Summary
Overview
Work History
Education
Skills
Proficiency Languages
Timeline
Professional Summary
Expected Salary Per Month/ Available Date
Generic
Alvin Li Weichang

Alvin Li Weichang

Singapore

Summary

To obtain the position of Chef at an established restaurant where I can combine my passion for cooking with strong organizational skills. I aim to contribute to an esteemed culinary team by creating dishes that meet nutritional and dietary standards, while enhancing customer satisfaction. Dedicated to supporting the restaurant’s growth, elevating its profile, and fostering strong working relationships with staff and management.

Overview

16
16
years of professional experience

Work History

Sous-Chef

Kith Café Millenia Walk
01.2018 - Current
  • Responsible for ensuring that nothing goes wrong in the kitchen.
  • In charge of ordering ingredients.
  • Keeping an accurate inventory list and ensuring cleanliness everywhere.
  • Provide Head Chef with everything they need to create dishes for customer.
  • Directing the food preparation process and delegating tasks.
  • Cooking and preparing high quality dishes.
  • Assisting the Head Chef to create menu item, recipes and develop dishes.
  • Supervising all kitchen stations.
  • Supervising, motivating, and working closely with other chefs of all levels.
  • Manages and oversees day-to-day operations in the kitchen as well as the kitchen staff of an outlet.
  • Controls the budget and ensures the quality of kitchen operations.
  • Ensures that problems that arise are rectified in a positive and professional manner.
  • Running of the kitchens and be able to manage, lead, motivate and develop the team.
  • Responsibilities will include ordering planning, managing the financial KPI’s enabling business success, purchasing, health and safety including food hygiene procedures.
  • Reason of Leaving: Desire for Career Advancement
  • Current Drawn: SGD4,500

Sous Chef

Mad for Garlic (Korean Restaurant) (Closed Down Singapore Outlet)
01.2016 - 01.2018
  • Responsible for ensuring that nothing goes wrong in the kitchen.
  • In charge of ordering ingredients.
  • Keeping an accurate inventory list and ensuring cleanliness everywhere.
  • Provide Head Chef with everything they need to create dishes for customer.
  • Directing the food preparation process and delegating tasks.
  • Cooking and preparing high quality dishes.
  • Assisting the Head Chef to create menu item, recipes and develop dishes.
  • Supervising all kitchen stations.
  • Supervising, motivating, and working closely with other chefs of all levels.
  • Manages and oversees day-to-day operations in the kitchen as well as the kitchen staff of an outlet.
  • Controls the budget and ensures the quality of kitchen operations.
  • Ensures that problems that arise are rectified in a positive and professional manner.
  • Running of the kitchens and be able to manage, lead, motivate and develop the team.
  • Responsibilities will include ordering planning, managing the financial KPI’s enabling business success, purchasing, health and safety including food hygiene procedures.
  • Planning kitchen staff working schedule.
  • Reason of Leaving: Looking for Better Prospect
  • Last Drawn: SGD3,800

Junior Sous

Mad for Garlic (Korean Restaurant)
01.2014 - 01.2016
  • Responsible for ensuring that nothing goes wrong in the kitchen.
  • In charge of ordering ingredients.
  • Keeping an accurate inventory list and ensuring cleanliness everywhere.
  • Provide Head Chef with everything they need to create dishes for customer.
  • Directing the food preparation process and delegating tasks.
  • Cooking and preparing high quality dishes.
  • Assisting the Head Chef to create menu item, recipes and develop dishes.
  • Supervising all kitchen stations.
  • Supervising, motivating, and working closely with other chefs of all levels.
  • Manages and oversees day-to-day operations in the kitchen as well as the kitchen staff of an outlet.
  • Controls the budget and ensures the quality of kitchen operations.
  • Ensures that problems that arise are rectified in a positive and professional manner.
  • Running of the kitchens and be able to manage, lead, motivate and develop the team.
  • Responsibilities will include ordering planning, managing the financial KPI’s enabling business success, purchasing, health and safety including food hygiene procedures.
  • Planning kitchen staff working schedule.

Chef de Partie

Mad for Garlic (Korean Restaurant)
01.2012 - 01.2014
  • Responsible for ensuring that nothing goes wrong in the kitchen.
  • In charge of ordering ingredients.
  • Keeping an accurate inventory list and ensuring cleanliness everywhere.
  • Provide Head Chef with everything they need to create dishes for customer.
  • Directing the food preparation process and delegating tasks.
  • Cooking and preparing high quality dishes.
  • Assisting the Head Chef to create menu item, recipes and develop dishes.
  • Supervising all kitchen stations.
  • Supervising, motivating, and working closely with other chefs of all levels.
  • Manages and oversees day-to-day operations in the kitchen as well as the kitchen staff of an outlet.
  • Controls the budget and ensures the quality of kitchen operations.
  • Ensures that problems that arise are rectified in a positive and professional manner.
  • Running of the kitchens and be able to manage, lead, motivate and develop the team.
  • Responsibilities will include ordering planning, managing the financial KPI’s enabling business success, purchasing, health and safety including food hygiene procedures.
  • Planning kitchen staff working schedule.

Cook

Mad for Garlic (Korean Restaurant)
01.2010 - 01.2012
  • Responsible for ensuring that nothing goes wrong in the kitchen.
  • In charge of ordering ingredients.
  • Keeping an accurate inventory list and ensuring cleanliness everywhere.
  • Provide Head Chef with everything they need to create dishes for customer.
  • Directing the food preparation process and delegating tasks.
  • Cooking and preparing high quality dishes.
  • Assisting the Head Chef to create menu item, recipes and develop dishes.
  • Supervising all kitchen stations.
  • Supervising, motivating, and working closely with other chefs of all levels.
  • Manages and oversees day-to-day operations in the kitchen as well as the kitchen staff of an outlet.
  • Controls the budget and ensures the quality of kitchen operations.
  • Ensures that problems that arise are rectified in a positive and professional manner.
  • Running of the kitchens and be able to manage, lead, motivate and develop the team.
  • Responsibilities will include ordering planning, managing the financial KPI’s enabling business success, purchasing, health and safety including food hygiene procedures.
  • Planning kitchen staff working schedule.

Education

N level -

Changkat Changi Secondary School
01.2006

Skills

  • Food and Beverage Safety and Hygiene Policies and Procedures
  • Date: 2021-08-17

Proficiency Languages

English: Fluent – Written and Spoken
Mandarin: Fluent – Written and Spoken

Timeline

Sous-Chef

Kith Café Millenia Walk
01.2018 - Current

Sous Chef

Mad for Garlic (Korean Restaurant) (Closed Down Singapore Outlet)
01.2016 - 01.2018

Junior Sous

Mad for Garlic (Korean Restaurant)
01.2014 - 01.2016

Chef de Partie

Mad for Garlic (Korean Restaurant)
01.2012 - 01.2014

Cook

Mad for Garlic (Korean Restaurant)
01.2010 - 01.2012

N level -

Changkat Changi Secondary School

Professional Summary

Passionate and experienced chef with over 10 years in the Western culinary industry. Energetic line cook with exceptional food handling skills and the ability to multitask in high-volume, fast-paced environments. Committed to continuous learning, supporting the team in all tasks, and approaching challenges with a positive attitude and open mind.

Expected Salary Per Month/ Available Date

  • Expected Salary: SGD 5,500 to 5,800 (NEG)
  • Available Date: One month notice (Offset Leave)

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Alvin Li Weichang