Wei Qu
dublin,dublin
Summary
Passionate Sous Chef with experience deputising for Head Chef in high-quality restaurant. Creates exciting menu concepts using fresh, seasonal ingredients for excellent kitchen sustainability. Enthusiastic and committed to delivering exceptional standards for reliable, focused kitchen support. Loyal employee with solid understanding of training and mentoring employees. Dedicated team player, proactive and hands-on in task completion. Enthusiastic Cuisinier with 8 years of experience. Secures team success through hard work, attention to detail and excellent organisation. Shares coooking knowledge to achieve results.
Overview
15
15
years of professional experience
Work history
Sous chef
Maneki Japanese Cuisine & Karaoke Box
Dublin 2, Dublin
2022.08 - 2023.12
- Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
- Applied culinary expertise toward development of seasoned, complex and speciality foods.
- Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
- Collaborated with head chef to create innovative, seasonal menus for special events.
Managing director
Sushida Japanese & Thai Takeaway
Dublin 8, Dublin
2021.04 - 2022.05
- Provided customers with outstanding service, extending relationships for future business opportunities.
- Kept accurate company records, upholding compliance with regulations and company policies.
- Generated and achieved regional revenue goals, exceeding targets within company growth strategies.
- Reviewed reports from subordinate management to identify areas of opportunity.
- Directed day-to-day work of 6 employees and motivated teams to exceed objectives.
- Hired exceptional candidates and effectively led staff to maximise productivity and eliminate process lags.
- Increased customer satisfaction by resolving issues.
Senior chef
The Eden House Gastro Bar
Dublin 16, Dublin
2014.08 - 2020.12
- Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
- Prepared selected dishes and ingredients in advance, improving efficiency during peak service hours.
- Tracked ingredient use and portioning, identifying opportunities to reduce costs and improve profitability.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Set kitchen standards governing cooking procedures, garnishes and food presentation.
- Monitored linework processes to maintain consistency in quality, quantity and presentation.
Cuisinier
Royal Hotel
Bray, County Wicklow
2009.05 - 2012.11
- Developed menus for continuous use, events and promotions for different seasons.
- Reduced customer complaints by enforcing strict quality control procedures.
- Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
- Monitored line work processes to ensure consistency in quality, quantity and presentation.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Education
Sous Chef
Skills
- Fine-dining expertise
- Food allergens knowledge
- Grilling and deep frying skills
- Signature dish creation
- Local ingredient sourcing
- Food plating and presentation
- Meal preparation
- Food preparation techniques
Timeline
Sous chef
Maneki Japanese Cuisine & Karaoke Box
2022.08 - 2023.12
Managing director
Sushida Japanese & Thai Takeaway
2021.04 - 2022.05
Senior chef
The Eden House Gastro Bar
2014.08 - 2020.12
Cuisinier
Royal Hotel
2009.05 - 2012.11
Sous Chef