Lim Pei Rong

Work History

Chef De Partie

Ebb & Flow Group

12.2023 - Current

Was with the opening team in Tribal, a South East Asian with a. touch of wood fire cooking.
Had experienced each section of the kitchen.
Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
Trained kitchen staff to perform various preparation tasks under pressure.
Maintained well-organized mise en place to keep work consistent.
Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
Transfered to Carlito's, a Spanish tapas bar opened by Chef Carlos Montobbio and Antonio Miscellaneo.
In charge of the fryer station, Responsibilities are checking and ordering stocks, planning week's prep and ensuring quality of prep and the final product is top quality.

Chef De Partie

PANAMERICANA PTE. LTD.

08.2023 - 11.2023

Maintained well-organized mise en place to keep work consistent.
Rotated stock to use items before expiration date.
Plated meals paying special attention to garnishes and overall presentation.
Operated all kitchen equipment safely to prevent injuries.
Complied with portion and serving sizes as per restaurant standards.
Coordinated with team members to prepare orders on time.
Assisted with menu development and planning.
Set up and broke down kitchen for service.

Demi Chef De Partie

Claudine Restaurant

05.2022 - 08.2023

Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
Monitored stock levels of both ingredients and seasonings, notifying Sous Chefs and Chef de Parties of low levels to support ordering.
Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.

Assistant Cook

Hashida Singapore

01.2021 - 04.2022

Limited portion sizes and used garnishes to control food costs.
Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Placed orders to restock items before supplies ran out.
Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Adapted menus to changing seasons and supply inventories to decrease food waste.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

Demi Chef

Wildseed Cafe at The Summerhouse

09.2019 - 01.2021

Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Maintained well-organized mise en place to keep work efficient and consistent.
Monitored stock levels of both ingredients and seasonings, notifying Sous Chef of low levels to support ordering.
Supported Sous Chef in daily kitchen operations, including daily mise-en-place, assigned preparation projects and inventory activities.
Disciplined and dedicated to meeting high-quality standards.

Trainee

Bee's Knees at The Garage

09.2018 - 09.2019

Prepared cooking supplies, ingredients and workstations when opening and closing kitchen
Verified proper portion sizes and consistently attained high food quality standards
Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination
Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot
Trained in the pizza section. Learnt how to stretch pizza dough by hand, keeping ingredients and toppings fresh
Was transferred to Botanico in The Garage, a contemporary European with Asian influence mid-fine dining which is the same company and outlet, for 6 months during my internship. Helped with events and service during that time.

Kitchen Trainee

The Wembley - A St Giles Hotel, Penang

01.2017 - 04.2017

Cooked meals according to administrative policies, health code regulations and food service standards
Verified proper portion sizes and consistently attained high food quality standards
Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot
Prepared food items to meet recipes, portioning, cooking and waste control guidelines

Service Crew

The Wembley - A St Giles Hotel, Penang

01.2017 - 03.2017

Placed orders by listening to customers, documenting selected menu items, substitutions and add-ons
Kept all prep areas clean by sweeping, mopping and washing down counters
Assisted in dining room by removing soiled dishes during meal service and transporting to kitchen for washing
Greeted customers, provided friendly and knowledgeable service and placed orders

Summary

Overview

Work History

Chef De Partie

Chef De Partie

Demi Chef De Partie

Assistant Cook

Demi Chef

Trainee

Kitchen Trainee

Service Crew

Education

Some College (No Degree) - Culinary Arts

High School Diploma -

Skills

Accomplishments

Certification

Timeline

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