CHIAM JUN BIN

• 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.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
• Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
• Collaborated closely with head chef to develop recipes that significantly increased customer satisfaction.
• Delivered exceptional culinary experiences, consistently receiving positive feedback from patrons.
• Conducted comprehensive supplier evaluations to source highest quality ingredients while also achieving cost efficiencies.
• Coordinated with team members to prepare orders on time.

• Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
• Maintained a clean and sanitary work environment in compliance with health department standards.
• Handled catering orders efficiently while maintaining focus on regular restaurant operations as well as special events menus planning.
• Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
• Consistently followed recipes accurately while also adding personal touches when appropriate to enhance flavor profiles.
• Streamlined communication between front-of-house and back-of-house teams, leading to seamless service during busy shifts.
• Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
• Reduced food waste by creatively repurposing ingredients and tracking inventory closely.
• Enhanced kitchen efficiency by streamlining prep work and implementing proper mise en place techniques.
• Set up and broke down kitchen for service.

• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
• Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
• Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
• Trained junior cooks on proper cooking techniques, safety protocols, and kitchen etiquette, promoting a positive work environment.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Maintained high-quality food standards by ensuring consistent execution of recipes and presentation techniques.
• Prepared ingredients ahead of time to promote efficiency in dish garnishing.
• Developed strong teamwork skills by collaborating with other line cooks to maintain a smooth workflow during busy shifts.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Assisted with catering events, showcasing the restaurant''s culinary expertise and dedication to customer satisfaction.

• Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
• Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

* Help out of family business.