THENG YONG TAN
Overview
6
6
years of professional experience
Work History
Chef De Partie
1855F&B
Singapore
04.2021 - 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.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Complied with portion and serving sizes as per restaurant standards.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Plated meals paying special attention to garnishes and overall presentation.
Chef De Partie
Manna Korean Restaurant
08.2018 - 03.2021
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Assisted with menu development and planning.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Set up and broke down kitchen for service.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Modified recipes to accommodate dietary restrictions and allergies.
Education
IT
SMK PJ2
Malaysia 12.2014
Skills
Food allergy understanding
Knife Skills
Food presentation
Proper food handling
Garnishing Techniques
Stock making
Grilling Techniques
Recipe creation
Frying techniques
Portion standards
Appetizer Creation
Recruiting and training
Inventory Oversight
Meat Cookery
Fish cookery
Culinary math
Poultry Cookery
Timeline
Chef De Partie
1855F&B
04.2021 - Current
Chef De Partie
Manna Korean Restaurant
08.2018 - 03.2021
IT
SMK PJ2