Choong Wai Loon PR S8457099J
Summary
Dynamic Head Chef with a proven track record at Kyojo Dining, specializing in innovative menu development and team management. Expert in food safety and cost control, I successfully reduced waste by implementing efficient inventory systems while enhancing customer satisfaction through high-quality culinary presentations. Passionate about fostering teamwork and culinary excellence.
Experienced with managing high-pressure kitchen environments and creating diverse, appealing menus. Utilizes in-depth understanding of culinary techniques and kitchen logistics to streamline operations. Track record of effective team leadership and maintaining consistent quality standards.
A culinary professional with deep commitment to high standards and delivering quality results. Leveraging years of experience in kitchen management to foster collaborative and efficient team environment. Known for adaptability and reliability, with strong emphasis on culinary creativity and leadership.
Overview
2025
2025
years of professional experience
Work History
Head Chef
Kyojo Dining
- Optimized kitchen operations, enhancing workflow efficiency and food preparation processes.
- Implemented inventory management systems to reduce waste and control food costs effectively.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- 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.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Ensured compliance with health and safety regulations, maintaining high standards of food safety.
Head Chef
Kyoya Dining
04.2022 - 09.2024
- Developed innovative seasonal menus that enhanced customer satisfaction and dining experience.
- Managed kitchen operations to ensure timely food preparation and adherence to quality standards.
- Trained and mentored junior chefs, fostering professional growth and teamwork.
- Implemented inventory control procedures, reducing waste and optimizing ingredient usage.
Sushi Chef and Head Chef
Kyoaji Dining
05.2017 - 09.2024
- Monitored food production to verify quality and consistency.
- Prepared sushi and sashimi using traditional techniques and high-quality ingredients.
- Maintained cleanliness and organization of kitchen workspace to ensure food safety standards.
- Trained new staff on sushi preparation methods and kitchen workflow efficiency.
- Monitored food presentation and quality to maintain high standards of service excellence.
- Assisted in planning special events, catering services, and promotional activities to attract customers.
- Prepared high-quality seafood, rice and ingredients for sushi.
Sushi Chef
Fukuichi Dining
05.2012 - 05.2017
- Prepared sushi rolls, sashimi, and nigiri with precision, ensuring presentation quality and authenticity.
- Maintained cleanliness and organization of workstations to adhere to food safety standards.
- Developed new sushi recipes, incorporating seasonal ingredients to enhance menu offerings.
Cook's Assistant
Akashi Dining
Singapore
05.2005 - 05.2012
- Maintained cleanliness and organization of kitchen workspace, adhering to food safety standards.
- Assisted in meal preparation by chopping, measuring, and mixing ingredients for various dishes.
Education
SMJK PEI YUAN SPM
Malaysia,Perak,KamparSkills
Food safety
Kitchen management
Team management
Menu development
Menu planning
Culinary expertise
Food safety regulations
Kitchen operations
Menu supervision
Special event catering
Regulatory compliance
Food presentation
Cost reduction
Cost management
Leadership qualities
Cost control
Purchasing
Grilling
Cost control and budgeting
Dish preparation
Kitchen equipment safety
Food science
Food and beverage pairing
Menu pricing
Creative thinking
Meal preparation
Food preparing, plating, and presentation
Recipes and menu planning
Food stock and supply management
Quality control
Languages
Chinese (Mandarin)
Beginner (A1)
Timeline
Head Chef
Kyoya Dining
04.2022 - 09.2024
Sushi Chef and Head Chef
Kyoaji Dining
05.2017 - 09.2024
Sushi Chef
Fukuichi Dining
05.2012 - 05.2017
Cook's Assistant
Akashi Dining
05.2005 - 05.2012
Head Chef
Kyojo Dining
SMJK PEI YUAN SPM