Kean Chow Chai
Summary
Accomplished Senior Sous Chef with a proven track record at Tung Hu Restaurant, enhancing menu development and kitchen management. Expert in sanitation standards and team leadership, I've significantly reduced waste, achieving cost savings. My innovative culinary techniques and menu items have boosted guest return rates, showcasing my dedication to excellence and innovation in fast-paced environments.
Overview
18
18
years of professional experience
Work History
Senior Sous Chef
Tung Hu Restaurant
01.2023 - 01.2025
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
Sous Chef
Hao Xiang Chi Restaurant
01.2021 - 01.2023
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Chef Owner
You Yi Xiao Chao
01.2018 - 01.2021
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
Senior Chef De Partie
Singapore Island Country Club
01.2013 - 01.2017
- Streamlined kitchen operations for increased efficiency by implementing effective inventory management systems.
- Ensured food safety standards were met by diligently following HACCP guidelines and conducting regular checks of storage areas.
- 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.
- Collaborated closely with other senior kitchen staff in daily operations, fostering a unified team environment conducive to high-quality food production.
Juniors Sous Chef
Crystal Jade
01.2012 - 01.2013
- Oversaw cleanliness of each station in kitchen.
- Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
- Prepped daily menu items to quickly deliver upon request.
- Planned and directed high-volume food preparation in fast-paced environment.
- Consistently met high standards of quality control by conducting thorough taste tests before serving each dish to customers.
- Collaborated with fellow team members to ensure timely completion of tasks and excellent execution of all dishes.
- Led team by example in preparing items accurately and according to high-quality standards.
- Delivered verbal culinary instruction and assignments to Number kitchen staff members daily to promote successful dining experiences for clients.
Chef Owner
You Yi Economy Rice
01.2009 - 01.2012
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
Senior Chef De Partie
Da Tong Restaurant
01.2007 - 02.2009
- Streamlined kitchen operations for increased efficiency by implementing effective inventory management systems.
- Ensured food safety standards were met by diligently following HACCP guidelines and conducting regular checks of storage areas.
- 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.
- Collaborated closely with other senior kitchen staff in daily operations, fostering a unified team environment conducive to high-quality food production.
Education
N Level - Secondary Education
SMK Kampar Ipoh Malaysian
Ipoh, Malaysia 12.1993
Skills
- Kitchen management
- Menu development
- Sanitation standards
- Food presentation
- Waste reduction
- Special event catering
- Cost control
- Recipe creation
- Menu pricing
- Safe food handling
- Forecasting and planning
- Culinary techniques
- Food safety
- Kitchen staff management
- Team leadership
Languages
Chinese (Cantonese)
Upper intermediate (B2)
Chinese (Mandarin)
Upper intermediate (B2)
Malay
Intermediate (B1)
English
Elementary (A2)
Timeline
Senior Sous Chef
Tung Hu Restaurant
01.2023 - 01.2025
Sous Chef
Hao Xiang Chi Restaurant
01.2021 - 01.2023
Chef Owner
You Yi Xiao Chao
01.2018 - 01.2021
Senior Chef De Partie
Singapore Island Country Club
01.2013 - 01.2017
Juniors Sous Chef
Crystal Jade
01.2012 - 01.2013
Chef Owner
You Yi Economy Rice
01.2009 - 01.2012
Senior Chef De Partie
Da Tong Restaurant
01.2007 - 02.2009
N Level - Secondary Education
SMK Kampar Ipoh Malaysian
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