Mitchell Francis Sylvester
Summary
A seasoned Head Chef with a proven track record at Wine Trade Asia, I excel in kitchen management and leadership, driving menu development and cost management. My expertise in culinary arts and team management has significantly enhanced food quality and operational efficiency, achieving notable cost savings and elevating dining experiences.
Overview
26
26
years of professional experience
Work History
Head Chef
Wine Trade Asia
03.2020 - Current
- In Charge of 2025 New Menu ,Costings And training of 13 Outlets In Charge
- Dealing With Procurement to achieve better cost control,inventory and quality control
- Dealing with online reviews/complaints by going to respective outlets to maintain quality and SOPs
- Daily Outlet visits for WSH and food control as well as staff needs
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Oversaw clusters scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Sous Chef
RWS
11.2019 - 03.2020
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
Head Chef
Mondo Mio Singapore
11.2018 - 11.2019
- Trained kitchen staff to perform various preparation tasks under pressure.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Maintained well-organized mise en place to keep work consistent.
- Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
Head Chef
Senso
10.2015 - 10.2018
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Optimized ingredient usage through meticulous waste tracking procedures, significantly reducing overall food waste levels within the establishment.
Sous Chef
Capricci
01.2013 - 01.2015
Chef De Partie
Spizzico
01.2007 - 01.2013
Commis Chef
GEORGES STEAK AND RIBS
01.1999 - 01.2006
Skills
- Food safety
- Kitchen management
- Team management
- Menu development
- Menu planning
- Culinary expertise
- Kitchen operations
- Menu supervision
- Leadership qualities
- Cost management
Timeline
Head Chef
Wine Trade Asia
03.2020 - Current
Sous Chef
RWS
11.2019 - 03.2020
Head Chef
Mondo Mio Singapore
11.2018 - 11.2019
Head Chef
Senso
10.2015 - 10.2018
Sous Chef
Capricci
01.2013 - 01.2015
Chef De Partie
Spizzico
01.2007 - 01.2013
Commis Chef
GEORGES STEAK AND RIBS
01.1999 - 01.2006
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