CHOO KHEE SENG
CHEF
Ipoh, Perak
Summary
Proven Head Chef with a track record of elevating kitchen operations and culinary standards at HOTEL GRAND CONTINENTAL. Expert in kitchen management and food safety regulations, I've significantly reduced food waste while mentoring staff to peak performance. My innovative recipes and effective team leadership have consistently enhanced dining experiences, contributing to the establishment's reputation for excellence.
Overview
8
8
years of professional experience
1
1
Certification
Work History
Head Chef
HOTEL GRAND CONTINENTAL
04.2024 - Current
- Hired, managed, and trained kitchen staff.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Created recipes and prepared advanced dishes.
- Placed orders to restock items before supplies ran out.
- Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
- Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
- Arranged for kitchen equipment maintenance and repair when needed.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained well-organized mise en place to keep work consistent.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Designed visually appealing plated presentations that enhanced both taste appeal and overall dining experience for patrons.
- Optimized ingredient usage through meticulous waste tracking procedures, significantly reducing overall food waste levels within the establishment.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
- Obtained fresh, local ingredients to lower grocery costs.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Collaborated with front-of-house team to ensure seamless service during high-volume periods, resulting in increased customer satisfaction rates.
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
- Conducted regular performance evaluations for kitchen staff members to provide constructive feedback and set goals for continuous improvement.
- Maintained high standards of kitchen cleanliness, consistently passing inspections with exemplary ratings.
- Implemented rotating special menu to showcase culinary creativity and attract food enthusiasts.
- Reduced food waste and improved sustainability practices with farm-to-table approach and efficient resource management.
- Ensured optimal food quality and safety, rigorously adhering to health and sanitation guidelines.
- Led selection and training of sous chefs and kitchen staff, building cohesive and skilled team.
- Monitored food production to verify quality and consistency.
- Coordinated with team members to prepare orders on time.
- Assisted with menu development and planning.
- Participated in food tastings and taste tests.
- Implemented food cost and waste reduction initiatives to save money.
- Set up and broke down kitchen for service.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Evaluated food products to verify freshness and quality.
- Trained and managed kitchen personnel and supervised related culinary activity.
Sous Chef
YTL HOTELS( VISTANA )
10.2018 - 10.2020
- 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.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Improved efficiency in kitchen, organizing workflow to ensure timely preparation and delivery of dishes.
- Streamlined kitchen operations, reducing food waste through meticulous inventory management.
- Collaborated closely with head chef to develop recipes that significantly increased customer satisfaction.
- Fostered positive working environment, encouraging teamwork and open communication among staff.
1st WOK CHEF
STRADA MARITIME CORP.
08.2016 - 04.2018
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Education
Associate of Arts - Art Education
SMK METHODIST (ACS)
Ipoh, Perak, Malaysia 04.2001 -
Skills
Food Safety Regulations
Performance Assessments
Signature dish creation
Kitchen Management
Languages
Chinese (Cantonese), English, Malay, Chinese (Mandarin)
Native language
English
Advanced
C1
Chinese (Cantonese)
Proficient
C2
Chinese (Mandarin)
Advanced
C1
Malay
Advanced
C1
Certification
CEC - Certified Executive Chef
Interests
COOKING AND THINGKING
SPORT
BADMINTON - STATE AND NATIONAL JUNIOR PLAYER.
Timeline
Head Chef
HOTEL GRAND CONTINENTAL
04.2024 - Current
Sous Chef
YTL HOTELS( VISTANA )
10.2018 - 10.2020
1st WOK CHEF
STRADA MARITIME CORP.
08.2016 - 04.2018
Associate of Arts - Art Education
SMK METHODIST (ACS)
04.2001 -
CEC - Certified Executive Chef
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