Work History
Overview
Education
Skills
Timeline

ROGER, DE YAO LIM

Work History

Head Chef

Wakuwaku(Yakiniku) ,KING OF WAGYU
03.2021 - Current
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Monitored food and labor costs to verify budget targets were met.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Set up and broke down kitchen for service.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Participated in food tastings and taste tests.
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
  • Placed orders to restock items before supplies ran out.
  • Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Hired, managed, and trained kitchen staff.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Created recipes and prepared advanced dishes.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
  • Maintained well-organized mise en place to keep work consistent.
  • Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
  • Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
  • Arranged for kitchen equipment maintenance and repair when needed.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
  • Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.

Junior Sous Chef (Production Kitchen & Restaurant)

Mahota kitchen
09.2019 - 03.2022
  • Led team by example in preparing items accurately and according to high-quality standards.
  • Oversaw cleanliness of each station in kitchen.
  • Ordered food items for upcoming events per sous chef request.
  • Ordered new ingredients and supplies to meet expected needs.
  • Successfully completed kitchen product inventory as assigned.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Cultivated interpersonal skills by building positive relationships with others.

Sous Chef

La Casa restaurant & Bar
09.2017 - 09.2019
  • Acted as head chef when required to maintain continuity of service and quality.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Monitored food and labor costs to verify budget targets were met.
  • Coordinated with vendors to order supplies and maintain high quality standards.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Maintained up-to-date knowledge of current culinary trends and techniques.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

Lead Cook(Chef Incharge)

Jack's Place Restaurant
09.2015 - 09.2017
  • Skilled at working independently and collaboratively in a team environment.
  • Self-motivated, with a strong sense of personal responsibility.
  • Proven ability to learn quickly and adapt to new situations.
  • Worked well in a team setting, providing support and guidance.
  • Managed time efficiently in order to complete all tasks within deadlines.
  • Demonstrated respect, friendliness and willingness to help wherever needed.
  • Excellent communication skills, both verbal and written.
  • Paid attention to detail while completing assignments.
  • Adaptable and proficient in learning new concepts quickly and efficiently.

Senior Cook

Hard Rock Cafe Singapore
08.2013 - 08.2015
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Inspected freezer and refrigerator daily to check and maintain proper temperatures.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Coordinated with team members to prepare orders on time.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Prodution and operation

Commis

Holiday villa Hotel (Thai cuisine)
09.2012 - 03.2013
  • Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
  • Maintained well-organized mise en place to keep work consistent.
  • Prepped daily menu items to quickly deliver upon request.
  • Rotated through all prep stations to learn different techniques.
  • Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
  • Seasoned and marinated cuts of meat, poultry and fish.

Kitchen Helper

O,really
09.2009 - 09.2010
  • Cleaned and organized kitchen stations to promote team efficiency.
  • Followed supervisor instructions to complete tasks on time.
  • Scraped, washed and efficiently restacked dishware, utensils, and glassware to keep kitchen ready for customer demands.
  • Operated standard kitchen equipment with focus on safety and sanitation.

Overview

16
16
years of professional experience

Education

High School Diploma -

Cilantro Culinary Academy, Malaysia ,KL, Subang
2013

Skills

  • Safety Management
  • Staff Motivation
  • Strategic Sales
  • BOH Operations
  • Food Stock and Supply Management
  • Preparing Arrangements
  • Verify Food Quality
  • Menu Planning
  • Work Assignments
  • Consistent Presentations
  • Organization and Prioritization
  • Dish Preparation
  • Motivational Team Management
  • Kitchen Preparation
  • Staff Performance Assessments
  • Cleaning and Sanitation
  • Portion Standards
  • Cook Consistent Dishes
  • Kitchen Management
  • Ordering and Requisitions
  • Food Preparation and Safety
  • Restaurant Operation
  • Team Leadership
  • Food Preparing, Plating and Presentation
  • Kitchen Staff Management
  • Chef Assistance
  • Inventory Management
  • Create Recipes
  • Order Delivery Practices
  • Control Labor Costs
  • Catering
  • Staff Training
  • Budgeting and Cost Control

Timeline

Head Chef - Wakuwaku(Yakiniku) ,KING OF WAGYU
03.2021 - Current
Junior Sous Chef (Production Kitchen & Restaurant) - Mahota kitchen
09.2019 - 03.2022
Sous Chef - La Casa restaurant & Bar
09.2017 - 09.2019
Lead Cook(Chef Incharge) - Jack's Place Restaurant
09.2015 - 09.2017
Senior Cook - Hard Rock Cafe Singapore
08.2013 - 08.2015
Commis - Holiday villa Hotel (Thai cuisine)
09.2012 - 03.2013
Kitchen Helper - O,really
09.2009 - 09.2010
Cilantro Culinary Academy - High School Diploma,

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ROGER, DE YAO LIM