KAH FATT CHEE (TENNY)
Kew
Summary
Detail-oriented Chef de Partie with experience working in several fine dining restaurants. Known for attention to detail, love of food and extensive knowledge of culinary arts. Proficient Sous Chef is highly effective at operating in fast-paced, demanding environments. Adaptable professional with success in handling any challenge. 1 1/2-year background in the high-end restaurant industry. Adaptable and enterprising cook lever 3 with a solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time. Highly trained Chef de Partie with a solid background ensuring successful daily operation of multiple establishments. A true artist with an array of kitchen preparation techniques. Formal training and education in culinary studies.
Overview
2
2
years of professional experience
Work History
Chef De Partie
Sushi Baby
03.2023 - Current
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying and baking.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Sanitized all counters properly to prevent food-borne illness.
- Modernized work processes to reduce guest wait times and boost daily output.
- Cooked memorable dishes that brought new customers into establishment.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Acted as head chef when required to maintain continuity of service and quality.
- Collaborated with staff members to create meals for large banquets.
- Planned and directed high-volume food preparation in fast-paced environment.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Monitored food and labor costs to verify budget targets were met.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Maintained well-organized mise en place to keep work consistent
- Plated meals paying special attention to garnishes and overall presentation
- Operated all kitchen equipment safely to prevent injuries
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers
- Complied with portion and serving sizes as per restaurant standards
Cook Lever 3
Crown - NOBU, SILK, The Conservatory, Ging Thai
11.2021 - 03.2023
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Seasoned and cooked food according to recipes or personal judgment and experience.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Communicated closely with servers to fully understand special orders for customers.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Maintained food safety and sanitation standards.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Followed strict standards for food handling and safety, minimizing risks to customers.
- Managed opening and closing shift kitchen tasks.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Monitored food quality and presentation to maintain high standards.
- Prepared and served various food items in fast-paced [Type] environment.
- Coordinated checklists to keep kitchen clean, stocked and sanitary.
- Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
- Measured and mixed ingredients according to precise recipes for best results.
- Measured, weighed and mixed appropriate ingredients according to recipe directions.
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
- Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
- Adjusted recipes based on ingredient availability or customer request.
- Identified inefficiencies leading to improved productivity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Cook Trainer
Bang Bang, Lee Ho Fook, The General Assembly
07.2021 - 11.2021
- Trained cooks to maintain clean, organized and sanitary workstations.
- Supported management strategies to build cooperative and skilled kitchen team.
- Cooked same meals over and over during shifts with exact quality results.
- Monitored and managed kitchen staff during busy rush periods to maintain service levels.
- Implemented training for front-of-house team members to understand kitchen procedures.
- Learned how to prepare menu items according to precise recipes, cooking procedures and methodologies.
- Directed team in off-peak ingredient preparation and restocking work.
- Enforced cooking, plating and garnishing rules across shifts and staff members.
- Coordinated group training to share kitchen procedure changes.
- Stayed current on specialized kitchen terminology and menu item abbreviations to best train workers for fast-paced work.
- Met training needs with well-organized, factual programs based on contemporary requirements.
- Engaged students in academic and practical conversations that elicited critical thinking, creativity, collaboration and communication.
- Observed and evaluated students' work to determine progress, provide feedback, and make suggestions for improvement.
- Provided instructional handouts, texts, audiovisual aids and other materials to facilitate learning.
- Established goals for courses with organized outlines and detailed lessons.
Education
Commercial Cookery - Commercial Cookery Lever 3
Victoria University
Melbourne, VIC07.2021
Master of Arts - Master of Multimedia Design
Swinburne University of Technology
Melbourne, VIC07.2004
Skills
Counter Sanitization
- Vendor Collaboration
- Chef Assistance
- Proper Food Handling
- Consistent Supervision
- Hospitality Management
- Kitchen Utensils
- Food Spoilage Prevention
- Special Requests
- Portion Standards
- Safety Standards
- Portion Sizes
- Dish Preparation
- Proper Food Storage
- Special Events
- Chef Consultations
- Collaborative Relationships
- Preparing Presentations
- Consistent Presentations
- Safe Work Practices
- High-Volume Environments
- Timely Food Delivery
- Attention to Taste
- Station Preparation
- Plating and Presentation
- Developing Menus
- Guest Observations
- Portion and Cost Control
- Banquets and Catering
- Restaurant Operation
- Kitchen Preparation
- Food Allergy Understanding
- Surface Work
- Profit Target Achievement
- Food Intolerances
- Proper Storage Procedures
- Sauce Preparation
- Organization and Prioritization
- Cooking and Baking
- Cook Consistent Dishes
- Staff Supervision and Coordination
- Verify Food Quality
- Food Preparing, Plating and Presentation
- Contamination Prevention
- Cleaning and Sanitation
- Create Recipes
- Operational Processes
- Food Stock and Supply Management
- Maintaining Consistency
- Injury Prevention
- Rotation Procedures
- Equipment Inspection and Maintenance
- Personal Grooming Standards
- Control Labor Costs
- Profitability Control
- Knowledge of Cuisines
- Temperature Control
- Product Availability
Garnishes
Timeline
Chef De Partie
Sushi Baby
03.2023 - Current
Cook Lever 3
Crown - NOBU, SILK, The Conservatory, Ging Thai
11.2021 - 03.2023
Cook Trainer
Bang Bang, Lee Ho Fook, The General Assembly
07.2021 - 11.2021
Commercial Cookery - Commercial Cookery Lever 3
Victoria University
Master of Arts - Master of Multimedia Design
Swinburne University of Technology
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