HO YEOW SOON
Summary
PROFESSIONAL SUMMARY I'm a professional Chef with strong team‐building and management skills. Creative problem solver emphasizes teamwork and steady improvement. Over 20 years of experience working with finances and operating within set budgets. I'm hardworking and passionate professional with strong organizational skills eager to secure Group Chef position. Ready to help team achieve company goals.
Overview
27
27
years of professional experience
Work History
CORPORATE CHEF
STICKIES BAR PTE LTD
07.2023 - Current
- Trained employees in various cooking techniques, food safety regulations and corporate policies.
- Instituted positive kitchen atmosphere by promoting regular training and ensuring that employees felt valued for hard work.
- Conducted regular performance evaluations for kitchen staff, identifying areas for improvement and opportunities for growth within company.
- Contributed to company growth by constantly improving operational efficiency and providing exceptional customer service.
- Enhanced employee satisfaction with effective communication, providing ongoing feedback and professional development opportunities.
- Managed budgetary constraints effectively while maintaining high levels of customer satisfaction through creative menu planning and cost control strategies.
- Educated employees in effective methods to avoid cross-contamination and ways to prepare dishes for patrons with food allergies.
- Expanded business opportunities by creating unique catering packages targeting various industries and budgets.
- Spearheaded implementation of sustainable practices in kitchen, reducing environmental impact and promoting culture of responsibility among staff members.
- Mentored junior chefs in development of culinary skills, resulting in increased productivity and enhanced teamwork.
- Optimized inventory management through strategic purchasing and vendor negotiations, reducing overall costs.
- Managed all food supply orders with manufacturers and vendors and kept track of inventory.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in high-pressure environment.
- Created visually appealing plate presentations, enhancing overall dining experience for patrons.
- Supervised culinary operations for restaurant serving average of 1200 meals per day
CLUSTER HEAD CHEF
PEPERONI PIZZARIA PTE LTD
09.2021 - 09.2022
- To ensure implementation of correct “food production schedule” for each outlet and for each crew to maximize effectiveness and efficiency of employees' working schedule
- Control food consumption and requisition or purchase food
- Monitor every outlet place order for next day consumption based on their par stock levels
- Monthly audit outlet proper receiving, storage, and rotation of products to comply with standards
- Minimize waste and maximize thorough usage of food through careful ordering, proper and well‐organized storage, use of proven recipes, and creative use of leftover food
- Manages kitchen and ensures compliance with all standards of best practices
- Ensure that safety standards and sanitary requirements are met each and every day
- Oversee catering events and may also offer culinary instruction and/or demonstrate culinary techniques
- Review Daily Flash Report and actively involved food and Labor cost controlling
- Review “Sensitive Inventory Item” sheet daily and take proper action for variance
- Ensure proper equipment operation/maintenance
- Attend BEO meeting to ensure all functions will be executed accurately
- Review employees' working schedule based on operation needed
- To ensure that manning levels are correct and these are not exceeded without permission
- Review invoices from purveyors for accuracy
- Ensure that ordering practices remain within budget
- To hold weekly meeting with Outlet‐Chefs to ensure smooth running of all kitchen department
- Establish portion sizes, test new recipes and file recipes for all new menu items in recipe sheet
- To attend Management Meetings as required
- Keep track “Cost of Goods Sold Percentage” for month and develop plan to manage food cost if COGS percentage is exceed budget
- To hold regular performance appraisals with all senior staff, identifying areas for development and training needs and ensuring that this training is effected
- Analyze “What's Hot, What's Not” report from POS system and develop action plan to ensure maximize “Customer Satisfaction” as well as financial result of operation
- Review “Par Stock Level” for each item and each department based on current operational situation
- Prepared budgets for 7 facilities within cluster
EXECUTIVE CHEF
CATERING SERVICE
01.2016 - 02.2021
- AUSTRALIA EMBASSY JAKARTA
- Preparing minimum 500 customer meal per day
- Monitored multiple databases to keep track of all company inventory
- Delivered exceptional level of service to each customer by listening to concerns and answering questions
- Supported Embassy property manager in improving operations and resolving issues to deliver top‐notch customer service
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders
- Created recipes and prepared advanced dishes
- Achieved targets for personnel safety, kitchen sanitation and proper food handling and storage
- Forecasting supply needs and estimated costs
- Monitored work processes to maintain consistency in quality, quantity and presentation
- Planned promotional menu additions based on seasonal pricing and product availability
- Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews
- Arranged for kitchen equipment maintenance and repair when needed.
