Loh Kok Jun
Chef
Seri Kembangan
Summary
Looking for a career that is align with my aspiration, which may be able to enhance and sharpen my culinary knowledge and experiences. Seeking for a Company that is willing to give opportunity for employees to grow in the industry.
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with few cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles.
Overview
10
10
years of professional experience
6
6
years of post-secondary education
3
3
Languages
Work History
Head Chef
Cleaver Shed Steak House
07.2024 - Current
- Hired, managed, and trained kitchen staff.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
- Reduced food waste and improved sustainability practices with farm-to-table approach and efficient resource management.
- 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.
- payroll and HR admin paper work all the details
Chef De Partie-Sous Chef (Promoted In 2022 April)
Willow Restaurant, W Hotel Kuala Lumpur
07.2021 - 07.2024
- Responsible for overseeing the individual operation aspect of respective kitchen section
- Provide daily operation support to Sous Chef and Head Chef for achieving divisional targets and objectives
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
Chef De Partie
Sky 51, EQ Equatorial Plaza Kuala Lumpur
11.2020 - 05.2021
- Foster positive thinking and motivation within all kitchen by giving support and advice on effective ways of running kitchen, but not limited to below:
- Rothschild Sunday Roast Brunch
- Tournant run thought all the section and helping
- Solve problem that arises within the kitchen and seize issues face by the teammates
- Inventory and Supplies Management
- Assist on menu planning and recipe enhancement
Chef De Partie
Sofitel Hotel & Resort Kuala Lumpur Damansara
11.2019 - 11.2020
- Responsible to comply on the standard recipe, quality requirements, stock and techniques of kitchen section
- Support Sous Chef / Chef De Cuisine, Kitchen Department Status, Training and etc
- Ensures the food prepared is up to standard by following the recipe specification
- Manage, supervise and control food wastage from the kitchen operation
- Planning & controlling of all food requisition in a timely manner
- Communicate with purchasing department and control the costing on monthly basis
- Events Involved: -
- Mibrasa Grill: In-charge of griller side
- Pool Side Event
- Canape Function
- Tapas Wine Pairing Menu
- Christmas Buffet and Set Dinner
Commis 1 - Chef De Partie (Promoted in April 2019)
Mandarin Oriental Kuala Lumpur
10.2017 - 11.2019
- Assist Sous Chef / Chef De Cuisine to oversee the kitchen operations, logistic arrangement, and coordination if any other assignment given
- Cold Station (canape, amuse bouche, salad, amenities)
- Entrée station: In-change for puree, soup
- Side dish, risotto, homemade pasta
- JOSPER grill: In-change for Grill side (meat station, prepare sauce, butchery skills, prepare for club lounger high tea buffet)
- Any menu promotion (set lunch, white asparagus, type of mushroom, wine dinner, degustation menu, Christmas eve set menu, Christmas mega brunch)
- Special Events Involved: -
- 1 Michelin Chef Mario Cittadini’s Menu Promotion (11-14 January 2018)
- 1 Michelin Scandinavian Chef Sayan Issaksson, Scandinavian Promotion from Restaurant Esperanto Stockholm (14-21 April 2018)
Commis 3-Commis 2 (Promoted in May 2016)
Pullman Kuala Lumpur Bangsar
07.2015 - 10.2017
- Assist Cook 1 and Chef De Partie in supervising and running his assigned culinary section & outlet, also including any other demand from other area of culinary operation: -
- Ala Carte menu (Appetizer, pizza, pasta, main course, dessert)
- Promotion menu
- Steak menu
- Set lunch menu
- Western set
- Valentine set menu
- Christmas eve and Christmas menu
- Tapas menu
- Special Events Involved: -
- 1 Michelin Star Chef Mike Mulwarra Promotion Menu
Intern OJT
Grand Millennium Kuala Lumpur
09.2014 - 03.2015
- 15th September – 12th October
- Banquet kitchen (cold kitchen / hot kitchen)
- Western set function
- Outside gathering (OCS) Standard chartered chairman private house
- 13th October - 9th November
- Butchery Kitchen
- 10th November – 7 December
- Malay Kitchen
- 8th December 2014 – 15th March 2015
- Mill Kitchen (Buffet Line: western Section, Local section, Japanese, Cold Kitchen)
Education
C&G Diploma - Food Preparation and Cooking, Culinary Art
Cilantro Culinary Academy
01.2015 - 01.2017
SPM - undefined
Sekolah Menengah Kebangsaan Seri Kembangan
01.2008 - 01.2012
Skills
- time management
- organization
- quality assurance
- Food safety regulations
- hygiene standards
- Purchasing
- Workflow coordination
- Kitchen operations
- Western cuisine
- French cuisine
- Italian cuisine
Additional Information
- FHM CULINAIRE MALAYSIA 2019 Participating in Class 18 SEAFOOD Main Course (Western cuisine) GOLD AWARD
- 1 Michelin Scandinavian Chef Sayan Issaksson, Scandinavian Promotion from Restaurant Esperanto Stockholm on 14-21 April 2018
- City & Guilds Diploma in food preparation and cooking (Culinary Art) 2015
Personal Information
- Age: 29
- Expected Salary:
- Gender: Male
- Nationality: Malaysia
Timeline
Head Chef
Cleaver Shed Steak House
07.2024 - Current
Chef De Partie-Sous Chef (Promoted In 2022 April)
Willow Restaurant, W Hotel Kuala Lumpur
07.2021 - 07.2024
Chef De Partie
Sky 51, EQ Equatorial Plaza Kuala Lumpur
11.2020 - 05.2021
Chef De Partie
Sofitel Hotel & Resort Kuala Lumpur Damansara
11.2019 - 11.2020
Commis 1 - Chef De Partie (Promoted in April 2019)
Mandarin Oriental Kuala Lumpur
10.2017 - 11.2019
Commis 3-Commis 2 (Promoted in May 2016)
Pullman Kuala Lumpur Bangsar
07.2015 - 10.2017
C&G Diploma - Food Preparation and Cooking, Culinary Art
Cilantro Culinary Academy
01.2015 - 01.2017
Intern OJT
Grand Millennium Kuala Lumpur
09.2014 - 03.2015
SPM - undefined
Sekolah Menengah Kebangsaan Seri Kembangan
01.2008 - 01.2012
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