MS Office Training ( Word, Access, Project, Excel)
Nick Yap
SOUS CHEF
Chua Chu Kang
Summary
Report Directly To Executive Chefs and support them with everyday kitchen activities. Maintain the Kitchen Working Area Smooth and safety.
Overview
16
16
years of professional experience
6
6
years of post-secondary education
2
2
Languages
Work History
Sous Chef
Andaz Hyatt
04.2022 - Current
- 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.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Assisted with menu development and planning.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
SOUS CHEF
Grand Mercury Roxy Hotel
08.2019 - 01.2022
- Company Overview: Grand Mercury Roxy Hotel
- Mentored kitchen staff to prepare each for demanding roles.
- Obtained fresh, local ingredients to lower grocery costs.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Account manager for food service contracts with public, private and educational institutions.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Acted as head chef when required to maintain continuity of service and quality.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Job Description/Skill
SOUS CHEF
Amara Hotel
04.2018 - 08.2019
- Company Overview: Banquet & Element Western
- Report Directly To Executive Chefs and support them with everyday kitchen activities
- Reviewed constantly the customer feeback and then suggested ways
- Improve the processes and customer service levels which increased the satisfaction rate form 81% to 95%
- Continually train and develop the staff to improve food quality, enhance presentations, and improve productivity
- Collaborated with staff members to create meals for large banquets.
- Reduced food costs lower by using seasonal ingredients, setting standards for portion size and minimizing waste.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Job Description/Skill
JUNIOR SOUS CHEF
Orchard Hotel
01.2013 - 04.2018
- Company Overview: Orchard Cafe
- All Day Dining prepares and cooks according to standard procedures, recipes, photographs and given instructions, assisting the Sous Chef in training team members. The role participates in product development and ensures the smooth operation of the kitchen.
- Improve cooking skills and understanding of ingredients.
- Monitor food quality and quantity to ensure the most economical usage of ingredients.
- Plan, prepare and implement high quality food and beverage products, and set-ups in all areas and in the restaurants.
- Assist the Sous Chef in the day-to-day operation of the kitchen and to help maintain a high standard of food preparation and presentation.
- Maintain all HACCP aspects within the hotel operation.
- Good working knowledge of accepted sanitation standards and applicable health codes.
- Job Description/Skill
1ST FOOD CALLER
Seafood Paradise
02.2010 - 01.2013
- Train and develop collaboration with colleagues. Arrange all food import and export of the company. And to ensure that the quality of the food is freshly controlled.
- Learning arrangement skills.
- Communication and cooperation between contract systems
- The spirit of cooperation between the kitchen and the service staff
- Monitor food quality and quantity to ensure the most economical usage of ingredients.
- Job Description/Skill
Education
N Level / Form 5 -
SMK Dato Menteri
01.2003 - 12.2008
Skills
Menu Development
Cost Reduction
Recipes and menu planning
Schedule Management
Team leadership
Menu Memorization
Conflict Resolution
Food Preparation and Safety
Workflow Optimization
MS Office Training (PowerPoint, Word, Access, Project, Excel)
Awards
Aware Star Chef Competition Singapore 2018 2ND Runner Up Western Professional
Accomplishments
- Increased productivity by revamping workflow and restructuring line.
- Improved customer satisfaction by addressing concerns promptly and to complete satisfaction.
- Developed tasting menus for new business.
Software
Timeline
Sous Chef
Andaz Hyatt
04.2022 - Current
SOUS CHEF
Grand Mercury Roxy Hotel
08.2019 - 01.2022
SOUS CHEF
Amara Hotel
04.2018 - 08.2019
JUNIOR SOUS CHEF
Orchard Hotel
01.2013 - 04.2018
1ST FOOD CALLER
Seafood Paradise
02.2010 - 01.2013
N Level / Form 5 -
SMK Dato Menteri
01.2003 - 12.2008