Summary
Overview
Work History
Education
Skills
Certification
Timeline
AccountManager

Lee Swee Hong

Chef De Partie
Bintulu, Sarawak,13

Summary

Dynamic Chef De Partie at Banquet Kitchen, adept in recipe creation and mentoring junior staff. Enhanced kitchen efficiency through innovative techniques and strong supplier relationships, ensuring high-quality menu offerings. Skilled in food spoilage prevention and proper food handling, fostering a collaborative environment that encourages creativity and growth.

Detail-oriented Chef de Partie with experience working in several [Type] restaurants. Known for attention to detail, love of food and extensive knowledge of culinary arts. Trained in [Type] equipment and [Type] cuisine.

Astute Chef de Partie highly skilled in plating and designing elaborate food garnishes. Talented individual offering extensive culinary abilities and thriving on mentoring newly hired kitchen personnel. Exceptional banquet displays, dessert table creation and ice sculpture design ideas.

Overview

8
8
years of professional experience
1
1
Certification
4
4
Languages

Work History

Chef De Partie

Banquet Kitchen
01.2021 - Current
  • Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
  • Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
  • Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
  • Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
  • Developed strong relationships with suppliers to ensure timely delivery of high-quality products for optimal menu offerings.

Commis Chef

Commis 1
01.2019 - 12.2020
  • Followed recipes and chef instructions to prepare food correctly.
  • Collaborated with other kitchen staff members to ensure smooth workflow during peak dining hours.
  • Plated and presented food following chef requirements.

Commis Chef

Commis 1
01.2017 - 12.2018
  • Placed orders to restock items before supplies ran out.
  • Maintained well-organized mise en place to keep work consistent.
  • Prepped daily menu items to quickly deliver upon request.
  • Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.

Education

Culinary Level 2/3 - Culinary

Yahos School Of Skills
Kuching, Sarawak, Malaysia
04.2001 -

Skills

Proper food handling

Certification

SKM LEVEL 2/3

Timeline

Chef De Partie

Banquet Kitchen
01.2021 - Current

Commis Chef

Commis 1
01.2019 - 12.2020

Commis Chef

Commis 1
01.2017 - 12.2018

SKM LEVEL 2/3

01-2016

Culinary Level 2/3 - Culinary

Yahos School Of Skills
04.2001 -

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Lee Swee Hong Chef De Partie