Junyu Pan
Sydney,NSW
Summary
Professional, creative and passionate Chef with 2 years culinary working experience in fine dining restaurant. Proficient in traditional French cuisine and Asian fusion. Experienced in menu planning, functions and catering. Demonstrated ability in time management and teamwork.
Overview
7
7
years of professional experience
Work History
Commis Chef
Bistro Moncur
01.2023 - 11.2023
Traditional French cuisine restaurant, working as a full time
- In charge of Larder section, enhanced culinary skills by assisting in the preparation of various dishes
- Preparing - serving 250 covers per day
- Participate in 30 years Anniversary functions, designing - preparing canapes, entree, main dishes and dessert
- Experienced in serving private caterings - large dining groups
- Streamlined food preparation processes with proper mise en place, reducing waste and optimising kitchen efficiency
Commis Chef
Lotus the Galleries
09.2022 - 01.2023
Asian fusion restaurant, working as a part time
- In charge of deep fry and larder section
- Preparing mise en place, cooking and serving dishes
- Achieved on average 400 covers per day
- Completed 10 functions with banquet menu for large groups
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff
Salesman & Porter
Port No.5 Australian Sea Product
06.2019 - 09.2019
- Proficient in distinguishing and arranging different types of dry seafood
- Promoting different products to customer, serving customers with friendly support and assisting day-to-day operations
- Holiday casual
Caregiver
Fairlea Aged Care
01.2017 - 12.2017
- Providing physical, social, and cleaning support for clients
- Interacting with clients, observing their needs and build relationship
- Volunteer
Education
Diplôme Avancé de Gestion Culinaire - Cuisine
Le Cordon Bleu Sydney
Sydney, NSW11-2024
Bachelor of Science -
University of New South Wales
02.2022
Higher School CertiTcate -
The King's School
Sydney, NSW10.2017
Skills
- Creative Thinking
- Attention to Detail
- Collaboration - Teamwork
- Ability to Learn Quickly
- Strong Communication Skills
- Hygiene practices
- Multitasking and organisation
Languages
Mandarin
English
Cantonese
Extra-Curricular Activities
Reborn K-Food Competition, Sydney
December 2022
Designed own Korean fusion menu with a twist of French cuisine
- Entree: Green prawn roll with gochujang aioli and curly celery
- Main: Sous-vide pork fillet with kimchi puree, gochujang Xo sauce, brussel sprout, green bean and apple compote
Le Cordon Bleu Sydney Open Day, Sydney
September 2022
- Preparation: setting up events and completing mise en place, serving customers
- Demonstration: Crepe
National Chinese Calligraphy Competition, China
2012-2014
10 years of experience at Chinese calligraphy, including getting awards in China
Member of Calligraphers association
- Second prize in 2012 and 2013 (Handwriting/Brush)
- Third prize in 2014 (Brush)
Personal Information
Date of Birth: 02/06/2000
Address: 14 Brown St, Chatswood, NSW 2067
Timeline
Commis Chef
Bistro Moncur
01.2023 - 11.2023
Commis Chef
Lotus the Galleries
09.2022 - 01.2023
Salesman & Porter
Port No.5 Australian Sea Product
06.2019 - 09.2019
Caregiver
Fairlea Aged Care
01.2017 - 12.2017
Bachelor of Science -
University of New South Wales
Diplôme Avancé de Gestion Culinaire - Cuisine
Le Cordon Bleu Sydney
Higher School CertiTcate -
The King's School
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