Tai Tze Yang Kyle
Summary
Experienced with leading culinary teams in high-paced environments. Utilizes advanced cooking techniques and innovative recipe development to elevate dining experiences. Track record of effective kitchen management and fostering productive team dynamics.
Overview
10
10
years of professional experience
Work History
Senior Chef De Partie
VUE Restaurant
07.2023 - Current
- Led and trained junior chefs and kitchen assistants to ensure high standards of food preparation and hygiene
- Oversaw daily operations of the pastry section, ensuring all dishes were prepared to the highest standard and in a timely manner
- Assisted with the development of new menu items, ensuring consistency, creativity, and alignment with the restaurant's vision
- Monitored stock levels, placed orders, and ensured proper storage to minimize waste and keep costs within budget
- Conducted regular checks on food quality, portion sizes, and presentation before serving
- Ensured compliance with food safety standards and cleanliness across the kitchen and workstations
- Worked closely with the Head Pastry Chef and other kitchen staff to ensure smooth and efficient kitchen operations during peak hours
- Prepared and accommodated special dietary requests, allergies, and preferences for guests
- Prioritized tasks to ensure all dishes were prepared and delivered in a timely manner during busy service periods
- Trained junior staff on cooking techniques, equipment use, and kitchen operations to improve their skills and efficiency
Pastry Demi Chef De Partie
Odette Restaurant
04.2021 - 07.2023
- Company Overview: 3 Michelin Stars, Asia’s 50 Best Rank No.6 2023
- World’s 50 Best Rank No.36 2022
- World’s 50 Best Rank No.8 2021
- Preparing plated desserts items consistently and paying close attention to detail
- Being flexible with guests that have special needs such as food allergies and or other limitations by creating desserts that suits their needs for special requests items
- Having the keen sense of knowledge by verifying freshness of products upon delivery
- In charge of daily mise en place and stock take items to Pastry Chef
- Having the sense of urgency when working in a fast pace environment
- Inventory checked and makes order requisition on supplies needed to Pastry Chef
- Solely responsible for maintaining clean work station
- Making sure all work areas are properly cleaned at end of shift and at end of evening
- Maintain the highest quality and appearance of all foods sent from kitchen and make sure plates presentation are clean and appetizing
- Assist Pastry Chef in the development of new desserts and contribute idea to further develop
- Set up workstation based on pars established by Pastry Chef and by following station setup sheets
- Guiding training commis and intern in the kitchen
- Trained and work alongside with Asia’s Best Pastry Chef 2023
Pastry Commis / Demi Chef De Partie
Janice Wong Singapore
09.2018 - 04.2021
- Company Overview: 2am:dessertbar by Janice Wong
- In-Charge of daily Mise En Place for both desserts, HI-TEA and savoury sections
- Guide new intern in proper food preparation, food storage, and use of kitchen equipment and utensils, sanitation and others safety issues
- Clearly and promptly communicated pertinent information to staff, such as large reservations or last-minute menu changes
- Inventory checked and makes order requisition on supplies needed to Head Chef
- Plate desserts up and explain to guest each of the components
- 1-3 months at Sweets Factory mainly doing desserts/frozen items ice-cream etc and making of cookies
- Assist Chef Janice with her event and media shooting on site
- Trained and work alongside under Asia’s Best Pastry Chef 2013 & 2014
- World Gourmet Summit Pastry Chef of the year (2011, 2013, 2015)
Full – Time National Service
Republic Of Singapore Air Force
08.2016 - 08.2018
- Vocation: Security Trooper (Combat)
Internship/Trainee (Pastry)
Pan Pacific Hotel
01.2016 - 07.2016
- Daily production of buffet items
- In-Charge of preparing/sending HI-TEA
- Oversee of buffet top up/serving ice cream
- Help out in function room/event
Pastry (Practicum)
Fullerton Hotel
10.2015 - 12.2015
- Preparing buffet at the Town Restaurant
- Taking instructions from Executive Pastry Chef and Sous Chef
- Daily production of buffet items
- Helping out in function room/event
- In-Charge of preparing/sending HI-TEA
Pastry (Practicum)
Shatec Pastry Production Kitchen/ The Sapling Café
04.2015 - 06.2015
- Daily production of cake counter items
- Taking instructions from Pastry Chef
- Help out in events in the café
- Mise en place for ala-carte desserts
- Help out with hot side kitchen
Education
High School Diploma -
SHATEC INSTITUTES
Singapore01-2016
No Degree - GCE 'N' LEVELS
CLEMENTI WOODS SECONDARY SCHOOL
Singapore12-2015
No Degree - PSLE
JURONG PRIMARY SCHOOL
Singapore12-2011
Skills
- Cooking methods
- Food safety
- Kitchen organization
- Food preparation
- Safe food handling
- Cooking techniques
- Ordering and requisitions
- Safety management
- Staff training
- Chocolate work
- Documentation and reporting
- Pastry production
Languages
English
Advanced (C1)
Chinese (Mandarin)
Bilingual or Proficient (C2)
Timeline
Senior Chef De Partie
VUE Restaurant
07.2023 - Current
Pastry Demi Chef De Partie
Odette Restaurant
04.2021 - 07.2023
Pastry Commis / Demi Chef De Partie
Janice Wong Singapore
09.2018 - 04.2021
Full – Time National Service
Republic Of Singapore Air Force
08.2016 - 08.2018
Internship/Trainee (Pastry)
Pan Pacific Hotel
01.2016 - 07.2016
Pastry (Practicum)
Fullerton Hotel
10.2015 - 12.2015
Pastry (Practicum)
Shatec Pastry Production Kitchen/ The Sapling Café
04.2015 - 06.2015
High School Diploma -
SHATEC INSTITUTES
No Degree - GCE 'N' LEVELS
CLEMENTI WOODS SECONDARY SCHOOL
No Degree - PSLE
JURONG PRIMARY SCHOOL
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