Choo Jian Tat (Cliffton)
Summary
Seasoned F&B professional with over a decade of hands-on experience spanning culinary operations, food safety, hygiene compliance, and quality assurance. Proven track record in menu creation, food costing, and full-spectrum operational setup in hotels, fine dining restaurants, and cafés. Currently excelling as a Hygiene Quality Control Officer, specializing in SFA regulatory compliance, HACCP internal audits, and licensing (SFA, URA, Liquor). SFA Level 4 Advanced Food Hygiene Officer certified, proficient in conducting hygiene training, pest control, fire safety protocols, QA/QC audits, and facility risk management. Adept in fostering team leadership, maintaining workplace safety standards, and ensuring operational excellence in all aspects of the F&B industry.
Overview
15
15
years of professional experience
1
1
Certification
Work History
Hygiene Officer | QA/QC Manager
Bao Shi F&B Management Pte Ltd
01.2023 - Current
- Conducted thorough quality control of food and outlet operations to ensure regulatory compliance.
- Performed hygiene inspections and maintained records in accordance with industry standards.
- Managed SFA licensing processes and efficiently handled outlet-related complaints.
- Monitored and implemented SFA regulatory updates across multiple outlets.
- Achieved SFA Level 4 Hygiene Certificate (Advanced Food Hygiene Officer), enabling internal hygiene training for staff and conducting internal HACCP audits.
- Supervised pest control measures to maintain a safe and hygienic environment.
- Managed fire safety protocols, including risk assessments and compliance audits.
Head Chef
HOOLOO CAFE
07.2021 - 07.2022
- Curated new, seasonal menu items, developed standard recipes and techniques for food preparation and presentation to assure consistency in high quality.
- Managed kitchen inventories as well as planning and executing orders from Directors.
- Established controls to minimize food and supply wastage and pilferage's.
- Ensured strict adherence to food safety, sanitation, and NEA hygiene requirements and practices.
- Trained, supervised, and counseled kitchen teammembers.
- Curated new, seasonal menu items, developed standard recipes and techniques for food preparation and presentation to assure consistency in high quality ▪
- Managed kitchen inventories as well as planning and executing orders from Directors
- Established controls to minimize food and supply wastage and pilferage's
- Ensured strict adherence to food safety, sanitation and NEA hygiene requirements and practices.
- Trained, supervised and counsel kitchen team member ▪ In-charged of preparation of staff meals
- Adhere to strict budget expectations, including inventories, labors with all ordering and receiving
- Planned, brainstormed, and execute new menu item for promotional event
- Deliver integrated marketing programs/campaigns and communications across all social media channel
- Collaborate with stakeholders and external partners to ensure successful implementation of marketing plans
- Keep up to date with market developments and competitor’s strategies
Sous Chef
Crossings Cafe (Social Enterprise)
08.2020 - 03.2021
- Developed standard recipes and techniques for food preparation and presentation to assure consistency in high quality.
- Assisted in kitchen inventories management as well as planning and executing orders from Head Chef.
- Established controls to minimize food and supply wastage and pilferages.
- Ensured strict adherence to food safety, sanitation, and NEA hygiene requirements and practices.
Freelance Chef
Freelance
01.2019 - 02.2020
- Developed creative menu and determined food presentation.
- Organized and catered private dinners, special events, and parties with budgeted and allocated funds
- Maintained food and kitchen supplies to ensure smooth workflow and conformance to clients’ standards
Assistant Head Chef
CASA MANINI
01.2018 - 11.2018
- Developed standard recipes and techniques for food preparation and presentation to assure consistency in high quality.
- Assisted in kitchen inventories management as well as planning and executing orders from Head Chef
- Establishing controls to minimize food and supply wastage and pilferage's
- Ensuring strict adherence to food safety, sanitation and NEA hygiene requirements and practices
- Training, supervising and counseling kitchen team members
Sous Chef
CulinaryOn
03.2017 - 12.2017
- Assisted and supported edutainment classes, including active interactions with guests.
- Responsible for checking studios and ensuring compliance with food storage regulations.
- Timely preparation of the studio to be set up for events (food, equipment, technological cards, etc.)
- Ensured compliance of safety regulations and responsible for inventory management
- In-charged of preparation of staff meals
Event Chef (Freelance)
Singapore Sports Hub
11.2016 - 05.2017
- Delivered exceptional service by accommodating diverse dietary restrictions and special requests from clients.
- Implemented sustainable practices in the kitchen, minimizing environmental impact through recycling initiatives and local sourcing of ingredients whenever possible.
- Maintained high food quality standards by implementing strict safety protocols and adhering to HACCP guidelines.
- Reinforced a positive team culture within the kitchen staff by fostering open communication channels and providing regular opportunities for professional development.
- Prepared mise en place and maintained live cooking stations for guests during main events.
Assistant Trainer (Freelance, MOE Registered)
Vivarch Enrichment Group
10.2016 - 05.2017
- Filed, organized and archived training materials to support future training sessions.
- Collaborated with fellow trainers to develop innovative teaching methods, fostering an environment of continuous learning and growth.
- Updated and set up instructions and uploaded course materials in webinar and learning management software.
- Participated in regular meetings with senior trainers to discuss trainee progress and address any concerns or challenges faced during sessions .
- Assisted the main trainer (chef) with food preparation and teaching materials.
- Guided students in kitchen safety, food preparation techniques, and ensuring a hazard-free environment.
Chef De Partie
Buttergrill Singapore
03.2015 - 09.2016
- Assisted executive chef with new menu development and in charge of mise en place preparation.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
Commis 1 – Hot Side (Garnish)
Luke Mangan & Company, Salt Grill & Sky Bar
02.2014 - 02.2015
- Prepared mise en place and responsible for service on garnishes and hot dishes.
