YEONG LA
SIPPYDOWNS,QLD
Summary
Passionate and hard working chef with over 7 years experienced in a restaurant, cafe and casual dining small snack bar as a cook and chef. Diligent chef possessing excellent cooking skills and strong knowledge of different cuisine and food safety. Maintain well stocked, organized and clean kitchen areas to maximize productivity.
Overview
7
7
years of professional experience
Work History
Commis Chef
BUDERIM TAVERN
BUDERIM, QLD
10.2020 - 05.2024
- Prepared and cooked food items according to recipes, portioning, and presentation specifications.
- Ordered necessary supplies and equipment needed for daily tasks.
- Ensured all food was stored properly in accordance with safety regulations.
- Cleaned and sanitized work areas, utensils, and equipment used for cooking.
- Followed proper plate presentation techniques when serving dishes.
- Assisted higher-level chefs in the preparation of more complex dishes.
- Monitored stock levels of ingredients and kitchen supplies.
- Controlled usage of all products to reduce wastefulness.
- Checked quality of raw materials before use to ensure freshness.
- Adhered to established standards for product presentations, flavor profiles, and plate design set forth by Head Chef.
- Performed basic knife skills such as dicing, slicing, mincing vegetables.
- Maintained knowledge of common allergens present in kitchen's recipes and dishes.
- Communicated effectively with the team regarding menu changes or special requests from customers.
- Tracked inventory levels of foods and supplies used in daily production.
- Provided guidance to junior members of the kitchen staff in their duties.
- Rotated food stock, using up older items first and rejecting expired goods.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Trained kitchen workers on culinary techniques.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Observed food safety and sanitation protocols to reduce germ spread.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Monitored temperatures of prepared food and cold-storage areas.
- Checked quality of food products to meet high standards.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Supervised food preparation staff to deliver high-quality results.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
Line Chef
CHOPCHOPCHANG
WESTEND, QLD
06.2019 - 03.2020
- Cleaned and sanitized work areas, equipment and utensils.
- Monitored food stock and placed orders with suppliers when necessary.
- Checked all dishes before they left the kitchen to ensure that they met quality standards.
- Followed established health and safety guidelines while preparing meals.
- Trained new line cooks on proper techniques for preparation of dishes.
- Performed daily maintenance tasks such as cleaning ovens, grills, stoves, fryers.
- Regularly checked temperature of freezers and refrigerators to ensure food safety requirements were being met.
- Plated finished dishes according to presentation standards set by Head Chef or Sous Chef.
- Stored leftovers properly so that they could be used later in the week if needed.
- Prepared food items while maintaining high standards of cleanliness and sanitization.
- Set up line station with proper tools and products, quality checked products within line station, maintained equipment and monitored food delivery.
- Monitored food product freshness, rotated out old product, carefully stocked inventory and complied with and enforced sanitation regulations and safety standards.
- Cleaned up cooking stations and properly stored leftovers.
- Prepared simple dishes, including entrées and deserts.
- Rotated food stock, using up older items first and rejecting expired goods.
- Checked food portioning for optimal presentation and cost control.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
Line Cook
MORNING AFTER
WESTEND, QLD
11.2018 - 06.2019
- Checked each food items for freshness and provided feedback to supervisor chefs.
- Helped with delivers and assisted with stock rotation and cleaning station before delivered.
- Prepared food items to meet recipes,portioning, cooking and waste control guidelines.
- Safely used kitchen equipment such as stove and deep fryer, effectively reducing injuries and burns 0%.
- Performed basic knife skills such as dicing onions or slicing meats.
- Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Grilled meats ans seafood to customer specifications.
- Oversaw grill, stove,oven,deep fryer ans sous vide machine and cleaned all equipment after every shift
Chef Assistant
Hilton
Brisbane, QLD
11.2018 - 06.2019
- Assisted Chef in preparing ingredients for various dishes.
