Mui Ki Eu (Wenvil)
148 Elizabeth Street, Sydney
Summary
Experienced chef with a strong background in the high-end restaurant industry, showcasing over 10 years of expertise. Excels in fast-paced and demanding environments, consistently adapting to and overcoming challenges. Acknowledged for optimizing kitchen efficiency, ensuring quality control, and demonstrating exceptional leadership within a team setting.
Overview
11
11
years of professional experience
Work History
Chef De Partie
Kingsley
12.2024 - Current
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
Junior Sous Chef
Bills
02.2024 - 12.2024
- Monitor the quality of dishes prepared, ensuring they meet the restaurant's standards.
- Oversee daily kitchen operations, ensuring everything runs smoothly and efficiently.
- Taste dishes and make necessary adjustments to seasoning or presentation.
- Monitor stock levels of ingredients and supplies, ensuring the kitchen is well-stocked without over-ordering.
- Quickly address any issues that arise during service, such as equipment malfunctions or staff shortages.
- Ensure that the kitchen meets all health and safety standards, including cleanliness, hygiene, and food safety regulations.
Chef De Partie
Bills
10.2021 - 02.2024
- Manage the preparation and cooking of dishes within your assigned section
- Monitor the quality of food coming out of the station, ensuring it meets the restaurant’s presentation, taste, and portion standards.
- Prepare and organize all ingredients for the station before service begins, ensuring everything is ready for efficient cooking during service.
- Ensure proper food handling, storage, and sanitation practices to prevent contamination and spoilage.
Wok Chef
Bodhi Restaurant
10.2016 - 11.2020
- Master the art of stir-frying, which involves quick cooking over high heat to preserve the flavor and texture of ingredients.
- Prepare a variety of dishes using the wok, including stir-fries, fried rice, noodles, and other Asian-inspired dishes.
- Ensure all ingredients are prepped and organised before cooking, including chopping vegetables, marinating meats, and portioning sauces.
- Manage inventory efficiently, reducing waste and ensuring freshness of ingredients.
- Prevente cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Breakfast Chef
Mach2
05.2014 - 09.2016
- Develop and prepare a variety of breakfast items such as eggs, pancakes, waffles, bacon, sausages and pastries.
- Accommodate special dietary requirements and preferences, such as gluten-free, vegan, or low-calorie options.
- Chop, slice, and prepare ingredients needed for the breakfast service.
- Cook items like eggs (scrambled, fried, poached), pancakes, omelette, and other breakfast foods according to the restaurant’s recipes and standards.
- Maintain a clean and organised kitchen workspace, ensuring compliance with health and safety regulations.
Education
Certificate IV in Commercial Cookery -
Lé Culinaire
Diploma of Hospitality Management -
Lé Culinaire
Advanced Diploma in Accounting -
NCCS College
Skills
- Cutting skill
- Multitasking
- Culinary Expertise
- Team Leadership
- Food Safety
- Inventory Management
- Safe Food Handling
- Food presentation
- Kitchen Organization
- Food Preparation
Languages
English
Full Professional
Chinese (Mandarin)
Full Professional
Chinese (Cantonese)
Professional Working
Indonesian
Native or Bilingual
Timeline
Chef De Partie
Kingsley
12.2024 - Current
Junior Sous Chef
Bills
02.2024 - 12.2024
Chef De Partie
Bills
10.2021 - 02.2024
Wok Chef
Bodhi Restaurant
10.2016 - 11.2020
Breakfast Chef
Mach2
05.2014 - 09.2016
Diploma of Hospitality Management -
Lé Culinaire
Advanced Diploma in Accounting -
NCCS College
Certificate IV in Commercial Cookery -
Lé Culinaire
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