Shuai Wang
Melbourne
Summary
Chef with over 7 years’ experience in Melbourne’s hospitality industry, steadily progressing from Chef de Partie to Sous Chef and now Head Chef. Strong ability to lead and train teams, manage busy, high-pressure kitchens, and ensure food quality, safety, and consistency. Skilled in cost control, function planning, and menu development across multiple cuisines, with proven resilience and creativity in delivering results under pressure.
Overview
6
6
years of professional experience
1
1
Certification
Work History
Head Chef
The Elephant and Wheelbarrow
02.2025 - Current
- Appointed as Head Chef, responsible for all BOH operations and kitchen leadership.
- Managed, trained, and rostered kitchen staff to ensure smooth service.
- Oversaw strict compliance with food safety and quality standards.
- Created and launched seasonal menus (summer and winter) and popular daily specials.
- Applied expertise in Asian, Italian, and British cuisines, increasing menu diversity.
- Built supplier relationships and ensured efficient stock and cost management.
Sous Chef
Glenferrie Hotel
07.2023 - 02.2025
- Promoted to Acting Head Chef for 6 months, leading the kitchen and managing full operations.
- Reduced food cost to ~25% and controlled labour cost to ~31%.
- Successfully led large-scale functions (250+ guests), ensuring smooth execution.
- Designed and executed a Christmas-themed function with tailored menus.
- Directed the kitchen during high-profile functions attended by government leaders.
- Mentored and trained junior chefs, improving team consistency and efficiency.
- Recognised with promotion to Head Chef at The Elephant and Wheelbarrow.
Chef De Partie
Calia
10.2019 - 06.2023
- Worked in a premium Japanese restaurant specialising in sashimi, bento, hot dishes, and modern dining.
- Operated in an open kitchen environment, delivering dishes efficiently while maintaining professionalism in front of guests.
- Ensured plating consistency, portion control, and hygiene standards were upheld at all times.
- Monitored food freshness, stock rotation, and waste reduction to maintain quality.
- Assisted in training junior staff and supported smooth menu execution during busy service.
Chef De Partie
Cote Terra
06.2019 - 12.2021
- Worked in busy cafés with a fast-paced, high-volume kitchen environment.
- Quickly adapted to frequent menu changes and was able to execute new dishes efficiently.
- Independently handled kitchen responsibilities, ensuring orders were delivered on time and to standard.
- Demonstrated strong ability to maintain quality under pressure while supporting smooth service flow.
Intern
Boundary Hotel, Melbourne VIC
07.2021 - 12.2021
- Assisted senior chefs with prep, plating, and cooking across multiple sections.
- Maintained food safety and kitchen cleanliness.
- Supported service during high-volume periods.
Education
Diploma of Hospitality Management
Academies Australasia Polytechnic
Skills
- Menu Planning & Seasonal Specials
- Function Planning & Execution (250 guests)
- Food Safety, HACCP & Quality Control
- BOH Operations & Kitchen Leadership
- Asian, Italian & British Cuisine Expertise
- Staff Training, Hiring & Performance Management
- Cost Control & Budgeting
- Knife Skills & Food Presentation
- Supplier & Stock Management
Certification
Certificate III in Commercial Cookery
Certificate IV in Commercial Cookery
Languages
Chinese
Native or Bilingual
English
Professional Working
Timeline
Head Chef
The Elephant and Wheelbarrow
02.2025 - Current
Sous Chef
Glenferrie Hotel
07.2023 - 02.2025
Intern
Boundary Hotel, Melbourne VIC
07.2021 - 12.2021
Chef De Partie
Calia
10.2019 - 06.2023
Chef De Partie
Cote Terra
06.2019 - 12.2021
Diploma of Hospitality Management
Academies Australasia Polytechnic