Richard Tjung
Greenwich place resident
Carlingford ,Australia
2027
years of professional experience
Achieved recognition through excellent customer service awards from Grace Bros.,Secured finalist positions for Staff of the Year at Manly Sydney Park Royal Hotel.,Won an award at the Royal Sydney Yacht Squadron for outstanding service delivery.
Work History
Sous Chef
2 Years 5 Months- Managing food preparation and cooking to meet our resident's dietary requirements. Staff rostering and training. Manage food costs and order. Managing our high food standards and consistency.
Chef Tournant
1 Year- Daily specials menu, managing cooking and food preparation, maintaining high standard of ala carte and wood fire pizza for members and their guests, set menu function, buffet, restaurant night, conference as well as cocktail event.
Chef
- Prepared diverse menus featuring seasonal ingredients to enhance customer satisfaction.
- Collaborated with kitchen staff to ensure efficient meal service and timely food delivery.
- Implemented food safety protocols, maintaining cleanliness in kitchen and storage areas.
- Assisted in inventory management, ensuring adequate stock levels for menu items.
- Trained new kitchen staff on cooking techniques and safety standards to improve team performance.
- Developed new recipes that increased menu variety and attracted new customers.
- Monitored food quality during preparation and presentation, ensuring consistency across dishes.
- Streamlined kitchen workflows to reduce preparation time while maintaining high-quality standards.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Monitored freezer and refrigerator temperatures prior to each shift to ensure compliance with safety standards.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
Sous Chef
1 Year 2 Months- Food preparation & menu planning for bistro night, events including birthday, wedding, conferences, changing menu in daily basis according to what we have to use first in snack bar menu, ordering, cleaning and stock rotation.
Head Chef
1 Year 3 Months- Menu planning for monthly rotation menu, dietary requirements, special day events preparation, stock replenishment and rotation, staff rostering, ordering, food preparation and cooking, Haccp program.
Sous Chef
2 Years- Multi-tasking very quick decision making as it is busy place (fast pace cafe) Breakfast and looking after buffet lunch as well as deli, salad bar. Stock rotation, stock replenishment, ordering, maintaining low food cost.
Casual Chef (Catering Chef Australia) / Compass group
1 Year 9 Months- Flexible in all kitchen section being move around the sites. Bulk cooking for big numbers breakfast, buffet lunch, morning tea, afternoon tea, 3 course meal, cocktail function, menu planning, and working up with work flow.
Chef de partie / Sous chef
9 YearsChef de Partie / Sous chef
1 Year 11 MonthsSous Chef
1 Year 10 Months- Maintaining high standard of ala carte service with changing daily menu. Fully in charge of eastern menu planning, plating service to the highest level of special VIP guest expectation.
Chef de Partie
1 YearDemi Chef de Partie
2 YearsDemi Chef de Partie
1 YearChef Supervisor
2 YearsKitchen Supervisor (casual)
4 YearsChef
4 YearsSydney Fish Market
- Motivated team member demonstrating strong personal accountability.
- Contributed effectively in dynamic, fast-paced work settings.
- Supported both independent and collaborative efforts within teams.
- Adapted quickly to changing environments and learned new skills efficiently.
Education
Commercial cookery level3
graduated with distinction
Skills
Achieved high standards of food safety through rigorous compliance with regulations.
Delivered exceptional catering experiences by effectively coordinating logistics.
Executed successful banquet events
enhancing guest satisfaction through quality service.
Timeline
Sous Chef
Greenwich place resident
02.2024 - CurrentRead More
Chef Tournant
Pennant Hills Golf Club
02.2023 - 02.2024Read More
Sous Chef
Oatlands Golf club
12.2019 - 02.2021Read More
Head Chef
Pathways Aged Care
09.2018 - 12.2019Read More
Sous Chef
Met Cash (cooperate catering)
09.2016 - 09.2018Read More
Casual Chef (Catering Chef Australia) / Compass group
Sydney optiver stock market exchange and Reserve bank of Australia kirribilli site
12.2014 - 09.2016Read More
Chef de partie / Sous chef
Royal Sydney Yacht Squadron
12.2005 - 12.2014Read More
Chef de Partie / Sous chef
Harbourview Hotel
01.2004 - 12.2005Read More
Sous Chef
Parrot Cay Resort
10.2002 - 08.2004Read More
Chef de Partie
Holiday inn
01.2001 - 01.2002Read More
Demi Chef de Partie
Manly park royal hotel
01.1999 - 01.2001Read More
Demi Chef de Partie
Euro Asia Rex Hotel
01.1998 - 01.1999Read More
Chef Supervisor
Planet Hollywood
01.1996 - 01.1998Read More
Kitchen Supervisor (casual)
Hard Rock Cafe
01.1992 - 01.1996Read More
Chef
Grace Bros
01.1991 - 01.1995Read More
Commercial cookery level3
Read More
Chef
Brush Farm Corrective Services Academy
2021 - 2023Read More
Sydney Fish Market
Kenstone's & Friends
1989 - 1991Read More