Ivan Wong Yong Li

• 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.
• 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.

• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
• Maintained well-organized mise en place to keep work consistent.
• Operated all kitchen equipment safely to prevent injuries.
• Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
• Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.

• Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
• Prepared items for roasting, sautéing, frying, and baking.
• Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
• Implemented food cost and waste reduction initiatives to save money.
• Monitored food production to verify quality and consistency.

Internship