Yen Nee Khoo

Responsibilities:

- Daily Stock Management

- Menu Development

- Mise En place Oversight

- Timely Execution

- Stock ordering

- Task distribution

- Kitchen cleanliness

- Charcoal Grill Management

- Task coordination

- Food Costing

- Problem Solving

Achievement:

• July 2020 - Nov 2021 Chef De Partie
• Nov 2021 - April 2023 Junior Sous Chef
• April 2023 - Current Sous Chef

Responsibilities:

- Company Overview: Industry: Manufacturing

- Ensure Chip Quality

- Ensure S.O.P is done properly and perfectly without fail

- Machine light cleaning

- Industry: Manufacturing

Responsibilities:

- Daily stock check, stock replenish and quality check

- Monthly inventory check

- Staff training

- Menu development

- Ensure food consistency

- Assist chef with food costing

- Ensure mis en place is being done accordingly with the standard recipe

- Strict to food safety, sanitation and hygiene requirement

- Operated all kitchen equipment safely to prevent injuries.

- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.

Responsibilities:

- Ensure quality of foods and presentation

- Ensure hygiene throughout operation

- Stock Check and Ordering

- Daily task distribution

- Ensure goods quality

- Staff training

- Coordinated with front of house to ensure smooth service during busy periods, enhancing customer dining experience.

Responsibities:

- Ensure quality of foods and beverages

- Staff Training

- Stock Check and Ordering

- Daily task distribution

- Able to handle in barista, cashier and kitchen at the same time

Responsibilities:

- Lead kitchen team

- Oversee food quality and organize kitchen stocks

- Manage food ordering, food waste and food cost

- Works with head chef to maintain kitchen organization, staff ability, training opportunities and also menu creation

- Deal with suppliers

- Menu Development

- Being able to keep calm and professional on busy hours

- Problem solving

- Trained kitchen staff to perform various preparation tasks under pressure.

- Making sure Café and restaurant is organize and food is always presentable, clean and delicious

Responsibilities:

- Organize and supervise the kitchen staff, making sure everything is up to standard

- Ordering, HACCP, Goods quality check, Equipment check., HALAL item check, stock check

- Menu Planning, Create New Dishes

- Staff Work schedule organize

- Staff training

- Making sure food quality is top notch before serving

- Able to cope with busy hours

- Able to solve last min problem

Responsibilities:

- Menu creating

- Kitchen team work

- Kitchen organization

- Replenish food and quality check

- Being able to be fast and cope with busy service hour

- Being able to complete last minute event menu

- Fast learner

- Stock check and ordering

- Cooking demo Assist

Responsibilities:

- Stock receiving, ordering and stock check quality

- Replenish and checking food quality at all time

- Floor runner in tanzini 28 (casual dining)

- Experimenting new dishes

- Food preparation according to S.O.P

- Kitchen cleaning and organization

- Cooking demo assistant

Responsibilities:

- Food preparation and expanding menu item

- Coordinate food delivery and replenish food in the restaurant

- Forecast and purchase all goods and consumables required for daily and festive season use

- Check and verify quality, quantity and timeliness of goods received from vendors

- Open or close outlet in the morning and night

- Coordinate the refill and discard of consumables

- Responsible for all transactions and the cash register

- Tally the cash register

- Track the attendance of kitchen and service crew

- Prepare weekly reports on inventory, sales, wastage, crew’s attendance and issues face

- Responsible of giving the proper training and knowledge to the staff

Responsibilities:

- Mise en place: Prepare mise en place every morning for buffet and night ala carte dinner and also welcoming gifts to guest like cookies, fruits, chocolate, and canapé

- Set up buffet station for entremetier, garde manger and also for pastry session

- Helping the garde manger chef in busy time and able to cook some of the appetizer courses

- Completing every task given by the souz chef and deliver food item to respective department

- Preparing Vegetables and also starches for main course and vegetable decoration and soup

- Preparing sauces and stock with the chef and also meat item like grilling, baking and so on

- Preparing food for all staff