Jun Huang Tan
Chef
Summary
Adept at enhancing kitchen operations and culinary excellence, able to leveraged ingredient sourcing and adaptability to elevate dining experiences at Snug-Snug. Knack for workflow optimization and fostering teamwork significantly improved service speed and food quality, showcasing a blend of strategic planning and interpersonal skills. Eager to create unique and delicious dishes. Strong communication and interpersonal skills with good understanding of seamless dining experience for customers. Creative and dedicated to staying up-to-date with food trends. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy.
Overview
3
3
years of professional experience
3
3
years of post-secondary education
Work History
Demi Chef
SnugSnug
12.2021 - 07.2022
- Increased speed of service by efficiently multitasking during peak dining hours while maintaining consistent dish quality.
- Contributed to positive work environment through effective communication and teamwork among kitchen staff.
- Boosted kitchen morale and productivity through genuine respect for colleagues, open communication, and commitment to ongoing personal and professional growth.
- Enhanced kitchen efficiency by streamlining food preparation processes and optimizing workstation organization.
- Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
- Provided exceptional customer service by accommodating special dietary requests or allergies, ensuring all guests enjoyed their dining experience.
- Developed strong working relationships with vendors, negotiating favorable pricing terms for bulk ingredient purchases to reduce costs without sacrificing quality.
- Ensured consistency in taste and presentation for all dishes, adhering strictly to established recipes and plating guidelines.
- Proactively identified potential issues in kitchen workflow, offering solutions to improve efficiency and maintain high-quality food output.
- Improved customer satisfaction by promptly addressing any concerns or issues related to food quality or presentation.
- Reduced food waste by implementing effective portion control and utilizing surplus ingredients in creative dishes.
- Played instrumental role in reducing overall kitchen costs by identifying areas for improvement and implementing cost-saving measures.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Evaluated food products to verify freshness and quality.
- Monitored food production to verify quality and consistency.
- Participated in food tastings and taste tests.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Assisted with menu development and planning.
- Implemented food cost and waste reduction initiatives to save money maintaining projected food cost to be capped at 30%
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Commis Chef
Honcho
03.2021 - 12.2021
- Prepped daily menu items to quickly deliver upon request.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Contributed to well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Enhanced culinary skills by assisting in preparation of various dishes under guidance of experienced chefs.
- Gained comprehensive knowledge of various cooking techniques through hands-on experience and ongoing professional development opportunities.
- Gained valuable insights into inner workings of successful restaurant by actively participating in all aspects of kitchen operations.
- Mastered variety of cooking equipment, including ovens, grills, and fryers, to produce diverse menu items with consistent quality.
- Increased productivity by effectively prioritizing tasks according to urgency or complexity during high-pressure situations.
- Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
- Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
Commis Chef
Temasek Polytechnic
07.2020 - 02.2021
- Rotated through all prep stations to learn different techniques.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Contributed to well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Planned and directed high-volume food preparation in fast-paced environment.
- Maintained safe working environment by adhering to established safety protocols and promptly addressing potential hazards as they arose.
- Ordered new ingredients and supplies to meet expected needs.
- Promoted sustainability within kitchen by implementing eco-friendly practices such as composting food waste and recycling used materials whenever possible.
Commis Chef
Tsui Wah Holdings Limited
07.2019 - 09.2019
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Rotated through all prep stations to learn different techniques.
- Trained kitchen staff to perform various preparation tasks under pressure.
Education
Diploma in Baking And Culinary Science
Temasek Polytechnic
Temasek Polytechnic 04.2018 - 02.2021
Skills
Supply Ordering
Food presentation
Food safety knowledge
Ingredient Sourcing
Recipe Development
Menu Planning
Ingredient Preparation
Garnishing dishes
Workflow Optimization
Adaptability in kitchen
Inventory Management
Food Preparation
Food Safety
Food spoilage prevention
Menu development
Timeline
Demi Chef
SnugSnug
12.2021 - 07.2022
Commis Chef
Honcho
03.2021 - 12.2021
Commis Chef
Temasek Polytechnic
07.2020 - 02.2021
Commis Chef
Tsui Wah Holdings Limited
07.2019 - 09.2019
Diploma in Baking And Culinary Science
Temasek Polytechnic
04.2018 - 02.2021
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