Nick Yap

Key Responsibilities

• Oversee day‑to‑day kitchen and restaurant operations, ensuring smooth service delivery and adherence to brand and quality standards.

• Continuously reviewed customer feedback and implemented improvements to enhance guest satisfaction and operational efficiency.

• Attention to detail on final dish presentation, consistently meeting strict restaurant standards and maintaining a strong business reputation.
• Mentored and trained culinary and service staff to improve productivity, teamwork, and overall workflow efficiency.

Key Highlights

• Successfully implemented technology‑driven systems into daily operations, including Didge and PrepSafe, improving compliance, efficiency, and food safety standards.

• Led a sustainability initiative by collaborating with local farms to support Alley on 25’s 0% waste salad program, reinforcing environmentally responsible practices.

• Worked closely with locally driven artisans to showcase cuisine rich in heritage and authenticity, strengthening the restaurant’s local identity.

Successfully executed multiple annual promotional events at Alley on 25, including:

• Austrian Promotion Week – Oversaw menu development, procurement, and end‑to‑end execution.

• Flavors of Andaz (Andaz Delhi & Andaz Bali) – Collaborated with guest chefs to manage daily event operations, including sourcing, ordering, R&D, preparation, and cooking.

• Magic Table – Played a key role in the successful launch and execution of The Magic Table concept dinner at Alley on 25.

• 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.
• Modernized processes for kitchen staff to reduce guest wait times and boost daily output.

( Banquet & Element Western ）

• Reviewed constantly the customer feedback 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

( 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.