Elsabeth Tian
Chef
Summary
My experience with sustainable, produce focused food highlights my purpose in the hospitality industry. That is to see a change in how people eat.
Overview
8
8
years of professional experience
Work History
Sous Chef
Smith & Daughter (1 Hat)
07.2023 - 06.2024
- Gain deep understanding of conscious consumers and plant-based scene in Melbourne
- Coordinated collaboration with renowned restaurants such as Porteno (SYD, 1 hat) and Chae (MELB, 1 hat)
- Worked closely with head chef in menu development
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
Junior Sous Chef
Open Farm Community ( Michelin Plate)
12.2021 - 06.2023
- Worked closely with the team to drive sustainability, worked with local farmers and acquired Michelin plate and sustainability awards 2024
- Managed and executed large scale events such as weddings, functions, synthesis future, sustainable council meetings, Earth pop ups
- Led team of 9 junior staff members to improve performance
- Maintain liaison and work closely with finance for ordering, procurement, inventory, food costing, revise menu items
Chef De Partie
Kafe Utu
07.2020 - 11.2021
- In charge of daily operations, customer service, technical problem solving, quality control
- Developed new products for beverage program
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
Chef De Partie
Rich Table (1 Michelin *)
05.2019 - 05.2020
- Promoted from intern to CDP in 2 months and managed larder and pastry section independently
- Acquired Knowledge of seasonal cooking, executed food of high standards, worked closely with local farmers
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
Culinary Intern
Marriott Tang Plaza
03.2016 - 12.2016
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Contributed to successful catering events by preparing ingredients, assembling platters, and serving guests with professionalism.
Education
BBA - Business Administration
Singapore Institute of Technology
Singapore06-2019
Diploma in Culinary And Catering Management
Temasek Polytechnic
Singapore06-2016
Skills
Events planning
Sustainable development
Inventory control
Mentoring and coaching
MS, PPT, EXCEL, Canva
Menu planning
Vendor relations
Interpersonal skills
Food quality control
Timeline
Sous Chef
Smith & Daughter (1 Hat)
07.2023 - 06.2024
Junior Sous Chef
Open Farm Community ( Michelin Plate)
12.2021 - 06.2023
Chef De Partie
Kafe Utu
07.2020 - 11.2021
Chef De Partie
Rich Table (1 Michelin *)
05.2019 - 05.2020
Culinary Intern
Marriott Tang Plaza
03.2016 - 12.2016
BBA - Business Administration
Singapore Institute of Technology
Diploma in Culinary And Catering Management
Temasek Polytechnic
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