Lee Kin Wai
George Town
Summary
Adaptable Culinary Arts Instructor with 8 years of experience. Dedicated to high-standards of student performance in every aspect of the culinary process. Successful at giving step-by-step demonstrations to classes of up to 60 people.
Knowledgeable Manager with robust background in culinary arts education and instructional design. Successfully developed and implemented engaging curricula that enhanced students' culinary skills and knowledge. Demonstrated expertise in fostering collaborative learning environment and adapting teaching methods to meet diverse student needs.
Culinary professional with comprehensive experience in culinary education and classroom management. Proven ability to design and deliver effective culinary training programs that elevate student performance and engagement. Reliable team player known for adaptability and results-driven approach, skilled in both classic and modern cooking techniques, and valued for strong organizational and communication skills.
Experienced with developing and delivering comprehensive culinary education programs. Utilizes innovative teaching methods to inspire and mentor students in achieving culinary excellence. Track record of creating dynamic learning environments that foster skill development and student success.
Overview
13
13
years of professional experience
3
3
Languages
Work History
Culinary Arts Instructor
GCCA Sdn Bhd
01.2024 - Current
- Partnered with local businesses to create a Culinary Arts Advisory Board, ensuring that course content remained relevant to industry needs.
- Facilitated learning of diverse cuisines, broadening students'' culinary horizons and expanding their skill sets.
- Implemented effective time management strategies for students during practical cooking sessions, preparing them for fast-paced professional kitchens.
- Assisted students in preparing for culinary competitions, resulting in numerous awards and recognition at the regional level.
- Provided guidance on resume writing and interview techniques, helping students secure employment upon graduation from the program.
- Promoted a safe and hygienic kitchen environment by enforcing strict sanitation guidelines and proper food handling practices.
- Enhanced student culinary skills by demonstrating advanced techniques and providing personalized guidance.
- Taught culinary theory and practice in [Type] environment, focusing on food production, food safety and restaurant operations.
- Supervised students in kitchen lab setting to maintain safety and efficiency targets.
- Encouraged students to enhance recipes with personal style.
- Evaluated student performance fairly based on established grading criteria while remaining open to constructive feedback from peers regarding assessments made.
- Established standards for instructors in training and classroom management.
- Directed college-level instruction along with full service restaurant and catering management and operation.
Principle cum Asst Branch Manager (Seremban branch)
Ambitious Education Group Sdn Bhd
11.2021 - 12.2023
- Improved customer satisfaction ratings by enhancing service quality and resolving client issues promptly.
- Managed branch financials including budgeting, forecasting, and expense tracking for accurate reporting and decision-making support.
- Enhanced staff competency with regular training sessions, boosting productivity levels across the branch operations.
- Coordinated marketing campaigns tailored towards target audience segments resulting in increased brand awareness within the local community.
- Interviewed and hired talented individuals with top-level strengths, improving organizational talent, and skill set.
- Enhanced branch production rates by handling staff conflicts, evaluations, hiring, and termination processes and coaching employees on company protocol and payroll operations.
- Implemented risk management strategies to minimize potential losses while maintaining a healthy balance between risk and return on investments.
- Maintained friendly and professional customer interactions.
- Continuously monitored branch performance against key performance indicators, taking corrective actions as needed to ensure objectives were met or exceeded.
- Strengthened relationships with key clients, securing long-term partnerships and driving revenue growth.
- Increased branch profitability by implementing cost-saving measures and streamlining operational processes.
- Collaborated with senior leadership on strategic planning initiatives to align branch objectives with corporate goals.
- Oversaw daily operations for streamlined efficiency, ensuring timely execution of tasks and optimal resource allocation.
- Developed a high-performing team through targeted recruitment, training, and performance management initiatives.
- Complied with regulatory guidelines and requirements.
- Ensured regulatory compliance through diligent adherence to industry standards, guidelines, and company policies.
- Optimized branch inventory management practices for improved product availability and reduced stock obsolescence costs.
Hospitality & Culinary Lecturer (Johor bahru Campus)
Ambitious Education Group Sdn Bhd
06.2018 - 12.2021
- Evaluated student progress through regular assessments, providing detailed feedback for improvement and growth.
- Mentored and advised students to explore career pathways based and amplify knowledge, skills and strengths.
- Conducted individual research projects to actively contribute to institution's research work.
- Used PowerPoint and Google Classroom technology to give presentations to student classrooms.
- Selected and designed lesson plans and curriculum to meet academic objectives.
- Enhanced student comprehension by utilizing diverse teaching methodologies and techniques.
