Yajing Cui

MICHELIN Guide-recognized, AAA Four Diamond modern Cantonese restaurant, part of the international Hakkasan brand

• Serves as one of the restaurant's principal chefs, entrusted with two of the most technically demanding sections of the kitchen.
• Leads the dim sum section, directing the production of handcrafted doughs, fillings, folding, steaming, and frying to Hakkasan's international brand standards, including the weekend dim sum brunch.
• Runs the wok section, executing signature Cantonese dishes with precise heat control, timing, and seasoning throughout high-volume dinner service.
• Designated Peking duck specialist, responsible for the complete preparation, roasting, and carving of one of the restaurant's signature dishes.
• Upholds the consistency, presentation, and food safety standards expected of a MICHELIN Guide-recognized kitchen, and guides the cooks working on her sections.

• Built and directed every aspect of the business, including finance, administration, sales, procurement, inventory, human resources, marketing, and public relations.
• Served as Head Chef, leading the kitchen team and developing menus of authentic Chinese dishes.
• Integrated the restaurant's ordering system with Uber Eats, Grubhub, DoorDash, Menufy, and Postmates, extending the restaurant's reach through delivery channels.
• Managed purchasing and inventory control to protect food quality and cost targets.
• Developed the restaurant into a successful business, then sold it and completed the handover in December 2022.
• Was immediately recruited by Hakkasan Miami following the sale.

• Worked across the full Chinese kitchen of this upscale restaurant, covering wok and stir-fry dishes, noodles and fried rice, appetizers, and small plates.
• Produced the steamed and fried dim sum program, including dumplings, buns, rolls, and pastries, from dough and fillings through cooking and plating.
• Prepared Peking duck and roast meats, including char siu and crispy pork, and made the kitchen's sauces and marinades.
• Prepared the full week's production in advance so the secondary chefs could serve consistent dishes on her days off.
• Trained and supervised the secondary chefs, and handled receiving, stock rotation, and inventory.

• Recruited to work on her days off throughout her full-time roles at Novikov and Hutong, as the kitchen relied on her expertise.
• Prepared the restaurant's full weekly production of dim sum, roast meats, sauces, and marinades so the secondary chefs could serve during the rest of the week.
• Cooked wok and stir-fry dishes, noodles, fried rice, appetizers, and small plates, and trained and supervised the secondary chefs.
• Handled receiving, stock rotation, and inventory to keep the weekly preparation on schedule.

• Prepared steamed and fried dim sum, including dumplings, buns, rolls, and pastries, along with wok and stir-fry dishes, noodles, fried rice, appetizers, and small plates.
• Prepared roast meats, sauces, and marinades, and completed the full week's preparation in advance so the secondary chefs could serve on her days off.
• Trained and supervised the secondary chefs, and handled receiving, stock rotation, and inventory.

• Prepared doughs, fillings, and dumplings, reporting directly to the restaurant owner.

• Led sales and after-sales operations for electrical products across the United Arab Emirates, generating annual sales of approximately AED 2 million (about USD 545,000).
• Managed a team of five employees, including two sales specialists.
• Oversaw invoicing, collections, and inventory control, and negotiated annual sales and credit agreements with customers.
• Partnered with the company owners on business planning.

• Handled ticket sales at Shenyang Railway Station, reporting to the head of ticket sales.