Winson Low

• A Chinese restaurant and it is my first kitchen. I started my shift as a kitchen hand here. Within three years, I was promoted to Chef position. I always
• Collaborated with staff members to create meals for large banquets.
• Placed orders to restock items before supplies ran out.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Oversaw grill, stove, and oven, and cleaned equipment after every shift.

It was the time when I was doing my work placement, my college assigned me to this cafe, worked for three months. During this period, prepping and cleaning were my first priority in this kitchen.

• Kept kitchen clean and organized by performing daily maintenance tasks.
• Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.

This is a Japanese Asian fusion cafe, they were doing brunch and dinner services. I have cut, deboned, sliced and diced different kind of fishes here including salmon, tuna, kingfish and sea bream. The majority of my knowledge about cutting sea fish is from this kitchen, but unfortunately they closed temporary during the period of pandemic. My responsibilities in this kitchen includes

• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Cooked memorable dishes that brought new customers into establishment.
• Monitored food production to verify quality and consistency.
• Disciplined and dedicated to meeting high-quality standards.

• Worked as a Chef de Partie and Pan Chef at this fast paced, high demand and standard restaurants, we did walk-in, bookings and functions, and the capacity of restaurant is around 250 people. I was took part in
• Mentored kitchen staff to prepare each for demanding roles.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Rotated stock to use items before expiration date.
• Prepared items for roasting, sautéing, frying, and baking.
• Complied with portion and serving sizes as per restaurant standards.
• Acted as head chef when required to maintain continuity of service and quality.

• This is a traditional Italian cuisine restaurant. We are doing a variety of pasta (include but not limited to), Lamb con Ragu, Bolognese, Seafood Marinara and Spiral pumpkin, which makes me confident on these skills including grilling, pan-frying, baking and etc. I'm also got involved in
• Placed orders to restock items before supplies ran out.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• 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.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Participated in food tastings and taste tests.
• Set up and broke down kitchen for service.