Yong Jie Terrence Chua
Summary
Meticulous Chief Chef eager to create unique and delicious dishes. Strong communication and interpersonal skills with good understanding of seamless dining experience for customers. Creative and dedicated to staying up-to-date with food trends.
To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Overview
13
13
years of professional experience
Work History
Banquet Server
Fairmont / Swissotel
01.2011 - 12.2013
- Set up banquet tables and chairs based on event requirements.
- Carried out professional service, retaining polite and friendly approach at all times.
- Provided friendly, courteous service to create memorable moments for guests.
- Arranged linens and table settings according to seating plan and event theme.
- Worked with banquet manager to coordinate event set up and schedule.
Naval Chef
Republic Of Singapore Navy
07.2014 - Current
- Trained kitchen staff to perform various preparation tasks under pressure.
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Coordinated with team members to prepare orders on time.
Education
No Degree - Diploma in Culinary
Icastec
Singapore03.2018
Skills
- Menu Planning
- Waste Control
- Food Service Operations
- Food Inventories
- Banquets and Catering
- Operations Management
Timeline
Naval Chef
Republic Of Singapore Navy
07.2014 - Current
Banquet Server
Fairmont / Swissotel
01.2011 - 12.2013
No Degree - Diploma in Culinary
Icastec