Summary
Overview
Work History
Education
Skills
Languages
Timeline
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Chin Yonghao Louis

Summary

High-performing Chef offering Four years of Kitchen experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy.

Overview

4
4
years of professional experience

Work History

Chef De Partie

The Ritual
03.2022 - Current
  • Maintained well-organized mise en place to keep work consistent.
  • Rotated stock to use items before expiration date.
  • Plated meals paying special attention to garnishes and overall presentation.
  • Operated all kitchen equipment safely to prevent injuries.
  • Developed close relationships with suppliers to source best ingredients.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Developed and cooked memorable dishes that brought new customers into establishment.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Cooked memorable dishes that brought new customers into establishment.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Assisted with menu development and planning.

Senior Chef

6 Letter Coffee
12.2019 - 03.2022
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Arranged for kitchen equipment maintenance and repair when needed.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Created recipes and prepared advanced dishes.
  • Maintained well-organized mise en place to keep work consistent.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Assisted with menu development and planning.
  • Set up and broke down kitchen for service.
  • Implemented food cost and waste reduction initiatives to save money.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Participated in food tastings and taste tests.

Education

Diploma - Diploma in Culinary Western Cuisine And Business

Royal F&B Training Group By Warnborough College Uk
28, Jalan Pertama 4, Taman Tampoi Indah 2, 81200 J
11.2023

Skills

  • Food Spoilage Prevention
  • Portion Standards
  • Inventory Oversight
  • Food Allergy Understanding
  • Menu development
  • Inventory management
  • Time management
  • Nutrition principles
  • Food Safety
  • Cost Control
  • Proper Food Handling
  • Food Production
  • Menu Planning

Languages

Chinese (Mandarin)
Bilingual or Proficient (C2)
Malay
Intermediate (B1)
English
Upper intermediate (B2)

Timeline

Chef De Partie

The Ritual
03.2022 - Current

Senior Chef

6 Letter Coffee
12.2019 - 03.2022

Diploma - Diploma in Culinary Western Cuisine And Business

Royal F&B Training Group By Warnborough College Uk

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Chin Yonghao Louis