Overview
Work History
Skills
Languages
Timeline
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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

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Thieu Hue Chiang