Yao Meng Choong
Summary
A good team player in banquet operation at Goodwood Park Hotel, excelling in kitchen leadership and food presentation. Enhanced service efficiency by optimizing mise en place, while training staff in cooking techniques. Adept at canape presentation and garnishing, ensuring high-quality dishes under pressure. Reduced food costs by monitoring recipe portioning.
Overview
9
9
years of professional experience
Work History
Junior Sous Chef
Goodwood Park Hotel
02.2019 - Current
- Assisted in daily kitchen operations, ensuring efficient workflow and adherence to safety standards.
- Prepared high-quality dishes, following established recipes and presentation guidelines.
- Trained new kitchen staff on food preparation techniques and equipment usage.
- Implemented cleanliness protocols to maintain high hygiene standards in food handling areas.
- Accelerated service times by efficiently organizing mise en place during busy shifts without sacrificing the quality of the final product.
- Trained junior staff members on proper cooking techniques, plating methods, and kitchen safety protocols for improved performance.
- Monitored recipe portioning to control food costs.
- Ordered food items for upcoming events per sous chef request.
- Developed unique menu items and plating presentations.
- Assisted with menu development and planning.
Cook
Ministry of Food
02.2017 - 12.2018
Education
High School Diploma -
Smk Buntong
Malaysia12-2012
Skills
Kitchen leadership
Work under pressure
Food presentation
Kitchen management
Catering＆Banquet background
Assist Menu planning
Garnishing techniques
Timeline
Junior Sous Chef
Goodwood Park Hotel
02.2019 - Current
Cook
Ministry of Food
02.2017 - 12.2018
High School Diploma -
Smk Buntong