Drew Wong
Chef
Keysborough,VIC
Summary
Proven Administration Manager with a track record of optimizing budgets and financial reporting at JAS | Perfect On You, showcasing exceptional organization and payroll abilities. Leveraged MYOB and Square POS expertise.
Dual certificate in food and beverage industries with certificate of Culinary Art and Patisserie.
Exceptionally talented professional in restaurant industry offering dynamic skills in meal preparation, portion sizing and plating. Experienced Chef de Partie with background working in high-end establishments that set culinary trends and cater to sophisticated clientele. Supports chef leadership with new recipe development and suggested pairings.
Highly trained Chef de Partie with solid background ensuring successful daily operation of multiple establishments. True artist with array of kitchen preparation techniques. Formal training and education in culinary studies.
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level Kitchen Manager position. Ready to help team achieve company goals.
To seek and maintain all position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Overview
12
12
years of professional experience
Work History
Adminstration Manager
JAS | Perfect On You
10.2022 - Current
- Managed budgets and financial reporting, enabling effective allocation of resources and timely identification of potential cost savings.
- Handled day-to-day accounting processes to drive financial accuracy.
- Reconciled accounts and reviewed expense data, net worth, and assets.
- Documented cash, credit, fixed assets, accrued expenses, and line of credit transactions.
- Calculated payroll deductions by accurately using MYOB and processed payroll to meet preset requirements.
Kitchen Manager
Mr O Sushi
02.2022 - 10.2022
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
Prep Chef
Mr O Sushi | Deliveroo
07.2021 - 02.2022
- Contributed to a positive working environment through effective communication and teamwork practices.
- Demonstrated strong time management skills by prioritizing tasks efficiently during high-pressure situations.
- Maintained high standards of food quality and presentation through consistent adherence to recipes and plating guidelines.
- Ensured compliance with all health department regulations, resulting in consistently passing inspections with flying colours.
- Reduced food waste by implementing proper storage techniques and inventory management systems.
Chef De Partie /Kitchen Manager
Burger Maniac | Deliveroo
11.2020 - 07.2021
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
Cook
Edible Cafe
12.2020 - 12.2020
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared food items in compliance with recipes and portioning control guidelines.
Cook
Cafe Uzzifi
09.2020 - 10.2020
- Prepared food items in compliance with recipes and portioning control guidelines.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
Dasher
DoorDash
04.2020 - 09.2020
- Improved customer satisfaction by providing timely and accurate deliveries.
- Managed multiple orders simultaneously, prioritizing tasks to ensure efficiency.
- Utilized GPS navigation tools effectively to minimize travel duration while maximizing delivery capacity.
- Navigated efficiently through various delivery routes for expedited service.
- Maintained excellent ratings by consistently delivering orders in a professional manner.
Sashimi Chef
Uni Boon Boom
10.2019 - 03.2020
- Debone and portioning Salmon , Tuna daily.
- Maintained high standard storing skill to make sure all the ingredient are fresh and up to standard quality.
- Self-motivated, with a strong sense of personal responsibility.
- Skilled at working independently and collaboratively in a team environment.
- Maintained well-organized mise en place to keep work consistent.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Cook
Kokoro Sushi | Middle Brighton
07.2019 - 10.2019
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Ensured adherence to dietary restrictions like gluten-free or vegan options without compromising taste or presentation.
Wait Staff Member
House Of Delight
08.2018 - 08.2019
- Maintained cleanliness in dining area, contributing to a pleasant atmosphere for customers.
- Cultivated warm relationships with regular customers.
- Demonstrated excellent multitasking abilities by managing multiple tables simultaneously without sacrificing quality of service.
- Enhanced customer satisfaction by providing attentive service and efficiently addressing concerns.
- Set up dining room to promote welcoming environment and meet or exceed hospitality and service standards.
- Minimized wait times by quickly seating guests during peak hours, improving overall customer experience.
- Displayed extensive knowledge of menu offerings and ingredients, allowing for informed recommendations to diners with dietary restrictions or preferences.
- Explained menu items and preparation methods to provide high level of customer service and promote dining atmosphere.
Retail Store Manager
Blue Store | Malaysia
02.2017 - 07.2018
- Managed inventory control processes to restore back stock, control costs, and maintain sales floor levels to meet customer needs.
- Improved store sales by implementing effective marketing strategies and attractive visual merchandising.
