Teo Lan Ming @ Rubi
Summary
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Reliable change career opportunity to expand skills and gain valuable real-world experience.
Overview
11
11
years of professional experience
3
3
Certification
Work History
Demi Chef De Partie
Yishun community Hospital
12.2015 - Current
- Supported cooks in daily mise-en-place, assigned preparation projects and inventory activities.
- Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
- Plated every dish with attractive flair to meet strict dietary standards and maintain stellar business reputation.
- Managed in-store, pick-up orders and catering needs.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Maintained well-organized mise en place to keep work consistent.
- Managed food preparation activities, such as cutting ingredients to size and preparing and garnishes.
- Maintained cleanliness and order of kitchen prep areas and appliances as well as convenient organization of ingredients.
- Wrapped, dated and stored food in refrigerators under standardized temperature for future uses.
- Received, inspected and verified food and kitchen inventory delivery before storage
- Reduced costs and losses 15% through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Adhered to food safety regulatibespreparatiingredients and meals.
Demi Chef De Partie (cold Kitchen Aka Pastry)
Casa Del Mar Langkawi
04.2008 - 04.2011
- Reduced costs and losses 20% through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Initiated training for new team members and oversea On job training students on culinary techniques to improve productivity and increase kitchen workflows.
- Mentored kitchen staff to prepare each for demanding roles.
- Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.
- Collaborated with staff members to create meals for large banquets.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Monitored kitchen inventory to keep stock levels and databases updated.
- Offered friendly and efficient service to customers, handled challenging situations with ease
- Created plans and communicated deadlines to ensure projects were completed on time (Created festival ,events and special occasion menu and food tasting).
- Worked closely with Executive De cuisine Chef to maintain optimum levels of communication to effectively and efficiently complete projects.
Junior Marketing Executive
Takaful Malaysia Berhad
09.2005 - 08.2006
- Managed branding campaigns and event marketing initiatives in print and video.
- Designed innovative branding and product strategies.
- Captured new customers by optimizing business strategies and launching products to diversify offerings.
- Considered business demands and customer preferences when developing pricing structures and marketing plans.
- Established, initiated and optimized business development strategies based on company targets, product specifications, market data and budget factors.
- Created printed marketing materials designed to drive campaigns.
- Continually maintained and improved company's reputation and positive image in markets served.
- Achieved profitability goals by developing and implementing commercial activities.
- Offered each customer top-notch, personal service to boost sales and customer satisfaction.
- Provided accurate information about promotions, customer programs and products, helping drive high customer retention.
- Used consultative sales approach to understand customer needs and recommend relevant offerings.
- Increased profit margins by 15% through maximizing new product introductions
Cook 1 (pastry)
Planet Hollywood Kuala Lumpur
01.2003 - 12.2003
- Cleaned and maintained kitchen equipment and oven.
- Prepared all pastry items in accordance with standards of quality, quantity control, taste and presentation.
- Replenished and rotated food items, following correct food cooling and storage procedures.
- Mixed icing and other toppings by reading recipes, scaling and measuring ingredients and operating mixer.
- Baked consistent quality items by accurately mixing, dividing, shaping and proofing.
- Decorated pastries with different icings and toppings, using spatulas, scrapers and piping bags.
- Prepared wide variety of goods such as cakes, cookies and tarts by following traditional and modern recipes.
- Oversaw pastry coolers and storage areas to monitor ingredient and supply inventory levels.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production areas.
- Actively listened to customers' requests, confirming full understanding before addressing concerns.
Education
High School Diploma -
Institute of Hospitality Yayasan Pelajaran Johor
YPJ Johor Bahru Malaysia03.2001
High School Diploma -
Pacific Institute of Management
Kuala Lumpur Malaysia08.1994
Some College (No Degree) - Sijil Pelajaran Malaysia
SMK Membakut Beaufort
Membakut Beaufort Sabah MalaysiaSkills
- Attention to Detail
- Team Cooperation
- Food preparation and safety
- Dependable and Responsible
- Order delivery practices
- Food plating and presentation
- Fine-dining expertise
- Google Analytics
- Digital marketing knowledge
Certification
- Certified Food Processing Techology And Quality Of Food, Alison Academic - 23 August 2021
- Certified ISO 22000:2018 Food safety Management System(FSMS)Awareness, TUV SUD PSB Singapore - 20 AUGUST 2020
- Certified Hygiene and Infection For Office Worker, TUV SUD PSB Singapore - 28 August 2020
- Certified Microsoft Excel(basic,Intermediate & advanced level), Inspizone Training Experts singapore - July 2021
- Certified Accounting And Financial Techniques, University Sains Malaysia- 2009
- Certified Installation,Maintenance and Repair Of Computer and Networks, Human Resource development Department Of sabah Malaysia - 2013
- Certified Halal Foundation Programme, Muis Academy Singapore - 2018
- Certified Google Analytics , Udemy- 2021
- Licensed Google Analytics Individual Qualification - Exp: May 24 2022
- Licensed Google Analytics - Exp : May 23 2024
Languages
English
Intermediate (B1)
Malay
Bilingual or Proficient (C2)
Chinese (Mandarin)
Elementary (A2)
Quote
Know the true value of time; snatch, seize, and enjoy every moment of it. No idleness, no laziness, no procrastination: never put off till to-morrow what you can do to-day.
Philip Dormer Stanhope, Lord Chesterfield
Timeline
Demi Chef De Partie
Yishun community Hospital
12.2015 - Current
Demi Chef De Partie (cold Kitchen Aka Pastry)
Casa Del Mar Langkawi
04.2008 - 04.2011
Junior Marketing Executive
Takaful Malaysia Berhad
09.2005 - 08.2006
Cook 1 (pastry)
Planet Hollywood Kuala Lumpur
01.2003 - 12.2003
High School Diploma -
Institute of Hospitality Yayasan Pelajaran Johor
High School Diploma -
Pacific Institute of Management
Some College (No Degree) - Sijil Pelajaran Malaysia
SMK Membakut Beaufort
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