Allen Daw-Shiuan Hsieh
Summary
To obtain positions in Management and Cook to fulfill my goal of pursuing the knowledge of both Front and Kitchen Operations of a Restaurant
Overview
20
20
years of professional experience
Work History
Cook 3
St Paul's Hospital
2018.04 - Current
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Set up and prepared cooking supplies and workstations during opening and closing of Service Trayline to maximize productivity.
Supervisor & Cook
Kitanoya Guu with Garlic Restaurant
2012.01 - 2018.04
- Ordering and inventory
- Monitored food preparation, production, and plating for quality control.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Controlled food costs and managed inventory.
Kitchen Supervisor
Gyukaku
2012.01 - 2013.01
- Training staff, making schedules
- Creating new menus, SOP, training manuals
- Salad station, deep fry station, grill station, meat & butcher stations
- Inventory and ordering
Waiter, Cashier, Bartender, Training Officer
Kanpai Ltd
2010.01 - 2012.01
- Perform educated knowledge about grilling barbecue , origin of the wagyu, and smokeless charcoal
- Assist and greet guests with ordering
- Opening and closing store cashier daily routine, as well as cashier service during the operation
- Counter -top bar provide drink services, ordering, grilling barbecue, and customer interactions
- Staff managements and training purposes
Line Cook
Kitanoya Guu with Garlic Restaurant
2008.01 - 2010.01
- Grill, deep-fryer, sashimi station, salad station, dishwasher, inventory
- Assist and greet guests with ordering
- Maintaining cleanness of open-bar counter
Line Cook
Provence Marinaside
2007.01 - 2008.01
- Garde-Manger: grill, deep-fryer, sandwich station, salad station, breakfast, inventory
Customer Service
Starbucks Co, Barista
2005.01 - 2007.01
- Presented legendary
- Cashier and inventory
- Provide pastry and beverage service to customers
Line Cook
Nanamiya Japanese Family Restaurant
2004.01 - 2004.09
- Reception, Server
- Deep-fryer gill, dishwasher, inventory
- Assist and satisfy guest during their visit
Education
Culinary Arts
Vancouver Community College
2007
Hospitality Management
Vancouver Community College
2005
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Trinity-Pawling High School
Pawling, New York1999
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Lord Byng Secondary School
Vancouver, BC1997
Skills
- Ability to multi-task
- Team player
- Problem solving and decision making
- Patient and friendly
- Retailing and Customer Services skills
- Computer ( Words, Excel, Power Point)
- LANGUAGE Skill : English, Mandarin, Japanese, Korean
Additional Information
Community Activities
- Co-Captain of Asian Basketball Association at Richmond, BC 2002-2006
- Manager of Chess Club at Trinity-Pawling School, NY 1997-1999
- Co-Captain of Junior/Senior Basketball Team at Trinity-Pawling School 1997-1999
- Member of Community Service Team at Trinity-Pawling School, 1997-1999
Timeline
Cook 3
St Paul's Hospital
2018.04 - Current
Supervisor & Cook
Kitanoya Guu with Garlic Restaurant
2012.01 - 2018.04
Kitchen Supervisor
Gyukaku
2012.01 - 2013.01
Waiter, Cashier, Bartender, Training Officer
Kanpai Ltd
2010.01 - 2012.01
Line Cook
Kitanoya Guu with Garlic Restaurant
2008.01 - 2010.01
Line Cook
Provence Marinaside
2007.01 - 2008.01
Customer Service
Starbucks Co, Barista
2005.01 - 2007.01
Line Cook
Nanamiya Japanese Family Restaurant
2004.01 - 2004.09
Culinary Arts
Vancouver Community College
Hospitality Management
Vancouver Community College
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Trinity-Pawling High School
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Lord Byng Secondary School