Jingxi (Jin) LU

14years experience in hospitality and club industry leads a 35 years F&B company across New South Wales and the ACT with our restaurants located in Sydney,Forster, Cardiff, Canberra and Nowra, which offering all you can eat buffet, Chinese cuisine, Japanese Cuisine, bistro and

Banquet menu to all members and gusts. In the past 5 years period, we served in average of 2600 customers weekly per restaurant by focus on high quality food but good value for money.

As a qualified chef, with my customer service and kitchen knowledge, formulised our daily operation in system, to providing high standard service in detail, to suit different needs in different situation, and created a fine example in training for both kitchen and floor team.

As a management, in order to keep our food and service qualities, all our suppliers are scrupulously chose. Meanwhile I have proposed to co-operated with local and overseas collages to provide more job opportunities and training, we also encourage and support our chefs to participate in Master Chef Australia and world class culinary competitions in the past and achieved good results, with their records of 1 gold, 7 silver and 7 bonze in Thai Fex Tournament, and have also achieved a sliver

inn 2014’s Villeroy & Boch Culinary Art World Cup and bonze in 2016’s International Culinary Competition and IKA Olympic Culinary Competition. Chef Fung Chan had grant in total of 1.5 Michelin Stars under my leadership.

To the community, I also encourage my team to try our best to work-with and to served our community. In past 10 years, in order to reduce food wastage, we also worked with local church, charities, food bank and salvation army to provided regular meal to homeless and special crowd. During Covid locked down and with the flooding happened in the mid-coast last year, My team members had formed a small voluntary team to help with local rescue and their neighbors.