Hank Cheng

Experience

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  Jamie's Italian Perth

  Jun 2014 - May 2015

  Commis

  I was first trained as a fresh pasta maker, 10 different kind of pasta including 2 kinds of ravioli. Starts 6 in the morning and have to be organized for its average daily intake of 400 on weekday, 600 in the weekends. In this role I trained myself to time my every step of making pasta precisely. Then I went to prep, trained the next guy for pasta making in the meanwhile and then finally on the line doing Fish in my last 2 months there.

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  Barbecoa

  Sept 2015 - Jan 2016

  Demi

  Demi chef on pantry

• 

  Gyoza

  Nov 2015 - Mar 2016

  Chef

  A newly set up Taiwanese restaurant in Shoredich East London from last end of November. First we were doing traditional Taiwanese dumpling, then beginning of January of 2016 we move into a restaurant and started doing pop-up and dumpling work shop. For the time I worked there I trained a few people without any culinary background, then now they're running it with me occasionally going back for a chat and some advice.

• 

  Belmond Le Manoir aux Quat'Saisons

  Mar 2016 - Jun 2016

  Stage

  Stage

• 

  Smokehouse Chiswick

  Aug 2016 - Jul 2017

  Chef de Partie

  Muti-task for everything in the kitchen from prep to service, starter to pans to grills

• 

  再春食堂 Spring Canteen

  Oct 2019 - now

  Co-Founder / Head Chef