Antonius Liu
Darwin City
Summary
Accomplished chef with over 5 years of comprehensive experience working in the food service industry. Adept at strictly monitoring kitchen activities and meeting health code standards. Strong organizational, leadership and management skills. Ready for new challenges creating tasty meals for successful establishments.
Overview
6
6
years of professional experience
1
1
Certification
Work History
Commis Chef
Mindil Beach Casino & Resort
04.2022 - Current
- Working in different kitchen areas such as Banquet kitchen, Italian Cuisine, Chinese Cuisine, and Modern Western Cuisine.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
- Rotated through all prep stations to learn different techniques.
- Seasoned and marinated cuts of meat, poultry and fish.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Demi Chef
H Hotel On Smith
11.2021 - 12.2022
- Planned promotional menu additions based on seasonal pricing and product availability.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
- Collaborated with staff members to create meals for large banquets.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Mentored kitchen staff to prepare each for demanding roles.
Temp Relief Chef
Chefs2Go
11.2020 - 10.2021
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Interacted with guests to obtain feedback on product quality and service levels.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Maintained well-organized mise en place to keep work consistent.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Modified recipes to accommodate dietary restrictions and allergies.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
Remote Chef
ESS Compass Group At Mc Arthur River Mine
11.2019 - 11.2020
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Placed orders to restock items before supplies ran out.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained well-organized mise en place to keep work consistent.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Interacted with guests to obtain feedback on product quality and service levels.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Collaborated with staff members to create meals for large banquets.
Chef
H Hotel On Mitchell
05.2018 - 10.2019
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained well-organized mise en place to keep work consistent.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Collaborated with staff members to create meals for large banquets.
Chef
Pee Wees At The Point
07.2017 - 10.2019
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Collaborated with staff members to create meals for large banquets.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Modified recipes to accommodate dietary restrictions and allergies.
- Participated in food tastings and taste tests.
- Manage and organize different style function based on Banquet Event Order such as canapes, buffets, grazing table, degustation menu, etc
Breakfast Chef
Novotel Atrium Darwin
12.2017 - 06.2018
- Take control of breakfast service
- Cooking and managing breakfast service and assisting with lunch service
- Maintained well-organized mise en place to keep work consistent.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Interacted with guests to obtain feedback on product quality and service levels.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Cooked bacon, scramble and poach eggs, pancakes or waffles for breakfast buffet.
Chef
QBar Brasserie And Lounge
07.2017 - 06.2018
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Interacted with guests to obtain feedback on product quality and service levels.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Collaborated with staff members to create meals for large banquets.
Education
Certificate IV - Commercial Cookery
Charles Darwin University
Palmerston12.2018
Certificate III - Commercial Cookery
Charles Darwin University
Palmerston12.2017
Master of Management - Human Resources Management
Maranatha Christian University
Bandung, Indonesia10.2014
Bachelor of Accountancy - Accounting
Maranatha Christian University
Bandung, Indonesia02.2012
Skills
- Recipes and menu planning
- Fine-dining expertise
- Food Preparing, Plating and Presentation
- Bulk Food Preparation
- Train Staff
- Food Allergies
- Operations management
- Effective communications
Certification
- Working with Children - expiry 16/09/2024
- NT Responsible Service of Alcohol (RSA) Refresher Course - 03/06/2021
- Work Safety in the Construction Industry - 2015
Reference
Stefanie Leticia - Sous Chef at Mindil Beach Casino Resort
mobile: +61432184674
Agus Wahyudi - ex Head Chef of H Hotel on Smith
mobile : +61420546959
Paul Joyes - Head Chef of Pee Wees at the Point
mobile: +61458418505
Timeline
Commis Chef
Mindil Beach Casino & Resort
04.2022 - Current
Demi Chef
H Hotel On Smith
11.2021 - 12.2022
Temp Relief Chef
Chefs2Go
11.2020 - 10.2021
Remote Chef
ESS Compass Group At Mc Arthur River Mine
11.2019 - 11.2020
Chef
H Hotel On Mitchell
05.2018 - 10.2019
Breakfast Chef
Novotel Atrium Darwin
12.2017 - 06.2018
Chef
Pee Wees At The Point
07.2017 - 10.2019
Chef
QBar Brasserie And Lounge
07.2017 - 06.2018
Certificate IV - Commercial Cookery
Charles Darwin University
Certificate III - Commercial Cookery
Charles Darwin University
Master of Management - Human Resources Management
Maranatha Christian University
Bachelor of Accountancy - Accounting
Maranatha Christian University