Summary
Overview
Work History
Skills
References
Timeline
Generic

Stephen Shen

North Shore,AUCKLAND

Summary

Artistic Head Chef with strong experience in food service and hospitality. Knowledgeable in managing full-service kitchen. Works well with teams and consistently exceeds expectations. Dynamic, resourceful and skilled Executive Head Chef with 19 years of success in cafe and catering. Quality-focused and efficient professional adept at preparing and plating food in high-energy, fast-paced kitchens. Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Dedicated to food safety, customer service best practices and quality food service.

Overview

15
15
years of professional experience

Work History

Head Chef

Pickles
North Shore, AUCKLAND
02.2019 - 01.2025
  • Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
  • Organized kitchen staff to ensure efficient operations during peak service hours.
  • Trained new kitchen staff in food safety regulations and proper cooking techniques.
  • Ordered food supplies from vendors to maintain adequate stock levels.
  • Monitored food production to guarantee quality standards were met.
  • Established portion control guidelines to reduce waste and maximize profits.
  • Inspected ingredients and equipment to ensure they meet quality standards.
  • Conducted daily line-checks of all products used in meal preparation for freshness and quality assurance.
  • Ensured compliance with health department regulations regarding hygiene and sanitation practices.
  • Monitored quality, presentation and quantities of plated food across line.

Head Chef

Major Tom cafe Appllo Drive
North Shore
02.2018 - 12.2018
  • Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
  • Organized kitchen staff to ensure efficient operations during peak service hours.
  • Ordered food supplies from vendors to maintain adequate stock levels.
  • Monitored food production to guarantee quality standards were met.
  • Inspected ingredients and equipment to ensure they meet quality standards.
  • Ensured compliance with health department regulations regarding hygiene and sanitation practices.
  • Supervised the preparation of meals according to customer orders in a timely manner.
  • Monitored quality, presentation and quantities of plated food across line.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Developed recipes and menus to meet consumer demand and align with culinary trends.
  • Assisted restaurant owners with pricing by providing ingredient costs and portioning information.

Executive Chef /Owner

Vauxhall cafe Devoport
North Shore
04.2012 - 11.2017
  • Developed and implemented menus for multiple restaurants, catering events, and private parties.
  • Created daily specials based on seasonal ingredients and customer feedback.
  • Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
  • Planned weekly production schedules to maximize efficiency while minimizing waste.
  • Analyzed customer feedback data to improve existing recipes or create new ones.
  • Inspected equipment regularly to maintain safe working conditions in the kitchen.
  • Designed innovative dishes that incorporated global flavors into traditional cuisine.
  • Coordinated with front-of-house staff regarding reservations and table management.
  • Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.

Executive Chef /Owner

Vauxhall Cafe in Milford Center
North Shore, AUCKLAND
04.2013 - 11.2015
  • Developed and implemented menus for multiple restaurants, catering events, and private parties.
  • Created daily specials based on seasonal ingredients and customer feedback.
  • Planned weekly production schedules to maximize efficiency while minimizing waste.
  • Reviewed orders from vendors to ensure accuracy and cost effectiveness.
  • Inspected equipment regularly to maintain safe working conditions in the kitchen.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Implemented and maintained excellent service to achieve guest satisfaction.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Monitored quality, presentation and quantities of plated food across line.
  • Managed kitchen staff team and assigned tasks for various stages of food production.
  • Utilized local, fresh food products to support local economies and showcase community support.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.

Executive Chef /Owner

The white flower cafe in Browns Bay
North Shore, AUCKLAND
05.2010 - 01.2012
  • Created daily specials based on seasonal ingredients and customer feedback.
  • Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
  • Reviewed orders from vendors to ensure accuracy and cost effectiveness.
  • Planned weekly production schedules to maximize efficiency while minimizing waste.
  • Inspected equipment regularly to maintain safe working conditions in the kitchen.
  • Analyzed customer feedback data to improve existing recipes or create new ones.
  • Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Monitored quality, presentation and quantities of plated food across line.
  • Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
  • Monitored meals served for temperature and visual appeal.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Suggested and prepared promotional dishes according to ingredient availability and customer preferences.

Skills

  • Ingredient Selection
  • Banquets and Catering
  • Heat Control
  • Dish Preparation
  • Plating and Presentation
  • Forecasting and Planning
  • Food Safety Regulations
  • Menu Development
  • Budget Development

References

References available upon request.

Timeline

Head Chef

Pickles
02.2019 - 01.2025

Head Chef

Major Tom cafe Appllo Drive
02.2018 - 12.2018

Executive Chef /Owner

Vauxhall Cafe in Milford Center
04.2013 - 11.2015

Executive Chef /Owner

Vauxhall cafe Devoport
04.2012 - 11.2017

Executive Chef /Owner

The white flower cafe in Browns Bay
05.2010 - 01.2012

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Stephen Shen