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
undefinedCareer 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
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