Yik Loong Tan

- Lead a team of 6 bakers in central kitchen operations to catered for cafe, restaurants and selected clientele. (Get Baked, Xiao Ming, Dou Dou)

- Analyzed customer preferences to design and create tailored products.

- Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.

- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.

- Followed food safety standards when handling ingredients.

- Cleaned and maintained kitchen equipments.

- Collaborated with team members to complete tasks and maintain smooth running of bakery.

- Initiated training for new team members on culinary and baking techniques to improve productivity and increase kitchen workflows.

- Followed food safety standards when handling ingredients.

- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.

- Obtained fresh, local ingredients to lower grocery costs.

- To assist Executive Bakery Chef to oversee daily operations.

- To guide the team of bakers in production to meet daily orders for sales.

- Research and develop new bakeries and recipes to bring in higher revenue.

- Trained and supervised new employees on bakery operations and procedures.

- Assisted in planning and running promotional events and campaigns.

- Collaborated with team members to complete tasks and maintain smooth running of bakery daily operation.

- Cleaned and maintained kitchen equipments.

- Lead a team of 12 bakers in central kitchen catered for cafe and restaurant. ( Food Foundry Sek 17, Butter & Beans, Butter & Beans Franchise clientele)

- Designed and implemented new bakery menu for retails and events.

- to trained team on culinary and baking techniques to improve smooth operation and increase sales.

- Supervised and communicated with retail for efficient delivery of wholesale orders.

- Organized weekly sales reports for the retails to track product success.

- Maintained safe & sanitary area by checking food products' temperature and freshness to prevent cross-contamination.

- Adhere strict cleanliness of kitchen and maintain equipment's repair and services.

- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.

-Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

- Restructured and facilitate the former hotel and kitchens.

- Trained and supervised new employees on bakery operations and procedures.

- Followed food safety standards when handling ingredients and bakery products.

- Developed, designed, and implemented new bakery products and menu for function events, buffet, coffeehouse and room service.

- Identified "bottlenecks" and implemented new and improved kitchen operations and procedures.

- Developed recipes for new products and improved existing recipes for hotel's bakery shop, coffeehouse, restaurants, functions and room service.

- Trained bakers on bakery improvised methods and procedures to ensure smooth daily production operation.

- Cleaned and maintained kitchen and equipment.

- Monitored weekly store inventory and maintained sufficient ingredients needed.

- Opening pioneered team. Successfully planned and operated for opening launch.

- Designed and implemented new bakery menu for bakery shop, restaurants, function events and room service.

- Recruited, trained and supervised new team of bakery staff for new operations

- Collaborated with team members to complete tasks and maintain smooth running of bakery.

-Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation. Followed strict food safety standards.

• Resolved customer concerns with positive approach and constructive strategies.
• Complied with health and safety codes to protect staff and customers.
• Operated cash registers and processed payments accurately.
• Created appealing displays to showcase products in bakery.
• Replenished bakery items in display cases.
• Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
• Followed food safety standards when handling ingredients.
• Cleaned and maintained kitchen and equipment.

- Designed and developed new bakery menu and products for hotel's bakery shop, coffeehouse, restaurants, functions and room service.

- Assisted in planning and running promotional events and ballroom functions.

- Scheduled and delegates tasks for different work shifts to ensure smooth operation.

- Maintained daily pars to ensure availability of products at all times.

- Estimated baking needs, requisitions adequate supplies, inventories supplies, and keeps records of products made and used.

- Cleaned and maintained kitchen and equipment.

- Created appealing displays to showcase products in bakery.

- Answered customer questions about products and services.

- Resolved customer concerns and resolving complaints with positive approach.

- Operated cash registers and processed payments accurately.

- Developed recipes for new products and improved existing recipes.

- Assisted in planning and running events and campaigns.

-Trained and supervised new and existing employees on bakery operations and procedures.

- Monitored monthly store inventory.

• Prepared all bakery and pastry items in accordance with standards of quality, quantity control, taste, and presentation.
• Followed food safety standards when handling ingredients.
• Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
• Trained new employees on bakery methods and procedures.
• Managed display cases to verify freshness and attractiveness of products. ( Bakery Shop, Coffee House buffet line, Functions.)
• Cleaned and maintained kitchen and equipment.