Kai Liu
Edmonton,AB
Summary
Adept at kitchen management and fostering teamwork, I significantly enhanced customer satisfaction and efficiency at The Swire Group - East Hotel. My expertise in menu development and cost control, alongside mentoring a cohesive team, led to innovative culinary creations and optimized operations. Negotiated with vendors at Kaite Ruili Catering Service for quality ingredients, showcasing my problem-solving and multitasking skills.
Overview
14
14
years of professional experience
Work History
Senior Cook
Tokyo Express Restaurant
05.2023 - 07.2024
- Consistently met or exceeded daily production goals while maintaining high-quality standards.
- Assisted executive chef in planning catering events, creating custom menus tailored to clients'' needs.
- Implemented proper food handling procedures, ensuring the safety of all dishes served to guests.
- Conducted routine equipment maintenance checks, minimizing downtime due to malfunctioning appliances.
- Supported front-of-house staff with timely dish preparation and efficient communication during busy shifts.
- Improved kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Collaborated with fellow cooks to ensure smooth service during high-volume periods.
- Maintained a clean and sanitary work environment, adhering to strict health department guidelines.
Chef Partner
Kaite Ruili Catering Sevice
03.2016 - 04.2023
- Reduced employee turnover rates by providing ongoing support, guidance, and opportunities for professional development within the kitchen team.
- Enhanced customer satisfaction by creating innovative and delicious menu items.
- Established positive relationships with vendors, negotiating favorable pricing on high-quality products.
- Expanded restaurant's recognition through participation in prestigious culinary competitions.
- Spearheaded successful catering events, from intimate gatherings to large corporate parties.
- Implemented cost-saving measures in the kitchen while maintaining excellent food quality and presentation.
- Created seasonal menus that showcased locally sourced ingredients and reflected current culinary trends.
- Managed inventory control systems to reduce waste and maintain consistent ingredient availability.
- Hired, managed, and trained kitchen staff.
Executive Sous Chef
The Swire Group -East Hotel
08.2010 - 11.2015
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Mentored junior chefs and provided constructive feedback for professional growth.
- Organized special events and catering services, showcasing culinary expertise to a wider audience.
- Implemented effective safety protocols which resulted in a consistently clean and hazard-free kitchen environment.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Developed close relationships with suppliers to source best ingredients.
Education
Master of Science - International Business
Dublin Business School
Dublin Ireland 06.2007
Bachelor of Arts - Hospitality Management
American College Dublin
Dublin Ireland06.2004
Skills
- Kitchen Management
- Menu development
- Catering and Events
- Training and mentoring
- Problem-Solving
- Multitasking
- Prioritization and Organization
- Teamwork and Collaboration
Languages
English
Full Professional
Chinese (Mandarin)
Native or Bilingual
Timeline
Senior Cook
Tokyo Express Restaurant
05.2023 - 07.2024
Chef Partner
Kaite Ruili Catering Sevice
03.2016 - 04.2023
Executive Sous Chef
The Swire Group -East Hotel
08.2010 - 11.2015
Master of Science - International Business
Dublin Business School
Bachelor of Arts - Hospitality Management
American College Dublin
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