See Sia Teo
Singapore
Summary
I am a passionate and dedicated culinary professional with a strong commitment to growth and excellence in the culinary field. Optimistic and meticulous in my approach, I strive for perfection in every task I undertake. I am deeply invested in mentoring and sharing knowledge with younger chefs, helping them build a strong culinary foundation. My creativity drives me to explore innovative food concepts and develop unique creations.
With a love for continuous learning and teamwork, I aspire to make a meaningful impact in the culinary industry.
Experienced with managing kitchen operations and supporting culinary teams. Utilizes culinary skills and knowledge to enhance menu offerings and maintain food quality. Track record of effective team collaboration and adaptability in high-pressure kitchen environments.
Overview
12
12
years of professional experience
Work History
Junior Sous Chef
JW Marriott South Beach
05.2023 - Current
- Prepped daily menu items to quickly deliver upon special dietary requests.
- Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
- Oversaw cleanliness of all areas in Executive Lounge.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with fellow team members to ensure timely completion of tasks and excellent execution of all dishes.
- Consistently met high standards of quality control by conducting thorough taste tests before serving each dish to customers.
- Evaluated employee performance and provided constructive feedback to support ongoing development within the team.
- Trained junior staff members on proper cooking techniques, plating methods, and kitchen safety protocols for improved performance.
- Ensured compliance with health department regulations by maintaining proper sanitation procedures throughout the kitchen workspace.
- Developed unique menu items and plating presentations.
- Reduced food waste by closely monitoring inventory levels and adjusting purchasing practices as needed.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Sous Chef
Proper Concepts Pte Ltd
03.2022 - 05.2023
- Managing all kitchen operations and with a team 5 team players. Overseeing one of the outlet, food quality, consistency and standards of procedures.
- Train and mentoring junior chefs to assist with daily preparations work.
- Schedule shift, controlling food cost, dealing closely with suppliers.
- Developing new dishes and improving existing menu.
- Weekly meeting minutes and follow ups on monthly inventory.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Catering to outdoor events and special events.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
SENIOR CHEF DE PARTIE
LEVEL33 PTE LTD
05.2018 - 03.2022
- Monthly stock take, organizing and take charge of semi-fine dining sections of kitchen
- Ordering of stocks and arranging daily mis en place
- Able to run all stations such as Garde manger, pastry and mainly at hot kitchen
- Receiving of goods and items and also keying invoicing
- Started as a commis cook and worked my way up
PASTRY
LOCABA LOW-CARB BAKERY SINGAPORE
04.2020 - 07.2020
- Creaming, layering, building of whole cakes, major productions of cakes and sponges
- Doing chocolate writing for cakes and decorating
COMMIS/TRAINEE
RITZ CARLTON MILLENIA SINGAPORE
04.2017 - 04.2018
- Running live stations of colony buffet
- Did pastry, pasta, egg station, hot stations and cold stations
- Shucking of oysters, preparation of seafood and sauces
- Breakfast egg station and cooking of different type of pastas
- In pastry kitchen, did ice cream mix, scones and also glass desserts, Christmas items
- Did live stations for almost all sides
TRAINEE FRONT OFFICE AGENT (AIRLINE DESK)
SWISSOTEL THE STAMFORD
10.2015 - 10.2015
- Handling guest requests, check-in and out guests
- Concierge duties and other miscellaneous
Housekeeper
Resort World Sentosa
04.2014 - 01.2015
- Disinfected and mopped bathrooms to keep facilities sanitary and clean.
- Cleaned and stocked guest rooms by replacing used towels and linens vacuuming floors, making beds, and restocking bathroom items.
- Collaborated with other housekeeping staff to complete tasks efficiently and effectively.
- Vacuumed rugs and carpeted areas in offices, lobbies, and corridors.
Barista
McCafe
01.2013 - 01.2014
- Maintained a clean and organized workspace for optimal productivity and safety.
- Promoted a welcoming atmosphere by greeting customers with a friendly demeanor and promptly addressing their needs.
- Pleasantly interacted with customers during hectic periods to promote fun, positive environment.
- Contributed to a positive team environment through effective communication and collaboration with colleagues.
Education
DIPLOMA - FOOD AND BEVERAGE, culinary arts
NANYANG POLYTECHNIC
01.2018
HIGHER NITEC - HOSPITALITY OPERATION
ITE COLLEGE WEST
01.2015
GCE N LEVEL & GCE O LEVEL -
FIRST TOA PAYOH SECONDARY SCHOOL
01.2013
Skills
- A good team player and able to work with any team
- Able to work either hot, cold and pastry but major in hot kitchen
- Career driven
- Team leader and provides good delegation
- Meticulous and have deep passion in what I do
- High adaptability and work under pressure
- Allergen awareness
- Knife skills and cooking techniques
- Food presentation and kitchen management
- Sanitation practices
- Equipment usage
- Grilling techniques
- Workflow optimization
- Menu development
- Staff training and coaching
- Safety management
Personal Information
- Age: 30
- Date of Birth: 09/19/94
- Gender: Female
- Nationality: Singaporean
Timeline
Junior Sous Chef
JW Marriott South Beach
05.2023 - Current
Sous Chef
Proper Concepts Pte Ltd
03.2022 - 05.2023
PASTRY
LOCABA LOW-CARB BAKERY SINGAPORE
04.2020 - 07.2020
SENIOR CHEF DE PARTIE
LEVEL33 PTE LTD
05.2018 - 03.2022
COMMIS/TRAINEE
RITZ CARLTON MILLENIA SINGAPORE
04.2017 - 04.2018
TRAINEE FRONT OFFICE AGENT (AIRLINE DESK)
SWISSOTEL THE STAMFORD
10.2015 - 10.2015
Housekeeper
Resort World Sentosa
04.2014 - 01.2015
Barista
McCafe
01.2013 - 01.2014
HIGHER NITEC - HOSPITALITY OPERATION
ITE COLLEGE WEST
DIPLOMA - FOOD AND BEVERAGE, culinary arts
NANYANG POLYTECHNIC
GCE N LEVEL & GCE O LEVEL -
FIRST TOA PAYOH SECONDARY SCHOOL
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