Ngu Yik Fei

At 17, I started cooking Hong Kong-style cuisine to make a living. After a while, I learned a lot about cooking. I gradually discovered that I loved designing new dishes, so I began to research and became an expert. At 24, I joined the ranks of Japanese cuisine and learned a lot about seasonal dishes, teppanyaki, sushi, sashimi, tempura, barbecue, etc. Then, at 28, I joined the Japanese five-star restaurant industry. Until now, I have gradually come to love this job.

• Prepared and cooked quality meals in high-volume, fast-paced service environments.
• Followed recipes and instructions to achieve quality and presentation standards.
• Maintained a clean and organized workspace, adhering to strict sanitation guidelines for a safe kitchen environment.
• Assisted head chef in menu planning for optimal ingredient utilization and minimized food waste.
• Assisted in menu preparation, making suggestions, and researching recipes compatible with existing menu items.
• Managed food preparation activities, such as cutting ingredients to size and preparing sauces and garnishes.
• Streamlined meal preparation processes, significantly reducing wait times for customers.
• Reduced food waste with careful portion control and ingredient utilization.
• Optimized food presentation, enhancing overall dining experience for guests.

• 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.
• Enhanced customer satisfaction by consistently delivering high-quality culinary creations.

• 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.

• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
• Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Optimized food preparation processes, implementing time-saving techniques without compromising quality.
• Maintained well-organized mise en place to keep work consistent.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Participated in food tastings and taste tests.