Chin Robert
Taoyuan City
Summary
Adept at driving culinary excellence and kitchen efficiency, I significantly enhanced customer satisfaction and profitability at Brekkie through innovative menu development and rigorous cost control. My leadership fostered a collaborative team environment, mastering both the art of menu planning and the science of safe food handling. Professional culinary expert with strong focus on team collaboration and delivering exceptional results. Demonstrates expertise in menu development, kitchen management, and high-quality food preparation. Reliable and adaptable, ensuring consistent excellence in fast-paced, changing environments. Known for leadership, creativity, and maintaining high standards in all culinary operations. Experienced with culinary arts, focusing on menu development and kitchen management. Utilizes creativity and organizational skills to maintain high standards in food quality. Track record of leading teams effectively and adapting to changing demands in high-pressure environments. Forward-thinking professional offering more than 7 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven cooking skills. High-performing Chef offering 8 years of restaurant experience, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
5
5
years of professional experience
Work History
Executive Chef
Brekkie
04.2024 - Current
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each property''s unique offerings.
- Participated in community outreach events such as charity dinners or fundraisers to give back to the local community while promoting brand awareness.
- Crafted unique dishes that significantly increased restaurant reputation and customer base.
- Achieved significant cost reductions by negotiating with suppliers and optimizing inventory management.
- Developed and implemented waste reduction program, significantly lowering operational costs.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Evaluated food products to verify freshness and quality.
- Assisted with menu development and planning.
- Modified recipes to accommodate dietary restrictions and allergies.
- Participated in food tastings and taste tests.
- Coordinated with team members to prepare orders on time.
Chef De Partie
All Pasta(AP Second)
06.2023 - 02.2024
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Complied with portion and serving sizes as per restaurant standards.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Plated meals paying special attention to garnishes and overall presentation.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Set up and broke down kitchen for service.
- Assisted with menu development and planning.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Executive Sous Chef
The Key Company
10.2021 - 01.2023
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Enhanced dining experience by creating innovative and visually appealing menu items.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Assisted with menu development and planning.
- Set up and broke down kitchen for service.
- Evaluated food products to verify freshness and quality.
Bartender
Cat Mint Bistro
07.2019 - 05.2022
- Served high customer volumes during special events, nights, and weekends.
- Managed cash handling duties responsibly, ensuring accurate accounting at the end of each shift.
- Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.
- Efficiently opened or closed the bar according to established procedures, ensuring preparedness for each shift.
- Kept bar presentable and well-stocked to meet customer needs.
- Increased customer satisfaction by providing excellent service and crafting high-quality cocktails.
- Upsold menu items to customers, driving up per sale revenues and maximizing profits.
Pantry (Cold Food)Cook
Le Partage (Italian & French Cuisine)
03.2020 - 09.2021
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
Education
Associate of Science - International Trade
Jinwen University of Science And Technology
New Taipei, Taiwan06.2019
Skills
- Food Safety
- Menu Planning
- Cost Control
- Menu development
- Team Leadership
- Hiring, Training, and Development
- Kitchen Management
- Safe Food Handling
- Food Prep Planning
- Food pairing
- Recipe creation
- Meal Preparation
- Kitchen equipment operation and maintenance
- Food preparation techniques
- Dish preparation
Timeline
Executive Chef
Brekkie
04.2024 - Current
Chef De Partie
All Pasta(AP Second)
06.2023 - 02.2024
Executive Sous Chef
The Key Company
10.2021 - 01.2023
Pantry (Cold Food)Cook
Le Partage (Italian & French Cuisine)
03.2020 - 09.2021
Bartender
Cat Mint Bistro
07.2019 - 05.2022
Associate of Science - International Trade
Jinwen University of Science And Technology
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