JOHN OMAR CHIANG
Summary
Junior Sous Chef with 5 year of experience cooking in hot environments. Prior work as Commis to Junior Sous Chef.
Energetic culinary with a blend of creativity, passion for food and exceptional cooking skills. Works well as a dynamic employee in high-pressure settings. Loves to work under fast-paced restaurant. Preparing foods at reduced cost without compromising quality and taste.
Talented kitchen leader and team motivator successful at maintaining staff focus, efficiency and productivity in high-volume, fast-paced operations. Experienced with Western-Asian Fusion cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles.
Conversational English and Malay skills.
Highly trained Junior Sous Chef with solid background ensuring successful daily operation of multiple establishments. True artist with array of kitchen preparation techniques. Formal training and education in culinary studies.
Overview
13
13
years of professional experience
Work History
Chef De Partie
The Dandy Collection
03.2024 - Current
- Maintained well-organized mise en place to keep work consistent.
- Handled catering orders efficiently while maintaining focus on regular restaurant operations as well as special events menus planning.
- Earned recognition from management for consistently demonstrating excellent teamwork skills during peak service hours.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Trained junior staff on culinary techniques, resulting in consistent dish preparation across the team.
- Monitored food and labor costs to verify budget targets were met.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Senior Chef De Partie
Restaurant Fiz, ABR Holdings Limited
06.2023 - 03.2024
- Ensured food safety standards were met by diligently following HACCP guidelines and conducting regular checks of storage areas.
- Streamlined kitchen operations for increased efficiency by implementing effective inventory management systems.
- Maintained a clean and organized work environment through diligent cleaning practices, contributing to overall sanitation scores exceeding industry standards.
- Elevated customer satisfaction by consistently delivering high-quality dishes and maintaining strict adherence to recipes.
- Upheld superior food quality standards by regularly tasting dishes prepared by junior chefs, offering guidance as needed for improvements or adjustments.
- Reduced food waste significantly by implementing proper portion control measures and closely monitoring ingredient expiration dates.
- Promoted a positive work culture among team members by emphasizing open communication channels and addressing concerns promptly.
- Consistently met tight deadlines during busy service periods by effectively prioritizing tasks and delegating responsibilities to junior team members.
- Collaborated closely with other senior kitchen staff in daily operations, fostering a unified team environment conducive to high-quality food production.
- Planned and directed high-volume food preparation in fast-paced environment.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Mentored kitchen staff to prepare each for demanding roles.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Set up and broke down kitchen for service.
Chef De Partie
The Dandy Collection
02.2023 - 06.2023
- Prepped daily menu items to quickly deliver upon request.
- Oversaw cleanliness of each station in kitchen.
- Consistently met high standards of quality control by conducting thorough taste tests before serving each dish to customers.
- Led team by example in preparing items accurately and according to high-quality standards.
- Accelerated service times by efficiently organizing mise en place during busy shifts without sacrificing the quality of the final product.
- Trained junior staff members on proper cooking techniques, plating methods, and kitchen safety protocols for improved performance.
- Implemented cost-saving measures such as portion control guidelines to minimize expenses without compromising guest satisfaction.
- Assisted with menu development and planning.
- Set up and broke down kitchen for service.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Disciplined and dedicated to meeting high-quality standards.
- Developed close relationships with suppliers to source best ingredients.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Implemented successful cross-marketing strategies such as food and wine pairings.
Chef De Partie
Clos Pasoh & Summer Hill
01.2022 - 02.2023
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Prepared items for roasting, sautéing, frying, and baking.
Chef De Partie
Apple South East Asia
03.2020 - 01.2022
- Planned and directed high-volume food preparation in fast-paced environment.
- Planned menus and services for restaurant and off-site events.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Prepped daily menu items to quickly deliver upon request.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Cultivated positive relationships with vendors to source best ingredients at best prices.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Developed full, tasting and events menus to meet establishment needs and maintain strong customer levels.
- Developed menu items and plating presentations.
- Disciplined and dedicated to meeting high-quality SOPs.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Established and updated staff schedules and assignments to optimize coverage of peak hours.
- Modernized work processes to reduce guest waiting time and boost daily output.
- Maintained high food quality standards by checking delivery goods to verify product quality and quantity.
- Successfully completed kitchen product inventory as assigned.
- Trained and managed kitchen personnel and supervised related activity.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
Adventurer Specialist (Freelance Contract-basis)
Ministry Of Home Affairs, Civil Defence Academy.
