Clarence Chooi Bo Jie

• Food Production Oversight: Manage daily large-volume food preparation, ensuring consistency, taste, and presentation.
• Deep Culinary Knowledge: Western Cuisine, with expertise in cooking techniques and sous vide methods.
• Menu Execution: Translate executive chef’s menus into production-friendly workflows.
• Staff Supervision: Direct and train cooks, prep staff, and kitchen assistants in production methods.
• Quality Control: Monitor portion sizes, batch cooking, freshness, and adherence to standards.
• Inventory & Ordering: Oversaw inventory and ensure stock is managed in FIFO order, minimizing waste and reducing costs.
• Hygiene & Safety: Ensure compliance with health codes, sanitation, and food safety practices in a high-output environment.
• Coordination: Work closely with other restaurant outlets Head Chef, service, and events teams to align production with guest/event requirements.
• Working knowledge of MS Office, with proficiency in Microsoft Excel, Word, etc.

• Business ownership: Running of day to day operations. eg Cooking and selling of planned menu items. Pricing and procurement of ingredients for menu items.
• Successfully ran a collaboration with Chef Mirko Febbrile selling fresh pasta for 1 month.

Opening team for central Production Kitchen.

• Prepare, cook dishes consistently to the required quality standards.
• Supervise and train commis chefs and other junior team members.
• Maintain cleanliness, organization, and compliance with food hygiene and safety regulations.
• Ensure mise en place is completed and ready for service.
• Collaborate with other kitchen sections to ensure smooth service and timely delivery.
• Monitor stock levels, minimize waste, and assist with ordering supplies.
• Contribute ideas for menu development and seasonal specials.
• Uphold company standards, policies, and kitchen culture.

• Leadership & Command: Lead and take responsibility for a platoon and company. Inspire, discipline, and care for the welfare of servicemen under my charge. Make quick, sound decisions under pressure (both in training and real operations).
• Training & Development: Plan and conduct training exercises to maintain combat readiness. Mentor and guide junior commanders (e.g., Specialists, Sergeants). Build teamwork and resilience among soldiers.
• Operations & Missions: Oversee planning and execution of military operations, both local and overseas. Coordinate with other units (e.g., infantry, armour, navy with air force). Ensure safety, effectiveness, and adherence to military doctrine.
• Administration & Management: Handle logistics, manpower, and resource planning for their unit. Ensure operational equipment and weapons are maintained and combat-ready. Draft reports, after-action reviews, and briefings for higher command.
• Professional & Ethical Standards: Uphold SAF values. Serve as a role model for soldiers, in both conduct and decision-making.

Cold Apptizer Station

• Cold Starters & Hors d’oeuvres – Preparing of salads, tartares, ceviche, charcuterie, canapés, and other chilled starters.
• Plating & Presentation – Arranging visually appealing dishes.
• Charcuterie & Cheese Boards – Creating balanced and elegant platters with cured meats, pâtés, terrines, cheeses, and accompaniments.
• Cold Buffets & Displays – Designing and setting up attractive buffet spreads for events and banquets.
• Sauces & Dressings – Making vinaigrettes, aiolis, dips, and other cold accompaniments.
• Food Safety – Ensuring strict temperature control and safe handling of raw items like seafood or meat.

Hot Appetizer Station

• Cooking Warm Starters – Prepare dishes such as seasonal soups, pasta, small sautés.
• Timing & Coordination – Ensuring hot appetizers are ready quickly but served at peak temperature.
• Plating & Presentation – Balancing taste with attractive presentation in small portions.

Garde Manger

• Assists with basic mise en place (setup) tasks. Basic Salad dressing, ice-cream/sorbet making. Plating and finishing of cold appetizer plates.
• Learns foundations of food safety, storage, and presentation.
• Gains hands-on experience before advancing to commis level.