Yih San Jeffrey Phua
Singapore
Summary
Dynamic culinary professional with a robust background in the culinary arts, recognized for crafting innovative and delectable dishes that consistently delight patrons. Proven expertise in managing kitchen staff and optimizing inventory to enhance operational efficiency while upholding the highest standards of food safety and sanitation for a safe and enjoyable dining experience. A passion for driving culinary excellence is complemented by strong communication and interpersonal skills, ensuring a seamless dining experience for customers. Dedicated to fostering a collaborative kitchen environment and staying ahead of food trends to create unique and memorable culinary offerings.
Overview
23
23
years of professional experience
1
1
Certification
Work History
Executive Chef and Hygiene Manager
Paradox Singapore Merchant Court
01.2024 - Current
- Supervise and manage a team of over 42 culinary and stewarding staffs at various levels
- Create new SOP and workflow in the culinary
- Supervises and monitors the quality of all food prepared in the kitchen.
- Discusses with the Procurement team and recommends menu price adjustments when necessary.
- Determines prices of unlisted food items in conjunction with food controller, purchaser and Director of F&B.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each property''s unique offerings.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
- Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
- Participated in community outreach events such as charity dinners or fundraisers to give back to the local community while promoting brand awareness.
- Full Knowledge of hotel’s occupancy, events, forecasts, and achievements.
- Ensures the highest standards of cleanliness, sanitation, and safety across the hotel.
- Developing protocols, conducting inspections, training staff, and ensuring compliance with health regulations to safeguard guest and staff well-being.
- Handle all hygiene issue with the SFA or guest complain.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
Executive Sous Chef
Paradox Merchant Court at Clarke Quay Singapore
04.2022 - 12.2023
- Create new SOP and workflow in the culinary
- Assisting the Executive Chef managing and monitoring the kitchen operation.
- Supervises and monitors the quality of all food prepared in the kitchen under supervision of Executive Chef.
Executive Sous Chef
Swissotel Merchant Court Singapore
04.2020 - 04.2022
- Assisting the Executive Chef managing and monitoring the kitchen operation.
- Conducts daily briefing and de-briefing in the absence of the Executive Chef.
- Conducts, in coordination with the Executive Chef such functions as interviewing, hiring, employee orientation, performance appraisal, coaching, counseling, and suspension if necessary to ensure appropriate staffing and productivity.
- Organize the kitchen to provide meal for the ‘Person Under Quarantine’ during the covid 19 period.
- Part of the committee to handle covid 19 in the company.
Executive Banquet Chef
Mandarin Oriental Singapore
04.2019 - 01.2020
- Plans, organizes, and supervises the activities of all the Main Kitchen outlets (Hot Kitchen, Cold Kitchen Butchery, Kitchen Artistes and Kitchen Receiving & Dry Store) and gets personally involved in the training and development of all kitchen colleagues.
- Plan & Organizing Grand Morgan Stanley yearly event which serve 1200 guests from hotel level 1 to level 10 guest room conversion into meeting room.
- In the absence of the Executive Chef and executive sous chef, will handles interviews; disciplinary cases and any other duties, which may be assigned from time to time.
- Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
- Mentored more than 15 kitchen staffs at all levels to prepare each for demanding roles.
Banquet Chef
Mandarin Oriental Singapore
01.2016 - 04.2019
- Plans, organizes, and supervises the activities of all the Main Kitchen outlets (Hot Kitchen, Cold Kitchen Butchery, Kitchen Artistes and Kitchen Receiving & Dry Store) and gets personally involved in the training and development of all kitchen colleagues.
- Liaise with the various operational and supportive outlet chefs and ensures that the quality of both raw and prepared food conforms to the standard of the Hotel.
- Handles all administrative work of the kitchen.
Garde-manger Chef
Mandarin Oriental Singapore
01.2012 - 01.2016
- In charge of the cold kitchen production, banqueting, outside catering overseen the day-to-day business as instructed, control the general quality and maintain all as instructed, control the general quality and maintain all sanitation and cleanliness standards.
Sous Chef
Resort World Sentosa Pte Ltd
01.2009 - 01.2012
- Organize daily operation for cold production that involves Mice events and BU restaurant.
- Involving All BU Opening such as MEMMA, Universal studio and casino.
- Oversee all Food cost, manpower, HACCP and WSQ training.
- Mentored more than 18 kitchen staffs at all levels to prepare each for demanding roles.
- Acted as head chef when required to maintain continuity of service and quality.
