Jason Tam
Guangzhou
Summary
Successful 2-year record in high-volume kitchens. Career achievements working with head chefs and kitchen staff to meet high standards for taste, presentation, and service. Passionate individual creating healthy dishes made with locally grown ingredients. Ready for new challenges creating tasty meals for successful establishments. .Reliable, hardworking, and driven to give guests top-quality food.
Overview
4
4
years of professional experience
Work History
Chef De Partie
Da Vittorio Shanghai
02.2023 - Current
- Maintained well-organized mise en place to keep work consistent.
- Mentored kitchen staff to prepare each for demanding roles.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Organize meat and poultry delivery every day, provide different kinds of meat dishes on Michelin 2 stars standard.
Demi Chef
Resturant Rever
02.2021 - 10.2022
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers
- Planned and directed high-volume food preparation in fast-paced environment
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Demi Chef De Partie
Kempinski Hotel
09.2020 - 01.2021
Education
Culinary Arts -
Le Cordon Bleu College of Culinary Art
Tokyo, TokyoBachelor of Arts: Industrial And Product Design - undefined
South China Agricultural University
Skills
- Order delivery practices
- Menu development
- Meat and poultry butchering
- Fish butchering
- Food plating and presentation
- Basic French cuisine technique
- Basic Italian cuisine technique
Accomplishments
- Managed 2 kitchen staff in restaurant with 24-seat capacity.
- Assist restaurant achieved "Michelin one star" in 2021 for excellence of menu, ingredients and quality.
- Assist Executive chef and Chef de pastry preparing and plating 300 desert for Michelin guide 2022 Gala Dinner as an invited team in Guangzhou
- Help restaurant became the first stared french restaurant in Guangzhou
- Represent restaurant to preparing canape for LOUIS VUITTON event multiple times
Timeline
Chef De Partie
Da Vittorio Shanghai
02.2023 - Current
Demi Chef
Resturant Rever
02.2021 - 10.2022
Demi Chef De Partie
Kempinski Hotel
09.2020 - 01.2021
Culinary Arts -
Le Cordon Bleu College of Culinary Art
Bachelor of Arts: Industrial And Product Design - undefined
South China Agricultural University
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