Kevin Khaw Jin Quan
Singapore
Summary
Straight forward, creative, hardworking chef seeking role as Junior Sous Chef at a reputable establishment. Dedicated professional over 5 years' experience assisting Sous Chef in overseeing kitchen operations and the preparation of food at the banquet kitchen in Mandarin Orchard Singapore. Exceptional time management and leadership skills with a focus on customer experience and quality of food.
Overview
11
11
years of professional experience
Work History
Chef De Partie
Marina Bay Sands
06.2022 - Current
- Skilled at working independently and collaboratively in a team environment.
- Self-motivated, with a strong sense of personal responsibility.
- Proven ability to learn quickly and adapt to new situations.
- Worked well in a team setting, providing support and guidance.
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
Chef De Partie
Mandarin Orchard Singapore
10.2016 - 03.2022
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Operated all kitchen equipment safely to prevent injuries.
- Worked closely with head chef to create banquet menu for 800+ wedding guests.
- Placed orders to restock items before supplies ran out.
- Prepared items for roasting, sautéing, frying and baking.
- Plated meals paying special attention to garnishes and overall presentation.
- Maintained well-organized mise en place to keep work consistent.
- Collaborated with staff members to create meals for large banquets.
Chef Assistant
Ajuna Cafe
04.2016 - 09.2016
- Assist chef-owner in preparing daily meals such as sandwiches, steaks, seafood products.
- Maintaining cafe hygiene to appropriate standards.
- Weekly R&D with chef-owner about planning of new dishes, main courses and beverages.
- Assist chef-owner in servicing local customers, managing coffee machine manually.
- Managed food preparation activities, such as cutting ingredients to size and preparing sauces and garnishes
Supervisor
Little Nap Coffee Bar
12.2015 - 03.2016
- Tracked and prepared quarterly reports of sales goals to management.
- Created successful work schedules for each team member to maintain deadlines and fully staff shifts.
- Applied strong leadership talents and problem-solving skills to maintain team efficiency and organize workflows.
- Evaluated employee performance and coached and trained to improve weak areas.
- Conducted routine inspections of incoming materials to check quality and compliance with established product specifications.
- Oversaw and optimized work of craftsmen performing high-quality, precision work.
Chef's Assistant
The Lightbulb Cafe
06.2014 - 12.2015
- Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
- Maintained composure and work quality while under stress.
- Reduced kitchen accidents by maintaining high standards of cleanliness and organization.
- Used manual or electric appliances to clean, peel, slice and trim foods.
- Wrapped, dated and stored food in refrigerators under standardized temperature for future uses.
- Received, inspected and verified food and kitchen inventory delivery before storage.
Kitchen Crew Member
Shihlin Taiwan Street Snacks
11.2012 - 04.2013
- Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
- Inspected equipment, refrigerators and warming lamps to check compliance with safe operating levels.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
Education
No Degree -
SMK Methodist's Boys School
Penang, Malaysia12.2013
Skills
- Recordkeeping and Documentation
- Team Leadership
- Standards Compliance
- Staff Supervision and Coordination
- Sanitation and Cleaning
- Menu Planning
- Supply Ordering
- Cooking Technique Demonstrations
- Cost Control and Budgeting
- Production Scheduling
- Food Preparing, Plating and Presentation
- Recipe Development
- Relationship Building
- Decision Making
- Coordinating Kitchen Staff
- Staff Scheduling
- Operational Oversight
- Inventory Management
- Production Data Records
- Staff Training
- Food Production Timing
- Food Production
Accomplishments
- Came to MOS as a Cook One in Western Banquet Kitchen who was in charge of evening cocktails for the Club Lounge from2016 to 2017
- Promoted to Leading Cook a.k.a Demi Chef on year 2017 which involved directly in preparing and cooking of bu et meals andset meals for weddings or seminars
- Promoted to Shift Chef a.k.a Chef De Partie on year 2019 which had to also make ordering of foods and maintain low food costand excellent quality per event.
Additional Information
- English Fluent Mandarin Native speaker LANGUAGES Material Execution Skillful Maintain Low Cost Skillful Dish Presentation Experienced Teamwork Experienced Culinary Skillful Communication Experienced
Languages
Chinese (Cantonese)
Bilingual or Proficient (C2)
Chinese (Mandarin)
Bilingual or Proficient (C2)
English
Bilingual or Proficient (C2)
Malay
Bilingual or Proficient (C2)
Timeline
Chef De Partie
Marina Bay Sands
06.2022 - Current
Chef De Partie
Mandarin Orchard Singapore
10.2016 - 03.2022
Chef Assistant
Ajuna Cafe
04.2016 - 09.2016
Supervisor
Little Nap Coffee Bar
12.2015 - 03.2016
Chef's Assistant
The Lightbulb Cafe
06.2014 - 12.2015
Kitchen Crew Member
Shihlin Taiwan Street Snacks
11.2012 - 04.2013
No Degree -
SMK Methodist's Boys School
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