YONG YANG
Beckenham,WA
Summary
Motivated Chef offering over 10 years experiences on a la carte, buffets and function of variety cuisine. Extensive knowledge of food safety and special diets. Dedicated team player ready to help team achieve company goals.
Overview
15
15
years of professional experience
Work History
Chef
CIVEO
12.2022 - Current
- Complied with sanitation and nutrition regulations and safety standards.
- Temperature check before, after cooking and holding food complied with safety standard
- Modified recipes to accommodate dietary restrictions and allergies
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas
Chef De Partie
Wrest Point
04.2022 - 11.2022
- Maintained well-organized mise en place to keep work consistent.
- Collaboration with team to create special menu for certain event
- Rotated stock to use items before expiration date.
- Order and prepare food for daily services
Chef De Partie
Hobart Conference And Function Center
03.2020 - 04.2022
- Plated OVER 100 identical meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Set up variety buffets ( breakfast, morning tea, lunch,afternoon tea and dinner) according to clients requirement.
Chef De Partie
Dede
02.2011 - 02.2019
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Created menus and designed corresponding recipes for DEDE
- Monitored food and labor costs to verify budget targets were met.
Cook
Preston Noodle House
10.2008 - 02.2011
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process..
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Education
Advanced Diploma - Hospitality Management
Carrick Institute of Education
Melbourne, VIC12.2010
Certificate III - Hospitality Management （commercial Cookery）
Carrick Institute of Education
Melbourne, VIC12.2009
Skills
- Bulk preparation and cooking
- Allergen advisor
- Stock control
- Forecasting and planning
- Kitchen equipment operation
- Temperatures check and record
- Problem-solving
REFERRENCE
Marcus Gregs
Hobart Function and Conference Center, Executive Chef
tasman1374@hotmail.com
Tobias Mischke
Wrest Point, Head Chef, 0406392794
Tobias.mischke@wrestpoint.com.au
Archie Maranan
CIVEO
0458887237
Timeline
Chef
CIVEO
12.2022 - Current
Chef De Partie
Wrest Point
04.2022 - 11.2022
Chef De Partie
Hobart Conference And Function Center
03.2020 - 04.2022
Chef De Partie
Dede
02.2011 - 02.2019
Cook
Preston Noodle House
10.2008 - 02.2011
Advanced Diploma - Hospitality Management
Carrick Institute of Education
Certificate III - Hospitality Management （commercial Cookery）
Carrick Institute of Education
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