1. Yubin Liu (Sam)
0412032018
DOB 02/06/1983
sambubu@hotmail.com
11 Corymbia Ct. Truganina 3029 Vic.
CAREER SUMMARY
An enthusiastic, motivated, and highly competent Chef with 7 years experience. A broad range of
expertise in food preparation and presentation techniques gained via exemplary loyal service and
rapid progression and promotion. Proficient in numerous cooking techniques and cuisines with
ingredients from countries around the world, including France, Italy, Japan, and China. Proven
leadership skills with a track record of training, developing, and fostering strong teams focused on
quality, presentation, cost containment, and safety.
Proven expertise in:
Great ability to read and write.
Immense ability to prepare routine administrative paperwork.
Exceptional ability to lead and train staff.
Uncommon ability to safely use cleaning equipment and supplies.
In-depth ability to prepare and bake a variety of pastries, rolls and other baked goods.
Except knowledge of supplies, equipment, and services ordering and inventory control.
Exceptional organizing and coordinating skills.
Remarkable skills in cooking and preparing a variety of foods.
Strong knowledge of food preparation and presentation methods, techniques, and quality
standards.
Excellent ability to accept receipt of goods and supplies.
Deep knowledge of methods, materials, and practices of volume food preparation.
Sound knowledge of sanitary methods used in food preparation and related activities.
Great knowledge of inventory and ordering methods.
Exceptional ability to prepare palatable meals according to specified menu and schedule with a
minimum of waste.
Strong ability to use standard food preparation utensils such as knives, spoons, tongs and whips.
In-depth ability to operate power driven equipment such as a meat slicer or mixer.
EDUCATION AND CERTIFICATION
2000 to 2001 Certificate 4 of Japanese Language
Guangzhou, China
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2. 2003 to 2005 Victorian Certificate of Education
Hawthorn Secondary College, Melbourne
2008 to 2009 Certificate 3 of Commercial Cookery
William Angliss Institute of TAFE, Melbourne
Certificate of Responsible Serving of Alcohol
Carrick Institute of TAFE, Melbourne
PROFESSIONAL EXPERIENCE
Langham Hotel Melbourne
A La Cart Kitchen
1 Southgate Ave. Melbourne
Demi Chef de Partie
03/2014-present
Assure their preparation for the section is prepared and completed to the
standard as assigned by the Senior Chef on duty and in accordance with The Langham standards
of recipes and specifications.
Advise the Senior Chef on duty, on ways to minimize waste.
Responsible for daily specials for their section as requested.
Oversee particular duties or work stations, for example grill station, fryer
station as directed by the Senior Chef on duty.
Advise the Senior Chef on duty of inventory items needed for operational
needs as required.
Conduct on-the-job training with all colleagues at lower levels.
Ensure that their section maintains the standards set by the City and State Health Department
codes and The Langham management team.
Ensure that the above applies in accordance with established standards in respect of preparation,
storage, sanitation and general hygiene.
Be versatile in outlet placements across all Langham Melbourne kitchens.
Perform all other related and compatible duties as assigned according to business needs.
Attend all training sessions and meetings as required.
Assist in training and coaching new colleagues to help them become productive.
Be aware and abide by Equal Employment Opportunity and Affirmative Action Legislation and
the hotel’s policies in regards to harassment prevention.
Ichini Izakaya
12 The Espland. St. Kilda
Chef de Partie
05/2013-04/2014
Menu planning
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3. Attend all training sessions and meetings as required.
Conduct on-the-job training with all colleagues at lower levels.
Assist in training and coaching new colleagues to help them become productive.
Assure their preparation for the section is prepared and completed to the standard.
Oversee particular duties or work stations, for example yakitori station, sushi station as directed by
the Senior Chef on duty.
Ensure that their section maintains the standards set by the City and State Health Department
codes.
RACV City Club
Members Dining Room
501 Brouke Street, Melbourne VIC 3000
Demi Chef de Partie
05/2011-05/2013
To help the chef de cuisine prepare appetizers plus meat and vegetables for entrees and dessert, as
well as help with the proper presentation of the food.
Participates in selecting and training new kitchen staff. They must follow and enforce health and
safety standards in the kitchen.
Makes sure that each customer is served high-quality food in a timely manner.
Conduct on-the-job training with all colleagues at lower levels
Assist in training and coaching new colleagues to help them become productive
Perform all other related and compatible duties as assigned according to business needs.
Menu planning
Von’s Restaurant & Bar
78 Hardware Lane, La Trobe Street, Melbourne VIC 3000
Chef de Partie
12/2009-07/2011
Receive food ingredients and supplies from main kitchen and pantry as required for daily
operations.
Review production schedule to determine food requirements including variety and quantity of
food for preparation and to assemble supplies and equipment needed for daily cooking activities.
Season and prepare a wide variety of foods such as vegetables, fruits, meats, soups, salads, and
cereals in accordance with prescribed recipes.
Slice, grind, and cook meats and vegetables using a full range of cooking methods.
Record inventory of supplies and order stock from main storeroom; estimate daily and weekly
requirements and replenish items as appropriate.
Cater special events as required.
Maintain clean work areas, utensils, and equipment.
Instruct and functionally supervise the activities of other employees performing the same or
related duties.
Attend to day-to-day problems and needs concerning equipment and food supplies; detect and
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4. ensure disposition of spoiled or unattractive food, defective supplies/equipment, and other unusual
conditions.
Prepare special diets according to prescribed standards
Perform miscellaneous job-related duties as assigned.
Food Store Café
Chef (Casual)
03/2011-present
Breakfast and lunch a la cart service
Cater special events as required
Menu planning
Maintain clean work areas, utensils, and equipment.
Season and prepare a wide variety of foods such as vegetables, fruits, meats, soups, salads, and
cereals in accordance with prescribed recipes.
Prepare and bake simple pastries and rolls.
Drake Australia Pty, Ltd
Chef (Casual)
05/2010-04/2011
Work as casual at senior gardens, major duty to prepare dinners and serve 2 courses lunch.
Season and prepare a wide variety of foods such as vegetables, fruits, meats, soups, salads, and
cereals in accordance with prescribed recipes.
Prepare special diets according to prescribed standards
Switch lifestyle
Shop R05 Station Street Watergarden town centre, Taylor lakes
09/2009-12/2009
Chef de partie
Assure their preparation for the section is prepared and completed to the standard.
In-depth ability to prepare and bake a variety of pastries, rolls and other baked goods
Cater special events as required.
Maintain clean work areas, utensils, and equipment.
Instruct and functionally supervise the activities of other employees performing the same or
related duties.
The Junction Hotel
1 Plenty Road, Preston, Vic
10/2007 to 09/2009
Cook
Assisted in food inventory and control.
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5. Helped with meal preparation and serving.
Performed delegated tasks from Head Cook.
Ensured floors are uncluttered, clean and safe.
Assisted in keeping clean and uncluttered. Grilled, cooked, and fried foods.
Performed simple food preparation tasks such as making sandwiches, carving meats.
REFERENCES
Name: Grant Flack
Position: Executive Sous Chef
Company: RACV City Club
Contact number: 0431419882
Name: Jams Blight
Position: Chef de Cuisine （Members Dining Room）
Company: RACV City Club
Contact number: 0404440147
Name: Kobe Ip
Position: Head Chef
Company: Vons Restaurant and Bar
Contact number: 0433551077
Name: Ayas
Position: Head Chef
Company: Ichini Izakaya
Contact number: 0423771107
Name: Nick Lee
Position: Chef de Parties
Company: The Langham Hotels Melbourne
Contact number: 0468411850
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