Aw Leong Wah

Junior Sous Chef

NTUC Foodfare Co-operative Ltd

01.2009 - 01.2021

Delivered verbal culinary instruction and assignments to 10 kitchen staff members daily to promote successful dining experiences for clients.
Modified recipes to accommodate dietary restrictions and allergies.
Set up and broke down kitchen for service.
Coordinated with team members to prepare orders on time.
Reduced food waste by closely monitoring inventory levels and adjusting purchasing practices as needed.
Trained junior staff members on proper cooking techniques, plating methods, and kitchen safety protocols for improved performance.
Implemented food cost and waste reduction initiatives to save money.
Ordered new ingredients and supplies to meet expected needs.
Contributed to a positive working atmosphere through effective communication, teamwork, and problem-solving skills.
Collaborated with staff members to create meals for large banquets.
Led team by example in preparing items accurately and according to high-quality standards.
Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Maintained up-to-date knowledge of current culinary trends and techniques.
Planned and directed high-volume food preparation in fast-paced environment.
Ensured compliance with health department regulations by maintaining proper sanitation procedures throughout the kitchen workspace.
Evaluated food products to verify freshness and quality.
Assisted sous chef with weekly schedule drafts for 10 kitchen staff.
Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Consistently met high standards of quality control by conducting thorough taste tests before serving each dish to customers.
Streamlined kitchen operations by implementing efficient food preparation techniques and maintaining a clean work environment.