Fabian Sim Puay Eng
Chef
Summary
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Pursuing full-time role that presents professional challenges and leverages interpersonal skills, effective time management, and problem-solving expertise.
Hardworking and passionate job seeker with strong organizational skills eager to secure Sous Chef position. Ready to help team achieve company goals.
Thorough team contributor with strong organizational capabilities. Experienced in handling numerous projects at once while ensuring accuracy. Effective at prioritizing tasks and meeting deadlines.
Dynamic individual with hands-on experience in Central kItchen environment and talent for navigating challenges. Brings strong problem-solving skills and proactive approach to new tasks. Known for adaptability, creativity, and results-oriented mindset. Committed to making meaningful contributions and advancing organizational goals.
Overview
8
8
years of professional experience
Work History
Sous Chef
Aston Food and Beverage, Central Kitchen
10.2019 - 01.2021
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Assisted with menu development and planning.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Assistant Sous Chef
Ali Wok and Grill
05.2019 - 10.2019
- Assisted in the development of new recipes, keeping up-to-date with industry trends and guests'' preferences.
- Supported Sous Chef in managing daily kitchen operations, ensuring timely meal preparation for guests.
- Maintained high sanitation standards by regularly cleaning workspaces, equipment, and utensils.
- Strengthened teamwork among kitchen staff by fostering an atmosphere of mutual respect and supportiveness.
- Collaborated effectively with front-of-house staff to ensure seamless coordination between all aspects of restaurant operations.
- Developed culinary skills of junior staff through hands-on training and mentoring.
- Reduced food waste by implementing inventory control measures and utilizing leftover ingredients creatively.
- Contributed to a positive work environment by maintaining open communication with team members.
- Upheld strict adherence to safety guidelines within the kitchen environment, minimizing accidents or injuries.
BBQ Cook
Urban Smokeshack
04.2018 - 04.2019
- Maintained a clean and organized workspace, adhering to strict sanitation standards.
- Implemented cost-saving measures without compromising quality or taste, contributing to higher profit margins for the establishment.
- Ensured accurate portion control when plating dishes, minimizing food waste while providing consistent servings across all menu items.
- Effectively utilized marinades, rubs, and sauces to enhance the flavors of various meats while maintaining their natural taste profile.
- Managed grill temperatures effectively to ensure optimal cooking conditions for various meats and vegetables.
- Enhanced customer satisfaction by efficiently preparing and serving high-quality BBQ dishes.
- Promoted a safe working environment by strictly following all safety guidelines regarding food handling and equipment operation procedures.
- Received numerous positive customer reviews for exceptional taste and presentation of BBQ items served.
- Increased repeat business by consistently providing memorable dining experiences through excellent service and delectable dishes.
- Regularly updated inventory levels, reducing waste and ensuring the availability of fresh ingredients at all times.
- Proactively resolved any customer complaints or issues related to food quality or service experience in a timely manner.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Monitored food quality and presentation to maintain high standards.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Chef De Partie
Moosehead Kitchen Bar
04.2017 - 03.2018
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Prepared items for roasting, sautéing, frying, and baking.
- Rotated stock to use items before expiration date.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Sanitized all counters properly to prevent food-borne illness.
- Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
- Maintained well-organized mise en place to keep work consistent.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Disciplined and dedicated to meeting high-quality standards.
- Planned and directed high-volume food preparation in fast-paced environment.
Demi Chef De Partie
PARKROYAL on Beach Road
03.2016 - 04.2017
- Maintained a clean and sanitary work environment in compliance with health department standards.
- Enhanced kitchen efficiency by streamlining prep work and implementing proper mise en place techniques.
- Consistently followed recipes accurately while also adding personal touches when appropriate to enhance flavor profiles.
- Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Contributed to positive guest experiences by ensuring timely execution of orders and maintaining high standards of plate presentation.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
Commis Chef
Breakfast and Bento
09.2015 - 02.2016
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
Commis Chef
Grand Hyatt Singapore
01.2013 - 07.2013
- Maintained well-organized mise en place to keep work consistent.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Education
GCE N-Level - Secondary Education
Northland Secondary School
Singapore, Null, Singapore05-2012
No Degree - Primary School Education
Woodlands Primary School
Singapore, Null, Singapore01-2006
Skills
Food preparation
Food safety
Cost control
Menu memorization
Inventory management
Employee scheduling
Team leadership
Customer service
Safe food handling
Kitchen management
Supervising food prep
Kitchen organization
Safety management
Timeline
Sous Chef
Aston Food and Beverage, Central Kitchen
10.2019 - 01.2021
Assistant Sous Chef
Ali Wok and Grill
05.2019 - 10.2019
BBQ Cook
Urban Smokeshack
04.2018 - 04.2019
Chef De Partie
Moosehead Kitchen Bar
04.2017 - 03.2018
Demi Chef De Partie
PARKROYAL on Beach Road
03.2016 - 04.2017
Commis Chef
Breakfast and Bento
09.2015 - 02.2016
Commis Chef
Grand Hyatt Singapore
01.2013 - 07.2013
GCE N-Level - Secondary Education
Northland Secondary School
No Degree - Primary School Education
Woodlands Primary School
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