AI PEI CHANG
Summary
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation. Capable of managing high volume dining services, while supervising and motivating staffs to perform to the best of their abilities across every service. Proven leadership skills with a track record of training, developing, and fostering strong teams focused on food quality, presentation, cost containment, and safety. Strong personalities and self-driven with capabilities to strive and work under pressure.
Overview
19
19
years of professional experience
1
1
Certification
Work History
Head Chef
Food Collective Pte Ltd, Tiong Bahru Bakery & CMCR
07.2022 - Current
- Managed food costs effectively with careful menu planning, accurate portion control, and money Management
- responsible for inventory management, ordering supplies, and maintaining a cost-effective kitchen operation.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Hire and Train Kitchen Staff
- Managing Kitchen Staff
- Enforce All Food Safety Policies and Procedures
- Carry out R&D process, develop new dishes for brands
Chef De Cuisine
Food Collective Pte Ltd, Tiong Bahru Bakery
04.2021 - 07.2022
- Optimized kitchen workflow by delegating tasks according to individual strengths
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- ensure every dish meets stringent quality standards and uphold the culinary vision of the brand
- Encourage creativity and collaboration within your kitchen team. Continuous training and allowing your team to contribute ideas can lead to innovative dishes.
Senior Sous Chef
Les Amis Group, Casa Verde
01.2021 - 08.2021
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
Sous Chef
Les Amis Group, Casa Verde
08.2020 - 01.2021
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Develop new menus and dishes that help the restaurant group to increase sale figure during pandemic
Sous Chef
Carnival Cruise Line
03.2006 - 01.2020
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrate leadership abilities through examples of team management and mentoring junior chefs.
- Led a team of 40 kitchen chefs, ensuring smooth operations and high-quality food preparation.
- Hosting of Chef tables for VVIP guests
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Achieve top 5 spots in TGEM and NPS on all the ships I have managed
- Ensure kitchen meet USPH safety and cleanliness requirement. Passed multiple sanitation inspections schedule by United States Public Health with an average score of 95%
Education
High School Diploma -
Shatec The International Hotel & Tourism School
Singapore10.2022
No Degree - Gastronomy And Nutrition
Le Cordon Bleu
Online05.2020
Skills
- Nutritional knowledge
- Food Safety
- Kitchen Management
- Team Management
- Menu development
- Menu Planning
- Waste Reduction
- Food Safety Regulations
- Kitchen Operations
- Menu Supervision
- Regulatory Compliance
- Food presentation
- Cost Reduction
- Cost Management
- Recipe creation
- Leadership Qualities
- Cost Control
- Process Improvements
- Sanitation Standards
- Fine-dining expertise
- Purchasing
- Allergy awareness
- Grilling
- Cost Control and Budgeting
- Health regulations
- Ingredient Sourcing
- Inventory Rotation
- Equipment Maintenance
- Food spoilage prevention
- Plating and presentation
- Sustainable practices
- Resource Management
- Staff Training
- Customer Retention
- Budget Development
- Performance Assessments
- Forecasting and planning
- Creative Thinking
- Safe Food Handling
- Recipe Development
- Quality Control
- Decision-Making
- Staff Recruiting and Hiring
- Coaching and Mentoring
Accomplishments
- Designed central kitchen and equipment placement which increased productivity and enhanced workflow processes.
- Reduced food costs by 50% by sourcing and securing new supplier.
- Nominated for Leader of the month for consecutive 3 years on Carnival Cruise Line 2017, 2018 and 2019
- Awarded Leader of the month in 2018 on Carnival Cruise line
Certification
- Food Hygiene Certificate Level 3
- Food Hygiene Certificate Basic
- Certificate of Completion in Vessel Sanitation Public Health
- Certificate of Completion in All about Allergen Online training for Food Service, National Allergy Strategy
- Certificate of Completion in Gastronomy and Nutrition
Languages
English
Intermediate (B1)
Chinese (Mandarin)
Upper intermediate (B2)
Chinese (Cantonese)
Intermediate (B1)
Thai
Elementary (A2)
Timeline
Head Chef
Food Collective Pte Ltd, Tiong Bahru Bakery & CMCR
07.2022 - Current
Chef De Cuisine
Food Collective Pte Ltd, Tiong Bahru Bakery
04.2021 - 07.2022
Senior Sous Chef
Les Amis Group, Casa Verde
01.2021 - 08.2021
Sous Chef
Les Amis Group, Casa Verde
08.2020 - 01.2021
Sous Chef
Carnival Cruise Line
03.2006 - 01.2020
High School Diploma -
Shatec The International Hotel & Tourism School
No Degree - Gastronomy And Nutrition
Le Cordon Bleu
- Food Hygiene Certificate Level 3
- Food Hygiene Certificate Basic
- Certificate of Completion in Vessel Sanitation Public Health
- Certificate of Completion in All about Allergen Online training for Food Service, National Allergy Strategy
- Certificate of Completion in Gastronomy and Nutrition
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