04.2020 - 01.2022
- Eliminated downtime and maximized revenue by providing top project quality control.
- Completed minor preventative maintenance and mechanical repairs on equipment.
- Maintained and repaired facilities, equipment and tools to achieve operational readiness, safety and cleanliness.
- Monitored all company inventory to ensure stock levels and databases were updated.
- Proved successful working within tight deadlines and fast-paced atmosphere.
- Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
- Managed quality assurance program, including on-site evaluations, internal audits and customer surveys.
- Maintained excellent attendance record, consistently arriving to work on time.
- Devoted special emphasis to punctuality and worked to maintain outstanding attendance record, consistently arriving to work ready to start immediately.
- Successfully maintain clean, valid driver's license and access to reliable transportation.
- Identified issues, analyzed information and provided solutions to problems.
- Adhered to social distancing protocols and wore mask or face shield at all times.
- Served customers in a friendly, efficient manner following outlined steps of service.
- Delivered exceptional level of service to each customer by listening to concerns and answering questions.
Chef De Partie
Royal Albatross
03.2018 - 03.2020
- Assisted customers in placing special orders for large-scale events such as weddings and birthday parties
- Achieved and exceeded performance, budget and team goals.
- Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Ensure area to be cleaned and taken care of by the staff on-schedule during opening period.
- Ensure staff is well-dressed accordingly with uniform attire.
- Ensure soup tastes is edible and at its finest.
- Ensure hygiene purpose is present at all time.
- Make preparations of sandwiches, hotdogs, crepes, waffles and desserts.
- Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
- Verified proper portion sizes and consistently attained high food quality standards.
- Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.
- Ordered and received bakery products and supplies.
- Verified freshness of products upon delivery.
- Properly wrapped, boxed, and weighed bakery department products.
- Practiced safe food handling procedures at all times.
- Prepared all pastry items in accordance with standards of quality, quantity control, taste and presentation.
- Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.
- Regularly interacted with guests to obtain feedback on product quality and service levels.
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Led shifts while personally preparing food items and executing requests based on required specifications.
- Prepared operational reports and analyses and made appropriate recommendations about progress and negative trends.
- Positively engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for their business.
Chef De Partie
The Kitchen By Wolfgang Puck (Emirates Airline)
01.2017 - 02.2018
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
- Complied with portion and serving sizes as per restaurant standards.
- Mentored more than 3 kitchen staff at all levels to prepare each for demanding roles.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Supervised and enhanced work of 3-person team producing decent plates per day.
- Maintained well-organized mise en place to keep work efficient and consistent.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Achieved and exceeded performance, budget and team goals.
- Led shifts while personally preparing food items and executing requests based on required specifications.
- Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Operated all kitchen equipment safely to prevent injuries.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Rotated stock to use items before expiration date.
- Prepared items for roasting, sautéing, frying and baking.
- Sanitized all counters properly to prevent food-borne illness.
- Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates.
- Plated meals paying special attention to garnishes and overall presentation.
Sushi Chef
Maki-San
01.2016 - 01.2017
- Actively participated in planning sushi menu and crafted new items for special events.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
- Achieved and exceeded performance, budget and team goals.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Cashier together with Packer as in pack food item and clearing dine-in area.
- Mentored more than 4 kitchen staff at all levels to prepare each for demanding roles.
- Educated guests on different types of fish and shellfish to aid decision-making on sushi orders.
- Make DIY or Standard menu sushi accordingly to customer's order, put all essentials and ingredients, lastly roll and cut into pieces.
- Maintained well-organized mise en place to keep work efficient and consistent.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
- Used various types of knives, hand tools and utensils to fillet fish in preparation for sushi.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Properly handled and stored food to eliminate illness and prevent cross-contamination.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
Station Leader Crew & Service Crew
Omakase Ptd Ltd, PICNIC
02.2016 - 01.2017
- Make preparations of sandwiches, hotdogs, crepes, waffles and desserts.
- Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
- Verified proper portion sizes and consistently attained high food quality standards.
- Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.
- Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination.
- Ordered and received bakery products and supplies.
- Verified freshness of products upon delivery.
- Properly wrapped, boxed, and weighed bakery department products.
- Practiced safe food handling procedures at all times.
- Prepared all pastry items in accordance with standards of quality, quantity control, taste and presentation.
- Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.
- Regularly interacted with guests to obtain feedback on product quality and service levels.
- Assisted customers in placing special orders for large-scale events such as weddings and birthday parties.
