Sia Kie Sheng
Headchef
Sarawak
Overview
8
8
years of professional experience
Work History
Head Chef
18 Eighteen Chef
11.2017 - Current
- 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.
- Placed orders to restock items before supplies ran out.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
- Implemented food cost and waste reduction initiatives to save money.
- Ensured optimal food quality and safety, rigorously adhering to health and sanitation guidelines.
- Adapted quickly to industry trends and dietary innovations, ensuring menu remained relevant and appealing.
- Cultivated dynamic and supportive kitchen environment, fostering teamwork and effective communication among staff.
Chinese Food Cooker
Food Court
11.2016 - 10.2017
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared food items in compliance with recipes and portioning control guidelines.
Education
O,level -
SMK Tinggi Sarikei
Sarawak 04.2001 -
Timeline
Head Chef
18 Eighteen Chef
11.2017 - Current
Chinese Food Cooker
Food Court
11.2016 - 10.2017
O,level -
SMK Tinggi Sarikei
04.2001 -