Soon Keong Chew
Summary
Adept Chef De Partie with a proven track record at Dao By Dorsett AMTD, showcasing exceptional knife skills and team management. Excelled in reducing food waste and maintaining high cleanliness standards, ensuring efficient kitchen operations. Skilled in both the art of sauce preparation and fostering a collaborative environment, consistently delivering top-quality dishes.
Overview
8
8
years of professional experience
Work History
Chef De Partie
Dao By Dorsett AMTD
06.2022 - Current
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
Chef De Partie
Le Fushion
05.2021 - 05.2022
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
Chef De Partie
Park Royal Collection Marina Bay
04.2019 - 04.2021
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
Chef De Partie
One Farrer Hotel
03.2017 - 03.2019
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Rotated stock to use items before expiration date.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Plated meals paying special attention to garnishes and overall presentation.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Sanitized all counters properly to prevent food-borne illness.
Skills
- Kitchen organization
- Team management
- Knife skills
- Food presentation
- Proper food handling
- Stock making
- Sauce preparation
- Grilling techniques
Timeline
Chef De Partie
Dao By Dorsett AMTD
06.2022 - Current
Chef De Partie
Le Fushion
05.2021 - 05.2022
Chef De Partie
Park Royal Collection Marina Bay
04.2019 - 04.2021
Chef De Partie
One Farrer Hotel
03.2017 - 03.2019
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