Chun Yau Chong

• Opening team for Ironsupperclub from planning and developing the concept to implementing system and functioning of the restaurant
• Western Dining with a seating capacity of 100paxs, Specialize in different cuts of meat cuts
• Plan and implement A la cart and promo menu and train staff in implementing the menu
• Work together with management team to carry out marketing ideas and maintaining food cost at a sustainable level
• Work with special kids and plan monthly gourmet table for charity organisation.
• Enhanced team collaboration through regular communication, goal setting, and performance evaluations.
• Managed budgets effectively to ensure optimal use of resources while maintaining financial stability.
• Implemented business strategies, increasing revenue, and effectively targeting new markets.
• Supervised creation of exciting merchandise displays to catch attention of store customers.

• Merging of 2 company Ironori Pte Ltd and Seng Heng Pte Ltd and forming ZuLU Sparkle Holding Pte Ltd
• Lead and Grow the group to

- 3 restaurant ( Sing Heng , Iron Nori Wangi, Cottage & Kettle Victoria)

- 2 bar and Resturant ( New Harbour Cafe & Bar tanjong Pagar, Cottage & Kettle Boat Quay,

- 2 steakhouse ( Primal Cut tanjong Pagar, Cottage & kettle steakhouse )

• Start and Grow the brand of Cottage & kettle into a multi concept outlet
• Achieved company growth by implementing strategic plans and streamlining operations.
• Managed partnerships and strategic business relationships by negotiating contract terms and handling conflicts.
• Developed key operational initiatives to drive and maintain substantial business growth.
• Enhanced brand reputation with effective marketing campaigns and public relations efforts.

• Opening Team for Dining PLace and Sin Kee Concept, Currently Dinning PLace consist of 3 branch, Mandarin Gallery ( Semi Fine Dining, serving Chinese, Western Fusion Cuisine ), Centrepoint ( Noodle and Dim SUm House ), Meilinia Walk ( HK Roast and Noodle Bar ), Sin Kee ( Chicken Rice and Hananiese Steamboat )
• As the Executive Chef and Operation Manager, i oversee the 2 brands and 5 outlet on menu, promo, manpower recruiting and budgeting, food costing, Quality control and staff training
• Setting up new concept is also a main criteria in my job scope
• Key responsibilities include, Budgeting for restaurant ( Manpower and Food Cost ), Quality control on food, Planning Promotion ( monthly and festive ), Planning on menu and concept ( which represent what customer want and correct pricing of menu ), SOP for staff training, Also responsible for the P&L of the group of restaurants.

• In charge of planning of main kitchen production for outlet and retail products
• Specialize in local cuisine and western food concept
• Introduce work instruction on end product from central kitchen to restaurant for easy usage
• Understand restaurant process flow and identify suitable item for production in central kitchen to improve outlet productivity
• Head R&D and plan menu for new outlet concept and implement SOP for staff training
• Plan menu for group monthly Gourmet table
• Familiar with both Western and Local Cuisine, central production and restaurant operation.

• Planning and creating of Monthly Promotion Menu, Festive Menu and Set Lunch Menu
• Assist in revising existing a la cart menu with Group Executive Chef
• Manage 2 different branding, Jack's Place and Eatzi Gourmet with the responsibilities to train, motivate the kitchen staff and monitor their day to day operation performance
• Key responsibilities also include, kitchen hygiene, each outlet kitchen team development, Culinary Work plan and setting up of new outlet.

• My present company required me to handle the operation of 2 schools
• ICAS Training & Education College is an Edutrusted school offering Diploma and above qualification which i am the Quality and Audit Manager for the college
• I am in charge of the college curriculum and academic performance and day to day operation of the college academic department
• I am also in charge of the college internship programmes liaising with Hotel, F&B OUTLET and also keep up-to-date on the changes of the hospitality and F&B industry and MOM rules and regulation
• For Oriton which is running short courses, i am in charge of planning and coordinating training programmes for secondary schools and companies.

• Other than the normal daily kitchen job,butchering ,cooking and keepping the standard, i'm responsible in ordering supplier, planning lunch menu , doing food cost control, inventory anb control labour cost