Summary
Overview
Work History
Education
Skills
Accomplishments
Certification
Languages
knowledge and competencies
professional highlights
personal information
references
Timeline
Generic

Loh Pui Yee

Summary

Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 7-year background in restaurant industry.

Overview

10
10
years of professional experience
1
1
Certification

Work History

Senior Chef De Partie

Spago By Wolfgang Puck
04.2023 - Current
  • Elevated customer satisfaction by consistently delivering high-quality dishes and maintaining strict adherence to recipes.
  • Evaluated food products to verify freshness and quality.
  • Enhanced team performance through continuous coaching, motivating, and providing constructive feedback to junior chefs.
  • Collaborated with the executive chef in the development of innovative menu items, resulting in positive guest feedback and repeat business.
  • Ensured food safety standards were met by diligently following HACCP guidelines and conducting regular checks of storage areas.
  • Reduced food waste significantly by implementing proper portion control measures and closely monitoring ingredient expiration dates.
  • Consistently met tight deadlines during busy service periods by effectively prioritizing tasks and delegating responsibilities to junior team members.
  • Expedited smooth service through clear communication with front-of-house staff regarding order statuses, special requests, or potential delays due to unforeseen issues in the kitchen.
  • Assisted with the planning and execution of special events, ensuring a seamless dining experience for guests amidst increased service demands.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Coordinated with team members to prepare orders on time.
  • Set up and broke down kitchen for service.
  • Upheld superior food quality standards by regularly tasting dishes prepared by junior chefs, offering guidance as needed for improvements or adjustments.

Chef De Partie

Spago By Wolfgang Puck
04.2022 - 03.2023
  • Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
  • Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
  • Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
  • Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
  • Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
  • Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
  • Maintained well-organized mise en place to keep work consistent.
  • Rotated stock to use items before expiration date.
  • Operated all kitchen equipment safely to prevent injuries.
  • Complied with portion and serving sizes as per restaurant standards.

Commis 1

Spago By Wolfgang Puck
04.2021 - 03.2022
  • Skilled at working independently and collaboratively in a team environment.
  • Self-motivated, with a strong sense of personal responsibility.
  • Proven ability to learn quickly and adapt to new situations.
  • Worked well in a team setting, providing support and guidance.
  • Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
  • Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
  • Participated in team meetings to discuss menu changes, staff scheduling, and other operational matters affecting the kitchen''s performance.

Commis 1

Adrift by David Myers
06.2019 - 03.2021
  • Assist Chef de Partie and Sous-chef in planning, preparing and coordinating of desserts for lunch ,dinner service and private events
  • Performed opening, closing and cleaning duties
  • Ensure a positive and professional working environment throughout the kitchen and upholding all culinary and hotel standard
  • Ensure that agreed food hygiene licensing and safety standards are followed, upheld or surpassed at all the times
  • Work independently to maintain functional kitchen space and execute baking procedures
  • Correctly date and store food, sanitize equipment and take other measures to ensure integrity and quality of food product
  • Daily inventory management: ordering, rotation and general organization
  • Use equipment by following correct safe procedures
  • Perform other reasonable job duties as assigned by direct supervisors from time to time.

Commis II

Adrift by David Myers
09.2017 - 06.2019
  • Perform other reasonable job duties as assigned by direct supervisors from time to time.
  • Set up and broke down kitchen for service.
  • Assisted in managing inventory, ensuring optimal freshness and availability of ingredients for daily use.
  • Ensured smooth kitchen operations by maintaining clean work stations and properly organizing tools and equipment.
  • Maintained well-organized mise en place to keep work consistent.
  • Operated ovens and bakery equipment to prepare products according to recipes.
  • Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.

Commis III

Adrift by David Myers
08.2016 - 09.2017
  • Performed opening, closing and cleaning duties
  • Proven ability to learn quickly and adapt to new situations.
  • Ensure a positive and professional working environment throughout the kitchen and upholding all culinary and hotel standard
  • Work independently to maintain functional kitchen space and execute baking procedures
  • Managed time efficiently in order to complete all tasks within deadlines.
  • Worked flexible hours across night, weekend and holiday shifts.
  • Skilled at working independently and collaboratively in a team environment.

Commis II

Hotel Dorsett Kuala Lumpur
10.2014 - 07.2016
  • Support chef de Partie in the daily operation and work
  • Keep work areas at all times in hygienic conditions according to the rules set by the hotel
  • Partnered with head pastry chef in various dessert preparations for banquet events, outside catering, in room dining and cake counter
  • Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks
  • Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques.

Trainee

Tous Les Jours Wolo
06.2014 - 09.2014
  • Stored food in designated containers and storage areas to prevent spoilage and increase shelf life
  • Clean and maintain station following latest hygiene standards
  • Performed prep work (chopping, assembling sandwiches, preparing fillings and sauces) when chefs required assistance.
  • Assisted head pastry chef with recipe development for innovative seasonal pastries.
  • Effectively communicated with kitchen staff to ensure smooth operations during busy service hours.
  • Followed food safety standards when handling ingredients.

Education

Diploma in Patisserie by City & Guilds International London -

Quenary Academy
Kuala Lumpur

Sijil Pelajaran Malaysia -

SMK SERI KEMBANGAN

Skills

  • Plating and Presentation
  • Pastry decoration techniques
  • Food Preparation
  • Chocolate Tempering
  • Food Safety Knowledge
  • Sanitation Standards
  • Inventory control
  • Quality control

Accomplishments

Employee of the month

Certification

  • Bronze award in class Dress The Cake by Culinaire Malaysia 2015
  • WSQ Food Hygiene Course

Languages

English
Mandarin
Cantonese
Malay

knowledge and competencies

  • Positively spirited and passionate about food
  • Committed to work together with the service team
  • Dedicated team player with the ability to work in a multicultural environment and under difficult condition

professional highlights

  • Outside catering 1000 pax at grand opening IKEA Cheras, Malaysia
  • Epicurean Market 2016 & 2017 & 2019
  • 10th Anniversary Ball In Monaco 2018 at Marina Bay Sands
  • Patisserie D'auteur Master Class October 2018 Singapore with chef Bastien Girard

personal information

Date of Birth: 09/05/94

references

  • William Gumport, Executive chef, Adrift by David Myers, Marina Bay Sands

williamgumport@gmail.com

  • Aili Ong, Executive Pastry chef, Spago by Wolfgang Puck ,Marina Bay Sands

+6584062006

Timeline

Senior Chef De Partie

Spago By Wolfgang Puck
04.2023 - Current

Chef De Partie

Spago By Wolfgang Puck
04.2022 - 03.2023

Commis 1

Spago By Wolfgang Puck
04.2021 - 03.2022

Commis 1

Adrift by David Myers
06.2019 - 03.2021

Commis II

Adrift by David Myers
09.2017 - 06.2019

Commis III

Adrift by David Myers
08.2016 - 09.2017

Commis II

Hotel Dorsett Kuala Lumpur
10.2014 - 07.2016

Trainee

Tous Les Jours Wolo
06.2014 - 09.2014

Diploma in Patisserie by City & Guilds International London -

Quenary Academy

Sijil Pelajaran Malaysia -

SMK SERI KEMBANGAN

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