Tan YONGZHEN
Summary
- Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level CDP 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.
- Willing to increase more skill in culinary
Overview
7
7
years of professional experience
Work History
Sous Chef
Baci Baci Restaurant
10.2024 - Current
- Supervised kitchen staff, ensuring adherence to food safety and sanitation standards.
- Developed seasonal menu items, incorporating fresh, local ingredients to enhance culinary offerings.
- Trained new kitchen employees on cooking techniques and restaurant procedures for efficient operations.
- Collaborated with head chef in inventory management, optimizing stock levels and reducing waste.
- Engaged with customers to gather feedback, using insights to refine menu options and improve dining experience.
- planning for new menu
Cdp
Rubato Italian Restaurant
04.2022 - 09.2023
- Acted as head chef when required to maintain continuity of service and quality.
- Maintained well-organized mise en place to keep work consistent.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Cooked memorable dishes that brought new customers into establishment.
- Able to work at grilled station, pasta station, and pizza station
Demi Chef
Square 19 Restaurant
01.2021 - 03.2022
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Acted as head chef when required to maintain continuity of service and quality.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
Roasted Chef
Uncle boon Restaurant
01.2021 - 12.2021
- Preparing the mise en place for chinese bbq such as crispy pork belly, chao siu，bbq chicken
- ordering fresh ingredient with the minimum cost
- able to use wok to cook chinese cuisine
Commis Chef
The Fat Chef Restaurant
11.2019 - 12.2020
- Monitored food production to verify quality and consistency.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Utilized culinary techniques to create visually appealing dishes.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
Intern Commis
Entier French Dining
02.2019 - 10.2019
- Prepared food items in compliance with recipes and portioning control guidelines.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Monitored food quality and presentation to maintain high standards.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Managed inventory and ordered food and supplies to maintain adequate stock.
- Read through recipes and set up ingredients for chef.
- Followed health, safety and sanitation guidelines while preparing and serving food.
Education
No Degree - Culinary Arts
TAR UMT Perak Branch Campus
Jalan Kolej, Taman Bandar Baru, 31900 Kampar, Pera02.2019
Skills
- Customer Satisfaction
- Creative Thinking
- Professional Relationships
- Leadership Development
- Meat Cooking
- Homemade pizza
- control the quality
- Team leadership
- Safe food handling
- Menu planning
- Food preparation
Timeline
Sous Chef
Baci Baci Restaurant
10.2024 - Current
Cdp
Rubato Italian Restaurant
04.2022 - 09.2023
Demi Chef
Square 19 Restaurant
01.2021 - 03.2022
Roasted Chef
Uncle boon Restaurant
01.2021 - 12.2021
Commis Chef
The Fat Chef Restaurant
11.2019 - 12.2020
Intern Commis
Entier French Dining
02.2019 - 10.2019
No Degree - Culinary Arts
TAR UMT Perak Branch Campus