Summary
Overview
Work History
Education
Skills
Timeline
Generic

Clement Chung

CHEF
Kuching

Summary

Experienced and passionate chef with experience in various restaurant and company settings, striving to serve the best food possible.

Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level Line Cook position. Ready to help team achieve company goals.

Overview

3
3
years of professional experience
2
2
years of post-secondary education
2
2
Languages

Work History

Casual Chef

Bar Wa Izakaya
10.2023 - 01.2025
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
  • 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.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.

Wok Chef

Big Wong BBQ
06.2023 - 04.2024
  • Ensured that recipes were followed accurately and consistently
  • Performed kitchen maintenance tasks, such as cleaning and organizing equipment
  • Prepared high-quality meals in a timely manner, resulting in increased customer satisfaction

Cook & Wok Chef

Bravo Taiwanese Restaurant
11.2022 - 06.2023
  • Managed kitchen operations in the absence of the head chef, resulting in minimal disruption to service
  • Managed food orders to ensure that customers receive their orders in a timely manner
  • Monitored food temperatures to ensure that food is cooked to the proper temperature

Chef

Tapas Cafe
12.2021 - 09.2022
  • Developed and implemented a training program for kitchen staff that improved efficiency and quality of output
  • Collaborated with front-of-house staff to ensure customer satisfaction and a high-quality dining experience
  • Negotiated and maintained relationships with vendors to ensure a steady supply of high-quality ingredients

Education

Hospitality Management Diploma -

TASTAFE
Hobart Australia
03.2023 - Current

Commercial Cookery Cert 3&4

TASTAFE
Australia Hobart
02-2023

Skills

Multitasking

Timeline

Casual Chef

Bar Wa Izakaya
10.2023 - 01.2025

Wok Chef

Big Wong BBQ
06.2023 - 04.2024

Hospitality Management Diploma -

TASTAFE
03.2023 - Current

Cook & Wok Chef

Bravo Taiwanese Restaurant
11.2022 - 06.2023

Chef

Tapas Cafe
12.2021 - 09.2022

Commercial Cookery Cert 3&4

TASTAFE

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