Summary
Overview
Work History
Skills
Certification
Languages
Timeline
Generic

Aloysius Chon Zhe Ming

Summary

Creative professional with culinary experience in a variety of upscale restaurants and innovative cafes. Proven record of success in creating innovative menus, leading staff teams, and managing kitchen operations. Proficient in culinary trends and menu development, as well as in cost analysis, budgeting, marketing and recipe development.

Overview

11
11
years of professional experience
1
1
Certification

Work History

General Manager

One Prawn & Co
10.2024 - Current
  • Managed One Prawn & Co as its General Manager, involved in decision making for all aspects of the business. In charge of the Beverage (Cocktails, Wine, Spirits, Sake, Beer) program and Front of House wholly and has direct influence for the Food offerings. Handles event negotiations, planning and execution. Budgeting, Finance, Manpower and Marketing falls under my jurisdiction as well.

Executive Sous Chef

Coriander Leaf Pte Ltd
09.2023 - 09.2024
  • Placed in charge of the kitchens at HC Bistro in Hollandse Club and Paddock Bistro in Singapore Polo Club. Responsibilities revolves around kitchen operations, menu engineering, staff training, managing of costs, management of staff and was the liaison between the company and the clubs in regards to anything related to food. Collaborates with Executive Chef on recipe development projects at the group level that incorporated seasonal flavors into existing menus. Also led the FOH Team with General Manager due to my prior experiences.

F&B Consultant

Cafe TailorMade and Mortar&Pestle
03.2022 - 07.2023
  • In charge of being their Food arm. Food menu creation and engineering, implementation of SOPs, training the staff of various techniques and food knowledge and execution of their food menu. Planned and managed multiple events that are upwards of 1500 pax for food and drinks. Developed successful solutions tailored to clients' specific needs. I've also utilized strong communication skills when interacting with clients or colleagues both verbally and written. I've managed client accounts by providing timely updates on project progress and responding promptly to inquiries.

Head Chef and General Manager

HotChic2 Cafe
12.2020 - 03.2023
  • My position as both the General Manager and Head Chef required me to handle all aspects of the business, from menu creation and engineering to service standards training to planning, creation and execution of marketing strategies to backend paperwork and managing of finances to training of both Kitchen and Front of House teams. Established and maintained high standards of food quality, hygiene, and safety in the kitchen. I've also enforced appropriate work-flow and quality controls for both food quality and service standards. I am in charged of and supervised venue staff of up to 20 employees, providing feedback and training as necessary.

Executive Head Chef and General Manager

Royals Cafe Group
07.2017 - 06.2020
  • Responsibilities include a total upheaval of the Drink and Food Menu due to irresponsible costing structure put in place by the previous F&B consultant. Working very closely with the Cafe managers and Head Chefs, I've created multiple menus that can be switched up anytime from seasonal to dailies, weekly or monthly specials. Costings, SOPs, cooking techniques and instructions of these menus are put in place by me. I was also in charge of Food and Drink training for staff where I have also made a training manual for managers to allow them to train newcomers. Managing guests relations and PR. In charge of planning and executing of marketing content and marketing strategies for the cafe. Working closely with the Head Chefs and Cafe Managers to ensure the high standard of Food and Beverage are met. Got named the best mee siam in Singapore by Class 95.

Bar and Floor Manager

Meta Restaurant (Two Michelin Stars)
08.2016 - 06.2017
  • Responsibilities include being in charge of bar program, cocktail and spirits menu engineering and training of bar and floor staff. It was also my responsibility to curate a fine wine and sake menu with my wine and sake knowledge to pair different labels to different dishes. Maintenance of bar and floor area. I was also placed in charge of planning of marketing content and marketing strategies for the venue. Working closely with the Head Chef in terms of menu engineering to ensure the seasonal fine dining menus could be executed without flaws. Started to cook professionally as well because of the bar top open kitchen concept as it also allows me to interact very closely with guests face-to-face.

Head bartender/Operations Manager

Neon Pigeon
01.2016 - 07.2016
  • Responsibilities include being in charge of bar program, cocktail menu engineering, beverage list( cocktails, sake, wine, spirits), training of bar and floor staff. Planning and executing of marketing content, strategies and event planning. Taking on the role of floor manager as well, my responsibilities also includes working very closely with Head Chef to tailor-made a Food and Drink pairing menu and compiling a “Work Bible” that is used in training for all staff in the venue. Managing guests relations and PR to ensure guests always have a very positive and enjoyable experience.

Lead Bartender

The Library (Unlisted Collection)
12.2013 - 01.2015
  • Responsibilities include producing cocktails in accordance to company standards. Learning about classic cocktails and spirits so as to properly advise guests on drinks choices. Maintenance of bar cleanliness. When in Principle Bartender position, it was also my job to lead the team(bar and floor), train both bar and floor and working with Beverage Director for menu engineering.

Skills

  • Cost Control
  • Menu development
  • Kitchen Management
  • Inventory Management
  • Special Event Catering
  • Food Pairing
  • Team Leadership
  • Food Presentation
  • Recipe creation
  • Adaptability
  • Quality Assurance
  • Culinary Techniques
  • Staff Training
  • Food plating and presentation
  • Hiring, Training, and Development
  • Restaurant Operations

Certification

Food And Hygiene Certification

Languages

English - Native
Chinese (Mandarin) - Native
Malay - Conversational

Timeline

General Manager

One Prawn & Co
10.2024 - Current

Executive Sous Chef

Coriander Leaf Pte Ltd
09.2023 - 09.2024

F&B Consultant

Cafe TailorMade and Mortar&Pestle
03.2022 - 07.2023

Head Chef and General Manager

HotChic2 Cafe
12.2020 - 03.2023

Executive Head Chef and General Manager

Royals Cafe Group
07.2017 - 06.2020

Bar and Floor Manager

Meta Restaurant (Two Michelin Stars)
08.2016 - 06.2017

Head bartender/Operations Manager

Neon Pigeon
01.2016 - 07.2016

Lead Bartender

The Library (Unlisted Collection)
12.2013 - 01.2015

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Aloysius Chon Zhe Ming