TOMMY YANG
MOUNT WARREN PARK,QLD
Summary
Hardworking Forklift Operator with advanced mechanical aptitude and problem solving skills. Efficient and organized worker possessing strong work ethic and drive to exceed goals. With 2 years of hands-on experience handling warehouse duties.
Overview
16
16
years of professional experience
1
1
Certification
Work History
High Reach Forklift Operator
PINNACLE DIVERSITY PTY LTD
25 Australand Dr, Berrinba QLD 4117
06.2021 - Current
- Experience using Crown or Toyota High reach.
- Safely and efficiently operating counterbalance or High-reach forklifts
- Maintaining a clean and organised work area.
- Working in a team environment.
- Putaway & replenishment's
- Order picking and palletising.
- RF Scanning.
- Using automated pallet wrappers.
- Improved warehouse efficiency by skillfully operating high reach forklifts for loading and unloading tasks.
- Enhanced safety measures by conducting regular equipment inspections and maintaining clean work areas.
- Ensured timely delivery of products by accurately picking orders from storage areas.
- Safely loaded and unloaded trucks using appropriate forklift attachments, reducing the risk of accidents or injuries.
Commis Chef
The Calamvale Hotel, MCguire's Group
04.2018 - 05.2021
- Cleaned kitchen areas, including counters, work spaces, shelves, refrigerators and freezers
- Rotated through all prep stations to learn different techniques.
- Measured high demand spices and commonly used ingredients to prevent overages and waste.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef
- Planned and directed high-volume food preparation in fast-paced environment
- Observed different kitchen chefs' preparation of sauces, breads and other items to gain
- Knowledge in diverse cooking and baking techniques
- Maintained well-organized mise en place to keep work consistent
- Learned specific cutting techniques for chopping vegetables and fresh spices
- Seasoned and marinated cuts of meat, poultry and fish
- Placed orders to restock items before supplies ran out
- Collaborated with staff members to create meals for large banquets
- Prepped daily menu items to quickly deliver to head chef upon request.
Commis Chef
The Colmslie Hotel, Mcguire's Group
03.2014 - 04.2018
- Main jobs : Breakfast, Roast lunch, 2 days work for night shift
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef
- Cleaned kitchen areas, including counters, work spaces, shelves, refrigerators and freezers
- Planned and directed high-volume food preparation in fast-paced environment
- Worked with Chef de partie to learn storage locations of fresh ingredients for daily use by
- Station staff
- Maintained well-organized mise en place to keep work consistent
- 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
- Checked freezer and refrigerator prior to each shift to verify correct temperatures
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders
- Oversaw grill, stove and oven and cleaned all equipment after every shift
- Generated employee schedules, work assignments and determined appropriate
- Compensation rates
- Developed recipes and menus by applying understanding of market demand and culinary
- Trends
Commis Chef
Brisbane Convention And Exhibition Center
03.2014 - 09.2014
- Worked flexible hours; night, weekend, and holiday shifts
- Participated in continuous improvement by generating suggestions, engaging in problem
- Solving activities to support teamwork
- Preparations for Functions
- Transitioned between breakfast and lunch service.
Cook
Citicentral Rivers Cafe
05.2013 - 02.2014
- Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
- Created identical dishes numerous times daily with consistent care, attention to detail and
- Quality
- Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid
- Cross-contamination
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs
- And palates
- 7am- 10am cooking for breakfast such as Eggs benedict, big breakfast , and bacon eggs
- Prepared operational reports and analyses and made appropriate recommendations to
- Address progress and negative trends.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Managed kitchen budget for supplies and labor hours, consistently meeting targets.
- Suggested actionable improvements to streamline training procedures.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Monitored food quality and presentation to maintain high standards.
- Measured, weighed and mixed appropriate ingredients according to recipe directions.
- Identified inefficiencies leading to improved productivity.
- Planned menus for different events, seasons and customer requests.
Cook
The Blue Lotus Cafe
03.2011 - 03.2013
- Set up and prepared cooking supplies and workstations during opening and closing to
- Maximize productivity
- Unloaded food supplies from distributor trucks to efficiently organize inventory
- Prepared multiple orders simultaneously during peak periods with high accuracy rate
- Maximizing customer satisfaction and repeat business
- Transitioned between breakfast and lunch service
- Developed process that reduced waste and improved supply turnover
- Managed relationships and negotiating prices with vendors for ingredients and equipment.
Cook
Roma Restaurnt
03.2010 - 03.2011
- Cooked meals according to administrative policies, health code regulations and food service
- Standards
- Maintained high food quality standards by checking delivery contents to verify product quality
- And quantity
- Quickly learned new skills and applied them to daily tasks, improving efficiency and
- Productivity
- Used critical thinking to break down problems, evaluate solutions and make decisions.
Kitchen Hand
Double Golden Dragon Chinese Restaurant
02.2008 - 01.2010
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads
- Maintained clean, trash-free workspaces to maximize productivity and safety
- Followed proper handling and sanitation procedures to comply with food safety standards and protocols
- Chopped vegetables, cut up fruit and prepared sauces when kitchen staff was busy
- Learned other teammates' work tasks to train as backup.
Education
High School Diploma -
Hospitality Training Association Inc, Fortitude Valley
Fortitude Valley, QLD12.2007
Skills
- Truck loading and unloading
- Order Picking
- Hand-Eye Coordination
- Warehouse Safety
- Teamwork and Cooperation
- Forklift Operation
- MR Truck Driving
Certification
Forklift LF licence
MR truck licence
white card
Certificate III in Supply Chain Operations(Warehousing Operations)
Commercial Cookery III
Service of Alcohol
Food and Beverage
Languages
English
Professional Working
Chinese (Mandarin)
Native or Bilingual
Timeline
High Reach Forklift Operator
PINNACLE DIVERSITY PTY LTD
06.2021 - Current
Commis Chef
The Calamvale Hotel, MCguire's Group
04.2018 - 05.2021
Commis Chef
The Colmslie Hotel, Mcguire's Group
03.2014 - 04.2018
Commis Chef
Brisbane Convention And Exhibition Center
03.2014 - 09.2014
Cook
Citicentral Rivers Cafe
05.2013 - 02.2014
Cook
The Blue Lotus Cafe
03.2011 - 03.2013
Cook
Roma Restaurnt
03.2010 - 03.2011
Kitchen Hand
Double Golden Dragon Chinese Restaurant
02.2008 - 01.2010
High School Diploma -
Hospitality Training Association Inc, Fortitude Valley