Summary
Overview
Work History
Education
Skills
Languages
Timeline
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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
MALAYSIA
08.2009

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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VINCENT CHI YIEN LEONG