Glen Choi

eLC is a private contractor of the Singapore Armed Force. They provide training for servicemen in various platform of vehicle driving.

My job as a Assistant Manager requires me to:

1. Monitor daily attendance of trainers as well as trainees.

2. Monitor progress of each training frame located at 4 different camps.

3. Monitor various platform of vehicles' maintenance and usage.

4. Conduct interview with trainees who has medical or disciplinary issues.

5. Conduct investigation when traffic accident involving the vehicles under my care occur.

6. Comply and submit monthly reports (eg Mileage Report, Investigation Report) to respective department within SAF.

Nennen Contemporary BBQ was co-found by my wife and myself. It was one of the pioneer in Singapore to offer premium tabletop bbq in coffeeshop, hawker centre and standalone restaurant. My job as the Operations Manager involved:

1. Identify new locations suitable for our concept of dining.

2. Setup new outlets by securing all required license and their requirements.

3. Liaise with our social marketing contractor on expanding our social media presence.

4. Create new menu with seasonal items offered to us by suppliers.

5. Coordinate with suppliers and central kitchen on stocking.

6. Coordinate with central kitchen and outlets on daily stocking.

7. Conducted regular performance reviews of individual outlet. 8. Identifying areas for improvement and developing action plans to address them.

9. Supervised operations staff and kept employees compliant with company policies and procedures.

10. Developed systems and procedures to improve operational quality and team efficiency.

11. Led hiring and training of new hires to fulfill business requirements.

Easy Noodle Bar was a sake bar that serve handmade ramen. My job as the Restaurant Manager involved:

1. Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.

2. Correctly calculated inventory and ordered appropriate supplies.

3. Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.

4. Tracked daily sales transactions and invoices for accurate and updated financial reporting.

5. Monitored inventory of supplies and purchased orders to maintain adequate stock levels.

6. Carefully interviewed, selected, trained, and supervised staff.

Coocci Contemporary Japanese was a Japanese inspired chicken only themed hawker stall. As a hawker, I had to work independently in a fast paced working environment and be a good problem solver.

Parco Caffe was a Italian restaurant which also serve Asian cuisine. I worked for Chef Antonio at the Italian cuisine department. My job as a Chef de partie involved:

1. Supporting head chef in menu creation, incorporating seasonal ingredients for innovative dishes.

2. Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.

3. Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.

4. Plated meals paying special attention to garnishes and overall presentation.

5. Oversaw cleanliness of each station in kitchen.

Tsukune Ichigo was a Yakitori restaurant ran by owner/chef Kenji San. My job as chef de partie involved:

1. Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.

2. Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.

3. Prepared items for roasting, sautéing, frying, and baking.

4. Maintained well-organized mise en place to keep work consistent.

Grapevine Cafe Bar & Restaurant is a bistro with casual dining. My job as the restaurant manager involved:

1. Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.

2. Correctly calculated inventory and ordered appropriate supplies.

3. Tracked daily sales transactions and invoices for accurate and updated financial reporting.

4. Carefully interviewed, selected, trained, and supervised staff.

5. Enhanced guest experience by regularly reviewing feedback and implementing necessary improvements.