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$50/h
1st lesson free!
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Response Time 3h
Lessons offered by Wayne
  • Individual
  • Group
Lessons can be held..
  • at your place
Subjects taught
  • Cooking
  • Easy cooking
  • Traditional Cooking
  • Asian Cooking
  • Food art
  • Food Technology
Levels
  • All Levels

Cookery trainer in Melbourne with 28 years of cooking experience and 8 years cookery training

Methodology

I have full hospitality culinary experience, as well as in management, food development, kitchen design, team building, cookery training and other relevant knowledge and skills. As a professional chef and culinary trainer, I am highly motivated to continually improve my skill. I am goal oriented, hardworking, creative, honest, reliable, organized and multi-talented.

Background

I have over 28 years’ experience in 5 star international hotels, Chain food companies, culinary school and international culinary company, include around 8 years’ experience in Vocational cookery education in Chinese, Asian and Western cuisine with full qualification of professional chef and cookery teacher.

Rates

Travel Fee : $20

Details

the rate depends on student level, travel distance, quality request and other special case. It can be discussed forward.

Lessons offered by Wayne
Individual
Group
Lessons can be held..
at your place
Subjects taught
  • Cooking
  • Easy cooking
  • Traditional Cooking
  • Asian Cooking
  • Food art
  • Food Technology
Levels
  • All Levels

Wayne's CV

Email: (concealed information)
(concealed information)
Mobile No. +61 4 (concealed information)

YUE WANG (Wayne)

OBJECTIVE
As a high-level culinary management professional and a Chef with over 26 years experience, I am highly motivated to continually improve my skill. I am goal oriented, hardworking, creative, honest, reliable, organized and multi-talented. I am looking for a company that values all of the above qualities in an employee and gives support all the time.

PERSONAL DETAILS
English Name: Wayne Wang
Marital status: Married
Nationality: China
Birth date: 2nd October, 1969
Place of birth: Nanjing, Jiangsu, China
Time for cooking: 26 years
Qualification: Master Chef Technician certificate, China
Nutritional director, China
AQF Diploma of Chinese Cookery (Overseas
Qualification Recognition by OQU)
Certificate IV— Training and Assessment(TAE40110)
Certificate IV—Commercial Cookery (SIT40413)
Working with Children Check 0846449A-01

Visa status: Australia Skilled-Independent (175) visa granted



High-Light Working Experience

 August. 2016 — Now
Asian Banquet Wok Chef of Crown Melbourne
• Be charge for Asian banquet operation.
• Support wok section for Silk fine dining kitchen.

 Aug. 2014 — Dec. 2015
The Culinary Teacher (continued career with experience from 8/1999 to 11/2004)
Nanjing Tourism and Nutrition Vocational Education Center
• Be the Culinary Teacher and charge for teaching Western Cookery and Chinese Cookery.

 February. 2011—June. 2014:
Application Manager & Corporate Chef of China
Rational International AG
Shanghai REP. Office
(Registered branch company name in China: Shanghai Rational commercial Co., ltd. )
 Building up and training an efficient application team (include application chef specialists and freelancer chefs) to support sales activities include special Rational cooking live, Chef Academy, End user customers’ product training, etc. Support of the sales process in cooking and product technique.
 Planning, Training and execution of fairs/show (front cooking and theatre), as well as events to support marketing development.
 Supporting Club RATIONAL with newsletter, developing cooking recipes, application videos and reference customer videos for customers and RSMs for marketing tools.
 Training of RSM team and Freelancers to basic and advanced cooking and showing skill based on Rational standards.
 Supporting for Sales in special cooking applications for national chain accounts and key accounts. Acting as a strong sales supporting role to lead/acquire customized projects. Activities include visiting, communication and analyzing customers’ kitchen, making customized project, food and store testing support, providing benefit and solution for kitchen operation, and as well as after sales product specific training and supporting customer with operation standardization building up.
 Supporting for the headquarter R&D department for the combi-steamer technique development in Chinese market. Supporting research on new process for typical Chinese products.


 March. 2009—January. 2011:
Kitchen Operation and Culinary Skill Director
Jiangsu Yosmite Food Chain Company
Nanjing, China
 Oversees entire kitchen operation of 11 outlets in Nanjing and over 30 outlets in other cities.
 Be charge for food promotion and developing new culinary skills and food.
 Developed the menu, make recipe, sourced suppliers, procurement process, and set up the kitchen operation guide.
 Built up kitchen operation standard and 5S kitchen management and hygiene system for whole outlets.

