ISSAC LOW YUN YUH
SINGAPORE
Summary
Creative Chef driving and sustaining remarkable restaurant growth by offering unparalleled customer experiences. Specializing in Modern Chinese with skills in concept development and high-quality restaurant operation.
Bringing creativity and passion to culinary arts, backed by comprehensive culinary education and hands-on training. Mastery in menu planning and kitchen management, coupled with deep understanding of flavor profiles and food safety standards. Committed to delivering exceptional dining experiences and elevating culinary offerings.
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with Asian and Western cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational English, Chinese.Malay and Dialect.
Overview
25
25
years of professional experience
Work History
Head Chef
Ban Tong F&B Pte Ltd
01.2021 - Current
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
- Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
- Obtained fresh, local ingredients to lower grocery costs.
Asia Representative Chef for Chef Martin Yan
Asia Rep
02.2017 - Current
- Created and managed project plans, timelines and budgets.
- Provided reporting for forecast analysis and ad-hoc reporting in support of decision-making.
- Maintained database systems to track and analyze operational data.
- Communicated with clients and customers to gather, provide and share updated information on products and services.
- Developed innovative food and beverage concepts tailored to the Asian market.
- Designed new culinary offerings to enhance restaurant and cafe menus.
- Designed and established modern and trendy food concepts for Chef Martin Yan's Asian culinary ventures.
- Conducted comprehensive research on culinary traditions and techniques from China, Hong Kong, and Macau.
Asia Representative Chef for Chef Martin Yan
Asia Rep
12.2024 - 12.2024
- Attended the World Excellence Entrepreneur Award alongside Chef Martin Yan.
- Conducted restaurant visits in Kuala Lumpur alongside Chef Martin Yan, offering expert culinary evaluations.
- Organized and led a high-profile gala dinner in Ipoh, Malaysia for a distinguished clan.
- Traveled to Penang, Malaysia to oversee a video shoot at a prestigious Chinese restaurant.
- Partnered with esteemed food critic Sunny Wong in Hong Kong to elevate dining experiences.
- Participated in numerous events alongside renowned Chef Chan Wai Keung.
Asia Representative Chef for Chef Martin Yan
Asia Rep
10.2024 - 11.2024
- Attended World Gourmet Awards alongside Chef Martin Yan.
- Visited popular food establishments in Kuala Lumpur to stay updated on current dining trends.
- Supported Chef Martin Yan in the production of video content for multiple platforms.
- Performed comprehensive market research to forecast upcoming food trends.
- Coordinated and arranged next trip to Kuala Lumpur, establishing partnerships with multiple sponsors.
- Coordinated nationwide media appearances with Chef Martin Yan.
- Partnered with Kuala Lumpur chefs to innovate and improve culinary practices.
Charity Event Chef Vietnam With Chef Martin Yan
Asia Rep
02.2024 - 03.2024
- Delivered exceptional service by accommodating diverse dietary restrictions and special requests from clients.
- Enabled smoother transitions between courses during multi-course events by effectively managing food plating and presentation timelines.
- Achieved seamless event execution by coordinating closely with event planners, vendors, and front-of-house staff.
- Retained a loyal customer base through consistent follow-up communication post-event, gathering valuable feedback for continuous improvement efforts.
- Organized and executed a charity event for a children's home in Ho Chi Minh City.
- Coordinated and prepared meals for charity and gala dinners to support fundraising efforts.
- Imparted culinary knowledge to aspiring chefs.
- Hosted an exclusive dinner event at the InterContinental Grand Ho Tram.
Asian Head Chef
HABITAT by HONESTBEE
01.2017 - 12.2020
- Being part of opening team of the world's first tech-enabled, multi-sensory grocery and dining destination
- Drawing up floor plan of kitchen, setting up of production kitchen, planning and design physical kiosk in HABITAT by HONESTBEE
- Managed and in charge of setting up on the following kiosks: Hor Fun, Bento, Fish and chips, KF Chua, Pasta, Char, Nourish, and Moss
- R&D recipes and setting up SOP for the kiosks mentioned above
- Handling private event, Media Launch and hosting VIPs
- Maintaining food consistency and oversee daily operation
- Monitoring Profit and Lost for all the kiosk under my charge
- Attended daily ops meeting
- Managed a team of around 60 chefs
- Arrangement of online food delivery orders from Habitat
- Led the opening team of the world's first tech-enabled, multi-sensory grocery and dining destination, including designing the kitchen floor plan and setting up production kitchens.
- Placed orders to restock items before supplies ran out.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained well-organized mise en place to keep work consistent.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
- Participated in food tastings and taste tests.
