Overview
Work History
Education
Skills
Additional Information
Languages
Timeline
Generic

'Junior' Chong Jun Rong

Overview

9
9
years of professional experience

Work History

General Manager / Head Chef

Kream And Kensho Cafe
01.2023 - 09.2023
  • Led and coordinated both front-of-house and back-of-house operations
  • Menu development of cafe daily offerings and one-off event specials
  • Mentor to research and development and recipe curations
  • Providing guidance and managing daily goods and inventory tracking and ordering
  • Managed and improved financial records through meticulous cost control and strategic pricing strategies
  • Assisted in the transition towards internal independent accounting
  • In-charge of training and hiring of employees of all levels
  • Partnered closely with director to create and implement creative directives and culinary foundations

Sous Chef

JU95 Modern Fusion Izakaya
05.2022 - 12.2022
  • Acted as head chef when required in the absence of the Chef-Owner
  • Assisted in the planning and direction of high-skilled food preparation in a fast-paced environment.
  • Managed cost of goods and inventory tracking
  • Menu creation and development to special dietary or event menus
  • Mentored junior kitchen staff and front-of-house staff, fostering a collaborative work environment that improved overall team performance
  • Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion

Co-Founder

46 Mittsu (Food Joint)
03.2021 - 04.2022
  • In-charge of company's culinary and creative direction
  • Led and established strategic foundational processes for business marketing and operations amidst pandemic
  • Networked with other businesses and customers to obtain critical social and sales opportunities
  • Achieved numerous recognitions and features from reputable critics (i.e., EatBook, Timeout, Sethlui, @cafehoppingsg, etc.)

Sous Chef

TheRitual (Cafe)
12.2020 - 03.2021
  • Led a revamp project alongside the Owner and Head Chef, implementing new menus and cafe concept

Senior Staff

Two Men Bagel House
04.2019 - 11.2020
  • Active role in both Barista and Kitchen Crew
  • Integral to the development of the company's menu and service culture
  • Core team for reopening of flagship outlet (Tanjong Pagar) in Oct'19
  • Assisted in the opening and building of foundation for the company's third outlet (Holland Village) in May'20
  • Primary role in the execution of production and overseeing quality control

Demi Chef De Partie

Cure Restaurant Singapore (Cure Concepts)
07.2018 - 03.2019
  • Voluntarily joined the ranks as a Stagiaire for one month (July'18), thereafter promoted to Commis Chef
  • Promoted to a Demi Chef De Partie in just 5 months
  • In-charge of the Snacks and Garde-Manger section
  • Progressively trained up to the Saucier and Grill sections
  • Assisted and executed the early inceptions of 'Cure at Home' private dining, and external events
  • Team player to the operations of sister restaurant, Butcher Boy

Second Sergeant

Singapore Armed Forces (SAF), 10C4I BN
07.2016 - 05.2018
  • Graduated Third Sergeant (3SG) from Signal Institute, Specialist Cadet School
  • Appointed the role of Detachment Commander, led a team of 7 operators, through technical equipment handling and operational simulations
  • Progressively promoted to Second Sergeant (2SG)

(Part-Time) Cook / Barista Trainer

Nuevo Cafe, Kitchenhub Pte Ltd
04.2017 - 06.2018
  • Assisted in the opening of the establishment
  • Involved in both front-of-house and back-of-house operations
  • Trained staff with necessary barista skills

(Part-Time) Barista

Crackerjack (defunct)
12.2017 - 01.2018

(Part-Time) Barista

Patissez Singapore (defunct)
09.2016 - 02.2017

(Part-Time) Barista

The Laneway Market (defunct)
12.2015 - 02.2016

(Part-Time) Barista

Stateland Cafe (defunct)
10.2015 - 12.2015
  • Led barista training for several crew members
  • Assisted in barista training workshop for a corporate event

