Poh Yi Lu
Seremban
Summary
Ambitious individual with a strong understanding of the food and beverage industry. Knowledgeable in food stock rotation and kitchen safety practices. Committed to delivering exceptional customer service and ensuring a positive dining experience. Actively seeks opportunities to enhance skills and contribute to team success.
Overview
5
5
years of professional experience
Work History
Chef De Partie
Bochinche
08.2023 - Current
- Provide support during busy periods by multitasking and prioritising tasks effectively and efficiently.
- Ensure food standards, preparation, presentation, temperature and cooking techniques are maintained at the highest level and enforce policies and procedures in the kitchen
- Maintain equipment in good working condition and report any issues to management.
- Participate in daily cleaning tasks, including deep cleaning of equipment, surfaces, and storage areas, to maintain a sanitary kitchen environment.
- Follow all company and safety and security policies and procedures
- Assist the Sous Chef / Head Chef & colleage in the day-to-day operation of the kitchen and to help maintain a high standard of food preparation and presentation.
- Exercise quality control and portion control measures, as well as wastage minimization.
Cook
Tung Lok Millennium
04.2022 - 04.2023
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Communicated closely with servers to fully understand special orders for customers.
Commis Chef
Restaurant Margaret. T
10.2021 - 03.2022
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Cleaned kitchen counters, refrigerators and freezers.
- Seasoned and marinated cuts of meat, poultry and fish.
- Maintained well-organized mise en place to keep work consistent.
- Gathered and placed all ingredients into workstations to meet shift needs.
Commis
Four Season Hotel
06.2021 - 09.2021
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Cleaned kitchen counters, refrigerators and freezers.
- Rotated through all prep stations to learn different techniques.
- Maintained well-organized mise en place to keep work consistent.
- Assisted with routine stock rotation to keep ingredients fresh.
- Observed different kitchen chefs' preparation of sauces, breads and other items to gain knowledge in diverse cooking and baking techniques.
- Gathered and placed all ingredients into workstations to meet shift needs.
- Placed orders to restock items before supplies ran out.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Bubble Milk Tea Cashier
Yees Yoghurt
05.2019 - 05.2021
- Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Worked flexible hours; night, weekend, and holiday shifts.
- Offered friendly and efficient service to customers, handled challenging situations with ease.
- Maintained excellent attendance record, consistently arriving to work on time.
- Served customers and followed outlined steps of service.
- Actively listened to customers, handled concerns quickly and escalated major issues to supervisor.
Education
Diploma In Culinary Art - Culinary Arts
Cilantro Culinary Academy
10.2021
SPM -
SMK Chan Wa II
12.2017
Skills
- Cutting Techniques
- Basic Cooking Methods
- Sauce Preparation
- Proper Storage Procedures
- Measuring and Portioning
- Kitchen Assistance
- Company Quality Standards
- Station Preparation
- Food Preparing, Plating and Presentation
- Grilling Techniques
- Counter sanitization
- Proper food handling
Languages
Chinese (Mandarin)
Upper intermediate (B2)
English
Intermediate (B1)
Malay
Intermediate (B1)
Timeline
Chef De Partie
Bochinche
08.2023 - Current
Cook
Tung Lok Millennium
04.2022 - 04.2023
Commis Chef
Restaurant Margaret. T
10.2021 - 03.2022
Commis
Four Season Hotel
06.2021 - 09.2021
Bubble Milk Tea Cashier
Yees Yoghurt
05.2019 - 05.2021
Diploma In Culinary Art - Culinary Arts
Cilantro Culinary Academy
SPM -
SMK Chan Wa II
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