Summary
Overview
Work History
Education
Skills
Languages
Certification
References
Timeline
Generic

TROY TAN

Perth,Australia

Summary

I am a dedicated chef with a growing experience in bulk cooking and high-volume food preparation, including in FIFO settings. With a passion for delivering quality meals, I have successfully catered for up to 1,000 residents while adhering to strict food safety and HACCP standards. My strengths include efficient kitchen operations, menu planning, and collaboration with team members to ensure smooth service in remote site kitchens. I am eager to further develop my skills in a FIFO role and contribute to the success of a new team.

Overview

9
9
years of professional experience
1
1
Certification

Work History

FIFO Chef

Compass Group Australia
Telfer, WA
08.2024 - Current
  • Cooking for Large Groups: Prepare and cook meals for 800-1000 residents, ensuring all dietary needs are met.
  • Bulk Cooking: Manage large-scale food preparation, maintaining high standards of quality and consistency.
  • HACCP Compliance:Strictly adhere to Hazard Analysis Critical Control Points (HACCP) guidelines to ensure food safety.
  • Hour Rule: Diligently follow the 2-4 hour rule for food safety, ensuring proper handling and storage of hot and cold foods.
  • Cooling Down Procedures: Implement safe cooling down procedures to prevent contamination and ensure food safety.
  • Inventory Management: Monitor inventory levels and coordinate with suppliers to ensure the availability of fresh ingredients.
  • Team Collaboration: Work closely with kitchen staff to maintain efficiency and meet the high demand for meals.
  • Quality Assurance: Conduct regular checks to maintain the highest standards of food quality, hygiene, and presentation.

Chef

Ocean Beach Hotel - The OBH
Perth, Australia
11.2022 - 07.2024
  • As a Chef at Ocean Beach Hotel, I excel in a dynamic culinary environment, ensuring seamless kitchen operations and delivering exceptional dining experiences
  • My responsibilities include: Food Preparation, Mise en Place, Hygiene Standards, Stock Management, Equipment Maintenance, Delivery Handling, Sous Chef Support, Plating and Garnishing
  • In addition to these responsibilities, I have extensive experience working across various sections of the kitchen.

Cook

Ohnamiya
Perth, Australia
06.2022 - 10.2022
  • At Ohnamiya, I served as a Cook, where I meticulously followed established procedures and requirements for safe food handling, storage, and service
  • My responsibilities included: Safe Food Handling, Meal Preparation, Fast-paced Environment
  • In this role, I demonstrated my ability to work effectively within a team, uphold food safety standards, and deliver delicious meals.

Procurement Executive

Sheng Teng Castors Wheel And Reflector
Malaysia
11.2020 - 05.2022
  • Strategic procurement executive with expertise in optimizing supply chain operations, driving cost savings, and managing vendor relationships
  • Responsibilities include: Developing and implementing procurement strategies, Managing vendor relationships, Optimizing inventory levels, Collaborating with cross-functional teams, Ensuring compliance with legal and regulatory requirements, Leading and developing a high-performing procurement team.

Flight Attendant

SilkAir
Singapore
10.2015 - 10.2020
  • Experienced flight attendant dedicated to ensuring passenger safety, comfort, and satisfaction throughout their journey
  • Skilled in providing exceptional customer service, adhering to safety protocols, and maintaining cabin cleanliness
  • Responsibilities include: Conducting pre-flight safety demonstrations, Providing friendly and professional customer service, Collaborating with crew members, Building rapport with passengers.

Education

Diploma of Hospitality Management -

South Metropolitan TAFE
06.2024

Certificate IV in Kitchen Management -

South Metropolitan TAFE
11.2023

Certificate III in Commercial Cookery -

South Metropolitan TAFE
06.2023

Diploma of Business Administration -

Bizchamp International College
10.2020

Skills

  • Food Preparation
  • Menu Development
  • Recipe Creation and Modification
  • Knife Skills
  • Plating and Presentation
  • Budgeting and Cost Control
  • Multitasking
  • Inventory Management
  • Time Management
  • Culinary Creativity
  • Expertise in Various Cuisines
  • Attention to Detail
  • Adaptability
  • Food Safety and Hygiene
  • Customer Focus
  • Continuous Learning and Improvement

Languages

  • English
  • Mandarin
  • Malay

Certification

  • Provide Responsible Service Of Alcohol (RSA)
  • First Aid

References

  • Crystal Howrie , crystal@sanctuarytravel.com.au
  • Ursula Alexander , ursula.alexander@smtafe.wa.edu.au

Timeline

FIFO Chef

Compass Group Australia
08.2024 - Current

Chef

Ocean Beach Hotel - The OBH
11.2022 - 07.2024

Cook

Ohnamiya
06.2022 - 10.2022

Procurement Executive

Sheng Teng Castors Wheel And Reflector
11.2020 - 05.2022

Flight Attendant

SilkAir
10.2015 - 10.2020

Diploma of Hospitality Management -

South Metropolitan TAFE

Certificate IV in Kitchen Management -

South Metropolitan TAFE

Certificate III in Commercial Cookery -

South Metropolitan TAFE

Diploma of Business Administration -

Bizchamp International College

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