Summary
Work History
Education
Skills
Timeline
AssistantManager

Zhirong Yan

Summary

Dynamic culinary professional with extensive experience as a Chef at Gyu Kaku, excelling in customer service and team leadership. Proven track record of enhancing customer satisfaction through innovative menu development and strict adherence to food safety standards. Skilled in inventory management and fostering a collaborative kitchen environment.

Work History

Assistant Manager

Tiong Bahru Bakery
2023 - 2023
  • Prepared and plated diverse menu items with attention to presentation and quality standards.
  • Monitored inventory levels and communicated needs for supplies to ensure kitchen efficiency.
  • Collaborated with team members to maintain cleanliness and sanitation standards in kitchen area.
  • Assisted in training new staff on food preparation techniques and restaurant procedures.
  • Supervised kitchen operations, ensuring timely meal service during peak hours.

Chef

Gyu Kaku
2021 - 2023
  • Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
  • Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
  • Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
  • Developed innovative recipes, attracting new clientele and increasing overall sales.
  • Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.

Assistant Manager

Yoogane Restaurant
2019 - 2021

Assistant Manager

Honeymoon Dessert
2016 - 2019
  • Supervised day-to-day operations to meet performance, quality and service expectations.
  • Maintained a clean, safe, and organized store environment to enhance the customer experience.
  • Developed strong working relationships with staff, fostering a positive work environment.
  • Monitored cash intake and deposit records, increasing accuracy, and reducing discrepancies.
  • Oversaw daily cash reconciliations, ensuring accurate financial reporting and minimizing discrepancies.
  • Improved customer satisfaction by addressing and resolving complaints promptly.
  • Offered hands-on assistance to customers, assessing needs, and maintaining current knowledge of consumer preferences.
  • Completed regular inventory counts to verify stock levels, address discrepancies, and forecast future needs.
  • Managed inventory levels to minimize stockouts while reducing overhead costs.
  • Mentored junior staff members in their professional development by offering guidance/support in their assigned roles.
  • Generated repeat business through exceptional customer service.

Chef

Create Restaurant
2013 - 2016
  • Implemented new recipes that enhanced customer satisfaction and increased repeat business.
  • Developed seasonal menus reflecting current culinary trends while optimizing ingredient use.
  • Led team meetings to discuss performance improvements, workflow efficiencies, and best practices in food safety.
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.

Assistant Manager

Palm Food International
2008 - 2013
  • Assisted in daily operations to ensure seamless workflow across departments.
  • Coordinated inventory management processes to maintain optimal stock levels.
  • Supported staff training initiatives, enhancing team performance and productivity.
  • Implemented process improvements that increased operational efficiency and reduced errors.
  • Facilitated communication between teams to align project goals and expectations.
  • Developed comprehensive reports on operational metrics for management review.
  • Monitored compliance with health and safety regulations within the workplace.
  • Managed scheduling to optimize resource allocation and meet business demands.

Chef

Qian Xi Restaurant
1999 - 2007
  • Prepared and plated diverse menu items with attention to presentation and quality standards.
  • Monitored inventory levels and communicated needs for supplies to ensure kitchen efficiency.
  • Collaborated with team members to maintain cleanliness and sanitation standards in kitchen area.
  • Assisted in training new staff on food preparation techniques and restaurant procedures.
  • Supervised kitchen operations, ensuring timely meal service during peak hours.

Education

O Level -

Bedok South Secondary School

Skills

Customer service

Money handling

Team leadership

Decision-making

Problem-solving

Time management

Customer relations

Timeline

Assistant Manager

Tiong Bahru Bakery
2023 - 2023

Chef

Gyu Kaku
2021 - 2023

Assistant Manager

Yoogane Restaurant
2019 - 2021

Assistant Manager

Honeymoon Dessert
2016 - 2019

Chef

Create Restaurant
2013 - 2016

Assistant Manager

Palm Food International
2008 - 2013

Chef

Qian Xi Restaurant
1999 - 2007

O Level -

Bedok South Secondary School

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