Di Sheng Chong

• Led back-of-house team, ensuring smooth daily operations.
• Maintained SOPs and consistent kitchen standards.
• Developed menus and standardized recipes for scalable replication.

• Led R&D initiatives and contributed to menu development.
• Trained and mentored kitchen staff to uphold high culinary standards.
• Controlled food costs and managed inventory efficiently.

• Supported Executive Chef in kitchen management and service execution.
• Trained and mentored staff to uphold high culinary standards.
• Controlled food costs and managed inventory efficiently.

• Oversaw kitchen operations, quality control, and staff coordination.
• Assisted in menu planning and recipe development.

• Worked closely with Head Chef on Michelin-standard dishes.
• Supervised team workflow and ensured service efficiency.
• Maintained food quality, presentation, and consistency.

• Managed station operations in a high-pressure environment.
• Developed seasonal menus and controlled ingredient costs.
• Oversaw sourcing, inventory, and waste reduction.

• Prepared high-quality Italian cuisine in a non-fixed menu setting.
• Managed stock rotation, ingredient quality, and hygiene standards.

• Supported kitchen operations, stock control, and food preparation.
• Ensured hygiene, portion control, and presentation standards.

Highest academic qualification is Sijil Pelajaran Malaysia (SPM).