VINCENT CHI YIEN LEONG
Summary
Forward-thinking team leader skilled at operating departments efficiently to meet goals. Successful background matching employees with roles for maximum performance. Proactive and hardworking individual focused on continuous operational improvement.
Overview
15
15
years of professional experience
Work History
GROUP OPERATION HEAD CHEF
CHEVAL GROUP PTE LTD
05.2015 - Current
- Streamlined operations by implementing efficient processes and workflows, leading to increased productivity.
- Optimized resource allocation for improved operational efficiency and cost savings across departments.
- Developed and executed strategy for business growth, resulting in a significant increase in market share.
- Managed cross-functional teams to ensure seamless collaboration on key projects, enhancing overall performance.
- Implemented data-driven decision-making techniques, improving overall operational effectiveness and profitability.
- Oversaw budget planning and financial management activities, ensuring fiscal responsibility throughout the organization.
Sous Chef
ZENZERO RESTAURANT
05.2014 - 04.2015
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
CHEF DE PATIE
The Garden Restaurant
03.2013 - 01.2014
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
Restaurant Owner
PEPPER STEAK HOUSE
10.2009 - 02.2013
- Increased customer satisfaction by implementing high-quality service standards and staff training programs.
- Managed financial operations for streamlined efficiency, reducing overall expenses and maximizing profits.
- Developed and executed marketing strategies to attract new patrons, resulting in higher foot traffic and improved revenue.
- Cultivated a positive dining atmosphere by maintaining a clean and inviting establishment.
Chef Intern
Berjaya Times Square Hotel, Kuala Lumpur
02.2009 - 07.2009
- Enhanced customer satisfaction by creating visually appealing and delicious dishes.
- Streamlined kitchen operations for increased efficiency by implementing effective time management practices.
- Collaborated with fellow interns and staff to maintain a clean and organized workspace, promoting a positive work environment.
- Mastered various culinary techniques, resulting in the timely preparation of high-quality meals.
Education
Associate of Arts - Culinary Arts
SUGAR CRAFT BAKING AND CULINARY ACADEMY
MALAYSIA08.2009
Skills
- Scheduling and Menu Planning
- Operational Efficiency
- Process Optimization
- Recruitment New Staff
- Performance Measurement
- Inventory Control
- Budgeting and Forecasting
Languages
English
Intermediate (B1)
Malay
Intermediate (B1)
Chinese (Mandarin)
Advanced (C1)
Chinese (Cantonese)
Advanced (C1)
Timeline
GROUP OPERATION HEAD CHEF
CHEVAL GROUP PTE LTD
05.2015 - Current
Sous Chef
ZENZERO RESTAURANT
05.2014 - 04.2015
CHEF DE PATIE
The Garden Restaurant
03.2013 - 01.2014
Restaurant Owner
PEPPER STEAK HOUSE
10.2009 - 02.2013
Chef Intern
Berjaya Times Square Hotel, Kuala Lumpur
02.2009 - 07.2009
Associate of Arts - Culinary Arts
SUGAR CRAFT BAKING AND CULINARY ACADEMY
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