Summary
Overview
Work History
Education
Skills
Languages
Timeline
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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
Singapore
01-2024

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
Jing Xiong Thng