Summary
Overview
Work History
Skills
Certification
Languages
Timeline
Generic

Chien Lai

Auckland,AUK

Summary

Dynamic Chef De Partie with extensive experience at Corner 38, excelling in kitchen organization and team management. Proven ability to develop innovative menus and enhance food presentation, while ensuring strict adherence to food safety standards. Recognized for training staff effectively and fostering a collaborative kitchen environment, resulting in improved service efficiency.

Overview

12
12
years of professional experience
1
1
Certification

Work History

Chef De Partie

Corner 38
10.2023 - 02.2025
  • Assisted in daily kitchen operations, ensuring cleanliness and organization of workstations.
  • Monitored cooking temperatures and ingredient freshness to ensure high-quality dishes.
  • Adapted quickly to changing kitchen demands, demonstrating flexibility during peak service hours.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Maintained well-organized mise en place to keep work consistent.
  • Operated all kitchen equipment safely to prevent injuries.
  • Rotated stock to use items before expiration date.
  • Prepared items for roasting, sautéing, frying, and baking.
  • Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
  • Sanitized all counters properly to prevent food-borne illness.
  • Developed strong relationships with suppliers to ensure timely delivery of high-quality products for optimal menu offerings.
  • Coordinated with team members to prepare orders on time.
  • Collaborated with team to prepare ingredients and maintain stock levels for menu items.
  • Learned food safety standards and implemented proper handling techniques during food preparation.
  • Supported senior chefs in executing recipes, enhancing culinary skills through hands-on experience.

Malaysia Cuisine Chef

Cinta Malaysia
12.2021 - 08.2023
  • Prepared a variety of Malaysian dishes, ensuring authenticity and flavor consistency.
  • Managed inventory levels, minimizing waste through efficient stock rotation practices.
  • Collaborated with kitchen staff to streamline meal preparation processes, enhancing service speed.
  • Trained junior chefs on cooking techniques and kitchen safety protocols, fostering skill development.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Placed orders to restock items before supplies ran out.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
  • Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
  • Evaluated food products to verify freshness and quality.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

Chef De Partie

Soho Kitchen
07.2017 - 10.2021
  • Prepared and presented high-quality dishes in alignment with restaurant standards.
  • Maintained cleanliness and organization of workstations to ensure efficiency.
  • Executed daily specials, adapting recipes based on ingredient availability.
  • Complied with portion and serving sizes as per restaurant standards.
  • Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
  • Assisted with menu development and planning.
  • Developed close relationships with suppliers to source best ingredients.
  • Prepared items for roasting, sautéing, frying, and baking.
  • Evaluated food products to verify freshness and quality.

Malaysia Cuisine Chef

Selera Cafe
07.2013 - 06.2017
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Developed seasonal menu items by researching food trends and local ingredient availability.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Enhanced guest satisfaction by introducing feedback system to gather insights and make informed improvements.
  • Achieved consistent on-time service, optimizing kitchen workflows and staff scheduling.
  • Collaborated with front-of-house staff to ensure seamless service, addressing and resolving any issues promptly.
  • Monitored food production to verify quality and consistency.
  • Trained and managed kitchen personnel and supervised related culinary activity.

Skills

  • Kitchen organization
  • Team management
  • Knife skills
  • Food presentation
  • Menu development
  • Hospitality
  • Frying techniques
  • Entree preparation
  • Recruiting and training
  • Recipe creation
  • Food safety
  • Ordering and requisitions
  • Recipes and menu planning

Certification

National Certificate in Hospitality Level 4 Professional Cookery

Food Safety Course NZQA Unit 167


Languages

English
Limited Working
Chinese
Native or Bilingual

Timeline

Chef De Partie

Corner 38
10.2023 - 02.2025

Malaysia Cuisine Chef

Cinta Malaysia
12.2021 - 08.2023

Chef De Partie

Soho Kitchen
07.2017 - 10.2021

Malaysia Cuisine Chef

Selera Cafe
07.2013 - 06.2017

Similar Profiles

CREATE PROFILE
Chien Lai