 July. 2007—Feb. 2009:
Executive Sous Chef----Acting Executive Chef
Kempinski Hotel WuXi (5 stars)
WuXi, China
(Member of the Hotel Global Alliance)
 From Executive Sous Chef to be promoted as the Acting Executive Chef after one year opening to be in charge the entire kitchen operation. Include Chinese Kitchen, Paulaner Kitchen, Café Berlin, Banquet Kitchen, Pastry, Butchery, Staff Kitchen, and Stewarding, 6 outlets and 8 teams.
 Senior culinary member of the pre-opening and opening team.
 Setting up the kitchen operations from scratch - Market research, Choosing, Ordering,Hiring, Menu designing, Training and Help overlooking the entire installation of kitchen.
 Staff hiring (interviews –Chief Steward, Outlet Head Chefs, Sous chefs , CDP, DCDP, Cooks. Total staff inclusive of stewarding operations -180 Chefs, 50 stewarding plus. )
 Making the whole kitchen training plan; Consolidation of staff training manuals; Training the senior chefs.
 Menu engineering (designing menus and monitoring food cost for entire F&B operation,).
 Making food tasting and Setting up Standard Recipes (each Outlet with pictures and recipes). Improving the concept, method, taste, and cooking procedure.

 Dec.2005—Jun.2007:
Asian Head Chef
Kempinski Hotel Mall of the Emirates (5 stars)
Dubai, United Arab Emirates
(Member of the Hotel Global Alliance)
(SILVER for Best SPA,PLATINUM for Best 5 Star New Hotel for the Year 2006,PLATINUM for Best Tourism Project Judged by The MENA Award (Middle East and North Africa Travel Awards 2007)
 Senior culinary member of the pre-opening and the opening team.
 Developed the menu, make recipe, sourced suppliers, procurement process, set up the kitchen operations from the back of the house to the interactive kitchen hubs and implemented a high culinary standard of the first of its kind
dining and entertainment venue in one, Sezzam Dining.( with unique 1000 seats, concept opening with 3 different kitchens with in the one. It is a “global first” avant-garde dining.) ((concealed information) )
 In charge the Asian kitchen (STEAM) operation, from several sous Chefs, Chef de Partie, Demi Chef to Commies, more than 20 staffs with different background and nationality. Implemented guidelines and opened the Steam Kitchen in Sezzam Dining.
 Assisted the Executive Chef, in the supervision of kitchen production and to participate in the food production. Ensures that the function provides the highest food quality consistent with cost control and profitability margins.
 Oversees the seasonings, portions, and appearance of food service in the operation. Supervises the proper set-up of each item on menus and insures their readiness.
 Utilizes supervisory skills and motivation to maximize employee productivity and satisfaction. Helps employees to achieve optimum quality while minimizing cost.
 Help to re-open the Chinese outlet of Kempinski Hotel Ajman.
RECOGNITIONS: Sponsored by the company to join the Emirates Culinary Guild.

 Aug. 1999—Nov.2004
The Culinary Teacher and
The head of cooking technique teaching and research department
The Nanjing Nutritional school
(Named “Nanjing Tourism and Nutrition Vocational Education Center” now)
 Being the Culinary Teacher and the head of cooking research department
 Students are working in the four or five-star hotels in china and also many in other countries. Many of them are the chief chefs and the essences of restaurants.
 Made cooking research, wrote articles and thesis for Magazines and professional publication.
 Leading students or directly by myself to take part in the cooking competitions for several times and gain good prizes.
 Constantly improve my cooking technique and teaching level for these years and gained the praise of students.
RECOGNITIONS:
 Join the China Culinary Association
 Get the vocational teacher license
AWARDS:
 Win the champion and the excellent director prize in the competition of vocational secondary schools in Nanjing. (May.2000)
 Lead students win the third prizes of hot dish and cold dish in the competition of vocational secondary schools in China. (July. 2002)

 Gain the excellent youth teacher prize and the core teacher prize of Jiangsu province. (2002)
 Win the first prizes of professional thesis in China vocational teaching research conference. (2003)
 Win the copper medal in the fifth cooking technique competition in china. (Nov. 2003)
 Win the second prizes of teaching ability competition of vocational schools in Nanjing (Jan. 2004)
EDUCATION
 Sep. 1987—Jul. 1990
Jiangsu Commercial College, Chinese cooking department (The Tourism and Culinary College of Yangzhou University)
 The oldest and the most famous cooking technology college in China.
 Learned the cooking technology, Restaurant management, Restaurant service, Nutriology, etc. There were more than 20 courses all together.
 Learned thousands of the famous Chinese dishes in college and gained good prizes of all.

CERTIFICATE
 Australian Qualifications Framework (AQF) Diploma of Chinese Cookery
(Overseas Qualification Recognition by OQU)
 Certificate IV—Training and Assessment (TAE40110)
 Certificate IV—Commercial Cookery (SIT40413)
 Vocational teacher license, China (2001)
 Vocational education training, Yang Zhou University (2002)
 Master Chef Technician certificate, China (2014)
 Nutritional Director certificate, China (2005)

SKILLS
 Specialist in Chinese and Asian cooking, aware of continent foods;
 Have Carving ability;
 fluent English in reading, speaking, listening and writing;
 Be good at computer operation, Microsoft Word, Excel, PowerPoint, etc.

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