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.
Sous Chef,Senior Sous Chef at Ballintaggart:Hotel,Catering service, 2 rosetteSous Chef,Senior Sous Chef at Ballintaggart:Hotel,Catering service, 2 rosette