Summary
Overview
Work History
Education
Skills
References
Timeline
Generic

WeiChieh Lin

Bellbird Park

Summary

Dependable Junior Sous Chef committed to assisting with all food preparation duties, including managing staff schedules and overseeing inventory as assigned for past 5 years in industry. Additional expertise includes staff supervision, product handling and proficiency in managing orders.

Overview

4
4
years of professional experience
19
19
years of post-secondary education

Work History

Junior Sous Chef

The Lion
10.2023 - Current
  • Supported executive chef in menu development, resulting in diverse and innovative culinary offerings that attracted new clientele.
  • Consistently met high standards of quality control by conducting thorough taste tests before serving each dish to customers.
  • Updated kitchen procedures and processes to align with changing industry trends, ensuring a modern and competitive approach to food preparation and service.
  • Assisted in establishing monthly sales targets by analyzing past performance data and identifying opportunities for growth.

Head Chef (Full Time)

Mantle Group
06.2022 - 10.2023
  • Controlling and directing the food preparation process and any other relative activities
  • Constructing menus with new or existing culinary creations ensures the variety and quality of servings
  • Be fully in charge of hiring, managing, and training staff
  • Rostering based on revenue make sure labor cost are in control
  • For every end-of-month stocktake make sure food costs are in control
  • Develop new dishes.

Sous Chef (Full Time)

Mantle Group
04.2022 - 06.2022
  • Ensure the quality of food served in all food outlets
  • Be responsible for stocks and control of wastage, according to company standards
  • Always maintain a high standard of personal performance and hygiene
  • Have a complete understanding of the hotel's employee handbook.

Commis Chef (Full time)

Mantle Group
04.2021 - 04.2022
  • Receiving deliveries and verifying that all items are correct quantity and quality
  • Taking inventory of restaurant supplies and notifying the supervisor when stock is low
  • Preparing all the meal items to be presentable as instructed by the CDP.

Commis Chef (Part Time)

Mantle Group
02.2020 - 04.2021
  • Set up the kitchen with cooking utensils and equipment
  • Cook food in a timely manner
  • Measuring meal ingredients accurately for CDP.

Education

Certificate IV Cookery - QAT
Brisbane, QLD
04.2001 - 05.2018

Diploma of Hospitality Managment - undefined

QAT
Brisbane, QLD
10.2018 - 05.2019

Advanced Diploma of Hospitality - undefined

MIA
Brisbane, QLD
07.2019 - 05.2021

Skills

Kitchen leadership

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References

  • Brendan Mcfarlane (Mantle Group Area Manger), 0421 053 950
  • David Simpson (Venue Manager), 0420 817 025

Timeline

Junior Sous Chef

The Lion
10.2023 - Current

Head Chef (Full Time)

Mantle Group
06.2022 - 10.2023

Sous Chef (Full Time)

Mantle Group
04.2022 - 06.2022

Commis Chef (Full time)

Mantle Group
04.2021 - 04.2022

Commis Chef (Part Time)

Mantle Group
02.2020 - 04.2021

Advanced Diploma of Hospitality - undefined

MIA
07.2019 - 05.2021

Diploma of Hospitality Managment - undefined

QAT
10.2018 - 05.2019

Certificate IV Cookery - QAT
04.2001 - 05.2018

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WeiChieh Lin