Zijian Wang

Chef

WA SPICY HOT POT PTY LTD

07.2022 - Current

Oversaw grill, stove, and oven, and cleaned equipment after every shift.
Checked freezer and refrigerator prior to each shift to verify correct temperatures.
Maintained well-organized mise en place to keep work consistent.
Placed orders to restock items before supplies ran out.
Handled and stored food to eliminate illness and prevent cross-contamination.
Trained kitchen staff to perform various preparation tasks under pressure.
Optimized food preparation processes, implementing time-saving techniques without compromising quality.
Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
Reduced food waste with strategic menu planning and inventory control techniques.
Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
Monitored line processes to maintain consistency in quality, quantity, and presentation.
Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
Enhanced guest satisfaction by introducing feedback system to gather insights and make informed improvements.