Vernon Kim

A Malaysian with PR status currently, residing in SG.

A chef for most part of my career

Responsible and focus

Team player and willing to share my experience and guide my team

Motivated and driven

Able to lead and improve daily operation and guide lines

Head Chef at Little Island Brewery Singapore (2024-11 – 2025-12)

Led a 5-team kitchen crew with menu creation duties to a successful launch. Overseeing & leading day to day operations. Head Chef for 2 of 3 outlets.

• New revenues include private & corporate events for companies such as Pinterest, Panerai, XPeng (Auto) Launch, and Land Rover, amongst many others.
• Special menu items especially for liquor, cocktail pairing & catering have been adopted by other outlets, to include training of crew.

Head Chef at Little Island Brewery Singapore (2018-08 – 2025-12)

Optimized operational costs and drove menu innovation which strengthened profits for the outlet, especially during covid.

• Generated new revenues through catering & events for companies like Accenture, Pirelli, GSK, Lego, and F&N amongst others.

Head Chef at Monkswood Group (2017-08 – 2018-07)

• Responsible for new menu, presentation, supplier management, and operating costs.
• Kitchen duties include daily preparation, food presentation, & quality control of food service.
• Designed menu for special functions & catering service.

Home Catering Business Owner at Personal Business (2016-08 – 2017-08)

With wife's employment contract ending in Shanghai, relocated back to Singapore. Continued home catering business.

Home Catering Business Owner at Personal Business (2014-10 – 2016-08)

Wife was offered a job transfer to China. Managed home catering business in Shanghai. Gained exposure to creative trends and trendsetting in Shanghai's F&B industry.

Partner/Owner/Head Chef at Various Establishments (2010 – 2014)

Multiple partner, ownership, and head chef roles across KL and SG.

Executive Sous Chef at The Ivy at Heritage Row (2010)

Specially head-hunted by owner & executive chef of the prestigious establishment. Headed an 8-member team serving fine dining British cuisine.

• Led winning team to be awarded private dining events for dignitaries which increased targeted revenue by 15%.
• Annual USD 1mil net turnover.
• Managed an 8-man kitchen crew including staff recruitment, menu & resource planning.

Executive Sous Chef at Alice Smith International School

• Main liaison with school committee.
• Managed functions at private residences and roadshows.

Partner and Head Chef at Ribs, KL

Responsible for conceptualizing, designing, & opening the restaurant and bar.

• Menu planning, kitchen & service staff recruitment, supplier management.
• Generated leads for new catering unit, surpassed targeted revenue by 25%.
• Annual USD 550,000 net turnover.

Crew Member at Queen Elizabeth II Cruise Liner

Youngest crew on Queen Elizabeth II Cruise Liner. Completed 3 World Tours across more than 110 countries.

• Nominated to participate in the Les Maitres Cusiniers de France Salon Culinaire.
• Won 3rd place in the Modern French Cuisine Category.

Intern & Trainee at Hilton and Regent Hotels

Diploma in Culinary Arts – Stamford School of Culinary Arts