Team Building
Chew Eu Chuan Elgin
Executive Chef
Kuala Lumpur
Summary
Forward-thinking professional offering more than 16 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven people management skills.
Overview
16
16
years of professional experience
1
1
Certification
3
3
Languages
Work History
Executive Chef
Unilever Food Solutions
09.2017 - Current
- Develop a comprehensive culinary strategy plan that aligns with Unilever Food Solutions' business goals and market trends
- This plan should include innovative menu solutions, product recommendations, and customer engagement strategies
- Introduced and Innovated new processes via digital uplift which has increased sales during the pandemic
- Develop and deliver a specified number of chefmanship training programs each year
- Involve in decision making as part of the leadership team in rolling out and setting up new mechanics
- Provide expert culinary support and advice to our customers, helping them to improve their operations and achieve their business objectives
- Co-ordinate with internal team from CD, CD Ops, R&D, CD Capability, Marketing and related functions in order to ensure smooth and efficient operations to support the business growth plan
- Collaborate with chefs and foodservice operators to develop and optimize menus that showcase Unilever Food Solutions' products
- Ensure that menus are profitable, on-trend, and deliver exceptional taste experiences
- Build and maintain strong relationships with key customers, chefs, and foodservice operators
- Provide culinary expertise and support to drive customer satisfaction, loyalty, and business growth
- Increase offline and online visibility of the Unilever Food Solutions and chef team brand within the industry and among our target customers via different touch points
- Stay updated on culinary trends, operator preferences, and market insights
- Provide recommendations on product development, marketing strategies, and customer engagement initiatives.
Head Chef (Production and Retail)
GRAVYBABY SDN. BHD.
04.2016 - 09.2017
- Develop and manage production team for planning and organising routine and additional deliverable in the most effective and profitable manner
- Pioneering team for the opening of GravyBaby Outlets in Malaysia
- Responsible for managing material, staff and equipment in most effective manner to ensure on time high quality deliveries in strict adherence to all the laid down procedures
- Guide the team on effective scheduling, customer focus, prioritising work and adhering to specifications with a focus on correct quality and quantity delivered on-time
- Conduct close supervision and inspection of both process and staff in production units and report findings thereby ensuring that staff performance meets the production deadline to avoid any customer delays
- Address customer expectations and issues upfront and try to find long-term solutions to any anomalies or improvement ideas reported or observed
- Evaluate statistics on wastage, ensure that food is prepared economically, and establish controls to minimize food and supply wastage
- Maintain the departmental focus and outlook towards customer satisfaction and a positive experience delivery
- Work with Group Exec Chef to develop organisational hierarchy, through recruitments, trainings and guidance with long-term succession planning of the department verifying potential key performers recommended by reporting levels
- Propose innovative logistics solutions to Senior Management as per industry standards to improve rotation of stocks, FIFO, procurement forecasting and production planning.
Outlet Chef
JP Pepperdine
07.2015 - 03.2016
- Decision on issue such as discipline, termination of employment, assessment of performance and reward of staffs
- Monthly stock check and also planning of weekly roster
- Liaise with restaurant manager on monthly specials
- Making sure the cleanliness of the kitchen is up to standards set my the headquarters
- Ensure the consistency of food being served as per standard set my headquarters
- Training of kitchen staff in regards to HACCP implementation, Food Handling.
Sous Chef
Good Friend's Cafe & Restaurant
02.2014 - 03.2015
- Create weekly specials such as Asian infused roast chicken
- Preparation of various toasts for breakfast and lunch
- Preparation of breakfast menu e.g Scrambled eggs, omelettes, poached eggs
- Cooking of Various pastas for Mise en place
- Cooking of various pasta sauces and dishes during lunch and dinner service
- Help manage all staff rosters
- Reporting direct to the owner
- Ensure that food stock is adequate
- Supervising trainees
- Ensure food quality is up to standard prior serving
- Planning and proposing upcoming menus and monthly specials.
R&D Chef
Hot Toast Sdn Bhd
07.2013 - 12.2013
- Bake and propose new pastries to incorporate with core produce
- Researched and developed new pastries for the market
- Propose new products for the market
- To present costing to the owners
- To propose setup of kitchen equipments
- Provide training to staffs in regards to food production and cleanliness
- Source for new raw ingredients for menu proposal.
Chef De Partie
Shook! Restaurant
07.2012 - 03.2013
- Cooked pastas for mise en place purposes
- Managed the pasta section during peak hours
- Ensuring smooth operation during service
- Reporting directly to the Head Chef
- Ensure that food stock is adequate
- Prepare sauces
- Managing of brick oven for Pizzas
- Supervising trainees
- Managed food preparation process
- Ensure food quality is up to standard prior serving.
