Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Shin Poh Bong

Summary

Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with [Type] cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational [Language] skills. High-performing Chef offering [Number] years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Forward-thinking professional offering more than [Number] years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven [Type] skills. High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation. Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows. Meticulous [Job Title] eager to create unique and delicious dishes. Strong communication and interpersonal skills with good understanding of seamless dining experience for customers. Creative and dedicated to staying up-to-date with food trends. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level [Job Title] position. Ready to help team achieve company goals. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.

Overview

27
27
years of professional experience
1
1
Certification

Work History

Executive Chef

M Hotel Singapore
03.2010 - Current
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
  • Planned promotional menu additions based on seasonal pricing and product availability.

Executive Chef

Siloso Beach Resort
10.2003 - 09.2007
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Generated employee schedules and work assignments and determined appropriate compensation rates.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Interacted with guests to obtain feedback on product quality and service levels.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • 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.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Monitored food production to verify quality and consistency.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Utilized culinary techniques to create visually appealing dishes.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Implemented food cost and waste reduction initiatives to save money.
  • Developed close relationships with suppliers to source best ingredients.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Participated in food tastings and taste tests.
  • Coordinated with team members to prepare orders on time.
  • Assisted with menu development and planning.
  • Set up and broke down kitchen for service.
  • Evaluated food products to verify freshness and quality.
  • Disciplined and dedicated to meeting high-quality standards.
  • Implemented successful cross-marketing strategies such as food and wine pairings.

Sous Chef

Copthorne King's Hotel
10.2003 - 09.2007
  • 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.
  • Collaborated with staff members to create meals for large banquets.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Coordinated with vendors to order supplies and maintain high quality standards.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Maintained up-to-date knowledge of current culinary trends and techniques.
  • Assisted with menu development and planning.
  • 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.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Coordinated with team members to prepare orders on time.
  • Monitored food production to verify quality and consistency.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Participated in food tastings and taste tests.
  • Developed new recipes and flavor combinations to enhance customer dining experience.

Junior Sous Chef

Novetel Apollo
02.2000 - 09.2003
  • Led team by example in preparing items accurately and according to high-quality standards.
  • Oversaw cleanliness of each station in kitchen.
  • Monitored recipe portioning to control food costs.
  • Ordered food items for upcoming events per sous chef request.
  • Successfully completed kitchen product inventory as assigned.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Delivered verbal culinary instruction and assignments to [Number] kitchen staff members daily to promote successful dining experiences for clients.

Demi Chef De Partie

Grand Plaza Parkroyal
01.1997 - 02.2000
  • Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
  • Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
  • Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
  • Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.

Education

High School Diploma -

SHATEC
Bukit Batok
11.2022

No Degree - Prosessional Certificate/NTEC in Le Corden Bleu

Gorden Bleu Culinary Institute
12.2009

High School Diploma -

American Hotel & Motel Association
Singapore
11.2000

Skills

  • Equipment Inspection and Maintenance
  • Resource Management
  • Staff Performance Assessments
  • Inventory Control
  • Staffing
  • Restaurant Operation
  • Food Stock and Supply Management
  • Signature Dish Creation
  • Food Spoilage Prevention
  • Hospitality Service Expertise
  • Kitchen Staff Management
  • Equipment Maintenance
  • Food Preparation and Safety
  • Hiring, Training and Development
  • Food Service Safety Training
  • Forecasting and Planning
  • Menu Planning
  • Create Recipes
  • Estimate Food Needs
  • Problem and Complaint Resolution
  • Verify Food Quality
  • Kitchen Operations Oversight
  • Food Preparing, Plating and Presentation
  • Staff Supervision and Coordination
  • Performance Review
  • Cost Control
  • Coaching and Mentoring
  • Delegating Work
  • Verbal and Written Communication
  • Regulatory Compliance
  • Work Area Inspections
  • Special Events
  • Cooking Technique Demonstrations
  • Employee Training
  • Staff Recruiting and Hiring
  • Equipment Purchasing
  • Productivity Optimization
  • Hygiene Policy Implementation
  • Garnishing and Plating
  • Operations Management
  • Dish Preparation
  • Catering and Events
  • Recipe Development
  • Kitchen Equipment Operation
  • Attention to Detail
  • Process Improvement
  • Supply Estimates
  • Budgeting and Cost Control
  • Recruitment and Onboarding
  • Performance Improvement

Certification

  • Food Hygiene Officer
  • Apply Food Safety Management System for Food Service Establishment (FSMS)
  • Follow Food and Baverage Safety and Hygiene Policies and Procedures
  • Understand Halal Food Requirement-2
  • Training Mentor
  • Incident Respone
  • Guard and Petrol
  • Threat Observation
  • Supervisory Swabbing Operation
  • One Day Lean Experience

Timeline

Executive Chef

M Hotel Singapore
03.2010 - Current

Executive Chef

Siloso Beach Resort
10.2003 - 09.2007

Sous Chef

Copthorne King's Hotel
10.2003 - 09.2007

Junior Sous Chef

Novetel Apollo
02.2000 - 09.2003

Demi Chef De Partie

Grand Plaza Parkroyal
01.1997 - 02.2000

High School Diploma -

SHATEC

No Degree - Prosessional Certificate/NTEC in Le Corden Bleu

Gorden Bleu Culinary Institute

High School Diploma -

American Hotel & Motel Association

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Shin Poh Bong