Kean Heng Chai
Summary
Dynamic culinary professional with extensive experience as a Sour Chef at Tong Hu Restaurant, excelling in team leadership and innovative menu development. Proven track record in inventory management, reducing food waste, and enhancing customer satisfaction through high-quality food presentation and adherence to food safety standards.
Overview
24
24
years of professional experience
Work History
Sour Chef
Tong Hu Restaurant
Malaysia
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.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
Sour Chef
Hao Xiang Chi Restaurant
Malaysia
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.
- 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.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
Junior Sous Chef
Bu Jian Bu Shan
Malaysia
01.2019 - 01.2021
- Prepped daily menu items to quickly deliver upon request.
- Oversaw cleanliness of each station in kitchen.
- Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with fellow team members to ensure timely completion of tasks and excellent execution of all dishes.
- Consistently met high standards of quality control by conducting thorough taste tests before serving each dish to customers.
Chef Owners
Kai Xin Kitchen
Malaysia
01.2014 - 01.2019
- 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.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste with strategic menu planning and inventory control techniques.
Senior Chef De Partie
The Pines
Singapore
01.2007 - 01.2014
- 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.
Assistant Chef
Yi Shi Court
Malaysia
01.2001 - 01.2007
- Managed time efficiently when completing multiple tasks, ensuring smooth flow of kitchen operations during busy service periods.
- Assisted head chef in cooking dishes according to ingredients.
- Chopped ingredients and garnishes.
- Maintained a clean and organized workspace, contributing to an efficient and productive kitchen environment.
- Enhanced guest satisfaction by consistently preparing and presenting high-quality dishes in a timely manner.
- Checked food inventory and ordered ingredients.
Education
N Level -
SMK Kampar
Perak Malaysia 01.1995
Skills
- Team leadership
- Kitchen leadership
- Food safety
- Inventory management
- Safe food handling
- Food presentation
- Customer service
- Cooking techniques
Languages
Malay
Intermediate (B1)
Chinese (Cantonese)
Bilingual or Proficient (C2)
Chinese (Mandarin)
Bilingual or Proficient (C2)
English
Beginner (A1)
Timeline
Sour Chef
Tong Hu Restaurant
01.2023 - 01.2025
Sour Chef
Hao Xiang Chi Restaurant
01.2021 - 01.2023
Junior Sous Chef
Bu Jian Bu Shan
01.2019 - 01.2021
Chef Owners
Kai Xin Kitchen
01.2014 - 01.2019
Senior Chef De Partie
The Pines
01.2007 - 01.2014
Assistant Chef
Yi Shi Court
01.2001 - 01.2007
N Level -
SMK Kampar