Summary
Overview
Work History
Education
Skills
Accomplishments
Work Availability
Quote
Work Preference
Timeline
Languages
GeneralManager
Jack Goo

Jack Goo

Chef & Manager
Kuala Lumpur,Kuala Lumpur

Summary

Multifaceted hospitality & operations leader with over 12 years of experience in high-end restaurant management, brand development, and full-spectrum business execution.

Launched and operated 10+ F&B brands Malaysia, overseeing concept creation, team recruitment, menu strategy, and system implementation.

Also, experienced in real estate, insurance, events manager and e-commerce sales-bringing commercial insight and customer-driven thinking into hospitality operations.

Known for blending creativity with structure, building scalable systems, and mentoring strong, service-focused teams.

Overview

12
12
years of professional experience
2
2
years of post-secondary education
4
4
Languages

Work History

Senior Chef De Partie

Ilham Dining Concept
Kuala Lumpur, Kuala Lumpur
01.2024 - Current
  • Assisting Chef Elwyn Boyles (former 3 stars Michelin Executive Pastry Chef from US, French Laundry restaurant, etc.) managing production kitchen, team training and menu develop for events and several restaurants and Cafe.
  • Upheld superior food quality standards by regularly tasting dishes prepared by junior chefs, offering guidance as needed for improvements or adjustments.
  • Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
  • Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
  • Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
  • Increased overall restaurant ratings with consistently well-executed dishes that exceeded guest expectations.
  • Developed strong relationships with suppliers to ensure timely delivery of high-quality products for optimal menu offerings.
  • Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
  • Implemented successful cross-marketing strategies such as food and wine/tea pairings.

Operation Manager

LUMI Beauty/Cafe
Kuala Lumpur, Kuala Lumpur
06.2023 - 03.2024
  • Led cross-functional teams to develop seasonal fusion menus, increasing customer repeat purchase rate by 25%.
  • Worked with marketing consultants on concept storytelling and launch campaigns tailored for target demographics in Malaysia and Singapore.
  • Provided strategic insight into Cafe and products positioning for new opening, aligning product offerings with local market preferences.
  • Ensured compliance with all relevant regulations, maintaining accurate records of financial transactions and reporting requirements.
  • Analyzed records of present and past operations, trends and costs and estimated and realized revenues to project future revenues and expenses.
  • Recruited, hired, and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.
  • Designed staff training programs that improved kitchen efficiency by 30% and reduced customer complaints by 40%.
  • Cooperated with marketing team to develop branding strategies and digital campaigns, boosting brand visibility across social media platforms.

Head Pastry Chef

Curate Group
Kuala Lumpur, Kuala Lumpur
08.2018 - 12.2023
  • Oversaw end-to-end brands creation and launch for premium dining establishment, from concept design to SOP implementation.
  • Maintained payroll and benefits for employees in various locations and diminished financial discrepancies through expert program management.
  • Managed financial aspects of the business including budgeting, forecasting, cost analysis, and profit maximization strategies.
  • Understanding of Japanese culinary traditional and adaptability.
  • Ensure profitability and operational excellence through localized strategy and quality control framework.
  • Collaborated with Michelin star restaurant (SEROJA) at SG to development and refine culinary skills and customer services experiences.
  • Designed custom desserts for special events such as weddings, anniversaries, and corporate functions, exceeding client expectations and generating positive word-of-mouth referrals.
  • Established a strong rapport with fellow chefs and kitchen staff, fostering teamwork and open communication to ensure seamless execution of daily operations.
  • Negotiated with 10+ local suppliers, reducing procurement costs by 12% while maintaining 100% ingredients freshness compliance.

