Sean Ng
Melbourne,VIC
Summary
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational english skills. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level cdp position. Ready to help team achieve company goals.
Overview
4
4
years of professional experience
Work History
Chef De Partie
Re’em Hotel By Helen & Joey Winery
10.2023 - Current
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Implemented food cost and waste reduction initiatives to save money.
- Modified recipes to accommodate dietary restrictions and allergies.
Chef De Partie, Breakfast
Chateau Yering Hotel
09.2022 - 08.2023
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Increased overall restaurant ratings with consistently well-executed dishes that exceeded guest expectations.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Developed strong relationships with suppliers to ensure timely delivery of high-quality products for optimal menu offerings.
- Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
- 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.
- Prepared items for roasting, sautéing, frying and baking.
- Sanitized all counters properly to prevent food-borne illness.
- Mentored kitchen staff to prepare each for demanding roles.
Commis Chef
Never Regular Cafe
10.2019 - 09.2022
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
- Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
- Assisted in menu development through researching new recipes and providing valuable input on dish composition.
- Participated in team meetings to discuss menu changes, staff scheduling, and other operational matters affecting the kitchen''s performance.
- Gained comprehensive knowledge of various cooking techniques through hands-on experience and ongoing professional development opportunities.
Apprentice Chef
Doubletree By Hilton
01.2021 - 06.2021
- Assisted in inventory control, ensuring optimal levels of ingredients and supplies were available for daily operations.
- Maintained a clean and sanitary work environment, adhering to strict health and safety guidelines.
- Improved kitchen efficiency with effective time management and prioritization of tasks.
- Enhanced dining experience by preparing visually appealing and delicious dishes for customers.
- Participated in staff training sessions to learn new culinary techniques, elevating the overall skill set within the kitchen team.
Education
Diploma of Culinary And Art - Culinary
C8lantro Culinary Academy
Malaysia 04.2011
Skills
- Proper food handling
- Food spoilage prevention
- Portion standards
- Counter sanitization
- Sanitation Practices
- Plating and presentation
- Hospitality
- Food allergy understanding
- Knife Skills
- Inventory Oversight
- Kitchen Organization
- Food presentation
- Sauce preparation
- Entree Preparation
- Dessert creation
- Garnishing Techniques
- Pastry Techniques
- Vegetable cookery
- Rice cookery
- Special Diets Knowledge
- Stock making
- Nutrition Principles
- Portion Control
- Workflow Optimization
- Food Preparation
- Food Safety
- Inventory Management
- Customer Service
- Plating
- Cost Control
- Menu Memorization
- Foodservice
- Safety Management
- Sanitation Procedures
- Garnishing and Plating
- Special diets
- Menu Planning
- Supervising Food Prep
- Cooking techniques
- Order delivery practices
- Safe Food Handling
- Safe handling
- Kitchen Management
- Recipes and menu planning
- Staff Motivation
Languages
English
Professional Working
Chinese (Mandarin)
Full Professional
Chinese (Cantonese)
Native or Bilingual
Timeline
Chef De Partie
Re’em Hotel By Helen & Joey Winery
10.2023 - Current
Chef De Partie, Breakfast
Chateau Yering Hotel
09.2022 - 08.2023
Apprentice Chef
Doubletree By Hilton
01.2021 - 06.2021
Commis Chef
Never Regular Cafe
10.2019 - 09.2022
Diploma of Culinary And Art - Culinary
C8lantro Culinary Academy
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