Guo ZhiHui James
Singapore
Summary
Dedicated and detail-oriented Sous Chef with 3 years of experience in high-volume, fast-paced kitchens. Skilled in menu planning, food preparation, and kitchen management, with a passion for delivering exceptional culinary experiences. Proven ability to lead and motivate teams, maintain quality standards, and ensure efficient kitchen operations. Adept at collaborating with Executive Chefs to create innovative dishes while maintaining cost control and food safety compliance.
Overview
23
23
years of professional experience
1
1
Certification
Work History
SOUS CHEF
Dao by dorsette singapore at OUE
02.2022 - Current
- - Assist the Executive Chef in managing daily kitchen operations, including food preparation, cooking, and plating
- - Supervise and train a team of 7 kitchen staff, ensuring adherence to recipes, quality standards, and safety protocols
- - Collaborate on menu development, incorporating seasonal ingredients and culinary trends
- - Monitor inventory levels, place orders, and manage food costs to meet budgetary goals
- - Maintain a clean and organized kitchen, ensuring compliance with health and safety regulations
- - Streamline kitchen processes to improve efficiency and reduce waste
Junior sous chef
TWG PTE LTD
06.2015 - 02.2022
- Ensure consistent and smooth running of food production
- Ensure effective stock purchase, its receipt and storage
- Ensure that working areas are always kept clean
- Assist other kitchen staff as need arises
- Supervise performance of kitchen staff to ensure proper activity
- Perform other administrative tasks as will be communicated by superiors
- Ensure that required standards are adhered to in the production and preparation of food – in quality, quantity and safety
- Work towards exceeding customer’s expectation by encouraging and promoting high level of service
- Ensure all complaints, inquiries, and suggestions by customers are attended to accordingly
- Give appropriate support or guidance to members of kitchen when need arises
- Resolve possible disputes within the kitchen and report any unresolved
- Promote good team spirit regularly
- Ensure all dishes are prepared according to specification and served at the correct quality, portion size, and temperature
- Partly responsible for the preparation of kitchen cleaning rosters and the supervision of cleaning schedules
- Prepare substitute items
- Ensure that the kitchen staff work harmoniously in order to ensure timely production of quality foods
- Ensure proper arrangement and garnishing of food
- Monitor the quality and quantity of food prepared
- Assist in training employee cooks
- Report the need for maintenance to appropriate staff
- Handling paper work e.g Schedule planning, OT sheet and meal allowance
CDP
Skinny pizza
01.2015 - 05.2015
- In-charge of kitchen daily operation, assign job task, ordering and kitchen paper work
Self employed
Yong tau foo at coffee shop
01.2014 - 12.2014
CDP
MOLLUCASROOM @MBS
06.2012 - 12.2013
- Garde manger, hot station, dessert and making ice cream, mise en place, in charger ordering, product handling
CDP
Latteria Italian mozzralla cheese bar (under ‘ I LIDO company’)
11.2011 - 05.2012
- Head of PASTA station, handle all the pasta mise en place and sauces
CDP
THE JACKSON PLAN-BIRTISH CUSINE (under ‘ I LIDO COMPANY’)
07.2011 - 11.2011
- Garde manger, Incharge of hot and cold starter and mise en place
Trainee
Pasta Brave
04.2010 - 10.2010
- Prepare mise en place, work at grill station and garde manger and handling meat and seafood product
Trainee
Resort’s World Sentosa Maxxim (casino)
02.2010 - 04.2010
- Prepare mise en place, work at hot and cold station
- Handling seafood and meat product, and portioning food ingredient, receive incoming goods
Trainee
Resort’s World Sentosa (Bagus café)
11.2010 - 01.2010
- Prepare mise en place and cook the dish for staff in RWS
Wafer fab specialist
ST Microelectronics
09.2007 - 01.2010
- Operating the different type of testing wafer machine
Fire Fighter(CPL)
Singapore civil deference force
09.2005 - 09.2007
- Trained in SCDF Academy, post at bukit batok fire station to attend fire call and traffic accident incident
Crew leader
Macdonald
01.2002 - 01.2005
- Handling food production station and training
Education
No Degree - PWM - FOOD SERVICES: FOOD SAFETY COURSE LEVEL 3
SUNRISE GLOBAL CHEF ACADEMY
06-2024
WSQ Diploma - Culinary Arts
At-Sunrice Global chef Academy
05.2011
Certificate - Workplace information communication technologies applications, Basic ICT skills, Learning and personal development, Communication and relationship management, Initiative and enterprise, Problem solving and decision making, Personal effectiveness, Apply teamwork in the workplace, Apply quality system, Apply 5S techniques, Operate electrical measurement devices
WDA(SPUR Course) at SSA Consulting Group
07.2009
GCE “N” levels -
Yusof Ishak secondary School
12.2004
PSLE -
Hong Kang Primary School
12.2000
Skills
- Kitchen organization
- Menu planning
- Supervising food prep
- Knife skills
- Food presentation
- Kitchen leadership
- Food safety
- Safe food handling
- Safe handling
- Ordering and requisitions
- Equipment usage
- Plating
- Sanitation procedures
- Order delivery practices
- Recipes and menu planning
- Operations support
- Dish preparation
- Food preparation supervision
- Cleaning and sanitation
- Meal preparation
- Food prep planning
Certification
PWM - Food Services: Food Safety Course Level 3, 06/19/24, 06/21/24, How to conduct checks on food hygiene, personal hygiene, and cleanliness.
