JUN SENG LIM
MELBOURNE,AUSTRALIA
Summary
Dynamic and accomplished Senior Sous Chef with 9 years of experience in high-volume culinary environments. Proven track record of leading culinary teams to deliver exceptional dining experiences
Experienced in luxury brand hotels and renowned establishment kitchens, I possess a well-rounded skill set that encompasses various aspects of the culinary industry. I have expertise in a la carte operations as well as managing a significant volume of event space. I actively participate in the comprehensive planning and organization of the culinary department. Committed to delivering exceptional quality, innovative menus, and outstanding service.
Moreover, I am a dedicated HACCP champion, ensuring strict adherence to food safety practices and maintaining exceptional cleanliness standards throughout the hotel. Seeking a challenging position as a Chef De Cuisine in a prestigious hotel or company where I can utilize my expertise to exceed guest expectations and elevate the culinary offerings.
Overview
11
11
years of professional experience
Work History
Senior Sous Chef
The Ritz Carlton Hotel
Melbourne, VIC
03.2024 - Current
- Lead a team of 7 chefs in a busy kitchen, ensuring smooth operations and adherence to recipes and standards.
- Collaborate with the Executive Chef & Executive Sous Chef on menu planning, special events, and seasonal promotions.
- Manage food inventory, ordering, and cost control to optimize kitchen efficiency and profitability.
- Implemented new recipes and cooking techniques to enhance menu offerings and guest satisfaction.
- Ensured compliance with food safety and sanitation standards, conducting regular inspections and training sessions.
- Evaluated employee performance through monthly reviews and established corrective action plans when necessary.
- Cultivated relationships with vendors to secure cost-effective ingredients for recipes.
- Provided support during high volume periods such as holidays or special events by managing extra help scheduling.
- Identified areas for improvement within the kitchen team such as training requirements or workflow adjustments.
- Resolved conflicts between kitchen staff members and provided guidance as needed.
- Implemented strategies to reduce waste and improve efficiency in the kitchen operations.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Managed kitchen staff team and assigned tasks for various stages of food production.
Sous Chef
The Ritz Carlton Hotel
Melbourne, VIC
01.2023 - 02.2024
- Played a key role in the opening of The Ritz-Carlton Hotel Melbourne, contributing to the establishment of a truly luxurious 5-star experience
- Designed and developed menus, including canapés, live stations, wedding plated, and day delegate packages
- Successfully managed food cost preparation, ensuring profitability while maintaining high standards of quality and presentation
- Supervised and trained a team of 6 chefs, maintaining a positive work environment and promoting professional growth
- Collaborated closely with the culinary team to create innovative and enticing canapé selections, incorporating global flavors and artistic presentations
- Orchestrated flawless execution of wedding plated dinners, ensuring timely service, impeccable plating, and exceptional quality for memorable celebrations
- Created diverse menus for day delegate packages, catering to the unique preferences and dietary requirements of corporate events
- Successfully managed the operation of the club lounge, overseeing the creation of menus and providing exceptional service for breakfast, lunch, afternoon tea, and dinner periods.
