Jia Ming Woo
Rosetta
Summary
I am a passionate learner in variety of cuisines. I always try to learn some new dishes that I saw from social media so that I could able to improve my skills. Also, I like to do research and try to make some dessert when I have free time. I am also a strictly responsible person when I am working in kitchen. I would finish all the job of my position accurately and efficiently. Besides, I am an amateur photographer. I always take the picture of dishes and take it as my brainstorming lesson to stimulate my creativity and apply them into the dishes.
Overview
11
11
years of professional experience
Work History
HEAD CHEF
POT STICKER DUMPLING HOUSE & FOOD2 U CATERING
06.2024 - Current
- Develop new seasonal dishes and design new menus for our establishments from time to time
- Delegation will be made daily for my kitchen team to ensure they are doing the job correctly and smoothly by strictly following our company's standards as well as Food Safety Standards
- Liaise with our manager and director weekly to optimise our operation and come out with some conflicts resolution if there are any issues
- Cost control and wastage reduction are also a critical part of my duties
- Recruit new employees and train them to meet our standards
- Plan and create rosters
SOUS CHEF
MANSAE KOREAN BBQ & BAR
02.2023 - 05.2024
- Allocate tasks to our kitchen staff and oversee their daily preparation to make sure everything meets our standard and using the FIFO method
- Train staff whenever we have new trainees join our team
- Stocks order and manage, always have a good communication with our suppliers
- Stock takes would be undertaken whenever it is required to do so to ensure our stock are meeting our par-level as well as our costing control
SOUS CHEF
POT STICKER DUMPLING HOUSE (Hobart CBD & Moonah branch)
10.2021 - 01.2023
- Run and coordinate activities as well as allocating tasks to the kitchen staff
- Order stock including frozen goods, dry goods, fresh goods (seafood, meats), and vegetable
- Make sure our kitchen staff used first-in-first-out method all the time to control the stock and reduce as much wastage as possible
- Ensure the hygiene level is met according to our standards
HEAD CHEF
KOMATSU JAPANESE CUISINE (South Hobart)
03.2021 - 09.2021
- Oversee the kitchen operations
- Order dry goods and food ingredients
- Ensure the food quality is met all the time
- Recruit and train new employees
COOK
MANSAE KOREAN BBQ & BAR
11.2020 - 02.2021
- Food preparation such as wash and cut vegetables, make condiments and sauces
- Prepare and serve dishes by following head chef's instructions
- Ensure the work process is hygienic and abide by Food Safety Standards.
- Train kitchen hands and apprentices
COOK
DIN TAI FUNG MELBOURNE BRANCH
11.2018 - 07.2020
- Able to work at several positions such as wok cook, deep fryer, preparation, runner
- Able to control the work pace while busy and crowded
- Prepare and cook food according to head chef's instruction
- Maintain food quality by using FIFO method
COMMIS CHEF
KIMLY GROUP SINGAPORE
01.2015 - 01.2017
- Prepare and cook food by following chef's instructions
- Control and reduce food wastage
- Time management for optimising the work load
- Good communication skill with the team
JUNIOR COOK
TAI CHONG SEAFOOD RESTAURANT
01.2014 - 01.2015
- Food preparation: vegetable cutting, seafood cleaning, condiments making
- Clean and sanitise the work area every time after a task is finished
- Maintain food quality by making sure the old stocks are used first
- Follow chefs' instruction all the time
- Ensure great presentation by garnishing dishes before they are served
Education
CERT3, CERT4, DIPLOMA - COMMERCIAL COOKERY AND HOSPITALITY MANAGEMENT
ROYAL GURKHAS INSTITUTE OF TECHNOLOGY
CERT4 - BUSINESS
HARWARD INTERNATIONAL COLLEGE MELBOURNE
Skills
- Cost Containment and Reduction
- Food and Kitchen Safety
- Mentoring and monitoring staff
- Training new staff to meet the standard
- Stock rotation (first-in-first-out)
- Able to handle fast-paced work environment
- Conflicts resolution ability
- Well-experienced in processing various of Asian cuisine (Chinese-Cantonese, Malaysian, Singaporean, Korean, Japanese)
LANGUAGE
Mandarin-Native
Cantonese-Native
English-Intermediate
Malay-Intermediate
Hokkien-Intermediate
Timeline
HEAD CHEF
POT STICKER DUMPLING HOUSE & FOOD2 U CATERING
06.2024 - Current
SOUS CHEF
MANSAE KOREAN BBQ & BAR
02.2023 - 05.2024
SOUS CHEF
POT STICKER DUMPLING HOUSE (Hobart CBD & Moonah branch)
10.2021 - 01.2023
HEAD CHEF
KOMATSU JAPANESE CUISINE (South Hobart)
03.2021 - 09.2021
COOK
MANSAE KOREAN BBQ & BAR
11.2020 - 02.2021
COOK
DIN TAI FUNG MELBOURNE BRANCH
11.2018 - 07.2020
COMMIS CHEF
KIMLY GROUP SINGAPORE
01.2015 - 01.2017
JUNIOR COOK
TAI CHONG SEAFOOD RESTAURANT
01.2014 - 01.2015
CERT4 - BUSINESS
HARWARD INTERNATIONAL COLLEGE MELBOURNE
CERT3, CERT4, DIPLOMA - COMMERCIAL COOKERY AND HOSPITALITY MANAGEMENT
ROYAL GURKHAS INSTITUTE OF TECHNOLOGY
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