Experience

Crowne Plaza Hobart

• Australia
• Hospitality
• 1 - 100 Employee

• Sous Chef

  • Apr 2022 - Present



Bruny Island Cheese Co

• Dairy Product Manufacturing
• 1 - 100 Employee

• Chef and Lead Baker

  • Sep 2020 - Apr 2022

  • Daily kitchen work and preparation. • Bakery and kitchen product schedule and stock control. • New menu design, recipe system buildup and food processing design. • Stock control and Ordering. Record form design and monitor. • Kitchen roster and hour control. • Budge managing (Food cost, labor cost) • Staff training program design. • Daily kitchen work and preparation. • Bakery and kitchen product schedule and stock control. • New menu design, recipe system buildup and food processing design. • Stock control and Ordering. Record form design and monitor. • Kitchen roster and hour control. • Budge managing (Food cost, labor cost) • Staff training program design.



Straight UP Coffee

• South Africa
• Food & Beverages

• Chef

  • Jun 2020 - Aug 2020

  • Food serve and preparation. • Decoration dish and monitor quality of food during services. • Food order and stock monitors. • Make sure the special dietary will serve correct (This is vegan and gluten free kitchen). • Food serve and preparation. • Decoration dish and monitor quality of food during services. • Food order and stock monitors. • Make sure the special dietary will serve correct (This is vegan and gluten free kitchen).



Pennicott Wilderness Journeys

• Australia
• Travel Arrangements
• 1 - 100 Employee

• Chef

  • Oct 2019 - Jun 2020

  • Oversaw food preparation and production, ensure the food safety procedures. • Prepare food item for meals in breakfast and lunch. • Worked in fryer, larder and roll section. Also work in the pass section to handle and conversation with front house whom deal with team of cruise or travelers. • Stock check and food ordering check. • Oversaw food preparation and production, ensure the food safety procedures. • Prepare food item for meals in breakfast and lunch. • Worked in fryer, larder and roll section. Also work in the pass section to handle and conversation with front house whom deal with team of cruise or travelers. • Stock check and food ordering check.



Breathtaker Hotel & Spa

• Australia
• Hospitality
• 1 - 100 Employee

• Chef De Partie

  • Jun 2019 - Oct 2019

  • Charge breakfast with buffet style for 140 people maximum and cook lunch special for loft bar every day. • All food items prepare for breakfast and bar. Ready side dish and light food for bar sale. • Worked in larder section serve within 55-seat a la carte restaurant. • Worked shift in the pizza section for dinner time. • Monitoring and controlling stock levels and ensure correct stock procedures are followed and organizing with my charging section. • Take over secondary chef duty.



DNA Cuisine

• Head Chef

  • Jan 2019 - May 2019

  • Controlling and directing the food preparation process. • Constructing menus with new or existing culinary creations ensuring the variety and quality of the servings • Monitoring and controlling stock levels and ensure correct stock procedures are followed and organizing. • Implementation of health and safety procedures in the kitchen. • Overall responsibility for the kitchen’s daily operations. • Creating new dishes and menus. • Plan orders of equipment or ingredients according to identified shortages. • Arrange for repairs or remedy any problems when necessary. • Comply with nutrition and sanitation regulation and safety standards. Also, prepare and design all record form for kitchen, including temp log, safety handbook, cooking record, chill record… etc. • Design, plan and adjust the serving process. Make sure the kitchen will serve with high efficiency.



AJAX Ski Club

• Australia
• Retail

• Head Chef

  • Jun 2018 - Aug 2018

  • Controlling and directing the food preparation process. • Constructing menus with new or existing culinary creations ensuring the variety and quality of the servings • Monitoring and controlling stock levels and ensure correct stock procedures are followed and organizing. • Implementation of health and safety procedures in the kitchen. • Prepare all meal in kitchen and serve average over 50 - 70 customers for rush timing in an hour • Design two set of menu with entrée, main course and dessert every day. • Overall responsibility for the kitchen’s daily operations. • Creating new dishes and menus.



The Boatbuilders Yard

• Demi chef

  • Nov 2016 - Jun 2018

  • Oversaw food preparation and production, ensure the food safety procedures. • Prepare all food item for meals in function, lunch and dining services. • Worked in fryer, larder and cover grill section when the grill chef in the break. • Prepare all food item in each section and serve average over 200 - 300 customers for rush timing in an hour. • Ability handles an average of 100 customers for small function by myself. • Have experience do the pass for over 1000 guests function in New Year’s Eve. Manage, support, monitor and service together with another 6 chefs in the main kitchen. Also, have cooperation with 5 chefs in another small kitchen. • Participate with season menu create and taste.



Rustica Canteen

• Commis Chef

  • Aug 2016 - Nov 2016

  • Prepare all section of food item. • Worked in open kitchen serve within 35-seat brunch restaurant. • Clean whole kitchen by myself. Run the deep clean twice a week. • Participate with daily special create and have 100% positive feedback with seafood meal. • Prepare all section of food item. • Worked in open kitchen serve within 35-seat brunch restaurant. • Clean whole kitchen by myself. Run the deep clean twice a week. • Participate with daily special create and have 100% positive feedback with seafood meal.



Bruny Hotel

• Line Cook

  • Oct 2015 - Jan 2016

  • Worked in fryer and grill section serve within 50-seat a la carte restaurant, with expertise in cooking seafood. • Expertise butcher and deal with oyster, scallop, lobster, calamari and salmon. • Clean the kitchen by myself. Run the deep clean twice a week. • Worked in fryer and grill section serve within 50-seat a la carte restaurant, with expertise in cooking seafood. • Expertise butcher and deal with oyster, scallop, lobster, calamari and salmon. • Clean the kitchen by myself. Run the deep clean twice a week.



Breathtaker Hotel & Spa

• Australia
• Hospitality
• 1 - 100 Employee

• Chef

  • May 2015 - Sep 2015

  • Handle whole kitchen within 40-seat buffet on my own. Never late for the morning shift. • All food items prepare for lunch and dinner. Ready side dish and light food for bar sale. • Worked in entrée dish and larder section serve within 40-seat a la carte restaurant. • Worked in the pizza section for lunch and dinner time. • Handle whole kitchen within 40-seat buffet on my own. Never late for the morning shift. • All food items prepare for lunch and dinner. Ready side dish and light food for bar sale. • Worked in entrée dish and larder section serve within 40-seat a la carte restaurant. • Worked in the pizza section for lunch and dinner time.



Puma Service Station-Super7

• Cook

  • Jul 2014 - Jan 2015

  • Worked in whole kitchen within 20-seat casual dining restaurant.. • Prepare and cook all food item with light meal, hotbox, steak and fish. • Ability Serve average 200 customers in the morning shift by myself. • Worked in whole kitchen within 20-seat casual dining restaurant.. • Prepare and cook all food item with light meal, hotbox, steak and fish. • Ability Serve average 200 customers in the morning shift by myself.