SAVILLE POH
Summary
Experienced Supervisor, in both front and back of house, bringing demonstrated success in developing and motivating strong restaurant teams to assist customers daily. Keeps all areas clean and sanitized while managing inventory and preventing waste. Positive and upbeat with customers and team members alike. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level Sales Executive position. Ready to help team achieve company goals.
Overview
8
8
years of professional experience
Work History
Restaurant Supervisor
Bleu Joo Chiat
09.2023 - 01.2024
- Provided ongoing coaching for employees, nurturing professional growth opportunities within organization.
- Increased repeat business through excellent customer service, maintaining strong relationships with patrons.
- Boosted customer satisfaction and service delivery to strengthen customer loyalty.
- Identified and addressed customer complaints to promote satisfaction and loyalty.
- Improved customer satisfaction by ensuring consistent quality of food and service.
- Monitored adherence to corporate policies, procedures and standards as well as industry health and safety regulations.
- Enhanced team performance with regular evaluations and constructive feedback.
- Handled guest complaints professionally, resolving issues to enhance overall satisfaction levels.
Retail Supervisor
Scoop Wholefoods
09.2022 - 09.2023
- Educated staff on strategies for handling difficult customers and challenging situations.
- Oversaw compliance with safety regulations creating safe shopping experience while reducing potential liabilities for store.
- Walked through department multiple times each shift to evaluate and correct issues such as cleaning and stock replenishment needs.
- Resolved conflicts among staff members professionally and fairly, maintaining cohesive team dynamic.
- Implemented daily operating procedures to keep store clean, adequately stocked, and well-organized.
- Managed inventory levels for optimal stock availability and minimized overstock situations.
- Trained and oriented associates to maximize team performance.
Senior Chef De Partie
PRIVE
09.2021 - 06.2022
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- 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.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Disciplined and dedicated to meeting high-quality standards.
- Collaborated closely with other senior kitchen staff in daily operations, fostering a unified team environment conducive to high-quality food production.
Chef De Partie
AFTERGLOW
07.2020 - 05.2021
- Maintained well-organized mise en place to keep work consistent.
- Prepared items for roasting, sautéing, frying and baking.
- Rotated stock to use items before expiration date.
- Mentored kitchen staff to prepare each for demanding roles.
- Plated meals paying special attention to garnishes and overall presentation.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Chef De Partie
HAAKON
07.2019 - 06.2020
- To protect people with food allergies and gluten intolerance, ensured utensils, preparation surfaces, and pots were kept separate to prevent cross-contamination from other items and foods
- Conducted weekly inventory count and ensured supplies remained sufficient through ordering
- Created healthy recipes with head Chef that was later incorporated in new menu
- Did mass production of cooked vegetables and protein for 4 outlets
- Ensure cleanliness of kitchen
- Operated all kitchen equipment safely to prevent injuries.
- Disciplined and dedicated to meeting high-quality standards.
Chef De Partie
SHAKEFARM
09.2018 - 04.2019
- Sourced local ingredients to use in cooking dishes appropriate for the season and to represent local events
- Created most of the menu items to cater to healthy conscious people in CBD area
- Ensured quality of food served
- Conducted daily inventory count and ensured supplies remained sufficient through ordering
- Did basic food costing to make sure it is within budget
- Assisted in training new kitchen staff
- Ensured cleanliness of kitchen
- Helped out with service staff when needed
Commis Chef
SARNIES
05.2017 - 08.2018
- In charge of the salad & wrap station
- Cleaned and prepped all ingredients needed
- Conducted daily inventory count and ensured supplies remained sufficient through ordering
- Ensured quality of food served
- Followed the SOP & recipes provided by company
- Assisted service staff when needed
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
Commis Chef
KITCHEN BY FOODREBEL
05.2016 - 04.2017
- Sourced local ingredients to use in cooking dishes appropriate for the season and to represent local events
- Conducted daily inventory count and ensured supplies remained sufficient through ordering
- To protect people with food allergies and gluten intolerance, ensured utensils, preparation surfaces, and pots were kept separate to prevent cross-contamination from other items and foods
- Collaborated with team members to create innovative daily specials, increasing customer satisfaction and repeat business.
- Mastered a variety of cooking equipment, including ovens, grills, and fryers, to produce diverse menu items with consistent quality.
- Utilized culinary techniques to create visually appealing dishes.
Education
Specialist Diploma - Nutritional Science
Nanyang Polytechnic
Singapore05.2020
Diploma - Culinary And Catering Management
Temasek Polytechnic
Singapore04.2017
Skills
- Staff Supervision
- Production and Time Sequencing
- Team Management
- Quality Assurance
- Food Assembly Supervision
- Food safety understanding
- Greeting and Seating Guests
- Food and Beverage Service
- Equipment Inspection
- Process Monitoring and Improvement
- Team Coordination
- Point of Sale POS Software
Timeline
Restaurant Supervisor
Bleu Joo Chiat
09.2023 - 01.2024
Retail Supervisor
Scoop Wholefoods
09.2022 - 09.2023
Senior Chef De Partie
PRIVE
09.2021 - 06.2022
Chef De Partie
AFTERGLOW
07.2020 - 05.2021
Chef De Partie
HAAKON
07.2019 - 06.2020
Chef De Partie
SHAKEFARM
09.2018 - 04.2019
Commis Chef
SARNIES
05.2017 - 08.2018
Commis Chef
KITCHEN BY FOODREBEL
05.2016 - 04.2017
Specialist Diploma - Nutritional Science
Nanyang Polytechnic
Diploma - Culinary And Catering Management
Temasek Polytechnic
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