- Contributed to departmental meetings by sharing insights on effective teaching strategies and proposing solutions for addressing common challenges faced by faculty members.
- Evaluated and revised lesson plans and course content to achieve student-centered learning.
- Participated in conferences and professional development opportunities to stay up-to-date with latest trends in field.
- Created and designed quizzes, tests and projects to assess student knowledge.
- Developed strong relationships with colleagues, collaborating on curriculum development and sharing best practices in teaching strategies.
- Developed and implemented innovative teaching strategies to engage students in lectures and coursework.
- Increased student interest by incorporating real-world examples into lessons and connecting material to relevant experiences.
- Managed large class sizes effectively, maintaining an orderly learning environment conducive to student success.
- Collaborated with faculty and staff to create meaningful learning experiences.
Self-employee (Partnership Business)
Shinise coffee on table
05.2017 - 05.2018
- Self-motivated, with a strong sense of personal responsibility.
- Excellent communication skills, both verbal and written.
- Proven ability to learn quickly and adapt to new situations.
- Skilled at working independently and collaboratively in a team environment.
- Worked well in a team setting, providing support and guidance.
Head Chef
I Pop Karaoke
09.2014 - 05.2017
- Hired, managed, and trained kitchen staff.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- 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.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Created recipes and prepared advanced dishes.
- Placed orders to restock items before supplies ran out.
- Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
- Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
- Arranged for kitchen equipment maintenance and repair when needed.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained well-organized mise en place to keep work consistent.
Junior Chef
Carnival Cruise line
12.2013 - 08.2014
- Company Overview: Cruise line & Hospitality industry
- Responsible for organizing the set lunch, and dinner buffets ingredients and check all the quality of the ingredients
- Responsible for the end supervising staff and control operation.
- Responsible for all the work of running the report to the chef
- Health responsible for arranging all of the work to subordinates, and to keep the kitchen and kitchen utensils useable.
- Responsible for the Hygiene and Kitchen Safely in rules of USPH.
- Managed inventory efficiently, reducing food waste and maximizing cost savings for the restaurant.
- Efficiently managed multiple tasks simultaneously while maintaining focus on priorities within a fast-paced setting.
- Implemented time management strategies to ensure that each dish was prepared accurately and served promptly.
- Performed regular equipment maintenance checks, identifying issues early on, and taking appropriate action to prevent downtime and loss of productivity.
- Consistently met or exceeded quality expectations while adhering to strict recipe guidelines and presentation standards.
- Adapted quickly to new recipes, techniques, and equipment changes within the kitchen environment.
- Expanded culinary skills through continuous learning opportunities, attending workshops and industry events as available.
- Collaborated with senior chefs to develop new menu items, resulting in increased sales and positive feedback.
- Participated in weekly meetings with management to discuss menu changes, ingredient sourcing, and other operational improvements.
- Enhanced customer satisfaction by preparing and presenting visually appealing dishes in a timely manner.
Line Cook
Celebrity Cruise Line (Solstice Class)
02.2013 - 10.2013
- Company Overview: Cruise Line & Hospitality
- Responsible for ordering the kitchen all ingredients, groceries
- Responsible for preparing the Morning breakfast and lunch buffets ingredients and check all the quality of the ingredients
- Responsible for the Hygiene and Kitchen Safely in rules of USPH.
- Responsible for all the work of running the report to the chef and supervisor.
- Health responsible for arranging all of the work to subordinates, and to keep the kitchen and kitchen utensils useable.
- Often maintain kitchen hygiene
Education
Advance Diploma - Hospitality And Tourism Management
Green City International College
Kuala Lumpur 04.2001 -
Form 5 SPM - undefined
Chung Ling Private High School
01.2002
Skills
Food safety regulations
Timeline
Culinary Arts Instructor
GCCA Sdn Bhd
01.2024 - Current
Principle cum Asst Branch Manager (Seremban branch)
Ambitious Education Group Sdn Bhd
11.2021 - 12.2023
Hospitality & Culinary Lecturer (Johor bahru Campus)
Ambitious Education Group Sdn Bhd
06.2018 - 12.2021
Self-employee (Partnership Business)
Shinise coffee on table
05.2017 - 05.2018
Head Chef
I Pop Karaoke
09.2014 - 05.2017
Junior Chef
Carnival Cruise line
12.2013 - 08.2014
Line Cook
Celebrity Cruise Line (Solstice Class)
02.2013 - 10.2013
Advance Diploma - Hospitality And Tourism Management
Green City International College
04.2001 -
Form 5 SPM - undefined
Chung Ling Private High School
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