Yeo Kean Wei
Summary
Accomplished professional offers background in culinary arts, menu development, and kitchen management. Demonstrated success in leading and motivating teams in a fast-paced environment. Proven ability to consistently deliver high-quality meals and customer satisfaction.
Overview
9
9
years of professional experience
Work History
Chef De Partie
Surrey Hill Growcer
12.2024 - Current
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
Chef de Partie
Tipsy Collective
03.2023 - 12.2024
- Assisted Head Chef with training new team members on standard operating procedures within the kitchen area.
- Instructed cooks and kitchen workers in preparing, cooking, garnishing, or presenting food.
- Kept waste to a minimum by utilizing food storage and food recycling techniques.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Implemented food cost and waste reduction initiatives to save money.
Kitchen Assistant
The Ship Restaurant&Bar, Singapore
04.2019 - 02.2023
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity
- Prevented food spoilage by monitoring dates, rotating stock and following proper storage procedures
- Washed, peeled and cut fruits and vegetables in advance to save time on food preparation
- Helped chefs prepare and present food to event guests with strong attention to detail and presentation expertise
- Made food according to standard recipes with requested changes for customer satisfaction
- Prepared food orders to support waitstaff and other team members.
Kitchen Intern
Hi-Lai Hotel, Taiwan
07.2016 - 03.2018
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity
- Helped chefs prepare and present food to event guests with strong attention to detail and presentation expertise
- Cleaned and organized kitchen stations to promote team efficiency
- Accepted opportunities to learn new skills, improve performance and cross-train for other positions.
Education
Bachelor of Science - culinary art
Transword University
TAIWAN01.2018
Skills
- Kitchen organization
- Team management
- Portion standards
- Meat cookery
- Food safety
Timeline
Chef De Partie
Surrey Hill Growcer
12.2024 - Current
Chef de Partie
Tipsy Collective
03.2023 - 12.2024
Kitchen Assistant
The Ship Restaurant&Bar, Singapore
04.2019 - 02.2023
Kitchen Intern
Hi-Lai Hotel, Taiwan
07.2016 - 03.2018
Bachelor of Science - culinary art
Transword University
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