Brian Leung
Demi Chef
Hong Kong
Summary
Passionate about cooking since thirteen. i can handle high pressure working environments, experience large volumes customer. Self-motavite, committed and hard working. Have a high self-requirement on cooking. I am currently living in Hong Kong, ready to leave anytime for an interview and start working
Overview
4
4
years of post-secondary education
8
8
years of professional experience
Work History
Chef De Partie
Bar romanee bistro
Melbourne, Victoria
02.2020 - 02.2021
- Australian Morden cuisine base on french technique
- Follow head chef instruction assists with sitting
- Incharge hot and cold section
- Create lunch menu
- Ordering and stock take
Commis Chef
La petite Maison
Hong Kong
09.2018 - 08.2019
- Planned and directed high-volume food preparation in fast-paced environment. (250 sitting)
- Follow instruction that given by chef de cousin
- Incharge meat section, making sure all preparation is ready for the day and make sure all food cooks and season perfectly during service
- Taking orders when section running out of stock
Commis Chef
Rosewood hotel Henry’s steakhouse
Hong kong
08.2019 - 01.2021
- South American dry aged steakhouse
- Opening, follow head chef instruction assist with setting
- Assist sous chef in butcher section (dry aging, butchering, curing and smoked bbq)
- Taking orders when section run out of stock
- Planned and directed high-volume food preparation in fast-paced environment.
Manager/Butcher
Queensland wagyu trading limited
Hong Kong
11.2016 - 09.2018
- Australian Wagyu trading
- Opening
- Organize and cook private dinning (Japanese grill)
- Incharge butcher section cutting, boning, trimming and setting
- Giving customer advice on different part of beef (supply to restaurant online shop and supermarket
- Stock take and order stock from Australia
Chef De Partie
Momo sukiyaki
Melbourne, Victoria
09.2014 - 09.2016
- Wagyu Shaba shabu
- Incharge of hot section and butcher section (slice to order)
- Food preparation
- Maintain kitchen cleanses
- Work under hygiene instruction
- Placed orders to restock items before supplies ran out.
- Stock check
Fruit Picking
Plunkett orchards
Melbourne, Vic
09.2013 - 06.2014
- Operated forklift, scissor lifts
- Selected fruit to be harvested by studying size, shape, and color.
Education
High School Diploma -
Centre High Campus
Edmonton Canada 07.2010 - 06.2013
Certificate - Hospitality Cookery
Holmesglen Tafe
Melbourne 01.2016 - 12.2016
Skills
Fluent in Cantonese English Mandarin
Skilled in butcher
Trained in classic french technique
Performance improvement
Proper food handling
Food preparation and safety
Safe handling
Plating and presentation
Career objective
I am seeking for a progressive and challenge position where I can develop a stable career and expand my technical and personal skill under a well organise professional restaurant. My goal is to achieve sous chef/head chef position in a professional restaurant.
Timeline
Chef De Partie
Bar romanee bistro
02.2020 - 02.2021
Commis Chef
Rosewood hotel Henry’s steakhouse
08.2019 - 01.2021
Commis Chef
La petite Maison
09.2018 - 08.2019
Manager/Butcher
Queensland wagyu trading limited
11.2016 - 09.2018
Certificate - Hospitality Cookery
Holmesglen Tafe
01.2016 - 12.2016
Chef De Partie
Momo sukiyaki
09.2014 - 09.2016
Fruit Picking
Plunkett orchards
09.2013 - 06.2014
High School Diploma -
Centre High Campus
07.2010 - 06.2013