Silver Wong
Clayton
Summary
Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Dedicated to food safety, customer service best practices and quality food service. Punctual experienced in following menus and recipes to prepare quality food. Polished in setting up and cleaning equipment for daily food preparation and helping manage supplies. Excellent multitasker recognized for supporting successful kitchen operations. Hardworking and reliable with strong ability in multitasking. Highly organized, proactive and punctual with team-oriented mentality.
Overview
21
21
years of professional experience
Work History
Commis Chef
Trippas White Group
01.2023 - Current
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
- Rotated through all prep stations to learn different techniques.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with staff members to create meals for large banquets.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Assisted with menu development and planning.
Chef and Owner
Lazy Chef
06.2018 - 10.2021
- Restaurant Operation (floor service, cashier, bar & kitchen)
- Payroll, Accounting and Shift Management
- Good customer Service Delivery
- Maintain the Hygiene and Comfortable Environment of Cafe
- People Management, Interviewing and Staff Training
- Create Marketing Campaign
- Responsible of Stock Ordering and Food Quality
- Employed and managed vendors by negotiating deliverables, cost and expected quality.
- Controlled food costs by adhering to purchasing specifications, product storage requirements and recipe standards.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
Chef De Partie
Padi House Restaurant
09.2016 - 01.2018
- Improved performance of team members resulting in high-quality meals produced daily.
- Purchased ingredients from local farms to benefit environment and reduce costs.
- Managed food usage with proper stock rotation to prevent spoilage.
- Managed team handling all kitchen work in busy establishment.
- Prepped foods for dishes, including roasted, sautéed, fried and baked items.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
- Liaised closely with kitchen and front-of-house personnel.
- Monitored food products, driving quality, freshness and integrity.
- Supervised kitchen food preparation in demanding, high-volume environments.
Commis Pastry Chef
Nobu Kuala Lumpur
08.2015 - 01.2016
- Created desserts such as cakes, frozen treats and pastries weekly.
- Customized items for seasonal offerings, special events and personal requests.
- Measured, mixed and prepped raw materials according to company specifications and recipes.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Dessert plating.
- Set up section for service time.
- Adapted measurements to meet quantity of bakery items being prepared.
- Created new recipes using available ingredients and for special occasions.
Commis Pastry Chef (Internship)
LuxBite Patisserie
04.2014 - 10.2014
- Developed special menu items to improve business offerings.
- Customized items for seasonal offerings, special events and personal requests.
- Created desserts such as cakes, frozen treats and pastries weekly.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Finished baked goods with glazes, icings and other toppings.
- Reviewed expiration dates on items and removed expired products from stock to maintain quality.
- Created new recipes using available ingredients and for special occasions.
Cook (Internship & Part-Timer)
Qantas First Class Lounge Sydney Airport
12.2012 - 09.2013
- Operated grills, fryers and broilers to cook items to quality guidelines.
- Took inventory counts before and after shifts to complete food inventory or storage sheets.
- Replenished food items from inventory and rotated ingredients.
- Used standardized recipes and other instructions to prepare food.
- Carried pans and trays of food to and from work stations, stove and refrigerator.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Chopped, diced and sliced vegetables and fruit ahead of rush periods.
- Grilled and deep fried various foods from meats to potatoes.
Larder Cook (Part-time)
Hurricane’s Grill
08.2012 - 11.2012
- Mise en Place (Freshly chopped and sliced vegetables etc)
- Prepare for Salad Section, Close and Clean Salad Section
- Prepare Varieties of Salad and Hot Food
- Set up section for service time
- Train new staff
- Made meals in accordance with company standards and requirements.
- Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
- Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
Kitchen Helper (Volunteer)
InterContinental Hotel
05.2012 - 07.2012
- Mise En Place and Plating Food & Desserts
- Make Sauce (Tartar sauce, Cocktail Sauce, Aioli, Sweet Chili, Pesto)
- Make Soup (Mushroom Soup, Lobster Bisque, Peas Soup)
- Cook (Pasta Creamy Pesto Ravioli, Bolognese Spaghetti, Risotto)
- Carve Roasted Meat for Buffet Service
- Prepare for Buffet Service, Close and Clean Buffet Area
- Unboxed, stored and organized incoming kitchen supplies with every delivery.
- Backed up kitchen team members during heavy work periods to maximize team coverage.
- Studied methods of coworkers, successfully learning kitchen and food service skills.
Supervisor/Cashier/Partnership Manager
Impressive Coffee Shop
05.2002 - 10.2011
- Stock Ordering
- Supervising Staff and Shift
- Managing Accounting and Restaurant
- Handled customer complaints and concerns and escalated to direct supervisor for quick resolution.
- Connected with customers to provide assistance and collect feedback to optimize operations.
- Increased likelihood of repeat business by building friendly relationships with customers.
Education
Advanced Diploma - Hospitality Administration And Management
ANIBT
Brunswick, VIC10.2024
Certificate III in Hospitality (Patisserie) - Patisserie
Le Cordon Bleu Culinary Arts Institute Sydney
Sydney NSW10.2014
Certificate III in Hospitality (Cuisine - Cuisine
Le Cordon Bleu Culinary Arts Institute Sydney
Sydney NSW06.2013
Diploma - Graphic Design
Perak Institute of Art Malaysia
Ipoh10.2001
Skills
- Labor Relations
- Employee Motivation
- Originality and Creativity
- Performance Evaluation and Monitoring
- Process Improvements
- Quality Assurance
- Team Leadership
- Standards Compliance
- Safe Food Handling
- Kitchen Staff Management
- Quality Control
- Food Prep Planning
- Food Preparing, Plating and Presentation
- Recipe Development
- Relationship Building
- Menu Planning
- Waste Control
- Food Preparation Techniques
- Control of Expenses
- Standardized Recipes
Languages
English
Professional
Chinese (Cantonese)
Native/ Bilingual
Chinese (Mandarin)
Professional
Malay
Limited
Timeline
Commis Chef
Trippas White Group
01.2023 - Current
Chef and Owner
Lazy Chef
06.2018 - 10.2021
Chef De Partie
Padi House Restaurant
09.2016 - 01.2018
Commis Pastry Chef
Nobu Kuala Lumpur
08.2015 - 01.2016
Commis Pastry Chef (Internship)
LuxBite Patisserie
04.2014 - 10.2014
Cook (Internship & Part-Timer)
Qantas First Class Lounge Sydney Airport
12.2012 - 09.2013
Larder Cook (Part-time)
Hurricane’s Grill
08.2012 - 11.2012
Kitchen Helper (Volunteer)
InterContinental Hotel
05.2012 - 07.2012
Supervisor/Cashier/Partnership Manager
Impressive Coffee Shop
05.2002 - 10.2011
Advanced Diploma - Hospitality Administration And Management
ANIBT
Certificate III in Hospitality (Patisserie) - Patisserie
Le Cordon Bleu Culinary Arts Institute Sydney
Certificate III in Hospitality (Cuisine - Cuisine
Le Cordon Bleu Culinary Arts Institute Sydney
Diploma - Graphic Design
Perak Institute of Art Malaysia
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