Puay Rui Yang
Chef
Summary
Dynamic culinary professional with extensive experience at Synthesis, excelling in food preparation and kitchen management. Proven track record in reducing food waste and enhancing team performance through effective leadership and communication. Skilled in menu planning and plating, delivering high-quality dishes that elevate customer satisfaction.
Bringing positive, upbeat attitude and passion for culinary excellence, with deep knowledge of food preparation and kitchen management combined with advanced skills in recipe creation and plating. Adept at maintaining high standards of kitchen hygiene and efficiency, ensuring smooth operations and exceptional dining experiences. Committed to delivering innovative dishes and enhancing guest satisfaction.
Overview
12
12
years of professional experience
Work History
Sous Chef
Synthesis
07.2023 - 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.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
Senior Chef De Partie
Raw Kitchen Bar
06.2022 - 06.2023
- Elevated customer satisfaction by consistently delivering high-quality dishes and maintaining strict adherence to recipes.
- Maintained a clean and organized work environment through diligent cleaning practices, contributing to overall sanitation scores exceeding industry standards.
- Utilized strong multitasking abilities to manage multiple orders simultaneously while maintaining composure during high-pressure service periods.
- Consistently met tight deadlines during busy service periods by effectively prioritizing tasks and delegating responsibilities to junior team members.
- Reduced food waste significantly by implementing proper portion control measures and closely monitoring ingredient expiration dates.
Chef De Partie
Grain Traders
05.2023 - 06.2023
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Plated meals paying special attention to garnishes and overall presentation.
Commis Chef
Marina Bay Sands Casino
03.2020 - 05.2022
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
Naval Chef
Republic of Singapore Navy
10.2017 - 10.2019
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
Cook
Peach Garden
10.2016 - 02.2017
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared food items in compliance with recipes and portioning control guidelines.
Chef Assistant
Mandarin Oriental Hotel
09.2014 - 10.2014
- Prepared and cooked quality meals in high-volume, fast-paced service environments.
- Maintained cleanliness and order of kitchen prep areas and appliances as well as convenient organization of ingredients.
- Followed recipes and instructions to achieve quality and presentation standards.
- Supported senior chefs with creative meal planning and recipe development.
Food Waiter
Dian Xiao Er
05.2013 - 09.2017
- Increased table turnover rate by promptly taking orders, serving food, and addressing any customer concerns.
- Collaborated with kitchen staff to ensure accurate order preparation and timely delivery of dishes.
- Improved overall efficiency by assisting coworkers during peak hours or as needed to maintain smooth operations.
- Consistently received positive feedback from customers regarding both food quality and level of service provided.
Education
High School Diploma -
Temasek Polytechnic
Singapore 04.2001 -
Skills
Food preparation
Food safety
Cost control
Menu memorization
Inventory management
Employee scheduling
Recipes and menu planning
Workflow optimization
Plating
Team leadership
Safe food handling
Kitchen leadership
Kitchen management
Timeline
Sous Chef
Synthesis
07.2023 - Current
Chef De Partie
Grain Traders
05.2023 - 06.2023
Senior Chef De Partie
Raw Kitchen Bar
06.2022 - 06.2023
Commis Chef
Marina Bay Sands Casino
03.2020 - 05.2022
Naval Chef
Republic of Singapore Navy
10.2017 - 10.2019
Cook
Peach Garden
10.2016 - 02.2017
Chef Assistant
Mandarin Oriental Hotel
09.2014 - 10.2014
Food Waiter
Dian Xiao Er
05.2013 - 09.2017
High School Diploma -
Temasek Polytechnic
04.2001 -
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