Summary
Overview
Work History
Education
Skills
Languages
Timeline
GeneralManager
Ng Jing Rong

Ng Jing Rong

Singapore

Summary

Accomplished Sr Chef De Partie at The Singapore Island Country Club, renowned for elevating culinary standards through expert kitchen management and grill mastery. Mentored junior chefs, enhancing team performance, and significantly reducing food waste. Demonstrated leadership in streamlining operations, ensuring top-notch food safety, and achieving high customer satisfaction.

Overview

7
7
years of professional experience

Work History

Sr Chef De Partie

The Singapore Island Country Club (SICC)
08.2022 - Current
  • Ensured food safety standards were met by diligently following HACCP guidelines and conducting regular checks of storage areas.
  • Streamlined kitchen operations for increased efficiency by implementing effective inventory management systems.
  • Maintained a clean and organized work environment through diligent cleaning practices, contributing to overall sanitation scores exceeding industry standards.
  • Elevated customer satisfaction by consistently delivering high-quality dishes and maintaining strict adherence to recipes.
  • Upheld superior food quality standards by regularly tasting dishes prepared by junior chefs, offering guidance as needed for improvements or adjustments.
  • Reduced food waste significantly by implementing proper portion control measures and closely monitoring ingredient expiration dates.
  • Promoted a positive work culture among team members by emphasizing open communication channels and addressing concerns promptly.
  • Managed the preparation and timely delivery of banquet dishes, accommodating large groups while maintaining consistent quality levels for all menu items.
  • Collaborated closely with other senior kitchen staff in daily operations, fostering a unified team environment conducive to high-quality food production.
  • Consistently met tight deadlines during busy service periods by effectively prioritizing tasks and delegating responsibilities to junior team members.
  • Contributed to the establishment''s excellent reputation through consistent creation of visually appealing, delicious dishes using fresh ingredients.
  • Utilized strong multitasking abilities to manage multiple orders simultaneously while maintaining composure during high-pressure service periods.
  • 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.
  • Led training sessions for new hires, fostering a supportive learning environment that promoted skill development and job satisfaction.
  • Assisted with the planning and execution of special events, ensuring a seamless dining experience for guests amidst increased service demands.
  • Mentored junior chefs in advanced culinary techniques, contributing to their professional growth and enhancing overall team performance.
  • Disciplined and dedicated to meeting high-quality standards.
  • Participated in food tastings and taste tests.
  • Monitored food production to verify quality and consistency.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.

Second Kitchen Leader

Bachmann Japanese Restaurant Pte Ltd
03.2018 - 07.2022
  • Enhanced kitchen efficiency by streamlining processes and implementing time-saving techniques.
  • Assisted in creating daily specials based on available ingredients for maximum profit margins.
  • Streamlined plating process for faster service while maintaining high standards for dish presentation.
  • Mentored junior cooks in honing their skills through constructive feedback and hands-on guidance during meal preparations.
  • Supported positive work environment through effective conflict resolution among team members when necessary.
  • Oversaw food ordering processes, maintaining optimal inventory levels while minimizing costs.
  • Contributed to recipe development by providing input on ingredient selection, cooking methods, and presentation techniques based on experience and expertise.
  • Collaborated with front-of-house staff to ensure seamless communication and smooth service during busy shifts.
  • Coordinated with other kitchen leaders to establish standard operating procedures that maximized productivity without sacrificing quality.
  • Implemented quality control measures to guarantee customer satisfaction with each meal served.
  • Reduced food waste through diligent inventory management and proper food storage practices.
  • Maintained a clean and organized kitchen environment, ensuring compliance with health and safety regulations.

Education

Graduate -

SMJK DINDINGS HIGH SCHOOL,LUMUT
Malaysia,Perak
01.2015

Skills

  • Sanitation protocols
  • Grill mastery
  • Food presentation
  • Kitchen management
  • Butchery skills
  • Mentoring
  • Seafood preparation
  • Sautéing proficiency
  • Kitchen leadership
  • Team leadership
  • Culinary techniques
  • Food safety
  • Food preparation
  • Cooking techniques
  • Safe food handling
  • Ordering and requisitions

Languages

Chinese (Cantonese)
Intermediate (B1)
Chinese (Mandarin)
Intermediate (B1)
English
Intermediate (B1)
Malay
Intermediate (B1)

Timeline

Sr Chef De Partie

The Singapore Island Country Club (SICC)
08.2022 - Current

Second Kitchen Leader

Bachmann Japanese Restaurant Pte Ltd
03.2018 - 07.2022

Graduate -

SMJK DINDINGS HIGH SCHOOL,LUMUT
Ng Jing Rong