Summary
Overview
Work History
Education
Skills
Timeline
Generic

Minghao Li

Syndey,Mascot

Summary

Exceptionally talented professional in restaurant industry offering dynamic skills in meal preparation, portion sizing and plating. Experienced Chef de Partie with background working in high-end establishments that set culinary trends and cater to sophisticated clientele. Supports chef leadership with new recipe development and suggested pairings.

Overview

5
5
years of professional experience

Work History

Chef De Partie

Spago Drling Square
07.2023 - Current
  • Maintained well-organized mise en place to keep work consistent.
  • Rotated stock to use items before expiration date.
  • Operated all kitchen equipment safely to prevent injuries.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Complied with portion and serving sizes as per restaurant standards.
  • Prepared items for roasting, sautéing, frying and baking.
  • Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Disciplined and dedicated to meeting high-quality standards.

Chef De Partie

Spago Beverly Hills
11.2020 - 12.2021
  • Maintained well-organized mise en place to keep work consistent.
  • Rotated stock to use items before expiration date.
  • Plated meals paying special attention to garnishes and overall presentation.
  • Operated all kitchen equipment safely to prevent injuries.
  • Complied with portion and serving sizes as per restaurant standards.
  • Prepared items for roasting, sautéing, frying and baking.

Chef De Partie

Spago Chastwood
03.2020 - 10.2020
  • Maintained well-organized mise en place to keep work consistent.
  • Rotated stock to use items before expiration date.
  • Plated meals paying special attention to garnishes and overall presentation.
  • Operated all kitchen equipment safely to prevent injuries.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Complied with portion and serving sizes as per restaurant standards.
  • Prepared items for roasting, sautéing, frying and baking.
  • Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.

Chef De Partie

Marina Square Seafood
01.2019 - 04.2019
  • Prepared items for roasting, sautéing, frying and baking.
  • Sanitized all counters properly to prevent food-borne illness.
  • Maintained well-organized mise en place to keep work consistent.
  • Rotated stock to use items before expiration date.
  • Plated meals paying special attention to garnishes and overall presentation.
  • Operated all kitchen equipment safely to prevent injuries.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Complied with portion and serving sizes as per restaurant standards.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Cooked memorable dishes that brought new customers into establishment.
  • Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.

Education

Certificate 3 in Patisserie

LE CORDON BLEU SYDNEY
07.2022

Certificate 3 in Commercial Cookery

LE CORDON BLEU SYDENY
03.2020

Skills

  • Counter Sanitization
  • Food Spoilage Prevention
  • Proper Food Handling
  • Portion Standards
  • Food Preparation
  • Portion Control

Timeline

Chef De Partie

Spago Drling Square
07.2023 - Current

Chef De Partie

Spago Beverly Hills
11.2020 - 12.2021

Chef De Partie

Spago Chastwood
03.2020 - 10.2020

Chef De Partie

Marina Square Seafood
01.2019 - 04.2019

Certificate 3 in Patisserie

LE CORDON BLEU SYDNEY

Certificate 3 in Commercial Cookery

LE CORDON BLEU SYDENY

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Minghao Li