Lejon Fan
Summary
As a Chef de Partie, I am deeply passionate about constantly learning new techniques. Additionally, fueled by curiosity, I am always on the hunt for the latest trends in the culinary world, wanting to bring fresh ideas to the menu and the kitchen.
Overview
5
5
years of professional experience
Work History
Chef De Partie
Cibo Italiano
01.2023 - Current
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
Chef De Partie
Gaig Restaurant
03.2022 - 12.2022
Demi Chef
Marguerite Restaurant
11.2021 - 02.2022
Commis Chef
JU95
08.2021 - 11.2021
- Member of the Opening Team
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Collaborated with team members to create innovative daily specials, increasing customer satisfaction and repeat business.
Kitchen Intern
Supply & Demand
02.2020 - 08.2020
Kitchen Intern
FOC PIM PAM
06.2019 - 12.2019
Education
Culinary Arts
At-Sunrice
Singapore10.2020
Skills
- Knife Skills
- Pasta Making
- Pizza Making
- Plating and Presentation
- Recipe Creation
- Sauce Preparation
Timeline
Chef De Partie
Cibo Italiano
01.2023 - Current
Chef De Partie
Gaig Restaurant
03.2022 - 12.2022
Demi Chef
Marguerite Restaurant
11.2021 - 02.2022
Commis Chef
JU95
08.2021 - 11.2021
Kitchen Intern
Supply & Demand
02.2020 - 08.2020
Kitchen Intern
FOC PIM PAM
06.2019 - 12.2019
Culinary Arts
At-Sunrice
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