Shiyang Li
Summary
High-performing Chef offering 6 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with japanese cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles.
Overview
9
9
years of professional experience
Work History
Assistant Manager/Sushi Chef
Sushi Michi
2023.08 - Current
- Supervised day-to-day operations to meet performance, quality and service expectations.
- Monitored cash intake and deposit records, increasing accuracy, and reducing discrepancies.
- Completed regular inventory counts to verify stock levels, address discrepancies, and forecast future needs.
- Offered hands-on assistance to customers, assessing needs, and maintaining current knowledge of consumer preferences.
- Used various types of knives, hand tools and utensils to fillet fish in preparation for sushi.
- Prepared high-quality seafood, rice and ingredients for sushi.
- Evaluated food products to verify freshness and quality.
- Assisted with menu development and planning.
Himonoya/Shindo
Sushi Chef
2022.11 - 2023.10
- Prepared high-quality seafood, rice and ingredients for sushi.
- Used various types of knives, hand tools and utensils to fillet fish in preparation for sushi.
- Maintained well-organized mise en place to keep work consistent.
- Prepared Sushi and Sashimi
- Grilled meats and seafood to customer specifications.
- Placed orders to restock items before supplies ran out.
- Skilled at working independently and collaboratively in a team environment.
- Self-motivated, with a strong sense of personal responsibility.
ESORA
Chef
2022.04 - 2022.10
- Proven ability to learn quickly and adapt to new situations.
- Worked well in a team setting, providing support and guidance.
- Worked effectively in fast-paced environments.
- Adaptable and proficient in learning new concepts quickly and efficiently.
Chef De Partie
Wimbly Lu
2022.01 - 2022.03
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Prepared items for roasting, sautéing, frying and baking.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Placed orders to restock items before supplies ran out.
- Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates.
Chef Intern
Candlenut
2021.06 - 2021.12
- Read through recipes and set up all ingredients in advance
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Observed on how each dish is prepared different to gain knowledge in those cooking techniques.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
Chef Intern
Wimbly Lu
2020.01 - 2020.06
- Cleaned kitchen counters, refrigerators and freezers.
- Checked expiration dates, rotated food and removed any items that were no longer usable.
- Read through recipes and set up all ingredients in advance
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Disciplined and dedicated to meeting high-quality standards.
- Trained and managed kitchen personnel and supervised related culinary activity.
Chef Intern
Tony Roma's
2017.01 - 2017.07
- Cleaned kitchen counters, refrigerators and freezers.
- Checked expiration dates, rotated food and removed any items that were no longer usable.
- Read through recipes and set up all ingredients in advance
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
Part Time Kitchen
KFC
2015.03 - 2016.04
- Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
- Carried out day-day-day duties accurately and efficiently.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Worked flexible hours; night, weekend, and holiday shifts.
- Performed duties in accordance with applicable standards, policies and regulatory guidelines to promote safe working environment.
- Proved successful working within tight deadlines and fast-paced atmosphere.
Education
Diploma in Culinary Arts - Culinary
At-Sunrice
Singapore01.2020
NITEC - Western Culinary Arts
ITE WEST
Singapore01.2016
Skills
- Food Preparing, Plating and Presentation
- Proper Food Handling
- Proper Food Storage
- Dish Preparation
- Inventory Management
- Making of sushi/sashimi
- Customer Relations
- Japanese Cuisine
- Portion and Cost Control
Languages
Chinese (Mandarin)
Intermediate (B1)
English
Advanced (C1)
Timeline
Assistant Manager/Sushi Chef
Sushi Michi
2023.08 - Current
Himonoya/Shindo
Sushi Chef
2022.11 - 2023.10
ESORA
Chef
2022.04 - 2022.10
Chef De Partie
Wimbly Lu
2022.01 - 2022.03
Chef Intern
Candlenut
2021.06 - 2021.12
Chef Intern
Wimbly Lu
2020.01 - 2020.06
Chef Intern
Tony Roma's
2017.01 - 2017.07
Part Time Kitchen
KFC
2015.03 - 2016.04
Diploma in Culinary Arts - Culinary
At-Sunrice
NITEC - Western Culinary Arts
ITE WEST
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