SAi LUN CHAN
CHEF
Summary
With a proven track record at Ibis Styles Singapore on MacPherson, I excel in enhancing kitchen efficiency and mentoring junior staff, showcasing my hard skill in food spoilage prevention and soft skill in hospitality. My innovative menu contributions and dedication to food presentation have significantly elevated dining experiences.
Highly trained Chef de Partie with solid background ensuring successful daily operation of multiple establishments. True artist with array of kitchen preparation techniques. Formal training and education in culinary studies.
Overview
10
10
years of professional experience
3
3
Languages
Work History
Chef De Partie
Ibis Styles Singapore on MacPherson(Accor Group)
01.2024 - Current
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Plated meals paying special attention to garnishes and overall presentation.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
- Maintained well-organized mise en place to keep work consistent.
- Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
Chef Assistant
CK Cuisine
01.2023 - 12.2023
- Prepped ingredients ahead of time to increase cooking and service speed.
- Managed time efficiently by prioritizing tasks and multitasking effectively during peak service hours.
- Collaborated with head chef on menu development, incorporating customer feedback and industry trends to create innovative dishes that increased repeat business.
- Worked closely with front-of-house staff to address customer feedback or concerns promptly, fostering strong cross-functional teamwork within the restaurant setting.
- Wrapped, dated, and stored food in refrigerators under standardized temperature for future uses.
- Assisted head chef in menu planning for optimal ingredient utilization and minimized food waste.
Chef Assistant
Hua Bao Lou Restuarant
01.2022 - 10.2022
- 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.
- Managed food preparation activities, such as cutting ingredients to size and preparing sauces and garnishes.
- Prepped ingredients ahead of time to increase cooking and service speed.
- Collaborated with head chef on menu development, incorporating customer feedback and industry trends to create innovative dishes that increased repeat business.
Chef De Partie
Xi Lai Ge Restaurant
01.2021 - 12.2021
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Utilized culinary techniques to create visually appealing dishes.
- Developed close relationships with suppliers to source best ingredients.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Modified recipes to accommodate dietary restrictions and allergies.
Bakery Chef
HAPPY BAKERY
05.2020 - 12.2020
- Handled high-pressure situations calmly during peak business hours while maintaining top-quality service.
- Maintained a clean and organized kitchen, adhering to strict health and safety standards.
- Collaborated with team members to develop seasonal menu items, driving customer interest.
- Oversaw budgeting for ingredient purchases, labor costs, and overall bakery expenses.
- Maximized freshness of baked products through careful scheduling of production times.
- Trained new employees on proper baking techniques, equipment use, and ingredient handling procedures.
Chef De Partie
Ibis Styles Singapore on Macpherson(Accor Group)
01.2018 - 03.2020
- 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.
- Operated all kitchen equipment safely to prevent injuries.
- Prepared items for roasting, sautéing, frying, and baking.
- Rotated stock to use items before expiration date.
Commis Chef
Ibis Styles Singapore on Macpherson(Accor Group)
11.2015 - 12.2017
- Monitored food production to verify quality and consistency.
- Set up and broke down kitchen for service.
- Assisted with menu development and planning.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Coordinated with team members to prepare orders on time.
Commis Chef
Wu Foo Lou Restaurant
01.2015 - 09.2015
- 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.
- Collaborated with team members to create innovative daily specials, increasing customer satisfaction and repeat business.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Played pivotal role in catering special events, ensuring high-quality food and service for up to 200 guests.
- Facilitated smooth kitchen operations during peak hours, ensuring timely order fulfillment.
Trainee Chef
Grand Alora Hotel
06.2014 - 12.2014
- 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.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Supported chefs in preparing high-quality dishes for guest satisfaction.
- Observed head chefs and how each prepared different specialties to gain knowledge in cooking techniques.
Education
Bachelor of Arts -
CAC Academy of Chefs
Malaysia 04.2001 -
Skills
Proper food handling
Counter sanitization
Food spoilage prevention
Recruiting and training
Food presentation
Hospitality
Stock making
Kitchen utensils
Timeline
Chef De Partie
Ibis Styles Singapore on MacPherson(Accor Group)
01.2024 - Current
Chef Assistant
CK Cuisine
01.2023 - 12.2023
Chef Assistant
Hua Bao Lou Restuarant
01.2022 - 10.2022
Chef De Partie
Xi Lai Ge Restaurant
01.2021 - 12.2021
Bakery Chef
HAPPY BAKERY
05.2020 - 12.2020
Chef De Partie
Ibis Styles Singapore on Macpherson(Accor Group)
01.2018 - 03.2020
Commis Chef
Ibis Styles Singapore on Macpherson(Accor Group)
11.2015 - 12.2017
Commis Chef
Wu Foo Lou Restaurant
01.2015 - 09.2015
Trainee Chef
Grand Alora Hotel
06.2014 - 12.2014
Bachelor of Arts -
CAC Academy of Chefs
04.2001 -
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