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
383 Bukit Timah Rd, #01-09B, Singapore 259727
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
259 Tanjong Katong Rd, Beng Tong Mansion, Singapore 437047
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 J11.2023
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