Eike Y
Melbourne,VIC
Summary
Passionate and creative professional chef with extensive experience working in diverse culinary environments in various countries. Thrives in high-pressure situations and consistently delivers exceptional results. Eager to bring a unique perspective and skillset to a new culinary opportunity.
Overview
15
15
years of professional experience
1
1
Certification
Work History
Chef
Melbourne Cruise
09.2023 - Current
- Maintained well-organized mise en place to keep work consistent.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Worked closely with front-of-house staff to facilitate excellent customer service.
Private Head Chef & Resident Manager
Tai Seng Bank
09.2020 - 07.2022
- Designed high-standard personalized meals comparable to a five-star hotel for the company director
- Managed a 30000ft mansion, including overseeing maintenance, security, and housekeeping
- Maintained high standards of hygiene and cleanliness
Head Chef
Cyclus
07.2018 - 11.2019
- Developed signature sous vide cooking techniques for menu items
- Developed ideas to maintain the high standards of food quality for takeaway orders.
- Designed menus for takeaway options including salads, pastas, and sandwiches
- Conducted P&L costing analysis to optimize profitability
Senior Sous Chef
Sands China Limited Parisian Hotel In Room Dinning
12.2017 - 07.2018
- Managed and oversaw operations of a high-volume in-suite dining kitchen catering to 3000 rooms, including Chinese, Indian, and Western food options
- Managed and provided personalized VIP amenities and services, overseeing the operation of a poolside kitchen and VIP lounge food supply to cater to the needs of elite guests.
- Conducted P&L costing analysis to optimize menu pricing and improve profitability
Senior Sous Chef
Sands China Limited, Parisian Hotel Café Express
05.2016 - 11.2017
- Managed day-to-day operations of a busy Cantonese Cuisine restaurant with over 50 staff kitchen members
- Developed and executed menu offerings, focusing on authentic Cantonese dim sum, wok-fried dishes, and Chinese BBQ
- Ensured quality control and consistency in food preparation and service
- Achieved an average revenue of mop$250k per day through efficient operations and customer service
Senior Sous Chef
Sands China Limited, Sands Cotai Central TDR
10.2013 - 05.2016
- Managed daily operations of western cold kitchen and noodles section in a restaurant serving over 8000 meals per day
- Assisted head chef in various tasks and responsibilities
- Trained and supervised 63 staff members on food preparation, hygiene, and 5S systems
- Handled stocking and ordering of supplies for the kitchen area
Section Head
Staunton’s Group Nicos Spuntino Bar And Restaurant
09.2012 - 02.2013
- Provided training to staff in cold kitchen techniques and procedures for making homemade pasta and pizza
- Managed stocking and ordering of ingredients for the restaurant
- Oversaw daily operations of the cold kitchen and hand-made pizza section to ensure smooth functioning
Chef
Schnitz
03.2012 - 05.2012
- Managed hot kitchen operations and food preparation for a high-quality fast-food restaurant
- Maintained strict hygiene standards in the kitchen to ensure food safety and cleanliness
- Ensured efficient and effective running of the kitchen to meet customer demand and satisfaction
Section Head
Labella Wood Fired Pizza Restaurant
05.2011 - 01.2012
- Prepared and cooked homemade pasta and pizza dishes with precision and attention to detail
- Managed ordering and inventory of kitchen supplies to ensure smooth operation of the restaurant
- Collaborated with team members to efficiently handle high volume of food orders during peak hours
Commis Chef
The American Club
04.2009 - 02.2011
- Ensured strict adherence to hygiene and sanitation procedures to maintain high standards
- Responsible for ordering food items and supplies for kitchen operations
- Trained and supervised kitchen staff on proper food handling techniques and safety protocols
Education
Diploma of Hospitality Management - Hospitality Administration And Management
William Angliss Institute
Melbourne, VIC10.2024
Certificate IV of Patisserie - Bakery And Patisserie
William Angliss Institute
Melbourne, VIC04.2024
Certificate IV of Culinary Food And Beverage - Personal And Culinary Services
Hospitality Industry Training Development Centre
Hong Kong 06.2009
Skills
- Cost Control
- Menu Development
- Human Resource
- Hygiene and Safe Food Handling
- Business Skills
- Kitchen Management
- Leadership
Certification
- Basic food Hygiene Certificate for Hygiene Managers
- Certificate in HACCP Training Course
- Certificate in Western Cuisine and Food and Beverage Operations Course
- Fire Fighting Training Course
Timeline
Chef
Melbourne Cruise
09.2023 - Current
Private Head Chef & Resident Manager
Tai Seng Bank
09.2020 - 07.2022
Head Chef
Cyclus
07.2018 - 11.2019
Senior Sous Chef
Sands China Limited Parisian Hotel In Room Dinning
12.2017 - 07.2018
Senior Sous Chef
Sands China Limited, Parisian Hotel Café Express
05.2016 - 11.2017
Senior Sous Chef
Sands China Limited, Sands Cotai Central TDR
10.2013 - 05.2016
Section Head
Staunton’s Group Nicos Spuntino Bar And Restaurant
09.2012 - 02.2013
Chef
Schnitz
03.2012 - 05.2012
Section Head
Labella Wood Fired Pizza Restaurant
05.2011 - 01.2012
Commis Chef
The American Club
04.2009 - 02.2011
Diploma of Hospitality Management - Hospitality Administration And Management
William Angliss Institute
Certificate IV of Patisserie - Bakery And Patisserie
William Angliss Institute
Certificate IV of Culinary Food And Beverage - Personal And Culinary Services
Hospitality Industry Training Development Centre
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