- Ensured cleanliness and sanitation by thoroughly washing dishes, utensils, and kitchen equipment.
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Maintained a well-organized work area by consistently cleaning surfaces and organizing supplies.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
Trainee Chef (Apprenticeship)
Grand Copthorne Hotel Waterfront
01.2013 - 11.2013
- Gained hands-on experience in five-star hotel settings, including Café Brio, Cold Kitchen, and Hot Kitchen.
- Assisted in buffet preparation and private events
- Cleaned kitchen counters, refrigerators, and freezers.
- Mastered proper knife skills to efficiently complete vegetable cuts, meat trimming, and filleting tasks.
- Prepared mise en place prior to service hours for seamless execution of menu items during peak times.
- Received positive feedback from supervisors for exceptional teamwork and adaptability during busy shifts.
Assistant Manager
Ministry Of Steak
12.2009 - 12.2011
- Supervised day-to-day operations to meet performance, quality and service expectations.
- Maintained a clean, safe, and organized store environment to enhance the customer experience.
- Developed strong working relationships with staff, fostering a positive work environment.
- Monitored cash intake and deposit records, increasing accuracy, and reducing discrepancies.
- Improved customer satisfaction by addressing and resolving complaints promptly.
- Offered hands-on assistance to customers, assessing needs, and maintaining current knowledge of consumer preferences.
- Completed regular inventory counts to verify stock levels, address discrepancies, and forecast future needs.
- Mentored junior staff members in their professional development by offering guidance/support in their assigned roles.
- Boosted employee morale by recognizing outstanding performance and celebrating team accomplishments.
- Ensured compliance with all safety regulations by conducting regular inspections of equipment/operations within the store.
- Optimized scheduling to ensure adequate staffing during peak hours, improving service efficiency.
- Implemented staff training programs to elevate service standards and knowledge.
Education
High School Diploma -
At Sunrice Global Chef Academy
Singapore07-2014
Skills
- Extensive experience in fine dining, café, hotel, and social enterprise kitchen environments
- Skilled in menu development, seasonal menu creation, and cost control strategies
- Strong knowledge of mise en place preparation, kitchen inventory management, and supplier coordination
- Competent in buffet, private dining, live stations, and event catering setups
- Proficient in hot and cold kitchen operations, including garnish and dessert stations
- Consistency in food quality, taste, and plating aligned with fine dining standards
- Capable of developing standardized recipes and leading kitchen teams to execute them effectively
- Staff meal preparation and supervision experience
- Team leadership experience as Head Chef, Sous Chef, and Assistant Head Chef
- Training, mentoring, and supervising kitchen staff and junior chefs
- Scheduling, counseling, and performance management of team members
- Certified Level 3 Food Hygiene Officer Certificate
- Certified Level 4 Advanced Food Hygiene Officer Certificate (SFA) – specialized in hygiene audits & internal training
- Hands-on experience in hygiene inspections, pest control management, and fire safety protocols
- Strong compliance knowledge of SFA, NEA, URA regulations and licensing
- Certified in Supervise Workplace Safety and Health Practices
- Conducting fire risk assessments, ensuring facility safety, and overseeing pest control measures
- Familiar with HACCP principles, food handling safety, and regulatory risk mitigation
- Experience in regulatory licensing (SFA, URA, Liquor), internal audits, and compliance checks
- Proficient in handling outlet complaints and corrective action plans
- Skilled in building maintenance oversight and facility-related regulatory matters
- Strong problem-solving skills in kitchen operations and compliance issues
- Collaborative team player with leadership experience across various teams
- Effective communication with stakeholders, external partners, and kitchen teams
- Creative thinking in menu design, event planning, and marketing initiatives
Certification
- Supervise Workplace Safety and Health Practices
- Level 3 Food Hygiene Officer Certificate
- Level 4 Advanced Food Hygiene Officer Certificate
Interests
- Food Blogging (@Cliffton_jt) – Capturing visually appealing food photography and sharing culinary experiences.
- Coffee and Tea Enthusiast – Exploring and appreciating diverse coffee and tea blends.
- Global Food Explorer – A passionate foodie who loves to discover and taste cuisines from around the world, constantly seeking to expand my palate.
Languages
English
Bilingual or Proficient (C2)
Chinese (Mandarin)
Bilingual or Proficient (C2)
Chinese (Cantonese)
Advanced (C1)
Timeline
Hygiene Officer | QA/QC Manager
Bao Shi F&B Management Pte Ltd
01.2023 - Current
Head Chef
HOOLOO CAFE
07.2021 - 07.2022
Sous Chef
Crossings Cafe (Social Enterprise)
08.2020 - 03.2021
Freelance Chef
Freelance
01.2019 - 02.2020
Assistant Head Chef
CASA MANINI
01.2018 - 11.2018
Sous Chef
CulinaryOn
03.2017 - 12.2017
Event Chef (Freelance)
Singapore Sports Hub
11.2016 - 05.2017
Assistant Trainer (Freelance, MOE Registered)
Vivarch Enrichment Group
10.2016 - 05.2017
Chef De Partie
Buttergrill Singapore
03.2015 - 09.2016
Commis 1 – Hot Side (Garnish)
Luke Mangan & Company, Salt Grill & Sky Bar
02.2014 - 02.2015
Trainee Chef (Apprenticeship)
Grand Copthorne Hotel Waterfront
01.2013 - 11.2013
Assistant Manager
Ministry Of Steak
12.2009 - 12.2011
High School Diploma -
At Sunrice Global Chef Academy
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