Yuet Hang Ho
Rowville,VIC
Summary
Dynamic Head Chef with extensive experience at Yama Yama Japanese Restaurant, excelling in inventory management and event coordination. Proven track record in reducing waste and enhancing customer satisfaction through exceptional service and culinary expertise. Skilled in training staff and developing innovative menus that drive profitability and elevate dining experiences.
Overview
14
14
years of professional experience
Work History
Head Chef
Yama Yama Japanese Restaurant
Rowville, VIC
04.2021 - 06.2025
- Ordered food supplies from vendors to maintain adequate stock levels.
- Reviewed purchase orders for accuracy prior to submitting them for approval.
- Conducted daily line-checks of all products used in meal preparation for freshness and quality assurance.
- Organized special events such as banquets or catering services when required.
- Organized kitchen staff to ensure efficient operations during peak service hours.
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
- Addressed customer complaints promptly and professionally while maintaining high standards of customer service.
- Analyzed financial data related to labor costs, inventory expenses, and menu pricing changes, making recommendations as needed.
- Maintained accurate records of inventory, sales, labor costs, and other operational costs.
- Established portion control guidelines to reduce waste and maximize profits.
- Coordinated with suppliers to negotiate favorable prices on bulk purchases of food items.
- Ensured compliance with health department regulations regarding hygiene and sanitation practices.
- Resolved conflicts between kitchen staff members in a professional manner.
- Assisted in developing marketing strategies aimed at increasing restaurant revenue.
Chef
The Blacksmith
Belgrave, VIC
03.2018 - 04.2021
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Resolved customer complaints regarding food quality or service issues.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Planned menus, ordered supplies and managed kitchen staff.
- Adjusted seasonings of dishes according to customers' tastes.
- Checked quality of raw materials before use.
- Stored foods correctly using correct storage containers and labelling systems.
- Prepared high-quality dishes according to established recipes.
- Organized special events such as banquets or buffets requiring complex menus or decorations.
- Reviewed operational records to determine amount of food used in order to maintain appropriate inventory levels.
- Trained new chefs on proper cooking techniques and menu items.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Supervised team members during meal service to ensure accuracy of orders.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Delegated tasks and supervised kitchen staff to optimize food preparation, presentation and safety.
- Exercised portion control for items served, eliminating waste.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Monitored quality, presentation and quantities of plated food across line.
- Established controls to alleviate supply and food waste.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Trained kitchen workers on culinary techniques.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Monitored temperatures of prepared food and cold-storage areas.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Prepared workstations with ingredients and tools to increase efficiency.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Observed food safety and sanitation protocols to reduce germ spread.
Chef
Bridge Hotel
Richmond, 3121
06.2016 - 03.2018
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Resolved customer complaints regarding food quality or service issues.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Checked quality of raw materials before use.
- Stored foods correctly using correct storage containers and labelling systems.
- Prepared high-quality dishes according to established recipes.
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Reviewed operational records to determine amount of food used in order to maintain appropriate inventory levels.
- Trained new chefs on proper cooking techniques and menu items.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Supervised team members during meal service to ensure accuracy of orders.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Delegated tasks and supervised kitchen staff to optimize food preparation, presentation and safety.
- Exercised portion control for items served, eliminating waste.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Monitored quality, presentation and quantities of plated food across line.
- Established controls to alleviate supply and food waste.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
- Trained kitchen workers on culinary techniques.
- Tracked ingredient inventories to estimate purchasing needs and prevent unnecessary expenditures.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Monitored temperatures of prepared food and cold-storage areas.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Prepared workstations with ingredients and tools to increase efficiency.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Observed food safety and sanitation protocols to reduce germ spread.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Checked quality of food products to meet high standards.
- Supervised food preparation staff to deliver high-quality results.
Demi Chef De Partie
Stamford Plaza Melbourne
Melbourne , VIC
04.2011 - 06.2016
- Organized ingredients for each dish on station according to recipes and plating guidelines.
- Maintained cleanliness and hygiene standards throughout the kitchen area.
- Collaborated with other chefs to develop new menu items and improve existing ones.
- Ensured that all equipment was functioning properly before each shift began.
- Prepared sauces, soups and hot entrees according to set recipes.
- Ensured quality control of dishes before they were served to guests.
- Performed periodic deep cleaning operations of all kitchen appliances.
- Tasted prepared dishes to ensure flavor accuracy prior to being served.
- Communicated effectively with waitstaff regarding orders placed by customers.
- Monitored stocks of all food items, ensuring adequate supplies at all times.
- Ordered necessary ingredients from suppliers when needed, within budget parameters.
- Kept accurate records of food consumption levels for inventory purposes.
- Inspected equipment regularly for proper operation and safety compliance.
- Adjusted temperatures of ovens, grills and fryers as needed during service periods.
- Followed established portion control procedures when plating dishes for customers.
- Managed waste disposal processes in accordance with company policies.
- Supervised junior staff in the kitchen, delegating tasks and providing guidance as required.
- Trained newly hired cooks on job duties, kitchen protocols and safety measures.
- Assisted Head Chef with daily food preparation and service in the kitchen.
- Checked freshness of ingredients used in dishes prior to cooking them.
- Stored cooked foods at appropriate temperature levels until ready for service.
- Adhered strictly to health and safety regulations while preparing meals for guests.
- Completed side work and prep according to back of house checklist.
- Oversaw subordinates with food production and handling and vessel sanitation, offering assistance with tasks during busy periods.
- Notified professionals in advance of supply needs to prevent inventory shortages.
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Performed assigned cooking tasks to float and relieve chefs throughout kitchen.
- Monitored food products, driving quality, freshness and integrity.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Liaised closely with kitchen and front-of-house personnel.
- Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Improved performance of team members resulting in high-quality meals produced daily.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Trained kitchen workers on culinary techniques.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Monitored temperatures of prepared food and cold-storage areas.
- Prepared workstations with ingredients and tools to increase efficiency.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Observed food safety and sanitation protocols to reduce germ spread.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Checked quality of food products to meet high standards.
- Supervised food preparation staff to deliver high-quality results.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
Education
Some College (No Degree) - Hospitality
Academia International
Melbourne, VIC07-2007
Skills
- Inventory management
- Food safety
- Menu planning
- Recipe development
- Event coordination
- Culinary techniques
- Cost control
- Quality control
- Customer service
- Training and development
- Food safety regulations
- Waste reduction
Timeline
Head Chef
Yama Yama Japanese Restaurant
04.2021 - 06.2025
Chef
The Blacksmith
03.2018 - 04.2021
Chef
Bridge Hotel
06.2016 - 03.2018
Demi Chef De Partie
Stamford Plaza Melbourne
04.2011 - 06.2016
Some College (No Degree) - Hospitality
Academia International