Lim Yong Qing Kenny

Work History

Area Category Manager

DonDonDonki

08.2017 - Current

Monitor stock taking for ingredients plan for orders and cost control management including food cost,spoilage and waste control.
Identified and reported key performance indicators to define successful category management.
Fostered positive work atmosphere by acting and communicating collaboratively with customers.
Maximized category turnover through proactive management strategies.
To conduct physical monthly stocktakes and review monthly report and the overall performance versus budget.
Conducted market research to identify new opportunities and target markets.
Manage the recruitment across variety of kitchen roles,helping store side to find,hire,and retain qualify candidates.
Proactively supports any promotional activity within the store and contributes to an effective working environment.
Inspect the areas in store and resolve any issues that might arise
In charge of the training of new staffs and oversees the implementation of process and guidelines in kitchen operation.
Organize store operation and allocate responsibilities to personnel.
Self-motivated and willing to accept changes.

Head Chef

Meet Dining Ptd Ltd

01.2017 - 08.2017

Always having a professional, safe and hygiene appearance whilst on duty
Obtained fresh, local ingredients to lower grocery costs.
Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Handled and stored food to eliminate illness and prevent cross-contamination.
Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Planned promotional menu additions based on seasonal pricing and product availability.
Hired, managed, and trained kitchen staff.
Developed kitchen staff through training, disciplinary action, and performance reviews.
Trained kitchen staff to perform various preparation tasks under pressure.
Able to solve internal and external problems as well as brain storming for ideas and solutions

Sous Chef

Emporium Shokuhin

06.2015 - 01.2017

Mentored kitchen staff to prepare each for demanding roles.
Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Planned and directed high-volume food preparation in fast-paced environment.
Acted as head chef when required to maintain continuity of service and quality.
Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Trained kitchen staff to perform various preparation tasks under pressure.
Modernized work processes to reduce guest wait times and boost daily output.
Monitored food and labor costs to verify budget targets were met.
Evaluated food products to verify freshness and quality.
Disciplined and dedicated to meeting high-quality standards.
Participated in food tastings and taste tests.
Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

Sous Chef

Verandah (Gardens By The Bay)

04.2012 - 06.2015

Mentored kitchen staff to prepare each for demanding roles.
Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Planned and directed high-volume food preparation in fast-paced environment.
Acted as head chef when required to maintain continuity of service and quality.
Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Coordinated with vendors to order supplies and maintain high quality standards.
Trained kitchen staff to perform various preparation tasks under pressure.
Maintained up-to-date knowledge of current culinary trends and techniques.
Coordinated with team members to prepare orders on time.
Developed close relationships with suppliers to source best ingredients.
Evaluated food products to verify freshness and quality.
Disciplined and dedicated to meeting high-quality standards.
Assisted with menu development and planning.
Participated in food tastings and taste tests.
Monitored food production to verify quality and consistency.

Junior Sous Chef

Soprano

10.2009 - 09.2010

Monitored recipe portioning to control food costs.
Oversaw cleanliness of each station in kitchen.
Ordered food items for upcoming events per sous chef request.
Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Successfully completed kitchen product inventory as assigned.
Led team by example in preparing items accurately and according to high-quality standards.
Trained kitchen staff to perform various preparation tasks under pressure.

Junior Sous Chef

Cicada Venture Ptd Ltd

08.2007 - 09.2009

Planned and directed high-volume food preparation in fast-paced environment.
Delivered verbal culinary instruction and assignments to 8 kitchen staff members daily to promote successful dining experiences for clients.
Monitored recipe portioning to control food costs.
Acted as head chef when required to maintain continuity of service and quality.
Oversaw cleanliness of each station in kitchen.
Ordered food items for upcoming events per sous chef request.
Assisted sous chef with weekly schedule drafts for 8 kitchen staff.
Successfully completed kitchen product inventory as assigned.

Cook - Chef De Partie

Big O Restaurant

08.2004 - 07.2007

Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Prepared food items in compliance with recipes and portioning control guidelines.
Maintained well-stocked stations with supplies and spices for maximum productivity.
Tasted, smelled, and pierced food with fork to verify sufficient cooking.
Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
Monitored food quality and presentation to maintain high standards.
Paying attention to details, and able to work on a very high standards

Commis Cook

Ubin Seafood Restaurant

03.2003 - 07.2004

Communicated closely with servers to fully understand special orders for customers.
Prepared food items in compliance with recipes and portioning control guidelines.
Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
Maintained well-stocked stations with supplies and spices for maximum productivity.

Pastry Cook

Shangri La Hotel

10.2002 - 03.2003

Maintained well-stocked stations with supplies and spices for maximum productivity.
Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
Maintained food safety and sanitation standards
Cleaned and maintained kitchen equipment and oven.
Replenished and rotated food items, following correct food cooling and storage procedures.
Followed food safety standards when handling ingredients.
Replenished bakery items in display cases.

Summary

Overview

Work History

Area Category Manager

Head Chef

Sous Chef

Sous Chef

Junior Sous Chef

Junior Sous Chef

Cook - Chef De Partie

Commis Cook

Pastry Cook

Education

No Degree -

Skills

Certification

Timeline

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