Elvis Toh Peng Keong
Singapore
Summary
Culinary professional with comprehensive experience in high-pressure kitchen environments, driving quality and efficiency. Known for exceptional culinary skills and ability to innovate while maintaining consistency. Reliable team collaborator with focus on achieving culinary excellence and adapting to evolving needs.
Experienced with high-volume kitchen environments, food preparation, and team coordination. Utilizes advanced culinary techniques and efficient kitchen management to ensure high standards. Track record of fostering cohesive team dynamics and maintaining consistent quality in fast-paced settings.
Knowledgeable Desired Position with strong history in culinary arts and effective kitchen management. Proven ability to enhance menu offerings and streamline kitchen operations. Demonstrated expertise in team leadership and creative problem-solving.
Professional culinary specialist with proven track record in high-pressure kitchen environments. Adept at team collaboration and flexible with changing needs, ensuring smooth and efficient operations. Possesses strong skills in menu planning, food preparation, and quality control. Known for achieving high standards and delivering results that exceed expectations.
Adaptable and enterprising Job Title with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time.
Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. Number-year background in high-end restaurant industry.
Seasoned Sous Chef specializing in Type cuisine. Successful Number year record in high-volume kitchens. Career achievements working with head chefs and kitchen staff to meet high standards for taste, presentation and service.
Enthusiastic Job Title eager to develop high-quality menus for new and established restaurants. Reliable, hardworking and driven to give guests top-quality foods.
Gifted Sous Chef with undeniable talents in developing menus to draw in clientele. Passionate individual creating healthy dishes made with locally grown ingredients. Ready for new challenge creating tasty meals for successful establishment.
Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Meticulous Job Title eager to create unique and delicious dishes. Strong communication and interpersonal skills with good understanding of seamless dining experience for customers. Creative and dedicated to staying up-to-date with food trends.
Equipped with strong problem-solving abilities, willingness to learn, and excellent communication skills. Poised to contribute to team success and achieve positive results. Ready to tackle new challenges and advance organizational objectives with dedication and enthusiasm.
Overview
19
19
years of professional experience
Work History
Sous Chef
Kaarla & Oumi 1 Arden
07.2022 - 01.2025
- Supervised and managed team daily task.
- Coach, teach and train kitchen staff.
- Maintain standard and quality of food.
- Daily ordering (Inventory checking)
- Check Good quality (control and check the price)
- Check garnishes, meal presentation and food quality.
- Check and maintain stock levels.
- Assist Head chef with new menu planning.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
Sous Chef
Kilo Restaurant at Duxton
11.2021 - 06.2022
- Supervised and managed team daily task.
- Coach, teach and train kitchen staff.
- Maintain standard and quality of food.
- Daily ordering (Inventory checking)
- Check Good quality (control and check the price)
- Check garnishes, meal presentation and food quality.
- Check and maintain stock levels.
- Assisted Head chef with new menu planning.
- Create new menu.
CDP
SALT & TAPAS BAR RESTAURANT
11.2017 - 12.2018
- Managed food preparation processes.
- Check ala-carte garnishes, meal presentation and food quality own station
- Check and maintain stock levels.
- Report to Head chef with daily task.
- Perform all the tasks in the kitchen other than cooking and serving.
- Responsible for the hygiene of the kitchen.
Junior Sous Chef – Sous Chef
YOLO FOOD PTE LTD
12.2018 - 10.2021
- Supervised and managed team daily task.
- Coach, teach and train kitchen staff.
- Managed food preparation and packing processes.
- Maintain standard and quality of food.
- Daily ordering (Inventory checking)
- Arrange and manage online ordering and order.
- Check garnishes, meal presentation and food quality.
- Check and maintain stock levels.
- Assisted Head chef with new menu planning.
Chef De Partie (promoted to Jr Sous Chef in Oct 2014)
Ibis Singapore On Bencoolen Hotel
04.2010 - 10.2017
- Supervised the team.
- Coach, teach and train kitchen staff.
- Managed food preparation processes.
- Managed all team tasks.
- Daily ordering (Inventory checking)
- Coordinated with front-of-house staff.
- Check garnishes, meal presentation and food quality.
- Check and maintain stock levels.
- Assisted the head chef with menu planning.
- Perform cleanliness and hygiene duties (HACCP STANDARD)
Commis (later promoted to demi chef in August 2009)
Grand Plaza Park Hotel City Hall Singapore
03.2008 - 03.2010
- Made sure all stations in the kitchen were clean up.
- Stored food and inventory.
- Chopped all vegetables for preparation.
- Checked food expiry dates and discarded any outdated food.
- Helped with all garnishes and mise en place for ala carte, standby buffet station if needed
Cook commis
Restaurant G7 Seafood Singapore (Chinese kitchen)
01.2007 - 01.2008
- Perform all the tasks in the kitchen other than cooking and serving.
- Responsible for the hygiene of the kitchen.
- Prepare the miscellaneous before the chefs arrive to cook.
- Remove the required ingredients from the pantry and have to clean and cut the vegetables in advance
- Report to the kitchen manager or the head chef
- Clean all the equipment that is used in the kitchen
Cook
Restaurant Oversea Petaling Jaya Malaysia (Chinese kitchen)
03.2006 - 12.2007
- Daily mise en place.
