Ken Yeo
Head Chef
Summary
Dynamic Head Chef with a proven track record at Sakoon Thai, excelling in kitchen management and staff training. Expert in food safety regulations and signature dish creation, I foster a collaborative environment that enhances team performance and customer satisfaction. Successfully optimized food costs while maintaining high culinary standards and quality control.
Overview
2026
2026
years of professional experience
Work History
Head Chef
Sakoon Thai
- Hired, managed, and trained kitchen staff.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Arranged for kitchen equipment maintenance and repair when needed.
- Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
- Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
- Placed orders to restock items before supplies ran out.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained well-organized mise en place to keep work consistent.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
Chef
GUANKEE Craypot
01.2025 - 01.2026
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Crafted meals from original recipes to enhance customer loyalty.
- Optimized inventory control processes to reduce food waste significantly.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
- 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.
- Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
Head Chef
Chong Qing Grill Fish
01.2020 - 12.2024
- Hired, managed, and trained kitchen staff.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained well-organized mise en place to keep work consistent.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
Education
No Degree - Culinary Arts
Asian Culinary Institute of Singapore
Skills
Food safety regulations
Signature dish creation
Performance assessments
Kitchen management
Food safety
Staff training
Ingredient selection
Timeline
Chef
GUANKEE Craypot
01.2025 - 01.2026
Head Chef
Chong Qing Grill Fish
01.2020 - 12.2024
Head Chef
Sakoon Thai
No Degree - Culinary Arts
Asian Culinary Institute of Singapore