Joni Wong Chan Kiong
Junior Sous Chef
Kuala Lumpur,14
Summary
Individual with over 5 years of chef experience primarily in Japanese cuisine. Detail-oriented individual with ability to adapt in any environment and work under pressure whilst maintaining positive spirits and high productivity among team member. Area of experience includes managing manpower, inventory management, menu planning and recipe development. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
9
9
years of professional experience
4
4
years of post-secondary education
Work History
Junior Sous Chef
Tsuki No Miyako
09.2023 - Current
- Reduced food waste by closely monitoring inventory levels and adjusting purchasing practices as needed.
- Oversaw cleanliness of each station in kitchen.
- Evaluated employee performance and provided constructive feedback to support ongoing development within the team.
- Collaborated with front-of-house staff to address any customer concerns or issues promptly, fostering strong relationships between departments for seamless service delivery.
- Contributed to a positive working atmosphere through effective communication, teamwork, and problem-solving skills.
- Trained junior staff members on proper cooking techniques, plating methods, and kitchen safety protocols for improved performance.
- Led team by example in preparing items accurately and according to high-quality standards.
- Collaborated with fellow team members to ensure timely completion of tasks and excellent execution of all dishes.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Assisted with menu development and planning.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Prepped daily menu items to quickly deliver upon request.
- Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
Chef De Partie
Chipta11A Curated Dining
01.2022 - 08.2023
- Assisting head chef in foreseeing daily operation, inventory and ordering
- In charge of hot food section not limited to grill section and sauce production
- Dessert planning, creating and plating.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Plated meals paying special attention to garnishes and overall presentation.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Prepared items for roasting, sautéing, frying, and baking.
- Operated all kitchen equipment safely to prevent injuries.
- Maintained well-organized mise en place to keep work consistent.
Assistant Chef
Ichiban Boshi, RE&S MALAYSIA
04.2021 - 10.2021
- Assisting head chef in foreseeing daily operation and back of house staffing
- Ensuring standard operation procedures applied into food preparation by team and schedules food production days
- Responsible in ensure working environment are in par standard to Health and Safety Regulation and HACCP documentation are up-to-date
- Maintained food production record, storage and inventory control, wastage and employees health and vaccination records.
- Cleaned kitchen work area by sanitizing all cooking equipment, utensils, and counters.
- Maintained a clean and organized workspace, contributing to an efficient and productive kitchen environment.
Chef De Partie
JINSEINI ISODORIWO SOERU (JIS), Kuala Lumpur
11.2019 - 03.2021
- Foreseeing all station for operation hour
- Menu design & cost planning followed by producing standard operating procedure manual
- Duties not limited to forecasting and control of inventory, producing work roster
- Responsible for hiring and on-boarding, train, supervise and manage new hiring on kitchen standards, prep and cooking procedures.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
Demi Chef
Miyabi, Sheraton Petaling Jaya Hotel
10.2017 - 10.2019
- Work alongside with Japanese Head Chef, Assistant Head Chef & Junior Sous Chef closely
- Assisted in inventory forecasting, ordering, receiving and quality control
- Involved in staff rostering and commis training
- Duties not limited to foreseeing daily operation, documentation and records are up-to-date.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Assisted in inventory management, ordering supplies and ingredients as needed to maintain adequate stock levels.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
- Contributed to a positive work environment through effective communication and teamwork among kitchen staff.
Commis
Sagano, Renaissance Kuala Lumpur Hotel
05.2015 - 10.2015
- Work alongside with Japanese Head Chef & Chef De Partie closely
- Performing daily mise-en-place and take on role as Saucier for the department
- Assisted in inventory forecasting, ordering, receiving and quality control.
Commis
Tempations Coffee House, Renaissance Kuala Lumpur Hotel
10.2015 - 10.2017
- Buffet line Breakfast Chef
- Monitored kitchen supplies, deep clean equipments such deep fryer and hot plate, bain-marie, combi-oven etc
- Ensuring sufficient supplies and kept the station fully stocked and in working order for operation hour
- Duties include supplies are stocked, dated, rotated, and are require documentation are complete.
- Collaborated with staff members to create meals for large banquets.
- Placed orders to restock items before supplies ran out.
- Prepped daily menu items to quickly deliver upon request.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Seasoned and marinated cuts of meat, poultry and fish.
- Rotated through all prep stations to learn different techniques.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Gained comprehensive knowledge of various cooking techniques through hands-on experience and ongoing professional development opportunities.
Education
BACHELOR IN CULINARY ARTS - Culinary Arts
Management And Science University (MSU)
Shah Alam, 10 03.2013 - 04.2015
DIPLOMA IN CULINARY ARTS - Culinary Arts
Saujana Academy Of Travels And Tours (SATT)
Kuching, 13 04.2009 - 04.2011
Skills
Genuine Passion
Recipe creation
Plating and presentation
Food presentation
Food spoilage prevention
Proper food handling
Counter sanitization
Organization
Forecast & Planning
Time Management
Creativity
Genuine Passion
Vaccinationrecord
- Typhoid, 03/06/26
- C19 Vaccination, 07/01/21
- C19 Booster, 12/01/21
References
- Belinda Matlin, Assistant Office Manager, Mercury Securities, +6010-8171775
- Jenny Ong, F&B Manager, Sheraton Petaling Jaya Hotel, +6012-4583253
- Nazri Bin Zainudin, Assistant Japanese Chef, Sheraton Petaling Jaya Hotel, +6017-2517073
- Png Say Keong, Japanese Chef, JIS Malaysia Sdn. Bhd., +6018-2374667
Training
- FOOD SAFETY HANDLING, 2019, EduFood Training & Consultancy
- INDUSTRIAL TRAINING, 2010, Berjaya Tioman Resort SATT College
Languages
Malay
Proficient
C2
English
Proficient
C2
Chinese (Mandarin)
Proficient
C2
Interests
Reading
Gaming
Anime
Running
Timeline
Junior Sous Chef
Tsuki No Miyako
09.2023 - Current
Chef De Partie
Chipta11A Curated Dining
01.2022 - 08.2023
Assistant Chef
Ichiban Boshi, RE&S MALAYSIA
04.2021 - 10.2021
Chef De Partie
JINSEINI ISODORIWO SOERU (JIS), Kuala Lumpur
11.2019 - 03.2021
Demi Chef
Miyabi, Sheraton Petaling Jaya Hotel
10.2017 - 10.2019
Commis
Tempations Coffee House, Renaissance Kuala Lumpur Hotel
10.2015 - 10.2017
Commis
Sagano, Renaissance Kuala Lumpur Hotel
05.2015 - 10.2015
BACHELOR IN CULINARY ARTS - Culinary Arts
Management And Science University (MSU)
03.2013 - 04.2015
DIPLOMA IN CULINARY ARTS - Culinary Arts
Saujana Academy Of Travels And Tours (SATT)
04.2009 - 04.2011
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