Andrew Lung
Japanese Head Chef
Kuala Lumpur,14
Summary
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with [Type] cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational [Language] skills.
Exceptional Head Chef with superb understanding of recipes and food cooking methods. Specialties include determining proper portions, menu planning and managing food inventory. Passionate about food and hospitality. Skillfully manage kitchen and food preparation areas.
High-performing Chef offering [Number] years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Experienced with managing high-pressure kitchen environments and creating diverse, appealing menus. Utilizes in-depth understanding of culinary techniques and kitchen logistics to streamline operations. Track record of effective team leadership and maintaining consistent quality standards.
Knowledgeable [Desired Position] with rich background in leading culinary teams and crafting innovative menus. Proven ability to enhance kitchen operations and cultivate dynamic kitchen environment. Demonstrated expertise in menu development and staff training.
Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Meticulous [Job Title] 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.
Overview
21
21
years of professional experience
5
5
Languages
Work History
Head Chef
Ishin Japanese Fine Dine
07.2024 - Current
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Evaluated food products to verify freshness and quality.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Created recipes and prepared advanced dishes.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Reduced food waste and improved sustainability practices with farm-to-table approach and efficient resource management.
Omakase Chef & Sushi Chef
Kinstugi Kuala Lumpur By Jeff Ramsey
08.2022 - 07.2024
- 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.
- study recipes, setting up menus and preparing high-quality dishes
- Extensive experience in the sushi industry
- Ensure all ingredients are fresh and observe traditional Japanese sushi-making standards
- Strong understanding of food safety and sanitation protocols
- Preparation and portioning of food items prior to cooking, such as tempura items, sauces, and grilled items
- Effective time management skills to ensure timely food preparation and service
Omakase Chef & Izakaya Head Chef
Juugatsu Ten
09.2021 - 07.2022
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Able to management of the Sushi department and producing the highest standard of Omakase at all time
- Skill for creating menus, controlling kitchen costs, and managing the kitchen staff
- Ensure all ingredients are fresh and observe traditional Japanese sushi-making standards.
- Manage food prep activities. - Coordinate with our wait staff to ensure proper cooking, considering special requests and food allergies
Assistant to the Head Chef
HSH FROZEN FOOD SDN BHD
02.2021 - 08.2021
- Consistently met deadlines for meal preparation, ensuring prompt service for guests during peak dining hours.
- skilled labours are required only at the central kitchen. Outlets can be maintained by semi skilled labours that can lower operational costs
- Product quality – the taste and quality of food is standard throughout
- Skill on COOK CHILL SYSTEM, COOK FREEZE SYSTEM, SOUS VIDE and The regeneration process
- R&D on Frozen product for Japanese halal Food and Presentation
- Expertly managed staff and maintained appropriate staffing levels throughout shifts.
- Create Menu Halal For banqueting ,costing and preparation
- Live Cooking ,and SOP for Halal
Dim Sum Head Chef
Kazumi Japanese Cuisine
05.2018 - 01.2021
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Verified proper portion sizes and consistently attained high food quality standards
- Planned lunch, dinner and promotions menus, as well as special menus for course
- Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.
- Expertly managed staff and maintained appropriate staffing levels throughout shifts.
- R&D on Frozen product for Japanese halal Food and Presentation
- Live Cooking ,and SOP for Halal
Head Chef
Senya
08.2017 - 05.2018
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Planned lunch, dinner and promotions menus, as well as special menus for course
- Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.
- Expertly managed staff and maintained appropriate staffing levels throughout shifts.
- Created and managed budgets for operations and capital equipment.
Yakitori Chef
Maruhi Sakaba
04.2015 - 07.2017
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Verified proper portion sizes and consistently attained high food quality standards
- Planned lunch, dinner and promotions menus, as well as special menus for course
- Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary
- Created and managed budgets for operations and capital equipment
- Expertly managed staff and maintained appropriate staffing levels throughout shifts.