- Continuously assessed store layout to optimize product placement for enhanced visibility and impulse purchases from customers.
- Managed store organization, maintenance, and purchasing functions.
Trainee Cook
Hemisphere Restaurant And Bar | Kuala Lumpur
07.2016 - 01.2017
- Enhanced kitchen efficiency by prepping ingredients and keeping the workspace clean.
- Promoted positive work culture by assisting coworkers during peak hours, ensuring smooth operations even during high volume periods.
- Supported head cook in creating delicious meals through precise execution of recipes.
- Consistently adhered to strict hygiene protocols, minimizing risk of cross-contamination or foodborne illness outbreaks within the establishment.
Line Cook
Hemisphere Restaurant And Bar | Kuala Lumpur
10.2015 - 12.2015
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Grilled meats and seafood to customer specifications.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
- Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
Sous Chef
The Shepherdoo Restaurant | One City
02.2015 - 10.2015
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Mentored kitchen staff to prepare each for demanding roles.
Chef De Partie
The Shepherdoo | Klang
07.2013 - 02.2015
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
- Streamlined kitchen operations by implementing effective standard operating procedures that increased overall productivity and consistency in dish preparation.
Wait Staff /Main Bartender
The Playground Cafe | Selangor
10.2012 - 06.2013
- Enhanced customer experience by promptly preparing and serving high-quality beverages according to guests'' preferences.
- Streamlined drink preparation processes for faster service, resulting in higher customer satisfaction.
- Managed inventory levels and placed orders for liquor, beer, wine, and other supplies to maintain optimal stock levels.
- Maintained a clean and organized bar area, adhering to health and safety standards to ensure guest wellbeing.
- Demonstrated flexibility and adaptability by seamlessly transitioning between bartending, waitstaff, and managerial roles when necessary to maintain smooth operations during peak hours.
- Implemented cost-saving measures through efficient use of resources while maintaining product quality standards.
Education
Diploma - Hospitaliy Management
Australian National Institute of Business And Tech
Brunswick, VIC04.2025
Certificate III And IV - Patisserie
Australian National Institute of Business And Tech
Brunswick, VIC12.2024
Certificate III & IV - Business And Management
Flinders International College
Melbourne, VIC05.2021
City & Guide Diploma - Culinary Arts
Silverspoon International College
Puchong, Malaysia02.2017
Skills
- Documentation And Reporting
- Document Management
- Employee Management
- Human Resources Management
- Budgeting and financial management
- Recordkeeping and Reporting
- Project Planning
- MYOB
- Adobe Illustrator
- POS System ( Square )
- Food presentation
- Multitasking in Kitchen
- Special Diets Knowledge
- Pastry Techniques
- Food Safety
- Food Preparation
- Safe handling
- Kitchen Organization
Timeline
Adminstration Manager
JAS | Perfect On You
10.2022 - Current
Kitchen Manager
Mr O Sushi
02.2022 - 10.2022
Prep Chef
Mr O Sushi | Deliveroo
07.2021 - 02.2022
Cook
Edible Cafe
12.2020 - 12.2020
Chef De Partie /Kitchen Manager
Burger Maniac | Deliveroo
11.2020 - 07.2021
Cook
Cafe Uzzifi
09.2020 - 10.2020
Dasher
DoorDash
04.2020 - 09.2020
Sashimi Chef
Uni Boon Boom
10.2019 - 03.2020
Cook
Kokoro Sushi | Middle Brighton
07.2019 - 10.2019
Wait Staff Member
House Of Delight
08.2018 - 08.2019
Retail Store Manager
Blue Store | Malaysia
02.2017 - 07.2018
Trainee Cook
Hemisphere Restaurant And Bar | Kuala Lumpur
07.2016 - 01.2017
Line Cook
Hemisphere Restaurant And Bar | Kuala Lumpur
10.2015 - 12.2015
Sous Chef
The Shepherdoo Restaurant | One City
02.2015 - 10.2015
Chef De Partie
The Shepherdoo | Klang
07.2013 - 02.2015
Wait Staff /Main Bartender
The Playground Cafe | Selangor
10.2012 - 06.2013
Diploma - Hospitaliy Management
Australian National Institute of Business And Tech
Certificate III And IV - Patisserie
Australian National Institute of Business And Tech
Certificate III & IV - Business And Management
Flinders International College
City & Guide Diploma - Culinary Arts
Silverspoon International College
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