Dragon Zhou
Hamilton,WKO
Summary
Adept at leading kitchen teams and managing high-volume food preparation, I significantly reduced food waste at Five Stags Pirongia, enhancing cost efficiency. My expertise in menu planning and food safety, coupled with a talent for mentoring staff, has consistently elevated guest satisfaction and team performance.
Overview
13
13
years of professional experience
Work History
Sous Chef
Five Stags Pirongia
05.2024 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
Chef
The Bank
12.2016 - 06.2020
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
Chef
The Wayward Pigeon
10.2016 - 12.2016
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
Chef De Partie
The Bank
04.2014 - 10.2016
- 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.
Chef
Thai Classic Cuisine
02.2012 - 03.2014
Education
LV5 Cookery -
North Shore Internation Academy
58 Akoranga Drive, Northcote, Auckland 0627Diploma of Languages -
Wintec
Hamilton, NZSkills
- Team Leadership
- Kitchen leadership
- Food Safety
- Inventory Management
- Safe Food Handling
- Menu Planning
- Food Preparation
- Cooking techniques
- Staff Training
- Ordering and Requisitions
Timeline
Sous Chef
Five Stags Pirongia
05.2024 - Current
Chef
The Bank
12.2016 - 06.2020
Chef
The Wayward Pigeon
10.2016 - 12.2016
Chef De Partie
The Bank
04.2014 - 10.2016
Chef
Thai Classic Cuisine
02.2012 - 03.2014
LV5 Cookery -
North Shore Internation Academy
Diploma of Languages -
Wintec
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