- Assist the chefs if they require help.
- Fill up the positions of the absent staff and complete their duties.
- Train any new members of the kitchen staff regarding the work culture of food standard
- Clean all the equipment that is used in the kitchen.
Assistant Head
Kaarla & Oumi 1 Arden
02.2025 - Current
- Mentored junior staff members, providing guidance and support to develop their skills and knowledge.
- Established clear performance expectations for team members, providing constructive feedback and promoting professional development opportunities.
- Managed budgets and resources effectively, ensuring optimal allocation to support departmental goals.
- Liaised with external stakeholders such as suppliers or partners where necessary to maintain productive relationships.
- Oversaw project management efforts within the department ensuring successful completion within established timelines.
- Monitored departmental performance metrics, identifying areas of improvement and initiating corrective actions when necessary.
- Supported change management initiatives, helping to ensure the smooth implementation of new policies and procedures within the department.
- Contributed to policy development initiatives that directly impacted the daily functioning of the department.
- Streamlined administrative processes for increased productivity and reduced workload for the Head of Department.
- Implemented effective time-management strategies to ensure deadlines were consistently met without compromising on quality of work.
- Collaborated with other departments in cross-functional projects, fostering a cooperative work environment.
- Participated in industry conferences to stay updated on trends and best practices, incorporating acquired knowledge into department operations as appropriate.
- Assisted in the hiring process for new staff members, contributing to the selection of qualified candidates.
- Conducted regular progress reviews with individual team members to provide feedback on their performance against set objectives.
- Enhanced team collaboration by implementing efficient communication strategies and organizing regular meetings.
- Fostered a positive working environment that encouraged teamwork, resulting in higher employee satisfaction levels.
- Organized training sessions for staff on relevant topics, enhancing overall competency levels within the department.
- Developed strategic plans for department growth in alignment with organizational objectives.
- Evaluated current procedures, recommending changes to optimize efficiency while maintaining quality standards.
- Answered incoming phone calls to process requests, transfer calls, or relay messages to appropriate personnel.
- Greeted guests in with friendliness and professionalism.
- Worked closely with management to provide effective assistance for specific aspects of business operations.
- Assisted manager in all aspects of business operations.
- Developed and coordinated after-school programs and activities.
- Established positive, stimulating learning environment for students and exciting education-focused setting for teachers.
- Trained teachers on effective teaching techniques, classroom management strategies, and behavior modification.
Education
Certificate - undefined
College Ku Shu Hang
Kuala Lumpur01.2006
Sijil Pelajaran Malaysia (SPM) - undefined
Sekolah Menengah Kebangsaan Sultan Abdul Aziz
Teluk Intan, Perak Darul Ridzuan01.2004
Skills
- Proficient in Microsoft Office applications – Word, Excel, Power Point
- Micros system (ordering)
- Month end kitchen inventory
- Give proper training to the staff
- Language skills
LNGG
Mandarin: Fluent (speak, read, write)
English: Good (speak, read, write)
Malay: Good (speak, read, write)
References
Chua, Poh, Sous Chef of Ibis Singapore On Bencoolen, 65 – 97936971, Ibis Singapore On Bencoolen, 170 Bencoolen Street, Singapore, 189657, Previous Employment
Hobbies and Interests
Travelling., Surfing internet., Experiencing different culture.
Awards
Long Service Award for 5 years in Ibis Singapore On Bencoolen 2016. (IBIS SINGAPORE ON BENCOOLEN HOTEL), Participated in Dilmah Real High Tea Challenge Singapore 2015 (IBIS SINGAPORE ON BENCOOLEN HOTEL), Achieved Silver Award for the Excellent Service Award 2009. (GRANDPARK HOTEL CITY HALL)
Job Preference
- Career Preference: (Kitchen) Junior Sous Chef / Sous Chef
- Currently salary: $4.2k
- Expected Basic Month Salary: $4.5k - $4.8k
- Pass holder: Singaporean
- Availability: 1 month
Timeline
Assistant Head
Kaarla & Oumi 1 Arden
02.2025 - Current
Sous Chef
Kaarla & Oumi 1 Arden
07.2022 - 01.2025
Sous Chef
Kilo Restaurant at Duxton
11.2021 - 06.2022
Junior Sous Chef – Sous Chef
YOLO FOOD PTE LTD
12.2018 - 10.2021
CDP
SALT & TAPAS BAR RESTAURANT
11.2017 - 12.2018
Chef De Partie (promoted to Jr Sous Chef in Oct 2014)
Ibis Singapore On Bencoolen Hotel
04.2010 - 10.2017
Commis (later promoted to demi chef in August 2009)
Grand Plaza Park Hotel City Hall Singapore
03.2008 - 03.2010
Cook commis
Restaurant G7 Seafood Singapore (Chinese kitchen)
01.2007 - 01.2008
Cook
Restaurant Oversea Petaling Jaya Malaysia (Chinese kitchen)
03.2006 - 12.2007
Certificate - undefined
College Ku Shu Hang
Sijil Pelajaran Malaysia (SPM) - undefined
Sekolah Menengah Kebangsaan Sultan Abdul Aziz
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