Audrey Chin
Head Chef
Kuala Lumpur
Work Preference
Summary
Experienced Head Chef with 15+years of progressive experience in luxury hotels and restaurants across Malaysia & Australia.
Passionate creating healthy dishes made with locally grown ingredients. Ready for new challenge creating tasty meals for successful establishment.
Overview
19
19
years of professional experience
3
3
Languages
Work History
Head Chef
Boozeit Retail Sdn Bhd
06.2023 - Current
- Hired, managed, and trained kitchen staff.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Created recipes and prepared advanced dishes.
- Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Sous Chef Tournant
Banyan Tree Kuala Lumpur
08.2022 - 04.2023
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Managed outside catering on special events and canape menu for designer boutique.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
Sous Chef
Buckeye Pty Ltd.Cape
05.2015 - 09.2017
- Developed and launched new menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests base on seasonal produces.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Work closely with local supplier on seasonal produce from a farm-to-table menu from resort produce ingredients.
Sous Chef
Hilton Kuala Lumpur
12.2006 - 04.2015
- Led culinary operation for Graze Restaurant from 2013-2015, managing a brigade of 12 kitchen staff.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
- Elevated dining experience by innovating seasonal menu items tailored to local tastes.
- Worked closely with front-of-house staff to facilitate excellent customer service.
Education
Diploma -
City And Guilds School Of Hotel Management & Catering
Kuala Lumpur, Malaysia 04.2001 -
Skills
Menu Development
Accomplishments
- Awarded Manager Of The Quarter in 2013
- Awarded Manager Of The Year in 2013
- Graze Restaurant was voted Best Value Hotel Restaurant 2013
- Participate in Angliss Discovery Culinary Tournament Asia 2013 in Hong Kong and won second runner-up
- Involved in the Gourmet Escape 2015 & 2016 in Australia
- Participate in Malaysia International Gourmet Festival 2014
- Recognized for Hilton Hero Award for going out of the box when comes to working in a new environment & creating a good teamwork.
Languages
English
Intermediate (B1)
Malay
Intermediate (B1)
Interests
Traveling
Timeline
Head Chef
Boozeit Retail Sdn Bhd
06.2023 - Current
Sous Chef Tournant
Banyan Tree Kuala Lumpur
08.2022 - 04.2023
Sous Chef
Buckeye Pty Ltd.Cape
05.2015 - 09.2017
Sous Chef
Hilton Kuala Lumpur
12.2006 - 04.2015
Diploma -
City And Guilds School Of Hotel Management & Catering
04.2001 -