Jack Goo
Chef & Consultant
Kuala Lumpur,Kuala Lumpur
Summary
Experienced F&B Consultant with a track record of building scalable operations and training high-performing teams.
Proven expertise in menu innovation, cost-efficient supply chain management, and customer-centric service design.
A results-driven strategist who bridges culinary creativity with operational discipline—consistently boosting retention and profitability.
Passionate about empowering businesses to thrive through adaptable frameworks and data-backed decision-making.
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, Per Se, etc.) managing production kitchen, team training and creating menu for events and several restaurants and Cafe.
- Assisting businesses development team & planning for new restaurants and Cafes opening around Malaysia & Singapore for 2025 & 2026.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Upheld superior food quality standards by regularly tasting dishes prepared by junior chefs, offering guidance as needed for improvements or adjustments.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- 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.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Implemented successful cross-marketing strategies such as food and wine/tea pairings.
Operation Manager
LUMI Beauty/Cafe
Kuala Lumpur, Kuala Lumpur
06.2023 - 02.2024
- Led cross-functional teams to develop seasonal fusion menus, increasing customer repeat purchase rate by 25%.
- Achieved higher employee retention rates by fostering a positive work environment and providing opportunities for professional growth.
- Implemented quality control systems to boost overall product consistency and reliability.
- Developed strong relationships with vendors, resulting in better pricing and improved service quality.
- Increased profit by streamlining operations.
- Scheduled employees for shifts, taking into account customer traffic and employee strengths.
- Recruited, hired, and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.
- Managed purchasing, sales, marketing and customer account operations efficiently.
- Designed staff training programs that improved kitchen efficiency by 30% and reduced customer complaints by 40%.
- Oversaw budget planning and financial management activities, ensuring fiscal responsibility throughout the organization.
- Provided strategic oversight on major projects ensuring timely completion within budget constraints.
Senior Pastry Chef
Curate Group
Kuala Lumpur, Kuala Lumpur
08.2018 - 05.2023
- Understanding of Japanese culinary traditional and adaptability.
- Used strong analytical and problem-solving skills to develop effective solutions for challenging situations.
- Identified issues, analyzed information and provided solutions to problems.
- Proved successful working within tight deadlines and a fast-paced environment.
- Menu localization, cross-cultural collaboration, and operational efficiency.
- Exercised leadership capabilities by successfully motivating and inspiring others.
- Resolved problems, improved operations and provided exceptional service.
- Demonstrated strong organizational and time management skills while managing multiple projects.
- Completed paperwork, recognizing discrepancies and promptly addressing for resolution.
- Trained at 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.
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.
Barista, Coffee Master
Berjaya 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.
- Controlled line and crowd with quick, efficient service.
- Cleaned counters, machines, utensils, and seating areas daily.
- Memorized recipes for specialty coffee beverages and seasonal offerings.
- 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.
- Completed successful daily cash audits to correctly balance drawers at end of shifts.
Education
High School Diploma -
Cilantro Culinary Arts & Patisserie
Subang 03.2015 - 03.2017
Skills
Workflow optimization
Accomplishments
- Successfully helped multiple companies establish and grow profitable restaurants.
- Systematically trained employees to enhance their skills and performance.
- Led numerous teams to success by implementing effective business strategies.
- Provided comprehensive business consulting services, including market analysis, operational optimization, and financial planning
- Conducted regular performance evaluations and provided constructive feedback to employees
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 TimeWork Location
On-SiteRemoteHybridImportant To Me
Company CultureCareer advancementTeam Building / Company RetreatsPersonal development programsTimeline
Senior Chef De Partie
Ilham Dining Concept
01.2024 - Current
Operation Manager
LUMI Beauty/Cafe
06.2023 - 02.2024
Senior Pastry Chef
Curate Group
08.2018 - 05.2023
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
Barista, Coffee Master
Berjaya Starbucks Coffee
01.2013 - 04.2016
Languages
Mandarin
Advanced
English
Advanced
Cantonese
Advanced
Bahasa Melayu
Advanced
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