Sous Chef
W Hotel
Melbourne, Australia
05.2022 - 12.2022
- Managed and oversaw four distinct kitchens, including In Room Dining, Banquet, Curious Bar, and Wet Pool Bar, leading a team of 25 skilled chefs
- Stepped up to assume full responsibility for the Banquet operation for approximately two months following the departure of the Chef De Cuisine
- Effectively managed a team of 11 chefs, successfully executing high-end events and Day Delegate Packages (DDP)
- Demonstrated exceptional team leadership, consistently delivering outstanding events for private parties such as Hennessy and corporate gatherings of up to 300 guests
- Proactively engaged with organizers and clients, going above and beyond to ensure superior customer satisfaction and foster long-term relationships
- Actively participated in the preparation and cooking of food, working alongside fellow chefs for training purposes and personal development
- Maintained meticulous control over inventory levels, collaborating with the Purchasing & Receiving team to ensure high-quality stock procurement and optimal stock levels
- Played a key role in achieving the first BSA (Brand Standard Audit) since the opening of W Melbourne
- Assisted the Executive Chef in completing all necessary food safety files and ensuring comprehensive coverage of all food-related areas
- Collaborated with the Executive Chef to successfully launch the In Room Dining (IRD) second menu
- Prepared essential documents including costing files, plating guides, allergen cards, recipes, and mise en place lists to ensure smooth implementation
- Led the execution of tasting panels for the IRD menu from Sunday to Thursday, fostering a knowledge-sharing environment for all team members, particularly those in the 'Whatever Whenever' department
- Actively gathered direct feedback from team members, facilitating continuous improvement and enhancing the customer experience and service flow
- Developed work plans based on the Balanced Scorecard (BSC) Scorecard, prioritizing and executing key objectives related to Food Cost, Gross Value (GV), Food Revenue, Environmental Sustainability, and Talent Index Score
- Assumed responsibility for all kitchen operating supplies and chemical purchasing, ensuring the availability of necessary resources to maintain smooth operations
- Collaborated closely with the Executive Chef to create effective staff schedules across the four kitchens, optimizing productivity based on current staffing levels
- Strategically rotated team members across kitchens to provide broader exposure and to provide additional support during peak periods such as school holidays or major events.
Junior Sous Chef
W Hotel
Melbourne, Australia
05.2021 - 04.2022
- Played a key role in the successful opening of W Melbourne Kitchen, overseeing the setup of both the In Room Dining (IRD) and Main kitchen operations
- Took charge of allocating Operating Supplies and Equipment (OS&E) and establishing standard operating procedures (SOP) to ensure efficient and smooth operations
- Accountable for the IRD kitchen operation, catering to 294 rooms, as well as the WET (pool) operation, which averaged 150 covers per day on weekends
- Led a team of 12 talented chefs, ensuring exceptional quality and service
- Served as the second-in-command for the Banquet operation, overseeing a team of 6 chefs responsible for executing high-end events and Day Delegate Packages (DDP)
- Actively involved the stewards and banquet team in decision-making processes to foster collaboration and maximize efficiency
- Took charge of Banquet procurement and workflow planning, meticulously coordinating with the team to ensure all necessary ingredients and resources were available for upcoming events based on the bookings and occupancy levels
- Collaborated with the Executive Chef to draft a new IRD menu, setting up the costing file to accurately determine pricing and profitability
- Executed duties and tasks aligned with the individual Balanced Scorecard (BSC) framework, monitoring the monthly Profit & Loss (P&L) and tracking F&B satisfaction and costs in line with the budget and expectations
- Regularly reviewed guest feedback, resolving issues promptly, and leveraging the 'Whatever Whenever' service philosophy to elevate the guest experience
- Incorporated guest opinions and recommendations into menu design and service proposals, infusing a witty and bold approach to create an exceptional insider's perspective for guests
- Worked closely with the Executive Chef to review food costs and staff working hours/productivity levels, implementing strategies to minimize expenses and increase profitability
- Provided comprehensive HACCP training to new talents and ensured the maintenance of all necessary documentation to uphold food safety standards.
Chef De Partie
W Hotel
Melbourne, Australia
12.2020 - 04.2021
- As a member of the opening team at W Melbourne, collaborated with the Executive Chef to establish and set up all logistical aspects and operational standards for both the Main kitchen and IRD kitchen
- Led the development of all IRD dishes, ensuring they met the brand's standards and were suitable for high-volume production in the IRD operation
- Created comprehensive documentation, including recipe cards and prep lists, to provide clear instructions and guidelines for consistent performance among the staff
- Effectively delegated workload to designated section chefs, strategically planning the daily operations to ensure a structured and efficient progress throughout the kitchen.
