Soo Kitson
Summary
Seasoned Chef with a proven track record at Din Tai Feng, showcasing culinary expertise and team leadership. Excelled in optimizing kitchen operations and elevating food safety standards. Demonstrated creative thinking in menu development, achieving high customer satisfaction. Skilled in inventory management and staff coordination, ensuring quality and efficiency in high-pressure environments.
Overview
10
10
years of professional experience
Work History
Chef
Abundance: Taiwanese Restaurant & Craft Beer Bar
07.2022 - 07.2024
- In charge of cooking 80% of the items in the menu, specialising in Taiwanese Dishes.
- Optimised food preparation processes, implementing time-saving techniques without compromising quality.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Mentored junior chefs in culinary techniques, and managed kitchen staff to perform various preparation tasks under pressure.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Maintained well-organised mise en place to keep work consistent.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations, and monitoring food production to verify quality and consistency.
- Modified recipes to accommodate dietary restrictions and allergies.
Chef
Din Tai Feng (鼎泰丰）
01.2022 - 07.2022
- In charge of cooking a wide selection of fried rice, noodles and soup.
- Coordinated with team members to prepare orders on time.
- Monitored food production to verify quality and consistency.
- Placed orders to restock items before supplies ran out.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Handled and stored food to eliminate illness and prevent cross-contamination.
Chef + Front of House
Wan Tan Kia
12.2020 - 12.2021
- Main Role was a chef, but demonstrated flexibility by working various roles - Cashier/Server/Front of House/Dishwasher in situations when there is short of staff.
- Adapted quickly to changing priorities and demands throughout shifts, maintaining productivity even under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Disciplined and dedicated to meeting high-quality standards.
Owner
Suh Suh Chicken Rice
09.2019 - 10.2020
- As a Chef, opened a private business selling chicken rice, starting from a street store to opening in a food court.
- Managed day-to-day business operations, a 1 man show.
- Increased customer satisfaction by implementing efficient business processes and providing exceptional service.
Chef
Canton Kitchen 老招牌
04.2019 - 08.2019
- Set up and broke down kitchen for service.
- Coordinated with team members to prepare orders on time.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
Chef
Block 7 Dumplings
03.2018 - 03.2019
- Coordinated with team members to prepare orders on time, specialising in roast duck and steamed Dim Sum.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
Supervisor
DaYung’s Tea (大苑子）
12.2016 - 02.2017
- Oversaw daily operations of the department, ensuring smooth workflow and timely completion of tasks.
- Prepared bubble tea, from cooking ingredients to producing quality bubble tea to generate repeat business.
- Applied strong leadership talents and problem-solving skills to maintain team efficiency and organize workflows.
- Improved customer satisfaction with timely response to inquiries, addressing concerns, and finding effective solutions.
Service Staff
Wong Kok Char Chan Teng (旺角茶餐厅）
08.2014 - 12.2015
- Demonstrated flexibility in scheduling by working various shifts as needed, including weekends and holidays, exhibiting reliability as a team member.
- Displayed a strong work ethic by consistently arriving on time, prepared for shifts, and exhibiting a positive attitude towards team members and customers alike.
- Conducted routine maintenance tasks such as cleaning equipment or restocking supplies, ensuring smooth daily operations.
- Improved customer satisfaction by providing timely and efficient service in a fast-paced environment.
- Maintained a balanced cash drawer, ensuring accurate accounting at the end of each shift.
Education
SPM - Secondary Education
SMK Cochrane Perkasa
Kuala Lumpur, Malaysia12.2017
UPSR - Primary Education
SJK (C) CHONG FAH PHIT CHEE
Kuala Lumpur, Malaysia12.2012
Skills
- Culinary expertise - Diverse Cooking Techniques/Knife skills/Ingredient Knowledge
- Team Leadership, Decision Making
- Kitchen Operations, Staff Coordination
- Creative thinking, Attention to Details
- Inventory Management
- Food Preparing, Plating, and Presentation
- Food safety and sanitation
Languages
English
Intermediate (B1)
Chinese (Mandarin)
Bilingual or Proficient (C2)
Chinese (Cantonese)
Bilingual or Proficient (C2)
Malay
Upper intermediate (B2)
Timeline
Chef
Abundance: Taiwanese Restaurant & Craft Beer Bar
07.2022 - 07.2024
Chef
Din Tai Feng (鼎泰丰）
01.2022 - 07.2022
Chef + Front of House
Wan Tan Kia
12.2020 - 12.2021
Owner
Suh Suh Chicken Rice
09.2019 - 10.2020
Chef
Canton Kitchen 老招牌
04.2019 - 08.2019
Chef
Block 7 Dumplings
03.2018 - 03.2019
Supervisor
DaYung’s Tea (大苑子）
12.2016 - 02.2017
Service Staff
Wong Kok Char Chan Teng (旺角茶餐厅）
08.2014 - 12.2015
SPM - Secondary Education
SMK Cochrane Perkasa
UPSR - Primary Education
SJK (C) CHONG FAH PHIT CHEE