Wei Jiea Kee
Singapore
Summary
As an aspiring culinary maestro, my ambition is to embody the epitome of exceptional chefdom, showcasing the artistry of creative cooking on a global stage. I am committed to elevating my craft through the continuous acquisition of diverse culinary skills and knowledge, drawing inspiration from the rich tapestry of global cuisines. My ultimate goal is to orchestrate a grand banquet, a testament to my journey, where friends and family can gather and revel in the gastronomic experiences I've cultivated.
Overview
16
16
years of professional experience
Work History
Chef De Partie
Gavroche
06.2024 - Current
- Manage garde manger section
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained well-organized mise en place to keep work consistent.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Plated meals paying special attention to garnishes and overall presentation.
Senior Chef De Partie
Atlas Bar
06.2022 - 05.2024
- Managed the hot section with precision and efficiency
- Directed a cohesive team of 4, fostering a collaborative kitchen environment
- Strategically planned and prepared daily mise en place, ensuring seamless operations
- Coordinated daily ingredient ordering, optimizing kitchen inventory and cost control
- Assisted the Sous Chef in developing and refining innovative menu items, elevating the dining experience
Chef de Partie
Krapow
04.2022 - 06.2022
- Expertly managed daily mise en place to streamline kitchen operations
- Skilled in swiftly executing à la carte menu items and delivery orders
- Diligently verified incoming stock against invoices to ensure inventory accuracy
Outlet Head Chef
Brew House
04.2021 - 03.2022
- Spearheaded daily operations in a bustling casual dining environment, specializing in a fusion of Asian and Western cuisine
- Enforced rigorous quality control measures to ensure culinary excellence in line with Standard Operating Procedures (SOPs)
- Strategically managed inventory by ordering stock in alignment with established par levels
- Diligently monitored and analyzed monthly food costs, maintaining optimal expenditure levels
- Led comprehensive training programs for kitchen staff on new menu items, enhancing operational efficiency
- Conducted educational sessions for service staff to elevate food knowledge and menu familiarity
- Directed the recruitment process for new kitchen talent, ensuring a high-caliber culinary team
- Developed and coordinated weekly schedules for kitchen personnel, optimizing staff allocation and productivity
Outlet Head Chef
Beer Mad Bar and Bistro
03.2020 - 03.2021
- Spearheaded a dynamic culinary team at a bustling bar and restaurant, specializing in both Asian and Western cuisine
- Oversaw daily restaurant operations, ensuring strict adherence to SOPs for unparalleled food quality control
- Managed inventory with precision, maintaining optimal stock levels through diligent ordering practices
- Led comprehensive training sessions for staff on new menu items, fostering a culture of continuous learning and development
- Demonstrated culinary creativity by designing and launching innovative menus biannually
Group Sous Chef
Naughty Nuris
09.2018 - 09.2019
- Expertly manage culinary operations across a diverse restaurant and bar portfolio, including a specialty BBQ pork ribs venue
- Elevated to Group Sous Chef in recognition of exceptional performance and to support company expansion
- Innovatively design and launch new menus quarterly, ensuring a fresh and dynamic dining experience
- Rigorously uphold food quality standards across four outlets, adhering to established SOPs
- Perform meticulous food menu costing analysis for each individual item, optimizing profitability
- Conduct comprehensive monthly food costing, monitoring, and reporting to ensure financial efficiency
- Proactively engage in supplier sourcing and negotiations to secure premium ingredients at cost-effective prices
- Spearhead recruitment efforts, interviewing, and hiring top culinary talent to strengthen the team
- Address and resolve customer complaints with effective solutions, preventing recurrence and enhancing satisfaction
Sous Chef
Naughty Nuris
08.2017 - 08.2018
- Elevated to Sous Chef at a bustling BBQ pork ribs restaurant and bar amid company expansion
- Spearhead a dynamic team of 12 kitchen personnel, fostering a culture of excellence
- Implement comprehensive training programs focusing on Standard Operating Procedures (SOP) and kitchen hygiene
- Oversee kitchen staff payroll and monitor attendance through precise punch card tracking
- Manage procurement of all raw materials, ensuring a consistent supply of both fresh and dry ingredients for daily operations
- Conduct monthly stock inventory assessments, maintaining optimal par levels
- Develop and coordinate weekly scheduling for kitchen staff to ensure seamless operation
Chef de Partie
Naughty Nuris
07.2016 - 07.2017
- Elevated to Chef de Partie at a bustling restaurant and bar specializing in BBQ pork ribs amidst company expansion
- Spearhead a dynamic culinary team of four, ensuring seamless kitchen operations and top-notch service
- Implement comprehensive training for staff on the à la carte menu, enhancing skill sets and menu execution
- Uphold stringent kitchen hygiene standards, guaranteeing a clean and safe cooking environment
- Oversee meticulous inventory management, and stock rotation adhering to FIFO principles
- Diligently prepare daily mise en place, maintaining the utmost freshness and quality of culinary offerings
