Lay Pheng Tan
Bankstown,New South Wales
Summary
Punctual professional experienced in following menus and recipes to prepare quality food. Polished in setting up and cleaning equipment for daily food preparation and helping manage supplies. Excellent multitasker recognized for supporting successful kitchen operations. Well-rounded chef offering several years of comprehensive experience consistently preparing exceptional menu items to garner customer praise. Well-versed in creating new, seasonal menus and maintaining smooth and timely kitchen operations. Committed to delivering first-rate dining experience to guests. Dedicated chef skilled in menu creation and modification, cook and assistant supervision and cost control. Creative and artistic professional with several years of hands-on experience preparing meals for customers in fast-paced restaurant. Advanced knowledge of pastry, culinary and baking techniques.
Overview
1
1
year of professional experience
1
1
Certification
Work History
Chef
VEGE FOR LOVE
Marrickville, NSW
03.2023 - Current
- Checked quality of food products to meet high standards.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Supervised food preparation staff to deliver high-quality results.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
Chef
Ve-Sweet
Granville, NSW
02.2023 - 12.2023
- Prepared high-quality dishes according to established recipes.
- Created weekly schedules for employees based on projected business volume.
- Supervised team members during meal service to ensure accuracy of orders.
- Organized special events such as banquets or buffets requiring complex menus or decorations.
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Checked quality of raw materials before use.
- Adjusted seasonings of dishes according to customers' tastes.
- Stored foods correctly using correct storage containers and labelling systems.
- Adhered to budget guidelines when purchasing ingredients and equipment.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
Education
Advanced Diploma - Advanced Diploma of Hospitality Management
Evolution
Townhall09-2020
Skills
- Pantry restocking
- Business Management
- Staff Coordination
- Resource Management
- Cost Control
- Vendor Relations
- Food and beverage pairing
Certification
- Certificate in Patisserie
Languages
Chinese (Mandarin)
Professional
Chinese (Cantonese)
Professional
Malay
Professional
Timeline
Chef
VEGE FOR LOVE
03.2023 - Current
Chef
Ve-Sweet
02.2023 - 12.2023
Advanced Diploma - Advanced Diploma of Hospitality Management
Evolution
- Certificate in Patisserie
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