Assistant Chef De Partie
Super Dining SDN BHD (Rakuzen)
05.2011 - 04.2015
- Assisted head chef in cooking dishes according to ingredients.
- Ordered and received products and supplies.
- Recommended menu items to the Executive Chef for new dish development, holidays, special events and promotions.
- Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work
- Regularly interacted with guests to obtain feedback on product quality and service levels
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
Chef De Partie
Iketeru
03.2007 - 03.2011
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Maintained a skilled kitchen staff by properly coaching, counseling and disciplining
- Maintained smooth and timely operations in preparation
- Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
- Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues
Commis 1
Fukuya
10.2006 - 03.2007
- Plated and presented food following chef requirements.
- Decorated and cutting skill
- Verified freshness fish from japan delivery
- Cooked and served food accordance with planned SOP
- Prepared food items consistenly and in compliance with recipes, portioning, cooking and waste control
Commis 2
Maeshima Dokoro Sushi
02.2004 - 10.2006
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Practiced safe food handling procedures at all times
- Prepared items in accordance with standards of quality, quantity control, taste and presentation
Education
High School Diploma -
Sek.Keb.Pandan Indah
Ampang, Selangor, Malaysia 04.2001 -
Skills
Food safety regulations
Timeline
Head Chef
Ishin Japanese Fine Dine
07.2024 - Current
Omakase Chef & Sushi Chef
Kinstugi Kuala Lumpur By Jeff Ramsey
08.2022 - 07.2024
Omakase Chef & Izakaya Head Chef
Juugatsu Ten
09.2021 - 07.2022
Assistant to the Head Chef
HSH FROZEN FOOD SDN BHD
02.2021 - 08.2021
Dim Sum Head Chef
Kazumi Japanese Cuisine
05.2018 - 01.2021
Head Chef
Senya
08.2017 - 05.2018
Yakitori Chef
Maruhi Sakaba
04.2015 - 07.2017
Assistant Chef De Partie
Super Dining SDN BHD (Rakuzen)
05.2011 - 04.2015
Chef De Partie
Iketeru
03.2007 - 03.2011
Commis 1
Fukuya
10.2006 - 03.2007
Commis 2
Maeshima Dokoro Sushi
02.2004 - 10.2006
High School Diploma -
Sek.Keb.Pandan Indah
04.2001 -
Languages
English
Native language
Malay
Upper intermediate
B2
Chinese (Mandarin)
Elementary
A2
Chinese (Cantonese)
Elementary
A2
Japanese
Beginner
A1
Software
Excel Power Point And Microsoft
Personal Information
- IC Number: 830708-10-5303
- Age: 42
- Expected Salary: RM 9500 (negotiable)
- Date of Birth: 07/08/83
- Gender: Male
- Nationality: Malaysian
Permanentresidence
Malaysia
Similar Profiles
DALIM GHIMEREDALIM GHIMERE
COOK at COOK Worked as a CDP in ASHRAYAK NX FINE DINE RESTAURANT, GLOBAL BINGECOOK at COOK Worked as a CDP in ASHRAYAK NX FINE DINE RESTAURANT, GLOBAL BINGE
Khushi KafleKhushi Kafle
Server at Saroor Fine and DineServer at Saroor Fine and Dine
Elmi ThaqiElmi Thaqi
Owner/Chef at LUCIANO’S FINE DINE ITALIAN RESTAURANTOwner/Chef at LUCIANO’S FINE DINE ITALIAN RESTAURANT
Kimberly LanzaderasKimberly Lanzaderas
Senior Process Executive - Content Moderation at CogDev MalaysiaSenior Process Executive - Content Moderation at CogDev Malaysia
Muhamad Mukhtar Bin Abu Rasheed BisthaminMuhamad Mukhtar Bin Abu Rasheed Bisthamin
Senior Technician at Mfaztech EnterpriseSenior Technician at Mfaztech Enterprise