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Led shifts while personally preparing food items and executing requests based on required specifications.
- Achieved and exceeded performance, budget and team goals.
- Prepared operational reports and analyses and made appropriate recommendations about progress and negative trends.
- Positively engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for their business.
- Ensure area to be cleaned and taken care of by the staff on-schedule during opening period.
- Ensure staff is well-dressed accordingly with uniform attire.
- Ensure soup tastes is edible and at its finest.
- Ensure hygiene purpose is present at all time.
Chef De Partie
Seoul Garden - Central
01.2015 - 01.2016
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Achieved and exceeded performance, budget and team goals.
- Led shifts while personally preparing food items and executing requests based on required specifications.
- Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
- Verified proper portion sizes and consistently attained high food quality standards.
- Verified freshness of products upon delivery.
- Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies.
- Rotated stock to use items before expiration date.
- Sanitized all counters properly to prevent food-borne illness.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Complied with portion and serving sizes as per restaurant standards.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
Junior Chef De Partie
H.Y.S Tindulang
01.2012 - 01.2015
- H.Y.S Tindulang - Bandar Seri Begawan, Brunei-Muara Reduced food costs by 10%-15% by using seasonal ingredients, setting standards for portion size and minimizing waste.
- Verified proper portion sizes and consistently attained high food quality standards.
- Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination.
- Ordered and received bakery products and supplies.
- Verified freshness of products upon delivery.
- Practiced safe food handling procedures at all times.
- Cooked and served food and meals in accordance with standard menus, diet plans, recipes, portions, temperature control procedures and facility policies.
- Maintained energy and enthusiasm in fast-paced environment.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Developed and implemented performance improvement strategies and plans to promote continuous improvement.
Education
Diploma - Fire Protection And Safety Technology
SUSS
Singapore, MFA.01.2018
ITE (SG) & SMSH (BRUNEI)
Brunei Darussalam2015
Skills
- Performance assessments
- Sanitation guidelines
- Recipes and menu planning
- Kitchen equipment operation and maintenance
- Workflow Optimization
- Food Plating and Presentation
- Team Leadership
- Food Preparation and Safety
- Food Spoilage Prevention
- Steady food flows
- Process improvements
- Western Fusion cuisine
- Employee training and development
- Company quality standards
- Problem-solving
- Utensils and equipment
- Made-to-order meals
- Performance improvement
- Food inventories
- Effective communications
- Hospitality service expertise
Accomplishments
National Service 2018 - 2020
(Singapore Civil Defence Force, SPECIAL RESCUE UNIT YISHUN) Section Commander
Various achievement of Inter Competitive Competitions: Freestyle Swimming, 2.4km IPPT Challenge (100P), Strongmen Challenge, OBS Leadership Challenge, Track & Field Athlete-Coach.
Languages
Malay
Proficient
C2
English
Bilingual or Proficient (C2)
Timeline
Chef De Partie
The Dandy Collection
03.2024 - Current
Senior Chef De Partie
Restaurant Fiz, ABR Holdings Limited
06.2023 - 03.2024
Chef De Partie
The Dandy Collection
02.2023 - 06.2023
Chef De Partie
Clos Pasoh & Summer Hill
01.2022 - 02.2023
Adventurer Specialist (Freelance Contract-basis)
Ministry Of Home Affairs, Civil Defence Academy.
04.2020 - 01.2022
Chef De Partie
Apple South East Asia
03.2020 - 01.2022
Chef De Partie
Royal Albatross
03.2018 - 03.2020
Chef De Partie
The Kitchen By Wolfgang Puck (Emirates Airline)
01.2017 - 02.2018
Station Leader Crew & Service Crew
Omakase Ptd Ltd, PICNIC
02.2016 - 01.2017
Sushi Chef
Maki-San
01.2016 - 01.2017
Chef De Partie
Seoul Garden - Central
01.2015 - 01.2016
Junior Chef De Partie
H.Y.S Tindulang
01.2012 - 01.2015
Diploma - Fire Protection And Safety Technology
SUSS
ITE (SG) & SMSH (BRUNEI)
Similar Profiles
Chaida GabrielChaida Gabriel
Restaurant Supervisor at The Dandy CollectionRestaurant Supervisor at The Dandy Collection
Collin EctorCollin Ector
Team Member at Dandy Mini MartTeam Member at Dandy Mini Mart
Eric GrommischEric Grommisch
Team Lead, Business Operations at DandyTeam Lead, Business Operations at Dandy