Cheah Gynn Yew
Cameron Highlands
Summary
Dynamic culinary professional with a proven track record at Kampachi Pavilion, excelling in food safety and quality assurance. Recognized for enhancing kitchen efficiency and customer satisfaction through effective problem-solving and attention to detail. A dedicated team player, committed to continuous improvement and delivering exceptional dining experiences.
Tech-savvy innovator with hands-on experience in emerging technologies and passion for continuous improvement. Skilled in identifying opportunities for technological enhancements and implementing effective solutions. Adept at leveraging new tools and methods to solve problems and enhance productivity. Excels in adapting to fast-paced environments and driving technological advancements.
Overview
12
12
years of professional experience
Work History
Confiturier
Go Green Organics
03.2021 - Current
- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
- Skilled at working independently and collaboratively in a team environment.
- Assisted with day-to-day operations, working efficiently and productively with all team members.
- Passionate about learning and committed to continual improvement.
- Managed time efficiently in order to complete all tasks within deadlines.
- Organized and detail-oriented with a strong work ethic.
- Paid attention to detail while completing assignments.
- Used critical thinking to break down problems, evaluate solutions and make decisions.
Senior Chef De Partie
Kampachi Pavillion
01.2015 - 10.2017
- Ensured food safety standards were met by diligently following HACCP guidelines and conducting regular checks of storage areas.
- Streamlined kitchen operations for increased efficiency by implementing effective inventory management systems.
- Maintained a clean and organized work environment through diligent cleaning practices, contributing to overall sanitation scores exceeding industry standards.
- Elevated customer satisfaction by consistently delivering high-quality dishes and maintaining strict adherence to recipes.
- Reduced food waste significantly by implementing proper portion control measures and closely monitoring ingredient expiration dates.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Disciplined and dedicated to meeting high-quality standards.
- Monitored food production to verify quality and consistency.
- Evaluated food products to verify freshness and quality.
Internship Student
"International CIMB Classic
10.2013 - 10.2013
- Developed professional skills through hands-on experiences, including time management and effective communication.
- Improved internship experience by efficiently managing assigned tasks and meeting deadlines.
- Received positive feedback from supervisors, reflecting a strong commitment to personal growth and development throughout the internship program.
- Gained practical experience in various aspects of the field, applying academic knowledge to real-world situations.
- Delivered high-quality work consistently, demonstrating strong work ethic and dedication to the internship program.
- Assisted colleagues in their tasks when needed, fostering a supportive work environment.
- Join venture with the best Chefs from Le meridian,Mandarin Oriental and The Ritz-Carlton to make this operation running as smooth as possible.
- Developed skills was team leader for keeping my team focus in serving breakfast section follow by lunch and
teatime. To ensure plating,food hygiene and maintaining communications at all times through out the whole service.
Education
Maestro - Culinary Arts
Le Cordon Bleu Culinary De Paris
Kuala Lumpur, MalaysiaSkills
- Friendly, positive attitude
- Teamwork and collaboration
- Customer service
- Problem-solving
- Time management
- Attention to detail
- Multitasking Abilities
- Critical thinking
- Organizational skills
- Calm under pressure
- Decision-making
- Active listening
Timeline
Confiturier
Go Green Organics
03.2021 - Current
Senior Chef De Partie
Kampachi Pavillion
01.2015 - 10.2017
Internship Student
"International CIMB Classic
10.2013 - 10.2013
Maestro - Culinary Arts
Le Cordon Bleu Culinary De Paris
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