Junior Sous Chef
Four Points by Sheraton Hotel
Melbourne, Australia
08.2019 - 12.2020
- Assumed accountability for the Dock 18 dinner operation, overseeing IRD service and small banquet functions with a team of 8 skilled chefs
- Coordinated all aspects of the restaurant, including menu development, purchasing, staffing, and food preparation, ensuring a seamless and exceptional dining experience for guests
- Efficiently managed the market list ordering process to procure the necessary ingredients and supplies to meet the daily operational needs of the restaurant
- Took on the responsibility of guiding and developing the kitchen staff, providing mentorship and support to direct reports
- Demonstrated cooking techniques and advised on cooking procedures to maintain consistent quality and execution
- Prioritized the training of the individual chefs on Occupational Health & Safety (OH&S) practices, fostering a safer and more secure working environment
- Led menu planning for various events, such as Christmas and Chinese New Year, ensuring the creation of innovative and enticing menus that catered to the specific requirements and preferences of each occasion
- Maintained a thorough understanding of food safety regulations and provided comprehensive training to each team member, ensuring strict compliance and promoting a culture of safety and hygiene within the kitchen.
Chef De Partie
Four Points by Sheraton Hotel
Dockland, Australia
02.2018 - 08.2019
- Collaborated closely with the Sous Chef to maintain high standards of quality, consistency, and production within the designated areas of responsibility in the kitchen
- Worked collectively with the team to enhance guest and employee satisfaction, while effectively managing the operating budget
- Played an active role in menu planning for In-Room Dining and contributed to the design of Groupon menus, ensuring the creation of enticing and appealing offerings
- Demonstrated various culinary techniques to team members and provided guidance on cooking procedures, fostering skill development and ensuring consistent execution
- Delivered personalized training to individual chefs in each section, focusing on building a strong foundation and enhancing their culinary skills
- Assisted the Sous Chef in enforcing hygiene regulations and maintaining strict adherence to HACCP standards in the kitchen, prioritizing the safety and well-being of both guests and staff
- Supported the Sous Chef in training newly employed chefs, actively demonstrating food standards and closely monitoring the entire training protocol to ensure consistency and excellence.
Demi Chef De Partie
Four Points by Sheraton Hotel
Dockland, Australia
03.2017 - 01.2018
- Provided essential support to the Chef de Partie or Sous Chef in the day-to-day kitchen operations and tasks
- Operated kitchen equipment with a strong emphasis on safety, ensuring responsible and cautious usage
- Maintained a high standard of cleanliness and sanitation throughout the entire kitchen area, prioritizing proper sanitation practices to create a safe and hygienic working environment
- Consistently upheld the kitchen's HACCP (Hazard Analysis Critical Control Point) standards, enforcing strict adherence to hygiene regulations among team members
- Demonstrated various culinary techniques to line cooks, offering guidance and advice on cooking procedures to enhance the efficiency and effectiveness of kitchen operations.
Head Chef
Salona Greek Restaurant
Richmond, Australia
08.2015 - 12.2015
- Assumed accountability for maintaining the quality, consistency, and production of the daily kitchen operations
- Supervised the kitchen area, closely monitoring the workflow to ensure the consistent production of high-quality dishes
- Ensured strict adherence to sanitation and food safety standards, consistently achieving and maintaining excellent hygiene and food standards
- Demonstrated various cooking techniques to the kitchen staff, providing guidance and advice on cooking procedures to maintain consistent quality and execution
- Took responsibility for estimating food costs and efficiently ordering food supplies, optimizing inventory management and cost control
- Maintained a comprehensive understanding of food safety regulations and oversaw the entire kitchen operations, ensuring compliance and promoting a safe and hygienic working environment.
