ADRIAN TAN YAU CHONG
BECKENHAM,Western Australia
Summary
Dedicated and skilled chef with over 10 years of experience, including 2 years in Asian Fusion cuisine. Proven ability to develop seasonal menus, lead kitchen teams, and maintain high standards of hygiene and safety. Committed to delivering culinary excellence in a fast-paced environment and adept at working late hours and weekends.
Overview
17
17
years of professional experience
Work History
Junior Sous Chef
Modu Bar and Kitchen
07.2022 - Current
- Led the kitchen team in creating and executing Asian Fusion menus, using seasonal and local ingredients to maintain freshness and quality.
- Developed innovative fusion recipes, combining traditional Asian flavors with modern techniques to enhance the dining experience.
- Ensured all staff followed health and safety standards and upheld strict personal hygiene practices in the kitchen.
- Worked late evenings, Fridays, Saturdays, and public holidays to oversee busy shifts, often extending until midnight.
- Trained new kitchen staff, emphasizing communication, teamwork, and efficiency in a high-paced setting.
- Collaborated with management on menu planning, cost control, and food waste reduction to improve profitability.
- Oversaw cleanliness of each station in kitchen.
- Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
Junior Sous Chef (hot station)
Panamericana
01.2022 - 06.2022
- Prepare daily mise en place and ensure everything is ready before service
- Doing dairly ordering and monitor stock ensure is enough
- Comunicate with head chef and may need R&D new dishes
- Prepped daily menu items to quickly deliver upon request.
- Oversaw cleanliness of each station in kitchen.
- Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
- Planned and directed high-volume food preparation in fast-paced environment.
Junior Sous (Promotion) Chef De Partie (hot station)
Raffles Hotel (Alain Ducasse)
07.2019 - 12.2021
- Prepare daily mise en place and ensure everything is ready before service
- Oversees a team of section cooks within my station
- Communicate with other chefs and may also need to assist sous chef to create dishes
Demi Chef De Partie
Joel Robuchon Au Dome (Macau)
03.2017 - 05.2019
- Complete daily checks of all mis en place to ensure freshness and quality standards
- Assist Sous Chef to do Platting during service
- Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
Chef de Partie
The Kitchen at Bacchanalia, Singapore
10.2016 - 02.2017
- Prepare daily mise en place and ensure everything is ready before service
- Butcher fish and meat daily
- Grill fish and meat on plancha during service
- Assist sous chef and head chef to do plating during service
Demi Chef (Promoted from Cook 1 since Jan 2016)
L’Atelier de Joel Robuchon, Singapore
03.2015 - 09.2016
- Prepare daily mise en place and ensure everything is ready before service
- Assist junior sous chef to do plating during service
- In charge of station when junior sous chef is away
Chef De Partie
Fremantle Seafood Market, Singapore
06.2014 - 03.2015
- Supervise the function of kitchen and kitchen staff
- Assist sous chef on costing to ensure maximizing the overall food and beverage profit
- Assist sous chef in the scheduling of kitchen staff to ensure optimum manpower utilisation
Demi Chef
WaveHouse Sentosa, Singapore
05.2014 - 06.2014
- Assist chef de partie during service
- Prepare mise en place and maintain cleanliness
- Executing dishes and operation
Supervisor, Purchase & Admin (Assistant Chef in Catering line)
Manila Place, Penang, Malaysia
05.2013 - 06.2014
- Supervise the function of kitchen and kitchen staff
- Assist management on costing to ensure maximizing the overall food and beverage profit
- Control and analyze on an ongoing basis the quality levels of production and presentation
- Inspects all perishable food items received for quality
Supervisor & Baker
Bread History, Penang, Malaysia
05.2008 - 07.2010
- Supervise the function of kitchen and kitchen staff
- Ensure best pastries and breads are served daily
- Operate all baking equipment
Education
Diploma of Education - Diploma of Hospitality Management
AUSTRALIAN INSTITUTE OF LANGUAGE AND FUTHER EDU.
Perth, WA01-2025
Certificate IV - Certificate IV in Kitchen Management
AUSTRALIAN INSTITUE OF LANGUAGE AND FUTHER EDU
Perth, WA06-2024
Certificate III - Certificate III in Commercial Cookery
AUSTRALIAN INSITUTE OF LANGUAGE AND FURTHER EDU.
Perth, WA01-2023
GCE-O level - English Course
Tunku Abdul Rahman College
09.2009
SPM -
Sekolah Menangah Tsung Wah
12.2007
Skills
- Inventory processes
- Kitchen leadership
- Allergen awareness
- Work under pressure
- Menu item creation
- Menu development
- Problem-solving abilities
Languages
English [written and spoken]
Mandarin [written and spoken]
Cantonese [spoken]
Malay [written and spoken]
References
- Eugeen Chan, Executive Chef, Panamericana, Singapore, +65 92389839
- ISWARDY HAMZAH, Former Sous Chef, Raffles BBR Alain Ducasse, +65 9231 1407
Timeline
Junior Sous Chef
Modu Bar and Kitchen
07.2022 - Current
Junior Sous Chef (hot station)
Panamericana
01.2022 - 06.2022
Junior Sous (Promotion) Chef De Partie (hot station)
Raffles Hotel (Alain Ducasse)
07.2019 - 12.2021
Demi Chef De Partie
Joel Robuchon Au Dome (Macau)
03.2017 - 05.2019
Chef de Partie
The Kitchen at Bacchanalia, Singapore
10.2016 - 02.2017
Demi Chef (Promoted from Cook 1 since Jan 2016)
L’Atelier de Joel Robuchon, Singapore
03.2015 - 09.2016
Chef De Partie
Fremantle Seafood Market, Singapore
06.2014 - 03.2015
Demi Chef
WaveHouse Sentosa, Singapore
05.2014 - 06.2014
Supervisor, Purchase & Admin (Assistant Chef in Catering line)
Manila Place, Penang, Malaysia
05.2013 - 06.2014
Supervisor & Baker
Bread History, Penang, Malaysia
05.2008 - 07.2010
GCE-O level - English Course
Tunku Abdul Rahman College
SPM -
Sekolah Menangah Tsung Wah
Diploma of Education - Diploma of Hospitality Management
AUSTRALIAN INSTITUTE OF LANGUAGE AND FUTHER EDU.
Certificate IV - Certificate IV in Kitchen Management
AUSTRALIAN INSTITUE OF LANGUAGE AND FUTHER EDU
Certificate III - Certificate III in Commercial Cookery
AUSTRALIAN INSITUTE OF LANGUAGE AND FURTHER EDU.
Similar Profiles
Alexander RobertsonAlexander Robertson
Shop Foreman at Modu Loc/ Sunbelt RentalsShop Foreman at Modu Loc/ Sunbelt Rentals
MacKenzee CarrMacKenzee Carr
After School Teacher at Modu Martial ArtsAfter School Teacher at Modu Martial Arts
Daniel DeriwaDaniel Deriwa
Stock Clerk at Modu Shopping MallStock Clerk at Modu Shopping Mall