Commis Chef
Hilton Hotel, Sydney
10.2011 - 04.2012
- Preparation of sandwiches for following days event
- To wash and assist in the preparation of various salads for following days event
- Assisted banquet hot kitchen chef in cooking and preparation of buffet dishes
- Was put in charge of Cafe Chino as chef to prepare sandwiches and daily specials on the menu
- Assisted breakfast chef in preparation of breakfast mise en place for following day
- Tasked to operate the egg station during breakfast hours at Glass Restaurant
- Ensuring smooth operation
- Assisting Head Chef in banquet operations and also Cafe operations
- Ensure that food stock is adequate
- Managing breakfast operations
- Assist in preparation for Banquets.
Commis 2
Ritz-Carlton Kuala Lumpur
10.2009 - 11.2010
- Tasked to single-handedly take charge of the egg station during breakfast service
- In charge of Mise en place for egg station and also room service
- Made potato dauphinoise daily for following day's breakfast service
- Washed and cleaned salads for following day's breakfast service
- Assisted garde manger chef in cutting various fruits for daily breakfast and room service
- Worked overnight shifts, cooked Asian and western food according to room service menu
- Ensure smooth operation during Breakfast and Room Service
- Mise en Place for production
- Delegate trainees in tasks
- Ensure food quality is up to standard
- Periodically in charge of overnight shifts.
Commis Chef
Feldberger Hof Hotel, Stuttgart
02.2008 - 08.2008
- Assisted Garde manger chef in washing and plating of salads
- Occasionally tried to produce new salads for daily buffet specials
- Was in charge of breakfast buffet service, cooked sausages, and various egg dishes while constantly refilling the buffet line
- Occasionally assisted in Hot kitchen to cook a la carte dishes during dinner service
- Preparation of various sauces like Chantrelle mushroom sauces, wild berry sauces, wild garlic pesto
- Ensure smooth operation during operational hours
- To help the chef in charge of food production
- Checking and maintaining freshness and quality of food products
- Manages daily buffet operations for lunch and dinner
- Helped with all buffet garnishes and refills.
Education
Advanced/Higher/Graduate Diploma in Food & Beverage Services Management - Cuisine and Patisserie
Le Cordon Bleu, Sydney
Diploma in Food & Beverage Services Management - Culinary Arts
KDU College
Skills
Safe Food Handling
undefinedAdditional Information
MYR 16,000, Kuala Lumpur, Selangor, Australia & New Zealand, To secure a challenging position in a reputable organization to expand my learnings, knowledge, and skills. Secure a responsible career opportunity to fully utilize my training and skills, while making a significant contribution and impact to the success of the company via sustainable actions, Food and Beverage Cost Control, Culinary Arts and Design, International Cooking, Professional Development Planning, Patisserie, Garde Manger, Food Production, Catering French, Larder Production, Butchery, Nutrition & Food Hygiene, Fundamentals of Menu Planning, Kitchen Maintenance & Design, Commodity Cooking, Bakery, Project Module, Entrepreneurship, Sense of responsibility, Highly inquisitive, Creative and resourceful, Interpersonal skill, Finalist in Chaîne des Rôtisseurs (Best Apprentice 2009), Silver Medal in the Petronas Cooking Competition (2008), Bronze Medallist for Sydney Food Festival (2011), Best Team for Year 2017, Quarterly Award for Best Team/Personal (2018)
Personal Information
- Age: 34 years
- Expected Salary: MYR 16,000
- Gender: Male
- Nationality: Malaysia
Certification
Present with Impact Training
Interests
Timeline
Present with Impact Training
02-2024
Executive Chef
Unilever Food Solutions
09.2017 - Current
Head Chef (Production and Retail)
GRAVYBABY SDN. BHD.
04.2016 - 09.2017
Outlet Chef
JP Pepperdine
07.2015 - 03.2016
Sous Chef
Good Friend's Cafe & Restaurant
02.2014 - 03.2015
R&D Chef
Hot Toast Sdn Bhd
07.2013 - 12.2013
Chef De Partie
Shook! Restaurant
07.2012 - 03.2013
Commis Chef
Hilton Hotel, Sydney
10.2011 - 04.2012
Commis 2
Ritz-Carlton Kuala Lumpur
10.2009 - 11.2010
Commis Chef
Feldberger Hof Hotel, Stuttgart
02.2008 - 08.2008
Advanced/Higher/Graduate Diploma in Food & Beverage Services Management - Cuisine and Patisserie
Le Cordon Bleu, Sydney
Diploma in Food & Beverage Services Management - Culinary Arts
KDU College
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