HEAD CHEF
WATERLOO TIMES
05.2013 - 12.2015
- EUROPEAN CUISINE, SG
- Monitored multiple databases to keep track of all company inventory
- Delivered exceptional level of service to each customer by listening to concerns and answering questions
- Improved company customer service rating by 92%
- Supported Manager in improving operations and resolving issues to deliver top‐notch customer service
- Performed initial client assessment and analysis to begin research process
- Managed team of 10 employees, overseeing hiring, training, and professional growth of employees
- Developed full, tasting and special events menus
- Cultivated positive relationships with vendors to source best ingredients at best prices
- Disciplined and dedicated to meeting high quality standards.
EXECUTIVE CHEF
HOUSE & BARRACKS RESTAURANT, PTE LTD, SKINNY PIZZA PTE LTD
06.2007 - 04.2013
- FOOD COLLETIVE PTE
- LTD CENTRAL KITCHEN, Business development
- Staff development
- PNL and budgeting
- Set up central kitchen with HACCP development
- Set up new outlet planning
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders
- Created recipes and prepared advanced dishes
- Achieved targets for personnel safety, kitchen sanitation and proper food handling and storage
- Forecasting supply needs and estimated costs
- Monitored line work processes to maintain consistency in quality, quantity and presentation
- Planned promotional menu additions based on seasonal pricing and product availability
- Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews
- Arranged for kitchen equipment maintenance and repair when needed
- Worked with other cooks to create creative and diverse menu options
- Oversaw and directed kitchen staff of 80 and individual position assignments
- Collaborated with center kitchen chef in production or modification of menus and selections
- Analyses departmental documents for appropriate distribution and filing
- Monitored multiple databases to keep track of all outlets monthly inventory
Chef De Cuisine
White Bait
03.2003 - 05.2005
- SG
- Developed full, tasting and special events menus
- Managed team of 18 employees, overseeing hiring, training, and professional growth of employees
- Monitored line work processes to maintain consistency in quality, quantity and presentation
- Arranged for kitchen equipment maintenance and repair when needed
- Monitored multiple databases to keep track of all inventory
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders
- Maintained cleanliness and organization of all line workstations
- Reviewed quality standards and ensured continuous application throughout kitchen environment
- Cleaned and maintained kitchen equipment to keep in pristine condition
- Recipe SOP development
- Cooking SOP development
- Staffs development
- Cost control
- PNL and budgeting
CHEF DE PARTIE
RAFFLE HOTEL SINGAPORE
07.1996 - 10.2001
- Cooked all food to order
- Maintained cleanliness and organization of all line workstations
- Reviewed quality standards and ensured continuous application throughout kitchen environment
- Cleaned and maintained the kitchen equipment to keep in pristine condition
- Planned and prepared schedules for food preparation
- Distributed prepared food to servers in efficient manner
- Restocked inventory and ingredient items as needed
- Trained and assisted new kitchen staff members
- Cleaned and organized kitchen areas
- Cooked all menu items according to specified instructions
- Managed opening and closing shift kitchen tasks.
