YINGLIN（Ashley） XIAN
23 Valentine Street,Blacktown
Summary
I have been working in the hospitality industry for around 7 years. I started as a kitchen hand for 3 years and then worked as a Chef for 3.5 years in restaurants. I am knowledgeable about sanitation and food safety, customer relations, and storage procedures. I am a clear communicator and decisive manager with expertise in all areas of the kitchen.
Overview
7
7
years of professional experience
Work History
Sous Chef
Schofield Chinese Restaurant
07.2024 - Current
- 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.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
- Streamlined kitchen operations, reducing food waste through meticulous inventory management.
- Monitored food production to verify quality and consistency.
Junior Sous Chef
China Diner
11.2023 - 03.2024
- Trained junior staff members on proper cooking techniques, plating methods, and kitchen safety protocols for improved performance.
- Contributed to a positive working atmosphere through effective communication, teamwork, and problem-solving skills.
- Collaborated with front-of-house staff to address any customer concerns or issues promptly, fostering strong relationships between departments for seamless service delivery.
- Oversaw cleanliness of each station in kitchen.
- Ordered new ingredients and supplies to meet expected needs.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Chef
The Fine Food Store
11.2021 - 11.2023
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
- Streamlined kitchen operations for increased efficiency through effective staff management and delegation.
- Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Monitored food production to verify quality and consistency.
- Trained and managed kitchen personnel and supervised related culinary activity.
Sushi Chef
Sushi Hub
10.2021 - 02.2022
- Maintained high-quality standards for ingredients by sourcing fresh, sustainable seafood from local suppliers.
- Streamlined kitchen operations through the implementation of effective time management and organizational strategies.
- Contributed to a safe, clean work environment by adhering to strict food safety guidelines and maintaining a spotless workspace at all times.
- Managed inventory effectively, reducing waste while ensuring the consistent availability of necessary ingredients for daily operations.
- Demonstrated versatility in the kitchen by preparing various Japanese cuisine dishes beyond sushi, such as sashimi, ramen, and tempura.
- Established strong working relationships with colleagues through clear communication, teamwork, and mutual respect.
- Prepared high-quality seafood, rice and ingredients for sushi.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Station Chef
Johnny Hu Chinese Restaurant
02.2021 - 11.2021
- Enhanced customer satisfaction by consistently preparing high-quality dishes in a timely manner.
- Streamlined kitchen operations by effectively managing station inventory and maintaining cleanliness standards.
- Reduced food waste through diligent monitoring of portion sizes and proper storage techniques.
- Ensured food safety compliance by closely adhering to established guidelines and procedures.
- Contributed to positive workplace culture through open communication and proactive problem-solving skills.
- Maintained exceptional hygiene practices throughout all stages of food preparation process.
- Participated in food tastings and taste tests.
Kitchen Hand
St Andrew College Catering Department
04.2017 - 12.2020
- Maintained a well-organized work area by consistently cleaning surfaces and organizing supplies.
- Supported chefs in food preparation tasks such as chopping ingredients, peeling vegetables, and marinating meats.
- Streamlined kitchen operations by efficiently handling multiple responsibilities simultaneously under pressure.
- Reduced waste by effectively managing inventory levels and rotating stock to maintain freshness.
- Assisted with meal presentation, garnishing dishes, and arranging serving platters to create an appealing visual display.
- Contributed to a positive team atmosphere through effective communication with colleagues and supervisors.
- Promoted a safe work environment by adhering to strict health and safety guidelines during all tasks performed in the kitchen.
- Collaborated with other kitchen staff members to ensure smooth workflow during peak dining hours.
- Managed incoming food deliveries, checking for quality and accuracy while properly storing items according to established protocols.
- Provided support during large events or functions through efficient task delegation among kitchen staff members.
- Maintained proper food storage procedures to preserve ingredient freshness while minimizing risks of contamination or spoilage.
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Followed recipes and chef instructions to prepare food correctly.
- Plated and presented food following chef requirements.
Education
Diploma - Hospitality Management
Global Institute
12.2020
Certificate IV - Commercial Cookery
Global Institute
03.2020
Diploma - Leadership And Management
Wentworth Institute
08.2018
Certificate IV - Business
Wentworth Institute
09.2016
Skills
- Grilling Techniques
- Kitchen Management
- Cooking techniques
- Food presentation
- Quality controls
- Knife Skills
- Kitchen leadership
- Ordering Supplies
- Work under pressure
- Food Preparation
- Kitchen Equipment Operation
- Team Leadership
Timeline
Sous Chef
Schofield Chinese Restaurant
07.2024 - Current
Junior Sous Chef
China Diner
11.2023 - 03.2024
Chef
The Fine Food Store
11.2021 - 11.2023
Sushi Chef
Sushi Hub
10.2021 - 02.2022
Station Chef
Johnny Hu Chinese Restaurant
02.2021 - 11.2021
Kitchen Hand
St Andrew College Catering Department
04.2017 - 12.2020
Diploma - Hospitality Management
Global Institute
Certificate IV - Commercial Cookery
Global Institute
Diploma - Leadership And Management
Wentworth Institute
Certificate IV - Business
Wentworth Institute
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