Intern

Wine Connection Cheese Bar (Robertson Walk)
09.2015 - 06.2016
  • Internship programme for both back-of-house and front-of-house operations
  • 2 months back-of-house training
  • 4 months front-of-house training
  • Progressively promoted to full-time commis after internship programme

(Part-Time) Kitchen Assistant / Barista

The Bravery Cafe (Jalan Besar)
10.2014 - 05.2016

(Part-Time) Barista / Barback

RUBATO Italian Kitchen & Bar
04.2015 - 06.2015
  • Practiced advanced barista skillsets under the training of Singapore Aeropress Champion '15

Education

Diploma - Food & Beverage Business

Nanyang Polytechnic
Singapore
03.2016

GCE 'O' Level -

Maris Stella High School
Singapore
2012

Skills

  • WSQ - Provide Advice on Wines (RE-SCS-123E-1)
  • WSQ - Food Safety and Hygiene-1 (FSS-FRC-1004-11)
  • Arabica Estate Latte Art Championship 2015 – 2nd Place
  • WSQ - Advanced Certificate In Network Operations Management, Monitoring & Maintenance

Additional Information

With a career spanning numerous smaller cafe establishments, to startups and larger scale restaurant establishments, and entrepreneurship experience having co-founded a popular food joint, I bring a wealth of experience to the table, with both front and back end operations. I have also played vital roles in revamp or opening projects for several companies. Having professionally trained in both the Food aspect and Beverage aspect of the industry, I bear a good grasp of the understanding of the core foundation and pillar of the industry.


I was fortunate to have had the opportunity to work closely with the owners or higher management throughout my career, giving me exceedingly high exposure and experience to make calculated and strategic decisions.


Education is something close to my heart, my innate curiosity and wild fascination since I was tender young child sparks my drive for learning, and my passion further inspires me to be an effective teacher.


My work style resonates more with being a morale-driven staff, emphasizing on my peers' well-being to build inclusivity and opportunity to tackle tasks effectively as a unit. I strongly believe in the culture of actively challenging one another, breaking the boundaries of hierarchy yet still respecting the structure, it greatly opens up the drawing board for progressive growth. I choose to plan my thought processes leaning towards potential avenues of failures first before all else, giving me a clearer picture of the risk assessment and telling myself where not to fall, leading me to be a fast and adaptable problem solver. Thereafter, plan and push forward for success.

Languages

English
Chinese (Mandarin)

Timeline

General Manager / Head Chef

Kream And Kensho Cafe
01.2023 - 09.2023

Sous Chef

JU95 Modern Fusion Izakaya
05.2022 - 12.2022

Co-Founder

46 Mittsu (Food Joint)
03.2021 - 04.2022

Sous Chef

TheRitual (Cafe)
12.2020 - 03.2021

Senior Staff

Two Men Bagel House
04.2019 - 11.2020

Demi Chef De Partie

Cure Restaurant Singapore (Cure Concepts)
07.2018 - 03.2019

(Part-Time) Barista

Crackerjack (defunct)
12.2017 - 01.2018

(Part-Time) Cook / Barista Trainer

Nuevo Cafe, Kitchenhub Pte Ltd
04.2017 - 06.2018

(Part-Time) Barista

Patissez Singapore (defunct)
09.2016 - 02.2017

Second Sergeant

Singapore Armed Forces (SAF), 10C4I BN
07.2016 - 05.2018

(Part-Time) Barista

The Laneway Market (defunct)
12.2015 - 02.2016

(Part-Time) Barista

Stateland Cafe (defunct)
10.2015 - 12.2015

Intern

Wine Connection Cheese Bar (Robertson Walk)
09.2015 - 06.2016

(Part-Time) Barista / Barback

RUBATO Italian Kitchen & Bar
04.2015 - 06.2015

(Part-Time) Kitchen Assistant / Barista

The Bravery Cafe (Jalan Besar)
10.2014 - 05.2016

Diploma - Food & Beverage Business

Nanyang Polytechnic

GCE 'O' Level -

Maris Stella High School
'Junior' Chong Jun Rong