Timothy Wei Ming Goh
Bell Post Hill
Summary
A hard-working, conscientious and motivated individual with a good work ethic who feels proud of what I do and who has the courage to take on difficult challenges. I believe that 'It's the people that make a kitchen' and because of this I always carry out all of my duties to the highest standards possible. I have worked in many kitchens and have acquired experience of various different cuisines.
Overview
8
8
years of professional experience
1
1
Certification
Work History
CHEF DE PARTIE
Tomodachi 2.0 Izakaya Bar - Geelong
11.2021 - Current
- Assisted to supervise line cook or commis during meal services, estimated daily production needs and checking the quality of raw and cooked food products to ensure that standards are met, ensure that production preparation and presentation of food are of the highest quality at all times, helped to do menu planning and costing of menu with different restaurant establishments and help with FOH and customer service and serving customers when needed
Chef de partie
Chef at Work (Singapore)
11.2019 - Current
- Assisted to supervise line cook or commis during meal services, estimated daily production needs and checking the quality of raw and cooked food products to ensure that standards are met, ensure that production preparation and presentation of food are of the highest quality at all times, helped to do menu planning and costing of menu with different restaurant establishments
- (away in Melbourne on study leave)
Cook, casual
Maroondah Sports Club
10.2018 - 04.2019
- Applied what I have learnt in school into practice, including knife skills, making lunch and dinner buffet and cooking different meals for customer ranging from gluten-free, lactose-free and etc
- Learnt to do desserts and salad and did the ladder for lunch service and dinner service Enforced the restaurant policy and doing rosters and ordering for kitchen and teach new staff on kitchen management
Apprentice Chef, part-time
Cerebus Beach House
12.2017 - 03.2019
- 3 months in the restaurant helped me with my knife skills in the kitchen
- Applying what I have learnt in school into practice, making lunch and dinner buffet and cooking different meals for customer ranging from gluten-free, lactose free and etc
- Learnt to do desserts and salads and did the ladder for lunch service and dinner service
- Enforced restaurant policy
- 20h/week
Intern Cook, part-time
University House Club (Melbourne University)
09.2017 - 12.2017
- 4 months in the restaurant helped me with my knife skills in the kitchen
- Applied what I had learnt in school into practice, making lunch and dinner buffet and cooking different meals for customer ranging from Gluten Free, Lactose free and etc
- Enforced restaurant policy
- 20h/week
Education
Diploma - Food Services (Culinary Arts)
Singapore Hotel and Tourism Education Centre (SHATEC) Institute
10.2022
Higher Certificate - Food Services (Culinary Arts)
SHATEC Institute
07.2021
Certificate III - Commercial Cookery
Melbourne City Institute of Education (MCIE)
01.2018
Certificate - Asian Culinary Arts
Asian Culinary Institute
11.2016
Skills
- Client engagement and support, customer service, business administration
- Microsoft Word, Microsoft Excel, Microsoft Outlook, Firefox, SDSS
Certification
- First Aid Qualified
- Follow Food and Hygiene Course (2021-02-28)
- Responsible Service of Alcohol (RSA) (Valid until 2022-08-28)
- Regional Culinary Judge (Worldskills Australia, ACF)
Affiliations
- Australian Young Chefs Club (Victoria Chapter), Member
- Singapore Chef Association, Best student award (2016)
- Singapore Chef Association, Member (2016-current)
- Asian Chef Club (Melbourne)- Deputy Secretary (Current)
- Australia Culinary Federation – Regional Judge (Current)
Languages
English
Full Professional
Chinese
Full Professional
Malay
Full Professional
Timeline
CHEF DE PARTIE
Tomodachi 2.0 Izakaya Bar - Geelong
11.2021 - Current
Chef de partie
Chef at Work (Singapore)
11.2019 - Current
Cook, casual
Maroondah Sports Club
10.2018 - 04.2019
Apprentice Chef, part-time
Cerebus Beach House
12.2017 - 03.2019
Intern Cook, part-time
University House Club (Melbourne University)
09.2017 - 12.2017
Higher Certificate - Food Services (Culinary Arts)
SHATEC Institute
Certificate III - Commercial Cookery
Melbourne City Institute of Education (MCIE)
Certificate - Asian Culinary Arts
Asian Culinary Institute
Diploma - Food Services (Culinary Arts)
Singapore Hotel and Tourism Education Centre (SHATEC) Institute
Similar Profiles
Kwanghee Joseph KimKwanghee Joseph Kim
Chef at Tomodachi 2.0 brunch cafe & Izakaya bar, Waterfront View modern grill & wine barChef at Tomodachi 2.0 brunch cafe & Izakaya bar, Waterfront View modern grill & wine bar
Nishantha Ruwan Sagara Ilamgham Brahmanasingha MudiyanselaNishantha Ruwan Sagara Ilamgham Brahmanasingha Mudiyansela
Sous Chef at Tomodachi Izakaya BarSous Chef at Tomodachi Izakaya Bar
Henri GrahamHenri Graham
Volunteer at GeelongVolunteer at Geelong