LIAM LER
Melbourne,VIC
Summary
Adept at whole fish and animal fabrication, with a proven track record of leading high-volume food preparation at prestigious establishments like Rosemead Singapore. Excels in fast-paced environments, enhancing kitchen efficiency and staff skillset, while significantly contributing to increased guest return rates through innovative menu development and meticulous quality control. Demonstrates exceptional allergen awareness and grilling expertise.
Overview
12
12
years of professional experience
Work History
Junior Sous Chef
Voco Hotel, Opus Bar & Grill
2023.08 - 2024.05
- Prepped daily menu items to quickly deliver upon request.
- Oversaw cleanliness of each station in kitchen.
- Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
- Planned and directed high-volume food preparation in fast-paced environment.
Sous Chef
Rosemead Singapore, Jigger & Pony Group
2021.10 - 2023.07
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
Junior Sous Chef
Humpback, Jigger & Pony Group
2017.07 - 2021.10
- Collaborated with fellow team members to ensure timely completion of tasks and excellent execution of all dishes.
- Consistently met high standards of quality control by conducting thorough taste tests before serving each dish to customers.
- Streamlined kitchen operations by implementing efficient food preparation techniques and maintaining a clean work environment.
Chef De Partie
Hilton Hotel, Resort
2015.07 - 2017.06
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
Commis Cook
Hilton, Graze Restaurant
2012.10 - 2014.11
Education
No Degree - Culinary Art
Cilantro Culinary Academy
Kuala Lumpur08.2012
Skills
- Whole Fish and Animal fabrication including dry aging fish and koji aging.
- Meat and fish cutting, deboning and portioning
- Allergen awareness.
- Demonstrated expertise in grilling over live first grill
- Ability to work in a fast paced environment.
Timeline
Junior Sous Chef
Voco Hotel, Opus Bar & Grill
2023.08 - 2024.05
Sous Chef
Rosemead Singapore, Jigger & Pony Group
2021.10 - 2023.07
Junior Sous Chef
Humpback, Jigger & Pony Group
2017.07 - 2021.10
Chef De Partie
Hilton Hotel, Resort
2015.07 - 2017.06
Commis Cook
Hilton, Graze Restaurant
2012.10 - 2014.11
No Degree - Culinary Art
Cilantro Culinary Academy
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