Jing Xiong Thng
Summary
Results-driven Sous Chef with leadership experience managing 10+ outlets, ensuring food quality, SOP compliance, and operational excellence. Skilled in menu R&D, food costing, and seasonal promotions, with strong expertise in food safety, hygiene, and halal standards. Proven leader in staff training, brand development, and event/catering management. Bilingual in English and Chinese, with excellent communication and cross-functional collaboration skills.
Overview
7
7
years of professional experience
Work History
Sous Chef
Sarika Connoisseur Cafe Pte Ltd
06.2023 - Current
- Oversee culinary operations for all outlets, managing all kitchen staffs, ensuring food quality, and enforcing SOP compliance.
- Lead R&D for new and seasonal menus, including concept creation, food tasting, costing, and execution across multiple brands.
- Collaborate with the Executive Chef and Marketing team on menu direction, seasonal promotions, and brand development.
- Conduct photoshoots and presentations for new menu launches, ensuring alignment with brand identity.
- Develop, standardize, and implement SOPs while conducting staff training at outlet level prior to menu rollouts.
- Support and oversee other brand concepts, assisting other sous chefs in R&D, food tasting, and outlet management during their absence.
- Manage food costing, inventory reporting, and supply analysis to control expenses and minimize waste.
- Assist in assignments including events, catering, and new brand launches; currently contributing to the rollout of the company’s upcoming catering arm.
Head Chef, Operations Manager
Wejio LLP
11.2022 - 05.2023
- Planned and managed personnel, logistics, and operations exercises, ensuring a highly trained and deployment-ready team.
- Streamlined communication between staff and leadership, reducing miscommunication and improving efficiency.
- Oversee shop operations in supervisor’s absence, maintaining food quality assurance and service standards.
- Analyzed food costing and developed monthly promotions that maximized revenue while controlling expenses.
- Forecasted supply needs and optimized resource allocation to reduce waste and manage costs effectively.
Chef De Partie
Great Eater Restuarant Pte Ltd
10.2020 - 10.2022
- Co-launched and managed a Western cuisine food stall from concept to operations, overseeing setup, menu development, supplier sourcing, and manpower planning.
- Conducted detailed food costing and pricing strategies to ensure profitability while maintaining quality standards.
- Built strong customer relationships, achieving consistently high Google reviews and positive feedback over 2 years of service.
- Supervised daily kitchen operations, ensuring compliance with food safety standards and regulations.
Chef De Partie
Great Eater Restuarant Pte Ltd
04.2020 - 10.2020
- Transferred to the company’s flagship prawn noodle outlet, recognized in the Michelin Guide, during the COVID-19 circuit breaker period.
- Developed new menu items to complement the outlet’s signature prawn noodles, enhancing product variety and customer appeal.
- Spearheaded backend operations for island-wide delivery services, ensuring business continuity and revenue growth during restrictions.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
Chef
Great Eater Restuarant Pte Ltd
09.2019 - 04.2020
- Led collaboration with Tiger Street Lab, delivering modern Asian fusion cuisine in a high-profile partnership.
- Oversee ordering, inventory control, and supplier coordination to ensure cost efficiency and consistency.
- Maintained strict food quality standards while managing staff scheduling to optimize operations.
Banquet Intern
Crowne Plaza Hotel
01.2019 - 06.2019
- Trained under experienced chefs in both Asian and Western cuisines, gaining diverse culinary skills.
- Supported front-of-house staff by ensuring timely food delivery and guest satisfaction.
- Worked independently to monitor buffet food levels, restocking promptly to maintain service quality.
- Checked inventory regularly and communicated supply needs to superiors for smooth operations.
Education
A Level - Mathematics, Computing
Dunman High School
2016
Professional Diploma - Culinary Arts
Sunrice Global Academy
2020
No Degree - Halal Competency Assessment (HCA)
Warees Halal Limited
Singapore01-2024
No Degree - WSQ Food Safety & Hygiene Level 3
SSG
01-2024
Skills
- Menu Research & Development (R&D)
- Food Costing & Budget Management
- Multi-Outlet Operations Management
- Leadership & Staff Training
- Food Safety & Hygiene Compliance
- Halal Certification Knowledge
- Quality Assurance & SOP Development
- Supplier & Inventory Management
- Cross-Functional Collaboration
- Event & Catering Management
- Brand & Concept Development
- Culinary Photography & Presentation
Languages
English
Bilingual or Proficient (C2)
Chinese (Mandarin)
Bilingual or Proficient (C2)
Timeline
Sous Chef
Sarika Connoisseur Cafe Pte Ltd
06.2023 - Current
Head Chef, Operations Manager
Wejio LLP
11.2022 - 05.2023
Chef De Partie
Great Eater Restuarant Pte Ltd
10.2020 - 10.2022
Chef De Partie
Great Eater Restuarant Pte Ltd
04.2020 - 10.2020
Chef
Great Eater Restuarant Pte Ltd
09.2019 - 04.2020
Banquet Intern
Crowne Plaza Hotel
01.2019 - 06.2019
Professional Diploma - Culinary Arts
Sunrice Global Academy
A Level - Mathematics, Computing
Dunman High School
No Degree - Halal Competency Assessment (HCA)
Warees Halal Limited
No Degree - WSQ Food Safety & Hygiene Level 3
SSG