Siyuan Qi
Paris,France
Summary
Last-year student at École Ducasse with hands-on experience in gourmet and Michelin-starred restaurants. Proficient in rotisserie, cold station, hot station, pastry setup, dressing, and post management. Demonstrated ability to thrive in high-pressure environments while maintaining exceptional quality standards. Seeking opportunities in bistro or gastronomic catering in Australia.
Overview
4
4
years of professional experience
Work History
Comiss(Stagiaire)
Restaurant L'Arpège***(3 michelin star)
Paris, France
03.2026 - Current
- Supervise junior commis chefs by coordinating mise en place and workflow.
- Manage cooking processes by adjusting temperatures and seasoning for consistent plates.
- Delegate tasks across the kitchen staff to maintain high productivity levels.
- Contributed to menu creation.
Chef de partie
La Table de Colette
Paris
05.2025 - 07.2025
- Au poste froid pendant 2 mois. Préparation et réalisation des plats du poste froid.
- Formation au poste chaud pendant 2 semaines et prise en charge de celui-ci pendant 1 mois et demi.
- Contribution à l'élaboration du menu en fournissant des commentaires sur les plats froids afin d'améliorer leur goût et leur consistance.
- Contrôle de la qualité des ingrédients et aide à la mise en place de pratiques efficaces de rotation des stocks afin de minimiser le gaspillage.
Demi chef de partie
Restaurant Ortensia(one michelin star)
Paris, France
02.2025 - 05.2025
- Supported chef de partie with daily kitchen operations and shift cover.
- Managed mise en place for assigned stations, guaranteeing efficient service during peak hours.
- Supervised junior staff to maintain smooth, efficient service flow.
- Prepared and plated dishes across stations while following presentation standards.
- Realised dishes at different stations to keep consistent quality each service.
- Assisted hot-station chefs and pastry chefs during active service periods.
- Worked with experienced chefs to learn requirements of different cooking stations and dishes.
Commis de cuisine (stagiaire)
Sapna
Lyon, France
01.2024 - 04.2024
- Maintain cold station and manage cold storage for service readiness.
- Prepare cold dishes and present items with consistent quality throughout service.
- Monitored portion and waste control to maintain cost-effectiveness across kitchen operations.
- Adapted quickly to fast-paced environments, maintaining composure and delivering high-quality dishes under pressure.
- Present cold dishes to match portion standards and plating requirements.
Stagiaire
Shangri-La Hotels and Resorts
Wuhan, China
02.2023 - 05.2023
- Prepared breakfast for VIP guests and assembled ingredients for other services.
- Chopped, portioned, and organised food ingredients for daily service needs.
- Maintained cleanliness and organisation in storage areas to meet hygiene standards.
Education
Bachelor in Culinary Arts - Culinary Arts
École Ducasse Campus Paris
Paris, France 2024 - 2026
Bachelor in Culinary Arts - gestion des arts culinaires internationaux
Institut Lyfe (Institut Paul Bocuse)
Lyon, France 2023 - 2024
Skills
- Rapid learning
- Sense of observation
- Creativity and innovation
- Kitchen workflow management
- Menu development
- Stock rotation practices
- Waste minimization strategies
- Fast-paced environment adaptability
- Quality control
Languages
English : B2-C1(IELS 6.5)
French : A2
Chines : native speaker
Timeline
Comiss(Stagiaire)
Restaurant L'Arpège***(3 michelin star)
03.2026 - Current
Chef de partie
La Table de Colette
05.2025 - 07.2025
Demi chef de partie
Restaurant Ortensia(one michelin star)
02.2025 - 05.2025
Commis de cuisine (stagiaire)
Sapna
01.2024 - 04.2024
Stagiaire
Shangri-La Hotels and Resorts
02.2023 - 05.2023
Bachelor in Culinary Arts - gestion des arts culinaires internationaux
Institut Lyfe (Institut Paul Bocuse)
2023 - 2024
Bachelor in Culinary Arts - Culinary Arts
École Ducasse Campus Paris
2024 - 2026