Mei Lang Wong
Summary
To seek and maintain a full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills. Dedicated professional with history of meeting company goals utilizing consistent and organized practices. Skilled in working under pressure and adapting to new situations and challenges to best enhance the organizational brand. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
25
25
years of professional experience
Work History
Assistance Kitchen Manager
Salad Stop Pte Ltd
11.2013 - Current
- Oversaw daily operations to ensure high levels of productivity.
- Exceeded goals through effective task prioritization and great work ethic.
- Used critical thinking to break down problems, evaluate solutions and make decisions.
- Participated in continuous improvement by generating suggestions, engaging in problem-solving activities to support teamwork.
- Responsible for cost control and forecasting to prevent food wastage or stock outs
- Responsible for kitchen workers safety work condition and training.
- In charge of R&D development(catering,receipts etc with co-operate chef)
Assistant Pastry Chef
Suki Group
01.2009 - 09.2013
- Scaled out and mixed ingredients according to recipes and procedures.
- Prepared wide variety of goods such as cakes, cookies and tarts by following traditional and modern recipes.
- Trained new kitchen staff on procedures and managed performance for up to [Number] team members.
- Oversaw pastry coolers and storage areas to monitor ingredient and supply inventory levels.
- Oversaw purchasing, storage and use of kitchen supplies.
- Researched new dessert concepts and performed recipe analysis to increase overall sales.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
- Created new dessert items for seasonal and special events.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production areas.
- Managed in-store, pick-up orders and catering needs.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Iced and airbrushed cakes and other pastries for customized orders.
Pastry in Charge
Jiale catering
01.2006 - 12.2008
- Oversaw purchasing, storage and use of kitchen supplies.
- Maintained well-organized mise en place to keep work consistent.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Produced up to 1000 over pastries, cakes, breads and other desserts each day.
- Created unique daily specials to drive business growth.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
- Mixed icing and other toppings by reading recipes, scaling and measuring ingredients and operating mixer.
Assistant Training Chef
Apex- Pal International Private Limited
02.2005 - 10.2008
- Conducted research, gathered information from multiple sources and presented results.
- Worked to maintain outstanding attendance record, consistently arriving to work ready to start immediately.
- Participated in team-building activities to enhance working relationships.
- Performed duties in accordance with applicable standards, policies and regulatory guidelines to promote safe working environment.
- Led projects and analyzed data to identify opportunities for improvement.
Baker
Les Gourmandies Private Limited
02.2004 - 12.2006
- Packaged and labeled baked goods with accurate descriptions and ingredients.
- Filled out inventory and production sheets and informed head baker of stock levels.
- Cut, peeled and prepped seasonal fruit for pie fillings.
- Established specialty menu of vegan-friendly, whole grain pastry items.
- Set heat and humidity temperatures for proof box.
- Developed new products based on seasonal ingredients, holidays and dessert trends.
- Managed inventory, labor, expenses and other operational processes.
Assistant Supervisor
Cinnamon Tree Amercian Bakery
11.2000 - 12.2003
- Supported Supervisor by preparing production reports and collating quality documentation.
- Applied strong leadership talents and problem-solving skills to maintain team efficiency and organize workflows.
- Submitted documentation and reports to upper management.
- Inspected manufactured assemblies and monitored progress toward production dates.
- Responsible for the smooth production of cinnamon roll,muffins,cake ,pizza,pie soup,dessert and salads.
Education
Bendemeer Secondary School
High School Diploma -
Kaplan
NTC 3 - Pastry,Cake & Bread
Baking Industry Trainning Centre
09.1999
Skills
- Kitchen sanitation
- Training and deployment assistance
- Kitchen equipment
- Health decision assistance
- Clerical assistance
- Guest engagement and assistance
Cooking & Travelling
Enjoy cooking healthy and simple food .
Food is and always has been an important part of culture.
Through food,we can learn about countries history,traditions and societal norms.
Many people say that they travel to 'experience another culture' .
Food is and always has been an important part of culture.
As a tourist ,we learn about the local food we learn about the country we are visiting at a deeper level.
Timeline
Assistance Kitchen Manager
Salad Stop Pte Ltd
11.2013 - Current
Assistant Pastry Chef
Suki Group
01.2009 - 09.2013
Pastry in Charge
Jiale catering
01.2006 - 12.2008
Assistant Training Chef
Apex- Pal International Private Limited
02.2005 - 10.2008
Baker
Les Gourmandies Private Limited
02.2004 - 12.2006
Assistant Supervisor
Cinnamon Tree Amercian Bakery
11.2000 - 12.2003
Bendemeer Secondary School
High School Diploma -
Kaplan
NTC 3 - Pastry,Cake & Bread
Baking Industry Trainning Centre