YU-TUNG (Brian) SHIH
Melbourne,VIC
Summary
I have about 8 years of experience in Kitchen. Assists other chefs in food prep, ingredient measurement and station maintenance. Work well in fast-paced cooking and food prep environment.
Exceptionally talented professional in restaurant industry offering dynamic skills in meal preparation, portion sizing and plating. Experienced Chef with background working in high-end establishments that set culinary trends and cater to sophisticated clientele. Supports chef leadership with new recipe development and suggested pairings.
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Motivated kitchen leader offering dedicated experience in food preparation. High standards for taste and quality with expertise maintaining profitable margins. Superior communication and leadership skills.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Commis Chef
Longrian Melbourne
07.2023 - Current
- Main on Hot section food provider
- Deep-fried food provider
- Wok Stair Fry food provider
- Curry dishes provider
- All-rounder in kitchen
- Maintain food quality
- Maintain cool room organization
- Maintain that each recipe is done correctly with consistency and flavor
- Assisted other chefs with ingredient preparation in support of recipes designed by the head chef.
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
- Seasoned and marinated cuts of meat, poultry and fish.
- Team commutation, teamwork
- Placed orders to restock items before supplies ran out.
- Collaborated with staff members to create meals for large banquets.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Maintain the kitchen equipment
- Coordinated with team members to prepare orders on time.
- Set up and broke down kitchen for service.
- Implemented food cost and waste reduction initiatives to save money.
- Developed close relationships with suppliers to source best ingredients.
- Operate the machine for technical food process
- Rotated through all prep stations to learn different techniques.
Commis chef
Bissel B
07.2021 - Current
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Ordered new ingredients and supplies to meet expected needs.
- Modernized work processes to reduce guest wait times and boost daily output.
- Coordinated with team members to prepare orders on time.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Monitored team performance and provided constructive feedback to increase productivity and maintain quality standards.
- Supervised team members to confirm compliance with set procedures and quality requirements.
- Worked with team to identify areas of improvement and devised solutions based on findings.
Commis chef, larder chef
Hilton
05.2021 - 08.2021
- Breakfast chef, Grill chef, Maintain the food quality
- Monitor the staff
- Organize the section and fridge
- Communicate with others, teamwork
- Maintained well-organized mise en place to keep work consistent.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Seasoned and marinated cuts of meat, poultry and fish.
- Placed orders to restock items before supplies ran out.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Collaborated with staff members to create meals for large banquets.
- Operate the machine for technical food process
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Planned and directed high-volume food preparation in fast-paced environment.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Coordinated with team members to prepare orders on time.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Kitchen hand, cook
CODA
11.2020 - 03.2021
- Larder chef, deep fryer chef
- Maintain the food quality
- 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.
- Provide great teamwork and communication
- Organize the section and fridge ingredients
- Operate the machine for technical food process
- 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 and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Line cook
Eattogether Taiwan
02.2015 - 04.2017
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Placed food trays over food warmers for immediate service or stored in refrigerated storage cabinets.
- Trained new kitchen staff on food safety, preparation and cooking techniques.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Kitchen hand
Korean restaurant Taiwan
01.2012 - 01.2013
- Provide assistance with orders in the kitchen
- Support chefs in making orders
- Keep clean and tidy in the kitchen
- Chopped vegetables, cut up fruit, and prepared sauces when staff was busy.
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Labeled and stored all food items correctly and checked expiration dates routinely.
- Learned other teammates' work tasks to train as backup.
- Operated kitchen equipment in accordance with manufacturer instructions.
- Cleaned and maintained work areas, equipment, and utensils.
Education
Advanced Diploma of Hospitality Management -
William Angliss Institute of TAFE
Melbourne, VIC12.2022
Certificate IV in commercial cookery (International Studies -
William Angliss Institute of TAFE
Melbourne, VIC06.2021
No Degree -
Kai Ping Culinary School
Taipei 06.2016
Skills
- Food Stock and Supply Management
- Meal Preparation
- ServSafe Certified
- Portion Sizes
- Train Staff
- Freezer Temperature Oversight
- Counter Sanitization
- Dessert Preparation
- Dish Preparation
- Kitchen Management
- Cooking Technique Demonstrations
- Disciplinary Action
- Tool Preparation
Certification
Taiwan Technical certificate Western culinary license World chef – Professional cook (Commis chef) William Angliss commercial cookery certificate 4, Advanced Diploma of Hospitality management
Additional Information
Currently, my Covid 408 visa is valid until March 2024, so I am looking for a restaurant or cafe to be sponsored by an employer with 482 visa. So I am looking for an environment and team that I am interested in working together for a long time to build a good working relationship or make more friends and create more innovative food.
Timeline
Commis Chef
Longrian Melbourne
07.2023 - Current
Commis chef
Bissel B
07.2021 - Current
Commis chef, larder chef
Hilton
05.2021 - 08.2021
Kitchen hand, cook
CODA
11.2020 - 03.2021
Line cook
Eattogether Taiwan
02.2015 - 04.2017
Kitchen hand
Korean restaurant Taiwan
01.2012 - 01.2013
Advanced Diploma of Hospitality Management -
William Angliss Institute of TAFE
Certificate IV in commercial cookery (International Studies -
William Angliss Institute of TAFE
No Degree -
Kai Ping Culinary School
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