Pengbo ZHAO
Adelaide
Summary
I am a passionate and dedicated culinary professional with a Certificate IV in Commercial Cookery from Le Cordon Bleu Australia. I have 6 months of Commis Chef experience at Sky City, where I worked in a fast-paced kitchen environment, assisting in food preparation, plating, and maintaining high standards of hygiene and efficiency.
In addition to my formal training, I have experience working in the aquaculture industry, handling seafood processing, ensuring food quality, and developing strong knife skills. My background has given me a strong foundation in food safety, ingredient handling, and kitchen operations.
I am a fast learner and highly adaptable, with a deep interest in working in high-end kitchens. My goal is to gain further experience in professional kitchens, refine my culinary techniques, and progress towards becoming a Chef de Partie within two years. I am eager to start as a Kitchen Hand or Commis Chef in a professional and disciplined kitchen environment where I can contribute and grow.
Overview
3
3
years of professional experience
Work History
Food Processing Worker / Seafood Handler
Mark Lee Fish Farm
08.2024 - Current
- Worked fast to complete tasks and meet daily deadlines.
- Reported defective products or machinery to supervisor.
- Developed strong cooperative relationships with coworkers and managers.
- Cleaned and straightened work areas to maximize productivity and safety.
- Consistently met deadlines under pressure while maintaining high-quality work output in a fast-paced environment.
- Kept work areas clean, organized, and safe to promote efficiency and team safety.
- Worked scheduled shifts and remained available to work during coworker absences, holidays, and busy periods.
Self-employed Workers
AA Seafood Pty Ltd
07.2024 - 11.2024
- Followed instructions and procedures to complete assigned tasks.
- Cleaned and straightened work areas to maximize productivity and safety.
- Loaded, unloaded, and moved material to and from storage and production areas.
Commis Chef
Sky City
06.2023 - 12.2023
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Maintained well-organized mise en place to keep work consistent.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Mastered a variety of cooking equipment, including ovens, grills, and fryers, to produce diverse menu items with consistent quality.
Dishwasher/Kitchen Hand
Mr Panda Kitchen
07.2022 - 10.2022
- Kept kitchen areas neat and clean by removing trash and organizing supplies.
- Followed supervisor instructions to complete tasks on time.
- Kept work area clean, dry, and free of debris to prevent incidents and accidents.
- Kept dishes, utensils and glassware clean and rotated following safety standards set by restaurant.
Education
Certificate IV in Commercial Cookery - Chef
Le Cordon Bleu Australia
Level 2 Building D & E Block, Days Rd, Regency Par06-2024
Skills
- Culinary Techniques
- Food Preparation
- Menu Planning
- Kitchen Management
- Food Safety & Hygiene
- Time Management
- Teamwork & Communication
- Fine Dining Service
- Plating & Presentation
- Inventory & Stock Control
Timeline
Food Processing Worker / Seafood Handler
Mark Lee Fish Farm
08.2024 - Current
Self-employed Workers
AA Seafood Pty Ltd
07.2024 - 11.2024
Commis Chef
Sky City
06.2023 - 12.2023
Dishwasher/Kitchen Hand
Mr Panda Kitchen
07.2022 - 10.2022
Certificate IV in Commercial Cookery - Chef
Le Cordon Bleu Australia
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