FENGMU TIAN
Toronto,Canada
Summary
Experienced with high-volume kitchen environments, food preparation, and team coordination. Utilizes advanced culinary techniques and efficient kitchen management to ensure high standards. Track record of fostering cohesive team dynamics and maintaining consistent quality in fast-paced settings.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Sous Chef
Taki Japanese Cuisine
05.2024 - 05.2025
- Prepare and cook a variety of traditional Japanese dishes with consistent quality and presentation.
- Collaborate with kitchen staff to maintain smooth operations during peak hours.
- Support menu development and daily mise en place preparation.
Chef
Yushoku Saeen Izakaya Jambo Izumi Fuchu
05.2020 - 10.2022
- Supervised kitchen operations and trained new staff on Japanese cuisine techniques.
- Designed and implemented seasonal menus that increased customer satisfaction.
- Improved kitchen efficiency by reorganizing workflow during busy hours.
Line Cook
XIV Toba Villa
04.2018 - 04.2020
- Maintained strict quality control and food safety standards in a luxury resort environment.
- Assisted in banquet and course meal preparations for VIP guests.
Dinner Cook
Yushoku Saeen Izakaya Jambo Izumi Fuchu
07.2015 - 04.2018
- Specialized in preparing authentic Japanese izakaya and yakitori dishes.
- Managed dinner service coordination to ensure high-quality meals and timely delivery.
Education
Diploma - Culinary Management
George Brown College
Toronto, ON01.2025
Cooking Department
Osaka Cooking and Confectionery College
Osaka, Japan01.2018
Comprehensive Confectionery Course
Osaka Cooking and Confectionery College
Osaka, Japan01.2017
Skills
- Team leadership
- Kitchen leadership
- Food safety
- Inventory management
- Menu planning
- Safe food handling
Certification
- Smart Serve Online Training Program (2024)
- Food Handler Certification (2024)
- Emergency First Aid – Online Component (2024)
Languages
English
Limited Working
Japanese
Professional Working
Chinese (Mandarin)
Native or Bilingual
Timeline
Sous Chef
Taki Japanese Cuisine
05.2024 - 05.2025
Chef
Yushoku Saeen Izakaya Jambo Izumi Fuchu
05.2020 - 10.2022
Line Cook
XIV Toba Villa
04.2018 - 04.2020
Dinner Cook
Yushoku Saeen Izakaya Jambo Izumi Fuchu
07.2015 - 04.2018
Cooking Department
Osaka Cooking and Confectionery College
Comprehensive Confectionery Course
Osaka Cooking and Confectionery College
Diploma - Culinary Management
George Brown College