Accomplishments
- Attended president culinary demonstration by Gilles Goujon, 3 Michelin stars chef, chef of the year 2010 Auberge du Vieux Puits, Fontjoncouse Singapore, Jan 2010.
- Attended MLA (Meat & Livestock Australia) culinary demonstration by Red Majesty chef on April 2010.
- Assisted Chinese banquet at Resorts World Sentosa during their grand opening in Feb 2010.
- Nominated for student of the month At-Sunrice Global Chef Academy in Nov 2010, Feb, Mar, April 2011.
Home Number
6519 6476
Languages
English
Chinese
Nric
S8672205D
Personal Information
- Ethnicity: Chinese
- Height: 1.74m
- Weight: 75kg
- Date of Birth: 10/16/86
- Gender: Male
- Nationality: Singapore
- Marital Status: Married
- Religion: Free Thinker
Timeline
SOUS CHEF
Dao by dorsette singapore at OUE
02.2022 - Current
Junior sous chef
TWG PTE LTD
06.2015 - 02.2022
CDP
Skinny pizza
01.2015 - 05.2015
Self employed
Yong tau foo at coffee shop
01.2014 - 12.2014
CDP
MOLLUCASROOM @MBS
06.2012 - 12.2013
CDP
Latteria Italian mozzralla cheese bar (under ‘ I LIDO company’)
11.2011 - 05.2012
CDP
THE JACKSON PLAN-BIRTISH CUSINE (under ‘ I LIDO COMPANY’)
07.2011 - 11.2011
Trainee
Resort’s World Sentosa (Bagus café)
11.2010 - 01.2010
Trainee
Pasta Brave
04.2010 - 10.2010
Trainee
Resort’s World Sentosa Maxxim (casino)
02.2010 - 04.2010
Wafer fab specialist
ST Microelectronics
09.2007 - 01.2010
Fire Fighter(CPL)
Singapore civil deference force
09.2005 - 09.2007
Crew leader
Macdonald
01.2002 - 01.2005
Certificate - Workplace information communication technologies applications, Basic ICT skills, Learning and personal development, Communication and relationship management, Initiative and enterprise, Problem solving and decision making, Personal effectiveness, Apply teamwork in the workplace, Apply quality system, Apply 5S techniques, Operate electrical measurement devices
WDA(SPUR Course) at SSA Consulting Group
GCE “N” levels -
Yusof Ishak secondary School
PSLE -
Hong Kang Primary School
No Degree - PWM - FOOD SERVICES: FOOD SAFETY COURSE LEVEL 3
SUNRISE GLOBAL CHEF ACADEMY
WSQ Diploma - Culinary Arts
At-Sunrice Global chef Academy
Similar Profiles
Elbert Siew Tuck SunElbert Siew Tuck Sun
Hilton Singapore Orchard at OUE PTE LTDHilton Singapore Orchard at OUE PTE LTD
Darren Thian Hock SengDarren Thian Hock Seng
Captain at OUE Dining Pte. Ltd.Captain at OUE Dining Pte. Ltd.
Angel LeeAngel Lee
Bartender at OUE Restaurants High HouseBartender at OUE Restaurants High House