Luke Liang

Lead a catering team of 15–20 staff, overseeing operations for corporate events, large-scale functions, and café services. Strong focus on consistency, timing, and customer satisfaction, ensuring all food is delivered on time, at a high standard, and tailored to specific dietary or allergy requirements. Personally developed all catering menus and recipes, including canapé menus, buffet menus, and sit-down meal options, ensuring variety, quality, and efficiency in preparation. Successfully managed a major event involving the production of 3,000 customized lunch boxes per day over two consecutive days, with a total value of $220,000—requiring detailed planning, efficient coordination, and strict adherence to client specifications and delivery schedules.

Developed menus and original recipes across a variety of dishes, including appetizers, entrees, desserts, and specialty items. Conducted cost analysis to determine appropriate pricing based on food, labor, and overhead costs. Reviewed purchase orders for accuracy and managed inventory to control expenses. Regularly analyzed financial data, including labor and food costs, to recommend pricing or operational adjustments. Created weekly staff rosters aligned with projected business volumes to ensure efficient kitchen performance.

Seafood Section Supervisor
Responsible for the daily operations of the seafood section, ensuring all products meet high quality and freshness standards. Report stock levels to the team manager to support accurate ordering and inventory control. Prioritize efficiency and teamwork by assisting other kitchen sections once core tasks are completed, helping maintain smooth overall kitchen operations.

Catering Team Supervisor
Managed a catering team of 10 staff, ensuring all kitchen sections delivered food on time and met consistent quality standards. Responsible for monitoring stock levels and placing daily orders via phone or fax to maintain supply. Organized staff rosters and controlled labour costs to support efficient operations. Ensured the kitchen operated in full compliance with HACCP food safety standards.