TAN YUNG HAN

  • Sous Chef
  • Johor Bahru, MY
  • Aug 20, 2020
Full time Restaurant-Food Service

Personal Summary

I am therefore looking forward for any position that will enhance my skill knowledge in any field based on my ability and
capabilities which will allow me for the upward movement.


About Me

Gender Male
Age 31 years
Telephone Number (+60) 017-4291413
Address No 3, Jalan Pulai Mutiara ΒΌ, Taman Pulai Mutiara, 81300 Johor, Skudai, Malaysia
Nationality Malaysia


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Skills

Advanced Specialized grill and butchery

Work Experience

Sous Chef
Jul 2014 - Aug 2020 The Assembly Ground

Industry Food & Beverage / Catering / Restaurant
Specialization Food/Beverage/Restaurant Service
Role Chef
Position Level Junior Executive
Monthly Salary SGD 3,000

-Daily ordering.
-Maintain food cost and wastage.
-Counting stock and inventory at the month end.
-Checking and prepare all mis en place everyday for good food quality.
-Menu planning and create new dishes.
-Staff management: scheduling, staff control
-Maintain a hygiene cleanliness in kitchen.
-Make sure all the goods is well keep and practice (FIFO system).
-Make sure all the kitchen equipment is in good condition. Report to head chef or ask for
maintenance if the equipment is not working.
-Maintain a good food quality and presentation to customer.
-Give some training or cooking skill to cook or commis.
-Oversee the preparation, cooking and presentation when head chef is not around.
-Organized and comfortable working in high-pressure environment.

Chef De Partie
Sep 2011 - Jun 2014

Singapore

Industry Food & Beverage / Catering / Restaurant
Specialization Food/Beverage/Restaurant Service
Role Chef
Position Level Fresh / Entry Level

.daily ordering.
.Maintain food cost and wastage.
.counting stock and inventory at the end month.
.check and prepare all mise en place everyday for good food quality.
.maintain a hygiene cleanliness in kitchen.
.handling butchery section and work in kitchen as grill section chef.
.make sure all the goods is well keep and practice (FIFO system).
.make sure all the kitchen equipment is in good condition.report to head chef or ask for
maintenance if the equipment is not working.
.maintain a good food quality and presentation to customer.
.give some training or cooking skill to cook or commis.


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.oversee the preparation, cooking and presentation when head chef or sous chef is not around.
.organized and comfortable working in high-pressure environment.

Chef
Jul 2010 - Aug 2011 Resort World Sentosa

Singapore, Singapore

Industry Food & Beverage / Catering / Restaurant
Specialization Food/Beverage/Restaurant Service
Role Chef
Position Level Junior Executive
Monthly Salary SGD 1,500

.taking a food hygiene course.
.control stock and wastage due to control food cost.
.counting stock and inventory end of the month.
.check and standby all the mis en place everyday in good quality.
.maintain a hygiene cleanliness in kitchen.
.maintain a good quality and presentable food to customer.
.daily ordering.
.make sure all the goods are in storage well.practice FIFO system all the time.
.make sure all the kitchen equipment and storage are in good condition.report to supervisor if
equipment not in good condition immediately
.ensure the stock is completely enough during peak hour and control ordering stock delivery at non peak hour.

Chef
May 2009 - May 2010 Eastin Hotel Penang

Industry Food & Beverage / Catering / Restaurant
Specialization Food/Beverage/Restaurant Service
Role Chef
Position Level Junior Executive
Monthly Salary MYR 1,800

.monitor food stocks and stock movement
.minimise the kitchen wastage.
.learn skill and recipes from own department and other department too.for example cold
kitchen, Asian kitchen, pastry kitchen, butchery.
.make sure mis en place is always standby all the time.
.maintain a good hygiene cleanliness in kitchen.
.assist commis 3 and commis 2 in work.
.mantain a good and presentable food to guest.
.make sure all the good is in storage well.practice FIFO system.
.willing to help other department at busy time.
.imediately inform anything happen in kitchen to superior.

Assistant Chef
Jan 2008 - Mar 2009 Swensen's Cafe and Restaurant

(1 year 3 months) Swensen's Cafe and Restaurant

Industry Food & Beverage / Catering / Restaurant
Specialization Food/Beverage/Restaurant Service
Role Chef
Position Level Junior Executive
Monthly Salary MYR 1,500

1. Food cost control.
2. Daily ordering.
3. Maintain food quality & standard.

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4. Ensure cleanliness and hygiene in the kitchen
5. Check stock inventory.
6. Ensure the staff's attitude.
7. Give assignment and allocate service station to them during operation.
8. Opening and closing check list daily.
9. To double check on all supplies delivered.
10. To check the freezer daily and give assignment to staff.
11. To check all mise-en-place.
12. Ensure that all equipments are functioning at all times.
13. Ensure that all food served are of quality and consistency.
14. Assign staffs' position when operating.
15. Report to kitchen manager, outlet chef and operation manager.

Education

Diploma in Hospitality - Hospitality/Tourism/Hotel Management
- Jan 2008 College Damansara Utama
- Jan 2005 Methodist Secondary School
"O" Level in Accounts - Accounts
Primary/Secondary School/SPM

I am applying for (choose one):

Employment

Email Address

han.5031@hotmail.com