Summary
Overview
Work History
Education
Skills
Languages
Personal Information
Awards
Hobbies and Interests
Timeline
Generic
Kong Eng Wei

Kong Eng Wei

Georgetown

Summary

Recognized as a visionary chef with knowledge of food trends and the ability to think outside the box when it comes to the creation of a menu.

Overview

2026
2026
years of professional experience

Work History

Sous Chef

Harri Anns Nyonya Table
05.2024 - Current
  • 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.

Chinese Banquet-Sous Chef

THE LIGHT HOTEL
- Current
  • Preparing meals and food to meet the specifications of guests in a timely manner
  • Properly measuring kitchen ingredients and food portions
  • Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements
  • Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation
  • Managing the kitchen inventory and ensuring supplies are fresh and of high quality
  • Ensuring proper food temperatures when cooking and proper storage afterward
  • Keeping the workstation and kitchen equipment clean, organized and sanitized
  • Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef

Demi Chef - Chef De Partie

Lexis Suite Penang
12.2016 - Current
  • Manage and train new trainee
  • Assist Sous chef and head chef in developing new menu
  • Handle preparation of menu in banquet, any event function and coffee house
  • Monitor in food wastage
  • Oversees all preparation on daily routine and events
  • Have knowledge about all my kitchen operations and product cost
  • Handle pressure with last minute event of maximum capacity
  • Prepare several types of samples for upcoming events to present to the executive chef

Commis 2-1

The Royal Chulan Penang Hotel
08.2014 - 12.2016
  • Handled food with sanitation and safety in mind
  • Handle preparation in Banquet, Chinese Wedding (8 Course) and local dishes
  • Responsible in stock rotation

Commis 3-2

The Haven Delight Chinese Restaurant
10.2012 - 08.2014
  • Handled food with sanitation and safety in mind
  • Responsible in food preparation
  • Assist Head Chef
  • Worked to ensure a positive and hassle-free customer experience

Kitchen Helper

Full House Restaurant
01.2011 - 01.2012
  • Cleaned kitchen and organized cooking utensils
  • Placed orders for necessary goods such as food, kitchen tools, and cleaning products
  • Worked effectively with all kitchen personnel, to promote a happy working environment

Education

SPM -

Chung Ling High School
Air Itam
12.2011

Skills

  • Problem solving
  • Communication skills
  • Adaptability
  • Teamwork
  • Cooking Skills
  • Leadership

Languages

English
Upper intermediate (B2)
Chinese
Bilingual or Proficient (C2)
Malay
Upper intermediate (B2)
Chinese (Cantonese)
Upper intermediate (B2)

Personal Information

Title: Asian Sous Chef

Awards

Halal chef challenge, 2015, silver

Hobbies and Interests

  • Jogging
  • Hiking
  • Cycling
  • Cooking
  • Cafe Hopping

Timeline

Sous Chef

Harri Anns Nyonya Table
05.2024 - Current

Demi Chef - Chef De Partie

Lexis Suite Penang
12.2016 - Current

Commis 2-1

The Royal Chulan Penang Hotel
08.2014 - 12.2016

Commis 3-2

The Haven Delight Chinese Restaurant
10.2012 - 08.2014

Kitchen Helper

Full House Restaurant
01.2011 - 01.2012

SPM -

Chung Ling High School

Chinese Banquet-Sous Chef

THE LIGHT HOTEL
- Current

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Kong Eng Wei