Summary
Overview
Work History
Education
Skills
References
Timeline
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Mui Ki Eu (Wenvil)

Sydney,NSW

Summary

Enthusiastic and dedicated chef with 7 years of experience working in high-pressure, quick-changing commercial kitchen environment such as western cuisine, Asian fusion and more. Adaptable and enterprising sous chef with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.

Overview

10
10
years of professional experience

Work History

Sous Chef

Bills
07.2021 - Current


  • Manage food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Oversee and manage kitchen staff, including line cooks, prep cooks, and dishwashers. Provide training and support to ensure efficient kitchen operations.
  • Follow and maintain recipes and cooking techniques to ensure consistency in flavor and presentation.
  • Monitor inventory levels, manage stock rotation, and ensure that kitchen supplies are well-stocked.
  • Assist with ordering and purchasing ingredients and kitchen supplies as needed.
  • Manage inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Implemente proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.

Wok Cook

Bodhi Restaurant
10.2016 - 11.2020
  • Enhanced customer satisfaction by preparing delicious and visually appealing wok dishes in a timely manner.
  • Promoted positive teamwork within the kitchen through clear communication and collaboration on shared tasks.
  • Trained new cooks on proper wok techniques and safety protocols, improving team performance.
  • Maintained cleanliness and organization in kitchen, ensuring safe working environment.
  • Implemented waste reduction program that also improved cost efficiency.
  • Collaborated with kitchen staff to streamline food preparation processes, reducing wait times for customers.
  • Managed inventory efficiently, reducing waste and ensuring freshness of ingredients.

Breakfast Chef

Mach2 Sydney International Airport
05.2014 - 09.2016
  • Maintained a clean and organized kitchen workspace, ensuring compliance with health and safety regulations.
  • Coordinated with front-of-house staff to ensure seamless communication between kitchen and service teams.
  • Worked closely with management to maintain budgetary goals while consistently delivering high-quality meals.
  • Continuously updated knowledge of current culinary trends, applying new techniques to improve overall guest experience.
  • Consistently received positive feedback from both guests and coworkers on dish preparation quality and taste.

Education

Diploma of Hospitality Management -

Lé Culinaire
424 Harris St, Ultimo NSW 2007
06.2024

Certificate IV in Commercial Cookery -

Lé Culinaire
424 Harris St, Ultimo NSW 2007
12.2023

Advanced Diploma in Accounting
George St, Haymarket NSW 2000
06.2022

Skills

  • Cutting skill
  • Multitasking
  • Culinary Expertise
  • Team Leadership
  • Food Safety
  • Inventory Management
  • Safe Food Handling
  • Food presentation
  • Kitchen Organization
  • Food Preparation

References

References available upon request.

Timeline

Sous Chef

Bills
07.2021 - Current

Wok Cook

Bodhi Restaurant
10.2016 - 11.2020

Breakfast Chef

Mach2 Sydney International Airport
05.2014 - 09.2016

Diploma of Hospitality Management -

Lé Culinaire

Certificate IV in Commercial Cookery -

Lé Culinaire

Advanced Diploma in Accounting

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Mui Ki Eu (Wenvil)