CHENG LAI KWA
FOOD & BEVERAGE HOSPITALITY/ ART CULINERIES
SHAH ALAM ,SELANGOR
Summary
Exceptional Head Chef with superb understanding of recipes and food cooking methods. Specialties include determining proper portions, menu planning and managing food inventory. Passionate about food and hospitality. Skillfully manage kitchen and food preparation areas. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with various cuisines, sourcing ingredients, controlling budgets and boosting restaurant profiles. Self-motivated senior management with 25 years of expertise preparing memorable dishes with fresh ingredients. Well-trained in fusion cuisines. Master in cooking and menus planning. Dedicated hospitality professional with history of meeting company goals utilizing consistent and organized practices. Skilled in working under pressure and adapting to new situations and challenges to best enhance the organizational brand. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
24
24
years of professional experience
4
4
years of post-secondary education
3
3
Languages
Work History
HEAD CHEF / MANAGER
SYIOK KOPITIAM-PERTH AUSTRALIA
PERTH , WEST AUSTRALIA
05.2019 - 05.2021
- Monitored line processes to maintain consistency in foods quality, quantity and presentation
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Maintained well-organized mise en place to keep work consistent.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Produced revolutionary menu offerings to put establishments on local market.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Created recipes and prepared advanced dishes.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
CHEF CUISINE
CAFE 34. KARRINYUP MALL -PERTH AUSTRALIA
PERTH, WEST AUSTRALIA
10.2018 - 05.2019
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Verified compliance in preparation of menu items and customer special requests.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
- Developed and cooked memorable dishes that brought new customers into establishment.
F&B OPERATION MANAGER
PG FOOD RESOUCES SDN BHD
BAYAN BARU, PENANG
01.2017 - 10.2018
- Maintained files and records by implementing effective filing systems that boosted efficiency and organization.
- Monitored office supplies by checking inventory and placing orders.
- Maintained transaction security by verifying payment cards against identification.
- Kept accounts in balance and ran daily reports to verify totals.
- Explained details regarding 12 cafes daily operation of Penang division included customers satisfaction , staffs recruitment , training, profit and loss reports.
- Used quick response and dynamic service skills to build relationships with patrons, improving customer relationship.
GENERAL MANAGER
SAJIAN CITARASA CATERING SDN BHD
SHAH ALAM , SELANGOR
04.2004 - 06.2016
- Drove year-over-year business growth while leading operations, strategic vision and long-range planning.
- Established and administered annual budget with controls to prevent overages, minimize burn rate and support sustainability objectives.
- Developed and maintained relationships with customers and suppliers through account development.
- Set, enforced and optimized internal policies to maintain responsiveness to demands.
- Reduced corporate risk by managing shrink processes and controlling inventory levels.
- Managed budget implementations, employee reviews, training, schedules and contract negotiations.
- Delivered business strategy and developed systems and procedures to improve operational quality and team efficiency
OPERATION EXECUTIVE CHEF
BOUSTEAD ABELA [ ENGLAND -BASED]
PETALING JAYA , SELANGOR
01.2001 - 01.2004
- Delivered [product or service] to customer locations within specific timeframes.
- Developed and implemented performance improvement strategies and plans to promote a new menus continuous improvement.
- Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
- Resolved problems, improved operations and provided exceptional service.
- Delivered exceptional level of service to each customer by listening to concerns and answering questions.
- Actively listened to customers' requests, confirming full understanding before addressing concerns.
- Completed all new menu recipes , recognizing any special promotion to implementing as monthly events.
- Received and processed stock into inventory management system and answerable for monthly P&L .
FOOD & BEVARAGE MANAGER
FUJI STAR SUSHI RESTAURANT
PETALING JAYA, SELANGOR
09.2000 - 01.2001
- Compiled recipe ingredients and prepared for cooks by washing, cutting or measuring food items.
- Made food according to standard recipes with requested changes for customer satisfaction.
- Created appealing food arrangements for party trays and specialized orders.
- Promoted new or high-value food items by creating attractive displays in cases and other customer-facing areas.
- Observed customer purchases in line and differentiated between standard portions.
- Learned other teammates' work tasks to train as backup.
- Inspected equipment, refrigerators and warming lamps to check compliance with safe operating levels.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Replenished condiments, beverages and supplies while maintaining cleanliness of service areas.
- Plated hot meals and salads in aesthetically pleasing arrangements.
HEAD CHEF / UNIT MANAGER /OPERATION MANAGER
EUREST MALAYSIA -SAJIBUMI SDN BHD
PETALING JAYA , SELANGOR
01.1997 - 01.2000
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Collaborated with staff members to create meals for large banquets.
- Placed orders to restock items before supplies ran out.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Verified compliance in preparation of menu items and customer special requests.
- Forecasted supply needs and estimated costs.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Kept labor at or below [Number]% to support business profit targets.
- Obtained fresh, local ingredients to lower grocery costs.
CHEF
YOSHINO JAPANESE RESTAURANT AND CATERING
SEBERANG JAYA, BUTTERWORTH, PENANG
01.1996 - 01.1997
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Mentored kitchen staff at all levels to prepare each for demanding roles.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Collaborated with staff members to create meals for large banquets.
- Obtained fresh, local ingredients to lower grocery costs.
- Placed orders to restock items before supplies ran out.
- Developed recipes and menus by applying understanding of market demand and culinary trends,
- Oversaw grill, stove and oven and cleaned all equipment after every shift.
Education
GED -
FUTABAKAN CULINARY ART ACADEMY [ JAPAN ]
KINUGAWAONSENTAKI ,JAPAN 01.1990 - 10.1993
Skills
Skilled community-based case manager
undefinedTimeline
HEAD CHEF / MANAGER
SYIOK KOPITIAM-PERTH AUSTRALIA
05.2019 - 05.2021
CHEF CUISINE
CAFE 34. KARRINYUP MALL -PERTH AUSTRALIA
10.2018 - 05.2019
F&B OPERATION MANAGER
PG FOOD RESOUCES SDN BHD
01.2017 - 10.2018
GENERAL MANAGER
SAJIAN CITARASA CATERING SDN BHD
04.2004 - 06.2016
OPERATION EXECUTIVE CHEF
BOUSTEAD ABELA [ ENGLAND -BASED]
01.2001 - 01.2004
FOOD & BEVARAGE MANAGER
FUJI STAR SUSHI RESTAURANT
09.2000 - 01.2001
HEAD CHEF / UNIT MANAGER /OPERATION MANAGER
EUREST MALAYSIA -SAJIBUMI SDN BHD
01.1997 - 01.2000
CHEF
YOSHINO JAPANESE RESTAURANT AND CATERING
01.1996 - 01.1997
GED -
FUTABAKAN CULINARY ART ACADEMY [ JAPAN ]
01.1990 - 10.1993
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