Junior Sous Chef
Raffles Hotel (1886) Pte Ltd
01.2008 - 01.2009
- Assist in Managing Modern Asian Restaurant's (Doc Cheng) daily operation.
Commis cook 1 & Chef De Partie
Raffles Hotel, Pte Ltd
01.2006 - 01.2008
Commis Cook 2
Raffles Hotel (1886) Pte Ltd
01.2005 - 01.2006
Commis Cook 3
Raffles Hotel (1886) Pte Ltd
01.2004 - 01.2005
Trainee Cook
Raffles Hotel (1886) Pte Ltd
01.2003 - 01.2004
Education
No Degree - Nitec of Culinary Art
ITE
City HallSkills
- Organizational management
- Effective communication
- Quality improvement initiatives
- Consistent delivery performance
- Event planning expertise
- Operational management
- Industry assessment
- Menu development
Accomplishments
- 2016 - Chaine Des Rotisseurs in Recognition of Contribution
- - Formula 1 Singapore Airlines Grand Prix Track Chef Competition overall champion and Best Buffet Appetizer & Best Dessert Award
- 2015 - Chaine Des Rotisseurs in Recognition of Contribution
- - Formula 1 Singapore Airlines Grand Prix Track Chef Competition Best Buffet Appetizer & Best Dessert Award
- 2009 - Assist 2-star Michelin Chef Didier Elena in Wine, Food & Arts Experience
- 2008 - Silver in Food Asia individual plated appetizer competition
- - Assist 2-star Michelin chef Nicolas Le Bec in Wine, Food & Arts
- 2006 - Champion in Taiwan international Beef noodle competition
Certification
- 2019 - RSPH Supervising Food Safety in Catering (Marina Bay hotel Private Limited)
- - RSPH Foundation Certificate in HACCP (Marina Bay hotel Private Limited)
- - Singapore WSQ – Apply Food safety management systems for food service establishments (Asian Culinary Institute of Singapore)
- 2018 – Follow Food and Beverage Safety and hygiene Policies and Procedures (Xprienz Pte Ltd)
- 2014 - Management Move Up programmer (Marina Bay hotel Private Limited)
- 2013 - RSPH Supervising Food Safety in Catering (Marina Bay hotel Private Limited)
- - Follow Food and Beverage Safety and Hygiene Policies and Procedures (EnviroHealth (s) Pte Ltd)
- 2012 - Conduct Food and Beverage Hygiene Audit (institute of Technical Education)
- - Prepare and conduct on the job training (center for competency –based learning and development Pte Ltd)
- - Conduct competency- based assessment (center for competency –based learning and development Pte Ltd)
- - Work safely (Marina Bay hotel Private Limited)
- 2011 – Interpret the Singapore workforce skill qualifications framework (center for competency –based learning and development Pte Ltd)
- - Apply Adult Learning Principle and code of Ethics Relating to training (center for competency –based learning and development Pte Ltd)
- 2010 - Follow food and beverage safety and hygiene policies and procedures (Resorts World at Sentosa Pte ltd)
- 2009 - WSQ ESS-Personal Effectiveness – Supervisory (NTUC Learning Hub Pte ltd)
- 2008 - Advanced MS WORD (2003)
- 2006 - Star Customer Champion
- - Singapore 2006 Customer Service Training
- 2005 - Foundation Training in food hygiene
Timeline
Executive Chef and Hygiene Manager
Paradox Singapore Merchant Court
01.2024 - Current
Executive Sous Chef
Paradox Merchant Court at Clarke Quay Singapore
04.2022 - 12.2023
Executive Sous Chef
Swissotel Merchant Court Singapore
04.2020 - 04.2022
Executive Banquet Chef
Mandarin Oriental Singapore
04.2019 - 01.2020
Banquet Chef
Mandarin Oriental Singapore
01.2016 - 04.2019
Garde-manger Chef
Mandarin Oriental Singapore
01.2012 - 01.2016
Sous Chef
Resort World Sentosa Pte Ltd
01.2009 - 01.2012
Junior Sous Chef
Raffles Hotel (1886) Pte Ltd
01.2008 - 01.2009
Commis cook 1 & Chef De Partie
Raffles Hotel, Pte Ltd
01.2006 - 01.2008
Commis Cook 2
Raffles Hotel (1886) Pte Ltd
01.2005 - 01.2006
Commis Cook 3
Raffles Hotel (1886) Pte Ltd
01.2004 - 01.2005
Trainee Cook
Raffles Hotel (1886) Pte Ltd
01.2003 - 01.2004
No Degree - Nitec of Culinary Art
ITE