- Cleaned and organized kitchen equipment, appliances, and utensils.
- Maintained cleanliness of work areas throughout shift.
- Prepared salads, sandwiches, appetizers, and other menu items as instructed by Chef.
- Organized walk-in coolers and freezers according to FIFO principles.
- Documented daily production sheets for each dish prepared.
- Checked freshness of food products prior to use.
- Sliced meats and cheeses for plating or buffet service.
- Measured ingredients accurately for recipe preparation.
- Communicated with wait staff regarding special orders or dietary restrictions.
- Garnished plates with edible decorations before serving meals.
- Prepared and cooked food under head chef's direction, following recipes and cooking instructions.
- Supported chefs in managing food preparation to achieve precise plating and presentation.
- Cleaned and sanitized food preparation areas, complying with hygiene codes and health and safety standards.
- Prepared salads and meats according to recipes, chopping and storing items for later use.
- Sliced fruit and vegetables for various menu items and stored for later use in crisper.
- Cleaned and sanitized utensils, dishes or silverware.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Observed food safety and sanitation protocols to reduce germ spread.
- Restocked cupboards, refrigerators and service stations with new food items or supplies.
- Monitored temperatures of prepared food and cold-storage areas.
Cook
Shinsen Sushi
Bribie Island , QLD
01.2017 - 09.2018
- Supervised and managed the kitchen staff in preparing, cooking, and presenting food.
- Monitored food quality control and safety standards to ensure compliance with health regulations.
- Trained new cooks on proper preparation techniques, recipes, and presentation of dishes.
- Developed menus in accordance with budget guidelines while ensuring high-quality dining experience for customers.
- Solved customer complaints quickly and efficiently when necessary.
- Monitored waste levels throughout shift hours to reduce spoilage costs.
- Monitored food products, driving quality, freshness and integrity.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Coached staff on strategies to enhance performance and improve customer relations.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
Education
Some College (No Degree) - Advanced Diploma of Hospitality And Management
Queensland Academy of Technology
Brisbane, QLD06-2021
Some College (No Degree) - Diploma OF Hospitality And Management
Canterbury Technical Institute
Brisbane, QLD11-2019
Some College (No Degree) - Cookery
Canterbury Technical Institute
Brisbane, QLD04-2019
Skills
- food safety knowledge
- recipe comprehension
- Ingredient set up
- Recipe Development
- Work under pressure
- Meal Preparation
- Knife Skills
- Fish filleting
- Allergen awareness
- Bulk Food Preparation
- Basic Nutrition Knowledge
- Stock Rotation
- Poultry cooking
- Cleanliness and sanitation
- Dessert Making
- Mise en place
- Menu Planning
- Portion Control
- Seafood cooking
- Kitchen assistance
- Measuring and portioning
- Vegetable Cutting
- Meat cooking
- Pasta cooking
- High hygienic standards
- Cooking techniques
- Food Preparation
- Sauce making
- Ingredient Knowledge
- Cleanliness
- Food presentation
- Basic cooking methods
- Sanitation
- Rice Cooking
- Pantry restocking
- Menu development
- Quality Control
- Purchasing
- Food Safety
- Food Production
- Batch Cooking
- Safe Food Handling
- Food Prep Planning
- Multitasking
- Food preparation techniques
- Special Events and menu
Timeline
Commis Chef
BUDERIM TAVERN
10.2020 - 05.2024
Line Chef
CHOPCHOPCHANG
06.2019 - 03.2020
Line Cook
MORNING AFTER
11.2018 - 06.2019
Chef Assistant
Hilton
11.2018 - 06.2019
Cook
Shinsen Sushi
01.2017 - 09.2018
Some College (No Degree) - Advanced Diploma of Hospitality And Management
Queensland Academy of Technology
Some College (No Degree) - Diploma OF Hospitality And Management
Canterbury Technical Institute
Some College (No Degree) - Cookery
Canterbury Technical Institute
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