Cook to Senior Cook - Buddy Hoagies, Bukit Timah - Singapore
(2004-02 - 2008-03)
Daily mise en place
- weighing,measuring,mixing and prepping ingredients according to recipes
- checking food and and ingredients for freshness
- Arranging and garnishing dishes
- Ensuring that the kitchen area,equipment and utensils are cleaned
- helping lead and inspire our kitchen staff with the restaurant manager
Chef de Partie to Junior Sous Chef - Oosters Belgian Brasserie, 25 Church street
(2008-09 - 2009-09)
- Ensure consistent and smooth running of food production
- Ensure effective stock purchase,its receipt and storage
- Supervise performance of kitchen staff to ensure proper activity
- Ensure that required standards are adhered to in the kitchen and preparation of food-in quality,quantity and safety
- Give appropriate support or guidance to members of kitchen when need arises
- Partly responsible for the preparation of kitchen cleaning roasters and the supervision of cleaning schedules
Sous Chef to Outlet Chef - Billy Bombers, Cineleisure Orchard
(2009-10 - 2011-10)
- Develop new menu options based on seasonal changes and customer demand
- Assist Excecutive Chef with the preparation and planning of meal design for all outlet
- Ensure that kitchen activities operate in timely manner
- Monitor and record inventory and if necessary order new supplies
- Recruit and train new kitchen employees to meet restaurant and kitchen standards
- Manage food logs
- create schedules for kitchen employees and evaluate their performance
- Adhere to implement sanitation regulations and safety regulations
Outlet Chef - Espressoul KPMG, 12,Marine View(Clubhouse)
(2011-10 - 2013-07)
- Handle Outlet to make sure all food enuff for daily
- Communicate with central kitchen for low item
- Do mise en place
- Do ordering for weekly
- Handle function for KPMG staff and prepare food for breakfast,lunch and dinner
- Preparing weekly new menu for staff follow budget
- Do costing for food,Inventory for weekly and monthly
- Ensure appealing plate presentation
- Experiment with the recipes and suggest new ingredient
- Maintaining and producing high level standards in food quality in the assigned outlet
- Inspect cleanliness and condition of assigned station and services areas and rectify and deficiencies
Head Chef - Jimmy Monkey Cafe&Bar, One-North Gateway
(2013-07)
- Set up new team for kitchen
- Setting kitchen workflow
- Construct menus with new or existing culinary creation ensuring the variety and quality of the servings
- Do ordering for kitchen and bar
- Controlling and directing the food preparation process and any other relative activities
- Maintain kitchen cleanliness and hygiene of staff
- Plan order equipment or ingredients according to identified shortages
- Estimate staff's workload and compensations
- Arrange for repairs when necessary
- Approve and "polish" dishes before they reach the customer
- Ensuring every feedback from customers is take seriously
- Maintaining of relation with long term regulars
- Foster a climate of cooperation and respect between co-workers
