Zi Rong Lim
Head Chef
Sydney ,NSW
Summary
Dynamic Head Chef with extensive experience at J's Kitchen Steak House, excelling in kitchen management and staff training. Proven track record in enhancing customer satisfaction through innovative menu curation and effective food safety practices. Skilled in inventory rotation and fostering teamwork, resulting in a significant increase in repeat customers.
Overview
7
7
years of professional experience
Work History
Head Chef
J's Kitchen Steak House
04.2024 - Current
- Hired, managed, and trained kitchen staff.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Initiated sustainability audit, reducing environmental impact with eco-friendly practices and sourcing.
- Secured significant increase in repeat customers, curating seasonal menu that highlighted local ingredients.
- Participated in food tastings and taste tests.
- Modified recipes to accommodate dietary restrictions and allergies.
COMMIS I-STEAK STATION
J's Kitchen Steak House
04.2023 - 03.2024
- 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.
- Maintained well-organized mise en place to keep work consistent.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Placed orders to restock items before supplies ran out.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- 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.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
COMMIS II-PASTA STATION
J's Kitchen Steak House
04.2022 - 03.2023
- Mentored culinary interns by providing hands-on instruction in pasta preparation techniques and best practices.
- Coordinated with other chefs on special events menus, offering unique pasta selections tailored to specific themes or occasion requirements.
- Regularly conducted equipment maintenance checks, troubleshooting issues as needed to minimize downtime and maintain productivity levels within the kitchen space.
- Earned positive reviews from guests through consistent attention to detail in presentation and taste of all pasta dishes served.
- Collaborated with kitchen staff for efficient meal preparation and timely service to guests.
- Implemented portion control measures, reducing food waste without compromising dish quality or presentation standards.
- Adjusted recipes based on ingredient availability or customer request.
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
- Measured, weighed, and mixed appropriate ingredients according to recipe directions.
- Coordinated checklists to keep kitchen clean, stocked and sanitary.
COMMIS III-Fries Station
J's Kitchen Steak House
04.2021 - 03.2022
- Followed recipes and chef instructions to prepare food correctly.
- Plated and presented food following chef requirements.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Labeled and stored all food items correctly and checked expiration dates routinely.
- Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
- Supported chefs in food preparation tasks such as chopping ingredients, peeling vegetables, and marinating meats.
- Maintained proper food storage procedures to preserve ingredient freshness while minimizing risks of contamination or spoilage.
- Contributed to a positive team atmosphere through effective communication with colleagues and supervisors.
- Reduced waste by effectively managing inventory levels and rotating stock to maintain freshness.
- Learned other teammates' work tasks to train as backup.
Service Crew Cum Cashier
J's Kitchen Steak House
10.2020 - 03.2021
- Enhanced customer satisfaction by providing efficient and friendly service.
- Prepared food items accurately and quickly, adhering to strict food safety guidelines.
- Maintained a clean and organized work environment for improved customer experiences.
- Contributed to the achievement of sales targets through upselling food items when applicable.
- Kept all prep areas clean by sweeping, mopping, and washing down counters.
- Handled cash transactions responsibly, ensuring accurate accounting for daily sales.
- Provided exceptional customer service, resulting in increased repeat business and positive reviews.
- Promoted a safe dining experience by enforcing proper sanitization practices among team members during shifts.
- Ensured timely delivery of orders by prioritizing tasks according to demand during busy periods.
- Took orders, prepared meals, and collected payments.
Kitchen Helper-Western Cuisine
J's Kitchen Steak House
04.2019 - 09.2019
- Supported a clean and organized workspace by performing daily kitchen maintenance tasks, contributing to a safe work environment.
- Followed supervisor instructions to complete tasks on time.
- Cleaned and organized kitchen stations to promote team efficiency.
- Helped chefs prepare and present food to event guests with strong attention to detail and presentation expertise.
- Scraped, washed and efficiently restacked dishware, utensils, and glassware to keep kitchen ready for customer demands.
- Enhanced kitchen efficiency by assisting with meal preparation and ensuring timely food delivery to customers.
- Promoted teamwork within the kitchen staff by actively collaborating on group projects and consistently providing support where needed.
- Provided reliable assistance during peak hours, managing time efficiently while maintaining a high level of quality control in food preparation.
- Expedited food service by efficiently assembling dishes according to presentation standards, enhancing overall dining experience.
- Followed recipes and chef instructions to prepare food correctly.
Part Timer-Service Crew
Hot Star Large Fried Chicken
08.2018 - 03.2019
- Made food according to standard recipes with requested changes for customer satisfaction.
- Prevented food spoilage by monitoring dates, rotating stock, and following proper storage procedures.
- Implemented effective time-management strategies while multitasking during busy shifts, enhancing productivity without sacrificing quality.
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Collaborated with team members to optimize workflows, leading to improved overall restaurant operations.
- Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
- Plated and presented food following chef requirements.
- Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
- Followed recipes and chef instructions to prepare food correctly.
Education
Bachelor of Arts - DIPLOMA OF BUSINESS
SALISBURY COLLEGE AUSTRALIA
BURWOOD 2134 04.2001 -
Bachelor of Arts - CERTIFICATE IV IN BUSINESS
SALISBURY COLLEGE AUSTRALIA
BURWOOD 2134 04.2001 -
Bachelor of Arts - General English
SALISBURY COLLEGE AUSTRALIA
BURWOOD 2134 04.2001 -
Information Technology
MASTURA INTERNATIONAL COLLEGE
Rawang, Selangor08-2018
High School Diploma -
SMK SERI GARING
Rawang, Selangor, Malaysia 04.2001 -
Skills
Food safety regulations
Performance assessments
Kitchen management
Inventory rotation
Staff training
Forecasting and planning
Plating and presentation
Timeline
Head Chef
J's Kitchen Steak House
04.2024 - Current
COMMIS I-STEAK STATION
J's Kitchen Steak House
04.2023 - 03.2024
COMMIS II-PASTA STATION
J's Kitchen Steak House
04.2022 - 03.2023
COMMIS III-Fries Station
J's Kitchen Steak House
04.2021 - 03.2022
Service Crew Cum Cashier
J's Kitchen Steak House
10.2020 - 03.2021
Kitchen Helper-Western Cuisine
J's Kitchen Steak House
04.2019 - 09.2019
Part Timer-Service Crew
Hot Star Large Fried Chicken
08.2018 - 03.2019
Bachelor of Arts - DIPLOMA OF BUSINESS
SALISBURY COLLEGE AUSTRALIA
04.2001 -
Bachelor of Arts - CERTIFICATE IV IN BUSINESS
SALISBURY COLLEGE AUSTRALIA
04.2001 -
Bachelor of Arts - General English
SALISBURY COLLEGE AUSTRALIA
04.2001 -
High School Diploma -
SMK SERI GARING
04.2001 -
Information Technology
MASTURA INTERNATIONAL COLLEGE
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