Xinhui Jiang
Ringwood Nth,Australia
Summary
Experienced head chef with a strong skillset ready to join your team. Knowledgeable in managing full-service kitchen and overseeing work of several personnel. Works well with teams and consistently exceeds expectations. Confident in my qualifications and ability to contribute to your organization.
Overview
15
15
years of professional experience
Work History
Head Chef
Ballara reception
Eltham, Vic
08.2023 - Current
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Run the wedding, function according to time sheet
- Developed innovative recipes to suit complicated dietary requirements for customers.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Organized kitchen staff to ensure efficient operations during peak service hours.
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
- Ordered food supplies from vendors to maintain adequate stock levels.
- Monitored food production to guarantee quality standards were met.
- Established portion control guidelines to reduce waste and maximize profits.
- Inspected ingredients and equipment to ensure they meet quality standards.
- Supervised the preparation of meals according to customer orders in a timely manner.
- Maintained accurate records of inventory, sales, labor costs, and other operational costs.
- Created weekly work schedules for kitchen personnel based on anticipated business volume.
- Coordinated with suppliers to negotiate favorable prices on bulk purchases of food items.
- Monitored quality, presentation and quantities of plated food across line.
Sous Chef
Rosebank north
Ringwood North, Vic
12.2021 - 08.2023
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Assisted in menu development and recipe testing.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Developed daily specials utilizing seasonal ingredients.
- Trained new hires in proper cooking techniques and recipes.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Supervised cooks and other kitchen personnel during meal services.
- Created a positive work environment by encouraging teamwork among staff members.
- Supervised kitchen food preparation in demanding, high-volume environments.
Executive Sous Chef
Mr & Mrs J
10.2020 - 12.2021
- Developed daily production schedules for kitchen staff and monitored performance to ensure quality standards were met.
- Ordered food supplies, maintained inventory, and managed budgeting of resources.
- Trained new employees in food safety and sanitation regulations.
- Ensured compliance with local health department regulations by performing routine inspections.
- Implemented strategies to reduce waste and improve efficiency in the kitchen operations.
- Monitored food costs on a weekly basis to maintain target profit margins.
- Cultivated relationships with vendors to secure cost-effective ingredients for recipes.
- Evaluated employee performance through monthly reviews and established corrective action plans when necessary.
- Oversaw the daily cleaning of all cooking surfaces, utensils, and equipment according to health codes.
Chef De Partie
Skyhigh Mt Dandenong
01.2021 - 11.2021
- Prepared food for functions with over 100 guests.
- Managed and served various functions
- Demonstrated expertise in function problem-solving
- Monitored and ensured both quantity and quality standards are met
- Managed function time effectively
- Prepared and served food for bistro and fine dining establishments
- Minimized food waste through strategic ordering of food supplies
- Provided training to apprentice.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
Casual Chef
Box Hill RSL
10.2020 - 01.2021
- Prepared and served food, maintaining strict adherence to food safety protocols.
- Ensured efficient food usage by implementing portion control measures resulting in reduced costs and eliminated waste.
- Prepared grill section for daily service and handled over 100 orders per night
- Ensured freshness and safety of ingredients for consumption
- Implemented measures to prevent cross-contamination.
- Prepared meals based on customer preferences.
- Maintained cleanliness and organization in the work area continuously
Casual Chef
Notting Hill Hotel
10.2020 - 01.2021
- Successfully accomplished all tasks on the Prep list in sequential order as directed by the Head chef
- Implemented portion control techniques to minimize food waste and reduce costs
- Prepared large quantities of sauces for the kitchen service
- Efficiently labeled and stocked all ingredients for maximum organization and accessibility.
- Prepared dishes with time efficiency
- Supervised and provided assistance to cooks as required
- Analyzed and modified recipes while ensuring the procurement of required ingredients
- Followed OH&S and food safety guidelines.
Chef De Partie
Remeo's Of Toorak
09.2009 - 10.2019
- Operated in diverse areas of the kitchen with a focus on grilling and pots
- Maintained kitchen cleanliness by performing regular cleaning tasks.
- Followed OHS and food safety protocols.
- Worked in a high-pressure and fast-paced environment.
- Provided training to team members.
- Developed and maintained positive relationships with colleagues.
- Prepped lunch and dinner meals
Education
Diploma of hospitality and management -
Meridian International Hotel School
06.2009
Finished Year 11 & 12 -
Elwood College
02.2003
Food supervisor certificate -
William Angliss
Food handling certificate -
William Angliss
Commercial cookery certificate iii & iv -
Meridian International Hotel School
Skills
- Knowledge of kitchen tools
- Kitchen Operations
- Cost Control and Budgeting
- Cost Control
- Menu development
- Food preparation techniques
- Composed in High-Stress Situations
- Analytical Problem Solving
- Food Safety Regulations
- Forecasting and planning
- Ingredient Selection
- Banquets and catering
- Grilling
- Staff Training
- Team Management
Timeline
Head Chef
Ballara reception
08.2023 - Current
Sous Chef
Rosebank north
12.2021 - 08.2023
Chef De Partie
Skyhigh Mt Dandenong
01.2021 - 11.2021
Executive Sous Chef
Mr & Mrs J
10.2020 - 12.2021
Casual Chef
Box Hill RSL
10.2020 - 01.2021
Casual Chef
Notting Hill Hotel
10.2020 - 01.2021
Chef De Partie
Remeo's Of Toorak
09.2009 - 10.2019
Diploma of hospitality and management -
Meridian International Hotel School
Finished Year 11 & 12 -
Elwood College
Food supervisor certificate -
William Angliss
Food handling certificate -
William Angliss
Commercial cookery certificate iii & iv -
Meridian International Hotel School
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