipment maintenance.
- Tracked waste management procedures to minimize losses due to spoilage or other factors.
- Maintained accurate records of food orders placed from suppliers as well as invoices received from vendors.
- Reviewed monthly financial statements related to purchasing decisions for accuracy prior to submission for approval.
- Ordered food supplies every week to restock inventory, remaining aware of budgets.
Manager
Sushihub
Caddens, NSW
09.2022 - 09.2023
- Managed and motivated employees to be productive and engaged in work.
- Accomplished multiple tasks within established timeframes.
- Maintained professional, organized, and safe environment for employees and patrons.
- Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
- Onboarded new employees with training and new hire documentation.
- Controlled costs to keep business operating within budget and increase profits.
- Developed and maintained relationships with customers and suppliers through account development.
- Communicated clearly with employees, suppliers and stakeholders to keep everyone on same page and working toward established business goals.
- Improved safety procedures to create safe working conditions for workers.
- Planned and budgeted accurately to provide business with resources needed to operate smoothly.
- Opened and closed location and monitored shift changes to uphold successful operations strategies and maximize business success.
- Successfully managed budgets and allocated resources to maximize productivity and profitability.
- Reduced waste and pursued revenue development strategies to keep department aligned with sales and profit targets.
Junior Sous Chef
Hachioji
Willoughby, Nsw
10.2019 - 09.2022
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Monitored recipe portioning to control food costs.
- Ordered new ingredients and supplies to meet expected needs.
- Successfully completed kitchen product inventory as assigned.
- Developed unique menu items and plating presentations.
- Obtained fresh, local ingredients to lower grocery costs.
Sashimi Chef
Sake
The Rocks, NSW
06.2022 - 07.2022
- Placed orders to restock items before supplies ran out.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Modernized work processes to reduce guest wait times and boost daily output.
- Set up and broke down kitchen for service.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
Assistance Manager
Sushi Hub
06.2019 - 07.2021
- Managed kitchen stock levels including seafood, poultry, rice, beverage, tableware, and culinary and operating supplies in accordance with COGS and manage waste levels based on daily monitoring and forecasting
- Pitched in to help the sales during exceptionally busy times to ensure a stable daily revenue of $10k
- Trained junior chefs and kitchen hands to use the equipment safely and delivered products, while enforced food handling safety regulations at all times
- Managed and organised kitchen staff labour costs and staff rostering to ensure cost-efficient as well as drive a positive work environment and staff culture in the kitchen
- Conducted regular stocktakes, reporting & stock management, and actively attended management, stakeholder and staff meetings as required.
Sushi Chef
Sushi Hub
06.2015 - 03.2019
- Used various types of knives, hand tools and utensils to process 40 KG salmon fillets daily with superb safe control and no pin bone guarantee in preparation for sushi
- Organized and produced around 1400 nigiris, 1000 maki rolls, 100 sushi boxes, 30 sashimi boxes daily with high-quality control, along with homemade special teriyaki sauce and spicy sauce
- Delivered expectational customer service to 200+ customers each day through educating customers on different types of sushi and creating customer excitement with my enthusiasm and exceptional customer service.
Education
Certificate III -
TAFE NSW Sydney Institute
Ultimo, SydneyRetail Baking Combined Course. -
Strathfield South High School, Tennyson
Sydney, ParramattaSkills
- Work Under Pressure
- Multitasking
- High Attention to Detail
- Communication
- Customer Service
- Leadership and Teamwork
- Languages
- Mandarin
- Cantonese
- English
- Haochaochen@outlookcom 32 Tennyson St, Parramatta, 2150, Australia 0452248847
- Food Preparing, Plating and Presentation
- Cost Reduction
- Workforce Management
- Staff Management
- Work flow planning
Timeline
Manager of Operations
Sushi Yuzen
10.2023 - Current
Manager
Sushihub
09.2022 - 09.2023
Sashimi Chef
Sake
06.2022 - 07.2022
Junior Sous Chef
Hachioji
10.2019 - 09.2022
Assistance Manager
Sushi Hub
06.2019 - 07.2021
Sushi Chef
Sushi Hub
06.2015 - 03.2019
Certificate III -
TAFE NSW Sydney Institute
Retail Baking Combined Course. -
Strathfield South High School, Tennyson
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