To constantly upgrade skills, adapt, evolve and thrive in a dynamic, innovative and creative environment along with self-motivated, passionate professionals dedicated to their craft. To explore new ideas and progress with the team, with the goal of improving work culture, to contribute to the company and the industry, all while delivering memorable experiences to consumers and guests with absolute integrity.
Hi, I’m
Max Li
Singapore
Summary
Overview
10
years of professional experience
Work History
Ants Innovate Pte Ltd.
Culinary Specialist
04.2023 - 07.2024
Job overview
- Provide consultation for or support business and marketing team in culinary and sales operations such as events, product demonstrations or food sampling
- Collaborate with food technologists to formulate plans, and perform research and tests on cell-based and plant-based ingredients to develop and expand end product range, as well as development of alternative flavors for new product options to meet evolving consumers' tastes and preferences
- Perform product trials for internal sensory tasting as well as provide recommendations or modifications
- Work with responsible parties in selecting and purchasing of ingredients for base products according to allocated budget
- Develop SOPs, craft new recipes and cooking methods for products, or application
- Introduce, train and familiarize hotels, restaurants and other establishment food handlers or chefs and public consumers with the company's products.
BizIQ Academy
Sales Associate
01.2023 - 03.2023
Job overview
- Facilitated the sales of Skill Future courses to the public via telemarketing
- Consolidated weekly sales report and assessment of data collection
- Make an average of 50 outbound activities to prospect daily, with the goal of signing them up of the respective programmes theyʼre interested in
- Research new markets; find new programmes to run depending on the market sentiment, build a pool of potential clients by nurturing relationships using our in-house CRM and other platforms
- Nurture relationships with potential students so they will be inclined to bring friends and family.
Allspice Culinary Institute
Culinary Trainer
11.2020 - 11.2022
Job overview
- Conducted WSQ basic baking and cooking modules for the general public
- Performed product demonstrations and testing for companies such as Mayer and NTUC FairPrice
- Assisted in charity drives; cooking and preparing meals to deliver to the needy
- Facilitated team building and private events
- Carried out other ad hoc duties such as stewarding.
The Providore
Cooking Studio Operations Supervisor
10.2019 - 06.2020
Job overview
- Worked in tandem with marketing and events department to design, curate and craft cooking classes, conduct demonstrations and corporate team building sessions
- Liaised with retail department and suppliers to utilize in-store products to introduce to consumers as part of marketing through cooking classes and corporate team building sessions
- Acted as facilitator and assistant to external chefs, customers, client companies and all studio users to ensure their own sessions run smoothly and safely
- Reorganized cooking studio and improved the overall work flow of the studio as well as minimized unnecessary administrative work through constant communication with all departments in the company.
Mastereign Professionals, Singapore
Culinary Instructor (Freelance)
10.2018 - 09.2019
Job overview
- Designed recipes and lesson slides for students from various MOE based institutes with respect to each schoolsʼ requests for post exam programmes
- Made purchase of ingredients according to the allocated budget then delivered both theory (short lectures) and practical lessons over the duration of every programme
- Guided students throughout every activity in a pedagogic manner while giving them a glance of career options in the industry and ensured the students enjoy themselves throughout the duration of the course and imparted the value of teamwork through groupwork.
D'Open Kitchen
Culinary Instructor (Freelance)
06.2017 - 09.2019
Job overview
- Facilitated corporate team building, guided clients with different recipes from various cuisines
- Vetted through pre-existing recipes before delivering every session, created new recipes in accordance to needs and requests (of clients) and implemented tracking of inventory for food ingredients, cooking tools and equipment.
Kaiser Foods
Demo Chef (Freelance)
04.2016 - 01.2018
Job overview
- Assisted and acted as consultant for the food distribution company with testing of its latest and pre-existing products
- Set up of kitchen for exhibition with the objective of demonstrating the supplierʼs various food products with attractive samples for its potential clients and patrons throughout exhibitions
- Participated in FHA 2016 and 2018.
Kent Ridge Secondary School
Culinary Trainer (Freelance)
05.2016 - 06.2017
Job overview
- Designed recipes for an annual inter-school cooking competition
- Designed lesson plans, lecture slides, cooking demonstrations and hands-on lessons
- Acted as coach for students in preparation for Republic Polytechnic hosted competition and taught the students principles in basic food hygiene, cooking skills, techniques, basic food plating and knowledge of ingredients essential to the theme of the competition and helped the school win championship of the year.
Coriander Leaf
Chef De Partie
08.2016 - 04.2017
Job overview
- Garde mange and liaison to the Sous Chef at the restaurant
- Took on additional duties as assistant to the Chef-owner Samia Ahadʼs cooking classes, demonstrations and corporate team building sessions, preparing ingredients ahead for the chef and acted as guides for restaurant guests during company bonding
- Improved work flow of the kitchen staff through close communication with the executive chef, sous chef and stewarding
- Improved the cleanliness of kitchen stores, working with colleagues to design a monthly routine.
The Privé Group
Demi Chef
06.2014 - 05.2015
Job overview
- Participated in numerous (private exclusive or non-exclusive) in-house events and buffets
- In the entire duration of work, I developed the capability to rotate, assist and run any stations including the operation of a 3 tier Josper grill.
Education
ITE
WSQ Certificate in Food Safety and Hygiene 3
01.2022
University Overview
Institute of Adult Learning
Advanced Certificate in Training and Assessment
09.2018
University Overview
At-Sunrice Globalchefs Academy
Culinary Craft and Service Excellence
08.2008
University Overview
Skills
- Microsoft Word
- Microsoft Excel
- Cooking methods
- Kitchen Organization
- Food Preparation
- Knife Skills
- Preparing food
- Ingredient Knowledge
- Sanitation Procedures
- Estimating and ordering inventory
- Food presentation
- Food Service
- Food Plating
- Workstation Maintenance
- Menu development
- Sauce preparation
- Recipe creation
- Cost Control
- Serving food
- Waste Reduction
- Attention to Detail
- Problem-Solving
- Time Management
Previoussalary
Previoussalary
S$3650Personal Information
Personal Information
- Expected Salary: (Negotiable)
- Date of Birth: 01/19/85
- Gender: Male
- Nationality: Singaporean
- Marital Status: Single
Dateofavailability
Dateofavailability
1 monthHobbies and Interests
Hobbies and Interests
- Gaming
- Drawing and painting
- Reading
- Cooking
Timeline
Culinary Specialist
Ants Innovate Pte Ltd.
04.2023 - 07.2024
Sales Associate
BizIQ Academy
01.2023 - 03.2023
Culinary Trainer
Allspice Culinary Institute
11.2020 - 11.2022
Cooking Studio Operations Supervisor
The Providore
10.2019 - 06.2020
Culinary Instructor (Freelance)
Mastereign Professionals, Singapore
10.2018 - 09.2019
Culinary Instructor (Freelance)
D'Open Kitchen
06.2017 - 09.2019
Chef De Partie
Coriander Leaf
08.2016 - 04.2017
Culinary Trainer (Freelance)
Kent Ridge Secondary School
05.2016 - 06.2017
Demo Chef (Freelance)
Kaiser Foods
04.2016 - 01.2018
Demi Chef
The Privé Group
06.2014 - 05.2015
ITE
WSQ Certificate in Food Safety and Hygiene 3
Institute of Adult Learning
Advanced Certificate in Training and Assessment
At-Sunrice Globalchefs Academy
Culinary Craft and Service Excellence
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