Alan Koh Yee Soon
Singapore
Summary
Matured, responsible and independent. Service oriented and willingness to excel and improve.
Experienced with managing high-pressure kitchen environments and creating diverse, appealing menus. Utilizes in-depth understanding of culinary techniques and kitchen logistics to streamline operations. Track record of effective team leadership and maintaining consistent quality standards.
Overview
37
37
years of professional experience
Work History
Head Chef of Operation
Bai Yi Corporation Pte Ltd
02.2022 - Current
- Creating and Implementing Standard Operating Procedures for New Kitchen Set up
- Liaise with Renovators, Kitchen Equipment Suppliers on M&E, SFA as well as Fire Safety requirements
- R&D and creating menu meant for fast food restaurants
- Modifying ways of cooking suitable for unskilled staffs
- Improving Productivity
- Improving food output consistency
- Implementing F.I.F.O system for food storage
- Implementing Food Packaging for logistic
- Implementing Inventory System
- Improving logistic and Delivery issues
Peperoni Pizzeria
Les Amis Group
01.2020 - 01.2022
- Helping a friend in his establishment while looking for suitable job opportunity
Culinary Consultant
Burgers Up Singapore & Indonesia
01.2018 - 01.2019
- Creating and Implementing Standard Operating Procedures for central kitchen and outlets (S.O.P)
- R&D and creating menu meant for fast food restaurants
- Modifying ways of cooking suitable for unskilled staffs
- Improving Productivity
- Improving food output consistency
- Implementing F.I.F.O system for food storage
- Implementing Food Packaging for logistic
- Implementing Inventory System
- Improving logistic and Delivery issues
Executive Chef (partnership)
Pegasus Lumiere Sdn Bhd (Malaysia, Johor Bahru)
01.2014 - 01.2018
- Involved in opening and managing Chefs Table Restaurants in Johor Bahru & Batu Pahat
- Involved in Business Development of the outlets
- Involved in Kitchen Planning & Layout
- Involved in budgeting and answerable to the P/L of the company
- Involved in Planning and Execution of Business Strategy of the company
- R&D as well as creation of new menus
- Involved in Day to Day Operations, Front and Back of the house
- Staff Training
Executive Chef
NUSS The Graduate Club
01.2008 - 01.2014
- Part of opening project team for new Guild House
- Managing kitchen outlets consisting of Semi Fine Dining, Bistro and Oriental Kitchen, Pastry and Banquet
- To ensure and maintaining of high quality food preparation
- To ensure consistency control
- Creation of personalized menu to customers according to their budget & needs for Banquet Catering & Special Events including wedding as well banquet events
- Creation of new menu
- Conduct training as well upkeep good morale to kitchen team
- Achieving Sales & Promotional requirement
- Involve in Sales and Promotion
- Involve in supplier management and cost control
Purchasing Agent/Jnr Sous Chef
Singapore Marriott Hotel
01.1995 - 01.1997
- Being part of the Opening Team
- Being part of the TASK FORCE for opening new hotels in Asia
- Involved in setting up the Food Purchasing/Cost Control Department
- Involved in daily operations of food purchasing as well as cost control of material purchased
- Being a chef tournant to individual outlet Chef (Mainly in production kitchen)
Chef De Partie, French Fine Dining
Les Amis Pte Ltd
01.1994 - 01.1995
Jr Sous Chef, European & Thai Fusion
Eastern & Oriental Express Bangkok
01.1993 - 01.1994
Leading Cook, French Fine Dining
Dynasty Hotel, Truffles Rest
01.1992 - 01.1993
Cook, German Restaurant
Holiday Inn Crowne Plaza, Baron's Table Rest
01.1990 - 01.1992
Trainee
Meridien Hotel, Rest De France
01.1989 - 01.1990
Education
NTC-2 - Food Preparation
SHATEC
01.1990
GCE O Level - undefined
Nan Hua Secondary School
01.1987
Skills
- Food safety
- Kitchen management
- Team management
- Menu development
- Waste reduction
- Food safety regulations
- Special event catering
- Banquets and catering
- Cost management
- Leadership qualities
- Purchasing
- Regulatory compliance
- Cost control and budgeting
- Recipes and menu planning
- Inventory management
- Prioritization and organization
- Coaching and mentoring
- Menu item pricing
Accomplishments
- 1996: Bronze medal in Food & Hotel Asia Culinary Competition
- 2006: Interview by MIW which features other chef like Chef Sam Leong, Chef Rannel Wolfgang
- 2006: Interviewed by T.V program Good Morning Singapore https://www.youtube.com/watch?v=m1YurW9g38o
- 2007: Awarded Most Innovative dish in CITYGas competition
- 2007: Awarded Top Ten dish in CITYGas Competition
- 2015: Awarded Top Ten Best Restaurant in Johor by THE EXPAT magazine in Malaysia Featured in The Iskandarian and Straits Times Malaysia http://www.theiskandarian.com/web/creative-cuisine-at-the-chefs-table/
References
- Tong, Hsier Huei, Ex CEO of NUSS, 90602996, NUSS
- Chester, Pang, Executive Chef, 97390342
Timeline
Head Chef of Operation
Bai Yi Corporation Pte Ltd
02.2022 - Current
Peperoni Pizzeria
Les Amis Group
01.2020 - 01.2022
Culinary Consultant
Burgers Up Singapore & Indonesia
01.2018 - 01.2019
Executive Chef (partnership)
Pegasus Lumiere Sdn Bhd (Malaysia, Johor Bahru)
01.2014 - 01.2018
Executive Chef
NUSS The Graduate Club
01.2008 - 01.2014
Purchasing Agent/Jnr Sous Chef
Singapore Marriott Hotel
01.1995 - 01.1997
Chef De Partie, French Fine Dining
Les Amis Pte Ltd
01.1994 - 01.1995
Jr Sous Chef, European & Thai Fusion
Eastern & Oriental Express Bangkok
01.1993 - 01.1994
Leading Cook, French Fine Dining
Dynasty Hotel, Truffles Rest
01.1992 - 01.1993
Cook, German Restaurant
Holiday Inn Crowne Plaza, Baron's Table Rest
01.1990 - 01.1992
Trainee
Meridien Hotel, Rest De France
01.1989 - 01.1990
GCE O Level - undefined
Nan Hua Secondary School
NTC-2 - Food Preparation
SHATEC