MING WAN LOH

• Lead kitchen operations for a modern Japanese restaurant, specializing in aging sashimi and innovative sushi concepts.
• Designed and executed seasonal omakase menus, signature dishes, and cross-cultural culinary creations, enhancing the restaurant’s unique brand identity.
• Introduced and refined aging techniques for sashimi, positioning the restaurant as a destination for food enthusiasts seeking premium, niche dining experiences.
• Supervised and trained kitchen staff, ensuring consistency, precision, and adherence to hygiene and safety standards.
• Collaborated with management on menu engineering, pricing strategy, and promotions, contributing to consistent revenue growth.
• Leveraged social media-driven food trends to create “viral” signature items (e.g., Lobster Toro Don), attracting non-local customers.
• Managed supplier relationships and ingredient sourcing, prioritizing quality and seasonality while controlling food costs.
• Oversaw daily kitchen operations, budgeting, and workflow efficiency to maintain high standards in a fast-paced dining environment.

• Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
• Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
• Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
• Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
• Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
• Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
• Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
• Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
• Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
• Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
• Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
• Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
• Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
• Acted as head chef when required to maintain continuity of service and quality.

• Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
• Reduced food waste significantly by implementing proper portion control and storage techniques.
• Streamlined kitchen operations with effective communication and collaboration among team members.
• Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.
• Prepared meals efficiently under time constraints for timely service during peak hours.
• Contributed to positive guest experiences by accommodating special dietary needs and requests.
• Collaborated with the management team to develop new menu items based on customer feedback and preferences.
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.

• Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
• Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
• Streamlined kitchen operations with effective inventory management and cost controls.
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
• Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
• Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
• Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
• Maximized profitability by effectively managing food costs through portion control and minimizing waste.