LIN JUI-LIN Rae
Summary
Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Hospitality /cookery/patisserie trainer
Acknowledge Education
09.2021 - Current
- Develop new vet training program/review and audit present training and assessment package of Commercial cookery/patissiere Certificate III, IV& Diploma /Hands on Theory and practical training/Assessing student's class performance and assessment
Casual chef
Pinnacle people /sidekickers agency- brisbane
11.2020 - Current
- Industry professional causal chef /agency assigned chef job/catering for all kinds of hospitality venues
Hospitality trainer
Wells international school- brisbane
09.2019 - 01.2021
- Commercial cookery Certificate III,IV& Diploma / Hands on Theory and practical training/Assessing student's class performance and assessment
Sous Chef / Casual Chef
COMPASS FLIGHT CENTER And National Australia Bank
05.2018 - 12.2020
- In charge of food ordering/seasonal menu/cost and payroll/OHS/HACCP/all section cooking/staff training and management
Head Chef
The Sebel Quay West Hotel
04.2017 - 05.2018
- In charge of food ordering/seasonal menu/cost and payroll/OHS/HACCP/all section cooking/staff training and management
senior chef de partie
the athenaeum club-melbourne
09.2015 - 04.2017
- In charge of main dining restaurant /Athena restaurant/ 5 banquet rooms/ ordering/create seasonal menu/stock take /all section cooking/staff training and management /cater for 400 people function
chef de partie
pullman quay grand hotel-sydney
08.2014 - 09.2015
- In charge of main restaurant / banquet /ordering/create seasonal menu/all section cooking/staff training and management /assist executive chef
chef de partie
1907 fine dining restaurant and bar- perth
01.2012 - 02.2014
- In charge of restaurant / dessert/ordering/create seasonal menu/all section cooking /assist senior chef/training apprentice
casual chef / commis chef
stamford north grand hotel-sydney
04.2011 - 12.2011
- In charge of main restaurant / banquet / buffet/pastry all section cooking/assist executive chef
commis chef
waqu restaurant- sydney
06.2010 - 04.2011
- In charge of entree / dessert/ordering/create seasonal menu/all section plating /assist senior chef
Education
Certificate IV patisserie -
William Angliss Cookery School/brisbane
12.2021
Diploma In Hospitality (Cookery) -
William Angliss Cookery School/brisbane
01.2020
TAE 40116 Certificate IV in training and assessment -
Plenty training/brisbane
10.2019
Certificate I - II in Hospitality (Cuisine) Kitchen Certificate I - II in Commercial Cookery (Patisserie) -
Le Cordon Bleu Culinary School / Sydney
08.2011
Master of Business Administration with Restaurant -
Hotel And Institutional Management/Fu Jen Catholic University/Taiwan
08.2010
Bachelor of Business Administration with Restaurant, Hotel and Institutional Management -
Hotel And Institutional Management/Fu Jen Catholic University/Taiwan
02.2006
Skills
- Lesson Planning
- Student Engagement
- Online Instruction
- Continuous personal development
- Creative Problem-Solving
- Training Material Updates
- Quality Assurance
Websites
Skill
- Student Engagement
- Lesson Planning
- Course Development
- Presentations and Demonstrations
Certification
- Diploma In Hospitality (cookery)
- TAE40116 trainer and assessor certificate
- Level C technician for Taiwan government qualification Bakery-Bread /Chinese cuisine/Western cuisine
- English/ Mandarin/ Taiwanese/Japanese/Korean
- International Accredited Barista certificate
- First Aid/Food allergen training /food supervisor/Blue card
References
- Jeffrey Lewis, Hospitality trainer, William angliss institution, 0403763900
- Andrew Chishlom, Ex-campus manager, Acknowledge education, 0419573049
Languages
English
Native or Bilingual
Chinese (Mandarin)
Native or Bilingual
Timeline
Hospitality /cookery/patisserie trainer
Acknowledge Education
09.2021 - Current
Casual chef
Pinnacle people /sidekickers agency- brisbane
11.2020 - Current
Hospitality trainer
Wells international school- brisbane
09.2019 - 01.2021
Sous Chef / Casual Chef
COMPASS FLIGHT CENTER And National Australia Bank
05.2018 - 12.2020
Head Chef
The Sebel Quay West Hotel
04.2017 - 05.2018
senior chef de partie
the athenaeum club-melbourne
09.2015 - 04.2017
chef de partie
pullman quay grand hotel-sydney
08.2014 - 09.2015
chef de partie
1907 fine dining restaurant and bar- perth
01.2012 - 02.2014
casual chef / commis chef
stamford north grand hotel-sydney
04.2011 - 12.2011
commis chef
waqu restaurant- sydney
06.2010 - 04.2011
Certificate IV patisserie -
William Angliss Cookery School/brisbane
Diploma In Hospitality (Cookery) -
William Angliss Cookery School/brisbane
TAE 40116 Certificate IV in training and assessment -
Plenty training/brisbane
Certificate I - II in Hospitality (Cuisine) Kitchen Certificate I - II in Commercial Cookery (Patisserie) -
Le Cordon Bleu Culinary School / Sydney
Master of Business Administration with Restaurant -
Hotel And Institutional Management/Fu Jen Catholic University/Taiwan
Bachelor of Business Administration with Restaurant, Hotel and Institutional Management -
Hotel And Institutional Management/Fu Jen Catholic University/Taiwan
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