Zhaotong Liu

Execute precise daily food preparation, including high-volume portioning, trimming, and primary butchery/processing of various meats and poultry.

• Culinary Execution : Masterfully operate commercial kitchen equipment (Chinese wok and Teppanyaki grill) to independently execute and present all menu items with consistent quality and speed.

• Cost Control & Inventory : Perform regular stock checks, forecast product needs, place accurate orders with suppliers, and strictly monitor food waste to maximize profitability.

• Staff Scheduling : Create and manage weekly shift schedules for kitchen and front-of-house staff, ensuring optimal labor deployment and smooth team workflow.

• Room Booking & Service : Coordinate private room bookings and karaoke venue hosting, ensuring high customer satisfaction and efficient guest rotation.

• Overall Store Operations : Oversee daily full-scale venue operations, enforcing flawless kitchen sanitation in strict compliance with Ontario public health codes and workplace safety guidelines.

Food Preparation & Primary Processing :

Execute precise daily food preparation, including washing, peeling, portioning, and primary butchery/processing of various meats, poultry, and vegetables.

• Teppanyaki & Chinese Wok Culinary Execution

Masterfully operate Teppanyaki grills and commercial Chinese woks to independently execute and present all menu items, ensuring consistent quality, taste, and presentation.

• Ordering & Inventory Management

Manage supply chain logistics by performing daily inventory checks, forecasting product needs, and placing accurate orders with food and beverage suppliers.

• Cost Control

Monitor food waste, optimize portion sizes, and manage ingredient usage effectively to minimize overhead costs and maximize kitchen profitability.

• Sanitation & Food Safety

Enforce and maintain immaculate kitchen sanitation standards, ensuring full compliance with Ontario public health regulations and workplace safety codes.

Food Preparation:Performed precise daily prep-work and primary processing of raw ingredients, including premium seafood, meats, and vegetables, ensuring high standards of portion and quality control.

• Culinary Execution: Efficiently prepared, cooked, and plated standard menu items under fast-paced commercial kitchen conditions, maintaining consistency in taste, presentation, and speed.

• Kitchen Sanitation : Executed deep-cleaning protocols for all kitchen stations, cooking equipment, and utensils, strictly maintaining an immaculate and safe working environment according to food safety codes.

• Supervised daily kitchen operations, ensuring efficient workflow and adherence to quality standards.
• Trained and mentored junior cooks, fostering skill development and team cohesion.
• Developed weekly menus in collaboration with executive chef, incorporating seasonal ingredients and guest preferences.
• Implemented food safety protocols, maintaining compliance with health regulations and minimizing risks.

• Prepared and cooked diverse menu items to maintain high standards of food quality and presentation.
• Ensured compliance with health and safety regulations in fast-paced kitchen environment.
• Collaborated with team members to streamline kitchen operations, enhancing efficiency during peak service hours.
• Trained and mentored junior cooks on proper cooking techniques and kitchen protocols.

• Prepared and executed diverse menu items in high-volume kitchen environment.
• Maintained cleanliness and organization of workstations, adhering to food safety standards.
• Collaborated with team members to ensure timely meal service during peak hours.
• Assisted in inventory management, ensuring freshness of ingredients and minimizing waste.