Darius Leung

Worked primarily as a sauce chef with responsibility such as :

• Performed butchery tasks, including lambs, beefs, ducks, chickens, venison and fishes.
• Cooked dishes according to recipes, consistently delivering high-quality meals.
• Prepared sauces and stocks whilst following recipes.
• Oversaw storage and preparation of food items to correct recipe and portioning standards.
• Oversaw stock inventory, minimizing product shortages.
• Assisted head chef in delivering quality dishes within tight deadlines.

Worked as a garnish chef and sashimi chef with responsibility such as :

• Prepared and filleting various exotic fish from Japan, Kinki, Kinmedai, Samegarei...
• Prepared sauces, stocks, purees and garnishes according to the head chef's recipes and standards.
• Collaborated with other Michelin starred chefs for four-hands events.
• Supervised and trained junior staff, ensuring efficient teamwork and improving their techniques.
• Cooperated closely with the grill chef to ensure a smooth service.

Worked in cold stations and the stove station preparing and plating various bistro style meals.

Worked primarily in the stove stations with responsibility:

• Prepared various Spanish cuisine dishes and tapas.
• Assisted in menu planning for seasonal dishes.
• Prepared different stocks and sauces for a range of menu option.