Thieu Hue Chiang
Brisbane,QLD
Overview
6
6
years of professional experience
Work History
Chef
Sunnybank Orential
Sunnybank, QLD
02.2022 - 01.2024
- Operated various kitchen equipment efficiently including mixers grinders slicers choppers blenders.
- Modified standard recipes to address customer requests for substitutions or allergen concerns.
- Maintained clean and orderly appearance throughout kitchen and dining area.
- Maintained clean and orderly kitchen by regularly washing dishes, sanitizing surfaces, and taking out trash.
- Followed instructions from head chef regarding recipe modifications portion size plate presentation garnishes.
- Stored food in designated containers and storage areas following wrapping labeling dating and rotation procedures.
- Cleaned, washed, and cut raw meats, vegetables, fruits, and other food items prior to cooking or serving.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Operated grills and steamers to prepare vegetables, potatoes, rice and meats.
Chef
Shiki Oriental
INDOORPHILLY, QLD
01.2019 - 02.2022
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Stored foods correctly using correct storage containers and labelling systems.
- Adhered to budget guidelines when purchasing ingredients and equipment.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Trained kitchen workers on culinary techniques.
Kitchen Hand
JACKPOT
BRISBANE, QLD
01.2018 - 01.2019
- Cleaned and sterilized dishes, countertops, and utensils to prevent bacteria growth.
- Prepared workstations with ingredients and tools to increase efficiency.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Followed recipes accurately while adhering to portion control standards.
- Set up serving trays for events or parties.
- Cut or sliced meat, poultry and seafood to prepare for cooking.
- Operated dishwashers to sanitize dishes and silverware.
- Kept records of food waste to track usage levels.
- Stored perishable food items in freezer or refrigerator to protect from spoilage.
- Placed food trays over warmers for immediate service or stored in refrigerated storage cabinets.
Skills
- Meal Preparation
- Pantry Restocking
- Business Management
- Equipment Maintenance
- Regulatory Compliance
- Effective Communications
- Waste Control
Languages
English
Professional
Chinese (Mandarin)
Professional
Chinese (Cantonese)
Professional
Timeline
Chef
Sunnybank Orential
02.2022 - 01.2024
Chef
Shiki Oriental
01.2019 - 02.2022
Kitchen Hand
JACKPOT
01.2018 - 01.2019