CHI PING LIAO
MACAU
Overview
10
10
years of professional experience
Work History
CHEF DE CUISINE
SOCIEDADE DE GESTAO DEVRESTAURACAO ORCHID.LIMITADA
MACAU
01.2023 - Current
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
CHEF DE CUISINE
VEGA VEGA
MACAU
01.2018 - 12.2022
- Created menus and designed corresponding recipes for [Business Name].
- Managed budgetary constraints by negotiating favorable vendor contracts without sacrificing ingredient quality or availability during seasonal fluctuations.
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Continuously researched industry trends and new culinary techniques to stay ahead of competitors while maintaining an innovative edge within the dining scene.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
SOUS CHEF
THE ONE HOTEL
TAIWAN
01.2016 - 12.2018
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
CHEF
GREEN MIRACLE
TAIWAN
01.2015 - 12.2016
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
CHEF - WESTERN FOOD
ATANG CREATIVE KITCHEN
TAIWAN
01.2014 - 12.2015
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
Education
Bachelor of Arts - Human Resources Development
South China Normal University
CHINA12.2022
Skills
- Food Safety
- Team Management
- Kitchen Sanitation
- Kitchen Operations
- Food presentation
- Creativity and Innovation
- Allergen awareness
- Menu development
- Recipe creation
- Menu pricing strategy
Accomplishments
2006 FHA Singapore International Culinary Challenge. - Bronze Prize
2006 - 2008 Yuanpei University - Lecturer, Culinary Club Society
Languages
Mandarin
Native language
English
Intermediate
B1
Timeline
CHEF DE CUISINE
SOCIEDADE DE GESTAO DEVRESTAURACAO ORCHID.LIMITADA
01.2023 - Current
CHEF DE CUISINE
VEGA VEGA
01.2018 - 12.2022
SOUS CHEF
THE ONE HOTEL
01.2016 - 12.2018
CHEF
GREEN MIRACLE
01.2015 - 12.2016
CHEF - WESTERN FOOD
ATANG CREATIVE KITCHEN
01.2014 - 12.2015
Bachelor of Arts - Human Resources Development
South China Normal University