Assistant Chef
Salona Greek Restaurant
Richmond, Australia
04.2015 - 07.2015
- Collaborates with the team to enhance guest and employee satisfaction, actively seeking ways to improve their experiences
- Ensures the achievement of sanitation and food standards, maintaining a clean and safe kitchen environment
- Develops and trains teams to enhance their skills and drive improved performance
- Demonstrates various techniques and provides guidance to team members on cooking procedures, fostering skill development and ensuring consistent execution
- Maintains a First-In, First-Out (FIFO) system, manages food inventory levels, and takes measures to reduce food wastage, including monitoring and minimizing expired or overstocked perishable items
- Enforces hygiene regulations and upholds HACCP standards in the kitchen, prioritizing food safety and cleanliness
- Monitors food quality at all stages of preparation and presentation, ensuring that the highest standards are met.
Commis Chef 3
Sushi Zanmai Japanese Restaurant
Kuala Lumpur, Malaysia
06.2013 - 12.2013
- Demonstrates proficiency in assigned stations, consistently meeting food standards and ensuring high-quality culinary offerings
- Conducts food preparation in a hygienic environment, strictly adhering to safety and sanitation guidelines while effectively managing par levels to minimize waste
- Provides guidance and support to junior kitchen staff, fostering an efficient and proactive working atmosphere that promotes teamwork and productivity.
Education
Bachelor of Culinary Management -
William Angliss Institute
12.2016
Diploma in Hospitality Management -
Taylors University Lakeside Campus
06.2013
Skills
- Team Leadership
- Problem Solving
- Communication
- Decision Making
- Collaboration & Teamwork
- Creativity
- Kitchen Management
- Cost Control
- Sanitation Standards
- Waste Reduction
- Food Stock and Supply Management
- Forecasting and planning
- Inventory Management
- Safe Food Handling
- Budgeting and cost control
Languages
- English
- Mandarin
- Malay
- Cantonese
References
- Michael Greenlaw, Executive Chef, Ritz Carlton Hotel Melbourne, Michael.greenlaw@ritzcarlton.com, +61403414430
- Adam Evans, Executive Sous Chef, Ritz Carlton Hotel Melbourne, Adam.Evans@ritzcarlton.com, +61451989226
- Richard Millar, Culinary Director, W Sydney, Richard.Millar@whotels.com, +61423029601
- Ji Hun Kim, Executive Chef, Mandarin Oriental Mayfair London, jkim@mohg.com, +447459231510
- Lee Mack, Purchasing Manager, The Ritz Carlton Melbourne, lee.mack@ritzcarlton.com, +61405743771
- Rabendharen Calvin, Hotel Manager, Marriott Harbour Circular Quay, calvin.rabendharen@marriott.com, +61423146770
- Stephen Ferrigno, General Manager, Westin Melbourne, stephen.ferrigno@westin.com, +61407866282
- Steve Shin, Director of Finance, Marriott International, steve.shin2@marriott.com, +61479196068
Languages
English
Professional
Chinese (Mandarin)
Professional
Chinese (Cantonese)
Professional
Malay
Professional
Timeline
Senior Sous Chef
The Ritz Carlton Hotel
03.2024 - Current
Sous Chef
The Ritz Carlton Hotel
01.2023 - 02.2024
Sous Chef
W Hotel
05.2022 - 12.2022
Junior Sous Chef
W Hotel
05.2021 - 04.2022
Chef De Partie
W Hotel
12.2020 - 04.2021
Junior Sous Chef
Four Points by Sheraton Hotel
08.2019 - 12.2020
Chef De Partie
Four Points by Sheraton Hotel
02.2018 - 08.2019
Demi Chef De Partie
Four Points by Sheraton Hotel
03.2017 - 01.2018
Head Chef
Salona Greek Restaurant
08.2015 - 12.2015
Assistant Chef
Salona Greek Restaurant
04.2015 - 07.2015
Commis Chef 3
Sushi Zanmai Japanese Restaurant
06.2013 - 12.2013
Bachelor of Culinary Management -
William Angliss Institute
Diploma in Hospitality Management -
Taylors University Lakeside Campus
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