Demi Chef De Partie
Naughty Nuris
06.2015 - 06.2016
- Integral member of the opening team for a high-volume restaurant and bar specializing in BBQ pork ribs
- Skilled in crafting dishes from scratch, including a variety of desserts
- Successfully managed daily service for up to 500 patrons, showcasing strong organizational and execution abilities
- Diligently followed Head Chef's directives, ensuring daily mise en place was efficiently prepared to exacting standards
Commis Chef
527 Bar and Bistro
11.2014 - 05.2015
- Spearheaded culinary operations in a dynamic restaurant and bar with a focus on Nordic-inspired cuisine
- Mastered authentic Swedish culinary traditions to inspire menu creation
- Championed the use of fresh, locally-sourced ingredients, ensuring high-quality, scratch-made dishes
- Acquired and honed advanced culinary techniques, including brining, curing, and pickling
Commis Chef
Suffolk House
05.2014 - 11.2014
- Expertly served gourmet delicacies including foie gras, wagyu beef, and lobster, ensuring a luxurious dining experience
- Skillfully prepared elegant high tea assortments from 1pm to 5pm, showcasing attention to detail and presentation
- Mastered a diverse array of plating and cooking techniques, enhancing culinary skills and food knowledge
- Consistently prepared lavish wedding buffets on a weekly basis, demonstrating reliability and proficiency in event catering
Commis Chef
Jurong Country Club
04.2013 - 04.2014
- Managed culinary operations within a prestigious 18-hole golf club's clubhouse
- Expertly crafted Western à la carte menus, ensuring a diverse and appealing selection for patrons
- Diligently prepared daily mise en place, optimizing kitchen efficiency and readiness
- Designed and executed sophisticated Western buffet spreads for weddings and functions
- Curated exclusive wine pairing menus for VIP club members, enhancing their dining experience
Commis
Rasa Sayang Shangri La Resort and Spa
04.2012 - 03.2013
- Honed culinary expertise at Spice Market Cafe (SMC) kitchen, mastering the intricacies of setting up a daily dinner buffet
- Developed proficiency in preparing a diverse range of in-room dining cuisine to cater to individual guest preferences
- Gained comprehensive experience in cooking a la carte menu items for a high-paced restaurant environment
- Cultivated the ability to efficiently manage night shift responsibilities, ensuring the seamless preparation of breakfast buffets
Commis Chef
Rasa Sayang Shangri La Resort and Spa
09.2011 - 03.2012
- Expertly managed Pinang Bar kitchen operations, specializing in poolside dining experiences
- Delivered exceptional à la carte service to poolside patrons, ensuring customer satisfaction
- Mastered a variety of tapas and snack menus, enhancing culinary skills and menu diversity
- Spearheaded Seafood BBQ buffet presentations on weekends, showcasing fresh and flavorful options
- Conducted weekly live cooking demonstrations, engaging guests with culinary expertise and showmanship
Commis Chef
Sakae Sushi
01.2009 - 06.2009
- Acquired expertise in crafting traditional Japanese specialties, including gunkan, sushi, and maki
- Proficient in frying techniques for tempura and various deep-fried dishes
Education
High School Diploma -
KDU College Penang
Penang Malaysia04-2011
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S.M.J.K Heng Ee Secondary school
01.2009
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S.R.J.K.C Kong Ming Primary school
01.2003
Skills
- FOOD QUALITY
- COOKING
- OPERATIONS
- CULINARY ARTS
- MISE EN PLACE
- SEAFOOD
- CLEANLINESS
Languages
ENGLISH
MANDARIN
MALAY
Contactinformation
wje_kee@yahoo.com.my, +6584505351, Blk 811 hougang central #03-188, Singapore, Singapore, 530811
Personal Information
- Date of Birth: 12/25/91
- Nationality: malaysian
- Marital Status: single
Hobbies and Interests
- SWIMMING
- WATCH COOKING SHOW
Internship
Rasa Sayang Shangri la resort and spa
From 03/01/11 to 08/01/11
Completed comprehensive training in Butchery, mastering essential meat preparation techniques
Gained valuable experience in Staff Canteen operations, focusing on high-volume meal production
Cultivated expertise in Garde Manger practices, enhancing skills in cold kitchen preparations
Refined culinary techniques in the Ferringhi Grill Fine Dining Kitchen, focusing on gourmet cuisine
Developed proficiency in Pastry Arts, creating a variety of baked goods and confections
Acquired hands-on experience in Banquet Services, delivering catering solutions for large-scale events.
Timeline
Chef De Partie
Gavroche
06.2024 - Current
Senior Chef De Partie
Atlas Bar
06.2022 - 05.2024
Chef de Partie
Krapow
04.2022 - 06.2022
Outlet Head Chef
Brew House
04.2021 - 03.2022
Outlet Head Chef
Beer Mad Bar and Bistro
03.2020 - 03.2021
Group Sous Chef
Naughty Nuris
09.2018 - 09.2019
Sous Chef
Naughty Nuris
08.2017 - 08.2018
Chef de Partie
Naughty Nuris
07.2016 - 07.2017
Demi Chef De Partie
Naughty Nuris
06.2015 - 06.2016
Commis Chef
527 Bar and Bistro
11.2014 - 05.2015
Commis Chef
Suffolk House
05.2014 - 11.2014
Commis Chef
Jurong Country Club
04.2013 - 04.2014
Commis
Rasa Sayang Shangri La Resort and Spa
04.2012 - 03.2013
Commis Chef
Rasa Sayang Shangri La Resort and Spa
09.2011 - 03.2012
Commis Chef
Sakae Sushi
01.2009 - 06.2009
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S.M.J.K Heng Ee Secondary school
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S.R.J.K.C Kong Ming Primary school
High School Diploma -
KDU College Penang
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