Head chef
BAN TONG SEAFOOD RESTAURANT
01.2015 - 01.2018
- Taste new dishes
- Decide on new menu for the restaurant
- Oversee the entire kitchen operations
- Plan food costs for each dish on the menu
- R&D of new dishes and recipe
- Introduced premium items such as kagoshima waygu, kurobuta and iberico pork to regulars from a neighborhood seafood restaurant (zhi char)
Chef Owner
SUPPERMAN Ptd Ltd
01.2014 - 01.2015
- As a owner, basically take full responsibility of all operations in Supperman, experience, achievement such as:-
- Menu planning, costing, budget control
- Event and catering: F1, church wedding, customize special menu for Microsoft SG, charity event, Korean embassy, OCBC bank, BNI network SG, etc
- Awarded: Top 100 new café in SG in wine and dine magazine
- Highlight: - featured in 8days magazine, Straits time newspaper, wine and dine, and food and travel magazine
Assistant Studio Manager/Resident Chef
ASIAN FOOD CHANNEL
01.2010 - 01.2014
- After observation from the company, good remarks and feedbacks, I have been promoted as the Assistant Studio Manager
- Responsibilities, work load and experiences increase, such as-
- Attending marketing and production meetings
- Conducting interviews
- Over-see the entire operations in studio
- Better product knowledge for all products
- Handling of money, (petty cash etc)
- Maintaining increase of studio sales, such as coming up with promotions
- Communicating with outside suppliers to bring in/ Ordering products from (Cuisipro, Kuhn Rikon, Green Pan, LG, Guy Degrenne, etc)
- Making sure Events held at the Studio run smoothly
- Pre-event setting up
- Conduct Cooking classes for public
- R&D new recipes for events, shoots and roadshows
- Conduct interviews and attend weekly meeting in AFC Head Office
- Highlights- Assigned as Martin Yan's sous chef for all his events and AFC own production shootings
- Managing Celebrity Chef events such as Chuck Huges, Sara La Fountain, Janice Wong
Chef
RAFFLES HOTEL
01.2009 - 01.2010
- In charge of hot section in Raffles Grill
- Ensure all main courses and sauces are prepared with high standards
Trainee Cook
RAFFLES HOTEL
01.2008 - 01.2009
- Attached to The Hot Production, Tiffin Western, Butchery and Raffles Grill during a 1-year internship program from Shatec Institute
- Participate in annual Food, Wine and Art event
- Assist Michelin Starred Chef in food preparation and service
Executive Sous
BAN TONG SEAFOOD RESTAURANT
01.2000 - 01.2008
- Taste new dishes
- Decide on new menu for the restaurant
- Oversee the entire kitchen operations
- Plan food costs for each dish on the menu
Sous Chef
BAN TONG SEAFOOD RESTAURANT
01.2000 - 01.2008
- Work in line with Executive Sous to create new dishes
- Train Junior Chef and kitchen assistants in food preparation procedures
- Expedite restaurant service
- Overlook the hygiene level in the kitchen
Junior Chef
BAN TONG SEAFOOD RESTAURANT
01.2000 - 01.2008
- In charge of the restaurant's food preparation
- Ensure inventory is well stocked up
Education
No Degree - Diploma In Culinary Arts
Shatec
06-2009
Skills
- Food safety
- Kitchen management
- Team management
- Menu development
- Menu planning
- Culinary expertise
- Food safety regulations
- Kitchen operations
- Menu supervision
- Special event catering
- Banquets and catering
- Food presentation
- Cost reduction
- Cost management
- Recipe creation
- Seasonal menu planning
- Ingredient selection
- Cost control
- Leadership qualities
- Purchasing
- Workflow optimization
- Cost control and budgeting
- Grilling
- Regional cuisine expertise
- Ingredient sourcing
- Inventory rotation
- Food pairing
Timeline
Asia Representative Chef for Chef Martin Yan
Asia Rep
12.2024 - 12.2024
Asia Representative Chef for Chef Martin Yan
Asia Rep
10.2024 - 11.2024
Charity Event Chef Vietnam With Chef Martin Yan
Asia Rep
02.2024 - 03.2024
Head Chef
Ban Tong F&B Pte Ltd
01.2021 - Current
Asia Representative Chef for Chef Martin Yan
Asia Rep
02.2017 - Current
Asian Head Chef
HABITAT by HONESTBEE
01.2017 - 12.2020
Head chef
BAN TONG SEAFOOD RESTAURANT
01.2015 - 01.2018
Chef Owner
SUPPERMAN Ptd Ltd
01.2014 - 01.2015
Assistant Studio Manager/Resident Chef
ASIAN FOOD CHANNEL
01.2010 - 01.2014
Chef
RAFFLES HOTEL
01.2009 - 01.2010
Trainee Cook
RAFFLES HOTEL
01.2008 - 01.2009
Executive Sous
BAN TONG SEAFOOD RESTAURANT
01.2000 - 01.2008
Sous Chef
BAN TONG SEAFOOD RESTAURANT
01.2000 - 01.2008
Junior Chef
BAN TONG SEAFOOD RESTAURANT
01.2000 - 01.2008
No Degree - Diploma In Culinary Arts
Shatec
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