Ming Mu

Innovative culinary leader and restaurateur with a passion for blending science-driven precision with creative cuisine to elevate guest experiences. Proven expertise in kitchen operations, menu engineering, and team mentorship, backed by two decades of fostering customer loyalty through exceptional service and memorable dining. Adept at optimizing workflows, controlling costs, and maintaining consistency without compromising artistry.

Key Leadership Pillars:
🔸 Culinary Vision: Develop high-quality, scalable menus with a focus on seasonal ingredients, technical execution, and profitability.
🔸 Team Development: Train and inspire kitchen brigades through hands-on coaching, fostering collaboration and accountability.
🔸 Operational Logic: Apply analytical thinking to inventory, sourcing, and workflow systems for seamless BOH management.
🔸 Guest-Centric Hospitality: Partner with FOH teams to deliver personalized service, ensuring repeat business and brand ambassadorship.
🔸 Adaptability: Thrive in high-pressure environments, from fine dining to high-volume kitchens, with a focus on consistency and innovation.

Driven by a relentless pursuit of excellence—both on the plate and in the dining experience—while cultivating a culture of respect, creativity, and precision.

Kitchen Leadership & Team Development

• Mentored, trained and promoted line chefs.
• Manage staff turnover in a reasonable range (mainly because of visa or internal transfer) through hands-on coaching, fostering a culture of respect and continuous improvement.
• Spearheaded a cross-training program for BOH/FOH teams, improving communication and service speed.

Operational Efficiency & Cost Control

• Optimized inventory management, reducing food waste by 15% through precise forecasting and vendor negotiations.
• Implemented a kitchen reorganization plan, streamlining workflows during peak service.

Menu Innovation & Guest Satisfaction

• Developed menu for related outlets with locally sourced seasonal ingredients.
• Launched new structure menu for staff canteen (serve 2300+ meals everyday in average)
• Elevated guest satisfaction by training staff on presentation standards.

Safety & Compliance

• Leading on work safety program
• All related kitchen achieved "5 star" of city council audit

Body language - 08/2020

Buffet - new cleaning protocol - 08/2020

Managing your career - 08/2020

Safe steps food safety training - 06/2020

Food allergen training - 06/2020

Kitchen knowledge and skill 02/2020

Menu training 01/2020

Diploma of Hospitality Management |Commercial Cooking Certificate III

First Aid Certificate

FSS Certificate

Basic Accountant Training (excel, cash flow)

Driver License

This was nominated by Sheraton Grand Sydney Hyde Park, the hotel I worked at the time to recognized for culinary innovation, leadership, and contribution to the industry.