Education
SRP - Secondary Education
Sekolah Menengah Raja Muda
MALAYSIASeptember 1990
CHINESE CUISINE NTC 3
ITE
SINGAPORE02.2001
HACCP AWERNESS TRAINING
FOODNET CONSULTAN PTE LTD
SINGAPORE10.2012
INTERNAL AUDITOR COUSE - ISO 22000: 2018 FOOD SAFETY MANAGEMENT AWARENESS
BMC TRAINING ORGANISATION
SINGAPORE08.2020
FOOD SAFETY AND HYGIENE
XPRIENZ PTE LTD
SINGAPORE03.2021
WSQ DIPLOMA - SPECIALIST FOOD AND BEVERAGE
AVATA ACADEMY
SINGAPORE10.2021
WSQ - UNDERSTAND HALAL REQUIREME
WAREES HALAL LIMITED
SINGAPORE10.2021
LEAD & CONSTRUCT
SMU
SINGAPORE12.2021
FOOD HYGIENE OFFICER - FOOD SAFETY & HYGIENE - 3
ACI
SINGAPORE09.2023
Skills
- Excel, Word, Power, Point, POS
- Food Cost Analysis
- Conflict Resolution
- Time Management
- Food Presentation
- Budget Management
- Hiring, Training, and Development
- Forecasting and Planning
- Employee Coaching and
- Managing Operations and
- Kitchen Equipment Operation and Maintenance
- Knowledge of Production
- Safety Standards
- Motivational Leadership
- Production Operations
- P&L Oversight
Additional Information
- Singapore TATLER Best Restaurant Award 2012 (House at Dempsey) Singapore
- TATLER & American Express' Best Restaurant Award 2013 (House at Dempsey)
- Wine&Dine Singapore Top Restaurant Award 2013 (Skinny Pizza)
- Indonesia TATLER Best Restaurant Award 2006 (Batula Restaurant) Singapore
- TATLER Best Restaurant Award 2005 (White Bait & Kale)
- American Express' Singapore's Best Restaurant Award 2005 (White Bait & Kale Restaurant)
- Ministry of Information and the Arts Singapore Excellent Food Award 2004 (White Bait & Kale)
Reading, Bowling, Dart, Poole, Karaoke
Reading international news everyday.
Like to play bowling when during family day.
Playing dart with colleagues one a week to build a working relationship.
Playing poole with colleagues one a week to build a working relationship.
Karaoke one every month when during a family's member gathering.
Languages
English
Advanced (C1)
Chinese (Mandarin)
Advanced (C1)
Indonesian
Upper intermediate (B2)
Chinese (Cantonese)
Advanced (C1)
Timeline
CORPORATE CHEF
STICKIES BAR PTE LTD
07.2023 - Current
CLUSTER HEAD CHEF
PEPERONI PIZZARIA PTE LTD
09.2021 - 09.2022
EXECUTIVE CHEF
CATERING SERVICE
01.2016 - 02.2021
HEAD CHEF
WATERLOO TIMES
05.2013 - 12.2015
EXECUTIVE CHEF
HOUSE & BARRACKS RESTAURANT, PTE LTD, SKINNY PIZZA PTE LTD
06.2007 - 04.2013
Chef De Cuisine
White Bait
03.2003 - 05.2005
CHEF DE PARTIE
RAFFLE HOTEL SINGAPORE
07.1996 - 10.2001
SRP - Secondary Education
Sekolah Menengah Raja Muda
CHINESE CUISINE NTC 3
ITE
HACCP AWERNESS TRAINING
FOODNET CONSULTAN PTE LTD
INTERNAL AUDITOR COUSE - ISO 22000: 2018 FOOD SAFETY MANAGEMENT AWARENESS
BMC TRAINING ORGANISATION
FOOD SAFETY AND HYGIENE
XPRIENZ PTE LTD
WSQ DIPLOMA - SPECIALIST FOOD AND BEVERAGE
AVATA ACADEMY
WSQ - UNDERSTAND HALAL REQUIREME
WAREES HALAL LIMITED
LEAD & CONSTRUCT
SMU
FOOD HYGIENE OFFICER - FOOD SAFETY & HYGIENE - 3
ACI
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