Kunyan Zhang
Magill
Summary
Developed culinary skills in fast-paced kitchen environment, demonstrating precision in food preparation and efficient time management. Seeking to transition into new field where attention to detail and ability to work under pressure are valued. Adept at collaborating with team members to achieve high-quality results.
Overview
5
5
years of professional experience
Work History
Demi Chef De Partie
ODE Bistro
01.2024 - 03.2025
- Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
- Maintained a clean and sanitary work environment in compliance with health department standards.
- Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
- Streamlined communication between front-of-house and back-of-house teams, leading to seamless service during busy shifts.
Chef De Partie
Jolley's Boathouse Restaurant
10.2022 - 12.2023
- 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.
Demi Chef, Junior Chef De Partie
China Lane Restaurant
11.2021 - 07.2022
- Maintained high standards of cleanliness and sanitation, ensuring compliance with local health codes and regulations.
- Actively participated in menu planning meetings with the head chef to provide valuable input based on expertise in specific cuisines or techniques.
- Provided exceptional customer service by accommodating special dietary requests or allergies, ensuring all guests enjoyed their dining experience.
- Enhanced kitchen efficiency by streamlining food preparation processes and optimizing workstation organization.
Apprentice Chef
Firedoor Restaurant
07.2020 - 01.2021
- Set up food stations by following chef's orders.
- Displayed adaptability by quickly learning new menu items as they were introduced into the rotation.
- Maintained well-organized mise en place to keep work consistent.
- Prepared cooking ingredients for chef.
Education
Diploma - Cuisine
Le Cordon Bleu
Sydney06-2019
Skills
- Cooking methods
- Recipe adaptation
- Stock management
- Pastry techniques
- Grilling techniques
- Food presentation
- Portion control
- Fish filleting
- Meat butchery
Timeline
Demi Chef De Partie
ODE Bistro
01.2024 - 03.2025
Chef De Partie
Jolley's Boathouse Restaurant
10.2022 - 12.2023
Demi Chef, Junior Chef De Partie
China Lane Restaurant
11.2021 - 07.2022
Apprentice Chef
Firedoor Restaurant
07.2020 - 01.2021
Diploma - Cuisine
Le Cordon Bleu
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