Overview
Work History
Education
Skills
Languages
Timeline
Generic

Xavier Lee

Melbourne,VIC

Overview

6
6
years of professional experience

Work History

Sous Chef

Lemon Middle & Orange
08.2020 - 01.2024
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Maintained up-to-date knowledge of current culinary trends and techniques.
  • Monitored food and labor costs to verify budget targets were met.

Chef (Casual)

BBQ-K
11.2021 - 05.2022
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.

Chef De Partie

Doo Boo
11.2020 - 04.2021
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Trained kitchen staff to perform various preparation tasks under pressure.

Demi Chef

Little Collins Kitchen
11.2019 - 12.2020
  • Increased speed of service by efficiently multitasking during peak dining hours while maintaining consistent dish quality.
  • Mentored junior staff members, providing guidance on proper cooking techniques and kitchen best practices.
  • Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
  • Contributed to a positive work environment through effective communication and teamwork among kitchen staff.

Senior Chef

Wynyard And James
02.2019 - 08.2019
  • Adapted menus regularly to accommodate dietary restrictions and preferences, ensuring a memorable dining experience for all guests.
  • Developed a comprehensive inventory management system, reducing food waste and lowering overall costs.
  • Implemented high-quality standards in food preparation, presentation, and safety, resulting in consistently exceptional dining experiences.
  • Maximized profitability by optimizing portion sizes based on cost analysis without jeopardizing taste or presentation.

Commis Chef

The Kettle Black
05.2018 - 12.2018
  • Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
  • Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
  • Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
  • Maintained well-organized mise en place to keep work consistent.

Commis Chef

Top Paddock
09.2017 - 03.2018
  • Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
  • Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
  • Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
  • Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.

Education

Diploma - Hospitality

Academia
Melbourne
12.2016

High School Diploma -

Keystone National
Phnom Penh, Cambodia
2010

Skills

  • Team Leadership
  • Food Safety

Languages

English
Full Professional
Korean
Native or Bilingual

Timeline

Chef (Casual)

BBQ-K
11.2021 - 05.2022

Chef De Partie

Doo Boo
11.2020 - 04.2021

Sous Chef

Lemon Middle & Orange
08.2020 - 01.2024

Demi Chef

Little Collins Kitchen
11.2019 - 12.2020

Senior Chef

Wynyard And James
02.2019 - 08.2019

Commis Chef

The Kettle Black
05.2018 - 12.2018

Commis Chef

Top Paddock
09.2017 - 03.2018

Diploma - Hospitality

Academia

High School Diploma -

Keystone National
Xavier Lee