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 Itam12.2011
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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