Senior Chef De Partie

Troika Sky Dining
Kuala Lumpur, Kuala Lumpur
08.2016 - 08.2018
  • Developed and cooked memorable dishes that brought new customers into establishment.
  • Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Maintained well-organized mise en place to keep work consistent.
  • Plated meals paying special attention to garnishes and overall presentation.
  • Complied with portion and serving sizes as per restaurant standards.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Coordinated with vendors to order supplies and maintain high quality standards.
  • Monitored food and labor costs to verify budget targets were met.
  • Led daily staff meetings to communicate expectations and review safety procedures.
  • Working in different departments/kitchen to developed skills & techniques.

Commis

Marriott KL
Kuala Lumpur, Kuala Lumpur
08.2016 - 02.2017
  • Maintained well-organized mise en place to keep work consistent.
  • Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
  • Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
  • Signed for deliveries, checked items into inventory and stocked goods into proper locations.
  • Prepped daily menu items to quickly deliver upon request.
  • Rotated through all prep stations to learn different techniques.
  • Seasoned and marinated cuts of meat, poultry and fish.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.

Trainer Coordinator

Starbucks Coffee
Kuala Lumpur, Kuala Lumpur
01.2013 - 04.2016
  • Trained new team members with positive reinforcement and respectful, encouraging coaching.
  • Created wide variety of hot and cold drinks in average shifts with consistently positive customer satisfaction scores.
  • Developing and designing training programs, Coordinating Training Logistics, budget management, managing training records and Data, Evaluting training effectiveness and Overseeing In-House training Facilities.
  • Maintained and operated espresso machines, blenders, commercial coffee brewers, coffee pots, and other equipment.
  • Created superlative coffeehouse experience through customer service, beverage preparation, and presentation, in-store marketing and thorough cleanliness and sanitation of space.
  • Designed and adjusted work schedules to meet business demands.
  • Managed payroll, scheduling, ordering and other back-of-house tasks to drive operations and maximize sales and profitability.
  • Advised customers on whole bean and bulk tea purchases by detailing origin, flavor, and pairing recommendations.
  • Trained new employees, sharing knowledge and expertise of coffees, teas, and merchandise.
  • Collaborating with department heads, managers, and employees to identify skill gaps, and development areas within the organization, performance data analysis.

Education

High School Diploma -

Cilantro Culinary Arts & Patisserie
Subang
03.2015 - 03.2017

Skills

Market Analysis and Concept Positioning

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Accomplishments

  • Provided comprehensive business consulting services, including market analysis, operational optimization, and financial planning
  • Launched & Operated 10+ Distinct Restaurant Brands
  • Transformed Startups into Scalable Operations
  • Boosted Customer Retention by 25%
  • Reduced Customer Complaints by 40%
  • Improved Ingredients Cost Efficiency by 12%
  • Built High-Performing Teams from Ground up
  • Successfully Bridged Culinary, Business & Sales Mindsets
  • Work alongside MIchelin-Trained Chefs on High-Profile Projects
  • Executed Full-Cycle New Outlet Openings
  • Adapted Across Cultures and Industries

Work Availability

monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Quote

The real test is not whether you avoid this failure, because you won’t. It’s whether you let it harden or shame you into inaction, or whether you learn from it; whether you choose to persevere.
Barack Obama

Work Preference

Work Type

Full TimePart Time

Work Location

On-SiteRemoteHybrid

Important To Me

Company CultureCareer advancementTeam Building / Company RetreatsPersonal development programs

Timeline

Senior Chef De Partie

Ilham Dining Concept
01.2024 - Current

Operation Manager

LUMI Beauty/Cafe
06.2023 - 03.2024

Head Pastry Chef

Curate Group
08.2018 - 12.2023

Senior Chef De Partie

Troika Sky Dining
08.2016 - 08.2018

Commis

Marriott KL
08.2016 - 02.2017

High School Diploma -

Cilantro Culinary Arts & Patisserie
03.2015 - 03.2017

Trainer Coordinator

Starbucks Coffee
01.2013 - 04.2016

Languages

Mandarin
Advanced
English
Advanced
Cantonese
Advanced
Bahasa Melayu
Advanced

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Jack GooChef & Manager