Qianru li
Mascost,Australia
Summary
A culinary professional with deep commitment to high standards and delivering quality results in Chinese Yunnan Style Cuisine, and also be knowledgeable chef with related Asian culinary skills, especially Japanese cooking techniques.
Experienced with managing high-pressure kitchen environments and creating diverse, appealing menus. Utilizes in-depth understanding of culinary techniques and kitchen logistics to streamline operations.
Overview
11
11
years of professional experience
Work History
Head Chef
Yakiniku Yokocho
04.2021 - Current
- Planning of the Japanese Yakiniku menu according to management and marketing requirements
- Preparing and cooking food according to our menu, especially cutting variable parts of wagyu beef as Japanese cooking ways
- Control and monitor food costs time to time since wagyu beef price varing, and have meeting with management
- Create, cost and implement menus
- Oversee all aspects of kitchen operations at all the time, and ensure the operation to go through smoothly
- Supervise kitchen staff in their duties including maintaining the general cleanliness of the kitchen and hall area to meet the requirements of food safety standards
- Assist in the recruitment and selection of kitchen staff according to skills requirements and labour budget
- Implementing staff rosters and enforcing hygiene and safety procedures
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Butcher Chef
KOBE Yakiniku
11.2019 - 08.2021
- Maintained and stocked display cases by transporting wrapped products from work area or cooler to display cases.
- Collaborated with team members to ensure efficient workflow, resulting in smooth daily operations.
- Trimmed fat and cut precisely 9 cuts in professional Japanese BBQ way for high-quality
- knowledgeable profession with all top level Wagyu beef butchery techquenics
Cook/Chef
Two Sticks
12.2013 - 11.2019
- Preparing food within 60-seat famous Yunnan restaurant, with ability to exam foodstuffs to ensure food quality, as well as prepare stocks and long cook items
- Training the new kitchen staff and maximum the kitchen capacity to serve over 300 guests per business day
- Liaison with suppliers, storing food in temperature controlled cool room and fridges correctly, consistently training all staff with Australian food safety standards for outstanding organizational skills
- Preparing and cooking Yunnan cuisine with Yunnan local ingredients which were imported from Yunnan China and designed a proper menu according to the local ingredients efficiently with deep-fry machine, grills and other cooking equipment
- Quality Controlling the cook quality to meet the standard
- Prepared and served various food items in fast-paced environment.
- Designing the seasonal new menu like authentic flavor dishes (Signature rice noodle soup recipe, braised pork blood, steamed chick soup with Yunnan local ingredients,.etc.) in Yunnan cuisine style for TWOSTICKS
- Liaison with overseas Yunnan local suppliers for consistently authentic ingredients available
Education
Certificate IV - Commercial Cookery
Institute of Advancing Careers
03.2021
Certificate III - Asian cook
Vetassess
01.2017
Diploma of Leadership and management -
BIA-Business Institute of Australia
03.2015
Bachelor of Commerce - Professional Accounting
Macquarie University
06.2012
Diploma of Commerce -
SIBT-Sydney Institute of Business and Technology
02.2010
Skills
- Excellent and precision knife skills
- Using various commercial kitchen equipment
- Ingredient storage
- Hygiene standards
- Butchery
- Grilling
Accomplishments
As a co-founder of the first Chinese Yunnan restaurant, I developed an effective and authentic menu, and being in charge of importing Yunnan local ingredients from China.
Languages
English
Professional Working
Chinese (Mandarin)
Native or Bilingual
Japanese
Limited Working
Timeline
Head Chef
Yakiniku Yokocho
04.2021 - Current
Butcher Chef
KOBE Yakiniku
11.2019 - 08.2021
Cook/Chef
Two Sticks
12.2013 - 11.2019
Certificate III - Asian cook
Vetassess
Diploma of Leadership and management -
BIA-Business Institute of Australia
Bachelor of Commerce - Professional Accounting
Macquarie University
Diploma of Commerce -
SIBT-Sydney Institute of Business and Technology
Certificate IV - Commercial Cookery
Institute of Advancing Careers
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