Jiajin Cai(Sunny)

I am starting at So Auckland hotel at the beginning of 2023 as a Junior Sous Chef.

• Maintained a clean and organized work environment through diligent cleaning practices, contributing to overall sanitation scores exceeding industry standards.
• Streamlined kitchen operations for increased efficiency by implementing effective inventory management systems.
• Elevated customer satisfaction by consistently delivering high-quality dishes and maintaining strict adherence to recipes.
• Led team by example in preparing items accurately and according to high-quality standards.

I started at Moretons bar & restaurant St heliers in December 2019 as a sous chef . I do breakfast, lunch and dinner.

• Prepped daily menu items to quickly deliver upon request.
• Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
• Oversaw cleanliness of each station in kitchen.
• Planned and directed high-volume food preparation in fast-paced environment.

I am also capable of organizing events for big groups, which includes designing the menu as well as being the chef for the event

I started at The Quay Restaurant in October 2018 as the Chef D’Partie. I cook breakfast, lunch and dinner.

• Responsible for maintaining cleanliness and stock levels.
• Manage both different hotline sections (main and garnish), back line(Entrée, dessert and bar menu) and the pizza section (pizza and pasta) as well as writing the daily special.
• Maintain a high level of cleanliness in each area.
• Provide proper and accurate training to juniors and new employees.
• Maintain a well-organized work environment and maintain consistency of work.

I started at Wahi Restaurant in December 2016 as the Chef D’Partie, and after 9 months, the hotel offered a promotion for me to become Sous chef. I do breakfast, lunch and dinner as well as working functions.

• 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.

Worked part-time as a Chef in a busy café environment, handling a range of kitchen and beverage duties. Key Responsibilities: • Prepared and cooked breakfast, lunch, and cabinet food, including pastries and fresh bread. • Made barista coffee and a variety of cold beverages. • Maintained consistent food quality, cleanliness, and efficiency in a small kitchen team.

Worked part-time for one year as a Commis Chef, supporting the team across multiple kitchen sections. Key Responsibilities: • Managed the dessert and larder sections, preparing cold dishes and plated desserts. • Assisted on the hotline during busy service periods, gaining exposure to hot line operations. • Maintained high standards of cleanliness, organization, and food preparation.