Summary
Overview
Work History
Education
Skills
Accomplishments
Languages
Personal Information
Timeline
Generic
SEAN LEE JIA JUN

SEAN LEE JIA JUN

Singapore

Summary

With extensive experience in fine dining, I am eager to enhance my creative capabilities and demonstrate my business impact. My diverse background in high-end culinary environments has equipped me with deep industry insights and a strong ability to contribute effectively. Committed to continuous improvement and innovation, I leverage my research and development expertise to create exceptional menus and dishes that elevate the culinary experience.

Overview

10
10
years of professional experience

Work History

Culinary Consultant / F&B Operations Manager

Mojomojo Pte Ltd
01.2024 - Current
  • Directed all culinary initiatives and programs in the Singapore sector for a high-profile organization across the APAC region
  • In charge of Menu planning & Cost Budget management
  • In charge of the Research & Development of Sustainability Programme
  • Formulate SOPs for consistent efficiency & quality in food preparation & operations overall
  • Implement portion control measures to minimize wastages
  • Conduct regular quality checks to ensure food meets company standards for taste, temperature, and presentation
  • Analyses financial data and operational metrics to identify areas for improvement and cost-saving opportunities
  • Sourcing & Liaising directly with suppliers to negotiate costs and source new raw ingredients/products.


Chef De Partie

Buona Terra Italian Restaurant - 1 Michelin Star
06.2022 - 01.2024
  • Assigned to Gardemanger, Garnish & Sauce , Pastry & Protein stations.
  • In-charge of inventory & ordering procurements.
  • Sourcing of vendor & produce to keep food cost in place
  • Overseeing the training for new hires and trainees
  • In charge of Research and Development of Seasonal Dishes for the Restaurant.
  • Opportunity to be a part of the menu curation for the restaurant
  • Assigned to plan for private dining events, catering ( Logistics, Menu )
  • Inspection of quality of all produce including high-end seasonal produce.


Chef de partie (Contract)

Restaurant Eclipse
10.2021 - 05.2022
  • Part of the Opening team
  • Research and development for new menu
  • Assigned to sauce and garnish
  • In charge of ordering procurements
  • Oversees the new employees for sauce/garnish station and Gardemanger station

Demi Chef de Partie

Sommer Restaurant - 1 Michelin Star
03.2021 - 10.2021
  • In charge of overseeing the Larder Station
  • In charge of ordering , checking the quality of ingredients / produce
  • Daily misenplace for Larder Station
  • Planning of Misenplace for the station and delegation of task to chefs.
  • Part of the team to achieved their first michelin star after 7 months of opening


Trainee chef

Restaurant Zen - 3 Michelin Star
07.2020 - 03.2021
  • Assigned to preparation kitchen (AM Team) and service kitchen (PM Team)
  • In charge of preparations for service kitchen team ( Aging , Fermentation etc.)
  • In charge of ordering , receiving and checking of quality of ingredients/produce
  • In charge of overseeing new employees and interns
  • Was assigned to the Gardemanger, Pastry, Crudo and trays stations in Zen
  • Daily misenplace preparations for each station ( Prep team, Gardemanger, Crudo, Garnish , Trays, Protein)
  • Guest engagment to eloquently showcase ingredients and highlight the finishing touches of each dish, enhancing the overall dining experience.

Intern

FOC by Nandu Jubany - Michelin Guide
01.2020 - 03.2020
  • Assigned to Fryer, gardemanger and pastry station
  • In charge of deep Fryers and cold station orderings and stocks
  • Daily checking and receiving of produce / stocks
  • Responsible for guiding new employees/interns that is assigned to my station



Intern

AccorHotels Swissotel & Fairmont - 2 Michelin Star
01.2017 - 07.2017
  • Jaan Kitchen
  • Stood at larder , dessert, garnish and sauce station
  • In charge of appetizers, pre-desserts, desserts , garnish and sauces
  • Collecting and checking of stocks of produce
  • Daily misenplace for each station ( Larder, Dessert, Garnish , Sauce)
  • Prego Kitchen ( 3 months)
  • Stood at main-course and garde-manger station
  • Daily misenplace place for lunch and dinner service
  • Stocks checking and ordering
  • Preparations of food and events
  • Ordering of produce for main course and gardemanger station

Part - Time Cook

Commonwealth Capital Pte Ltd Pastamania
09.2015 - 12.2016
  • Ensuring food preparations for service
  • Stocks and soup preparation
  • Stood at pasta station, Pizza station and deep fryer station
  • Ensuring stocks of produce

Intern (Practicum)

Mandarin oriental (The Melts Cafe)
04.2016 - 06.2016
  • Stood at the omelette station and carving station
  • Ensuring misenplace for both lunch and station
  • Checking of produce
  • In charge of receiving and checking of various types of seafoods

Part - Time Cook

The Manhattan Fish market
08.2015 - 09.2015
  • Ensuring and preparation of misenplace for service
  • In charge of the deep fryer and grill station
  • Ensuring stocks of produce
  • Inspecting the condition and filleting of the various types of fishes/seafood







Education

Diploma -

Shatec Institutes
07.2017

NITEC - Security Technology

ITE College West
12.2015

Singapore Cambridge General Certification of Education (GCE N Levels) -

Presbyterian High School
12.2013

Skills

  • Ability to Work Under Pressure
  • Pastries and Baking
  • Versatile in European Cuisines ( Italian, French, Japanese, Morden Contemporary)
  • Adaptability
  • Team player
  • Proficient in Microsoft Office, Google
  • Data & Cost Driven

Accomplishments

  • Auguste Escoffier Young Talent Trophy Competition (Singapore Selection), 2016, Competitor - Mandarin Oriental
  • Food and Hotel Asia 2016, 2016, Two to tango team assistant
  • Part of Sommer Restaurant Team to achieved their first michelin star after 7 months of opening

Languages

English
Advanced (C1)
Mandarin
Upper intermediate (B2)

Personal Information

Date of Birth: 23/11/1997


Address : 820 Yishun St 81, Singapore 760820

Timeline

Culinary Consultant / F&B Operations Manager

Mojomojo Pte Ltd
01.2024 - Current

Chef De Partie

Buona Terra Italian Restaurant - 1 Michelin Star
06.2022 - 01.2024

Chef de partie (Contract)

Restaurant Eclipse
10.2021 - 05.2022

Demi Chef de Partie

Sommer Restaurant - 1 Michelin Star
03.2021 - 10.2021

Trainee chef

Restaurant Zen - 3 Michelin Star
07.2020 - 03.2021

Intern

FOC by Nandu Jubany - Michelin Guide
01.2020 - 03.2020

Intern

AccorHotels Swissotel & Fairmont - 2 Michelin Star
01.2017 - 07.2017

Intern (Practicum)

Mandarin oriental (The Melts Cafe)
04.2016 - 06.2016

Part - Time Cook

Commonwealth Capital Pte Ltd Pastamania
09.2015 - 12.2016

Part - Time Cook

The Manhattan Fish market
08.2015 - 09.2015

NITEC - Security Technology

ITE College West

Singapore Cambridge General Certification of Education (GCE N Levels) -

Presbyterian High School

Diploma -

Shatec Institutes

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