Experience

YEO ENG KOON (S) PTE LTD

• Singapore
• Food and Beverage Services
• 1 - 100 Employee

• Corporate Chef

  • Mar 2022 - Present



MY World Preschool Ltd

• Singapore
• Education Administration Programs
• 100 - 200 Employee

• Sous Chef

  • Nov 2019 - Mar 2022

  Joined as Consultant Chef, tasked in settling up kitchen SOP, training for cooks on operation of combi oven, dishwasher and induction cookers, planning of menu, planning of kitchen ordering, sourcing for better pricing of ingredients, kitchen audits, training SOP and reports. Design of kitchen workflow before building of kitchen for center's. Contacting kitchen equipment supplier for repairs. Last but no least help out in kitchen operation when cooks is not available. Setting up kitchen and purchase of all kitchen accessories for operation. Adhere to guideline by Early Childhood Development Agency and by Health Promotion Board for health eating.



Continental Equipment

• Singapore

• Chef Consultant and Sales

  • Feb 2019 - Dec 2019

  Learning and having fun exploring about various commercial kitchen equipment's as a consultant chef at the same time reaching out to different clients in our local F&B scene while at the same time doing sales. I was also able to guide and provide commercial kitchen equipment's training to our company clients after equipment's was purchased. Improving kitchen work flow, correct placement of commercial kitchen equipment's and what commercial kitchen equipment's is suitable for every individual operations is what I specialize in.



KICK Cafe

• Singapore, Singapore

• Sous Chef

  • Feb 2018 - Jan 2019

  As the leader and management, I was tasked to improved various recipes/menu. Planning menu, ingredients costing, improving kitchen workflow and how to improve business revenues. Training kitchen staff on how to improve quality of food served, how to use various techniques to achieve better results and also to work our way around limited kitchen equipment provided. As the leader and management, I was tasked to improved various recipes/menu. Planning menu, ingredients costing, improving kitchen workflow and how to improve business revenues. Training kitchen staff on how to improve quality of food served, how to use various techniques to achieve better results and also to work our way around limited kitchen equipment provided.



SQUE Kitchen & Alehouse

• Singapore

• Sous Chef

  • Sep 2016 - Jan 2018

  Taking on the role of Sous Chef, enables me to guide and train our kitchen staff to understand what our company goals and target are. With that said, I have always believed in nurturing junior staff to reach their potential in whatever roles they are given. Our team and I made sure quality and standard is met from receiving to the end products before serving to customers. When receiving a complain we will work to have service recovery first before we find out and discussed where went wrong. Job scope includes the following from ordering of ingredients, kitchen schedule, menu planning, storage of ingredients, SOP being followed, food preparation and cooking. When kitchen equipment's breaks down I will have to contact kitchen equipment supplier for repaired and servicing.



Artisan Boulangerie Co

• Food and Beverage Services
• 1 - 100 Employee

• Junior Sous Chef/Outlet Chef

  • Apr 2015 - Aug 2016

  Thankful for the opportunity given to me to run the whole outlet kitchen operation. I was tasked to ensured that kitchen operation is run smoothly, from ordering of ingredients, kitchen schedule, menu planning, storage of ingredients, SOP being followed, food preparation and cooking. Training and nurturing of kitchen staff. Thankful for the opportunity given to me to run the whole outlet kitchen operation. I was tasked to ensured that kitchen operation is run smoothly, from ordering of ingredients, kitchen schedule, menu planning, storage of ingredients, SOP being followed, food preparation and cooking. Training and nurturing of kitchen staff.



Society Bar OCBC centre

• Singapore

• Chef De Partie / Junior Sous Chef

  • Dec 2013 - Mar 2015

  Grateful for the opportunity, I start as a CDP and work my way to becoming a Junior Sous, was tasked to run the whole kitchen operation with my team, honestly despite having not enough experiences to handle the operations. I bite the bullet and lead my team to excel in our operation daily from rough to smooth sailing. I single handedly learned how to placed ordering of ingredients, talking to supplier, doing kitchen schedule, organization of kitchen storage, cleanliness of kitchen, menu planning, cost controlling, recipes improvement, daily lunch specials. Also taking on admin stuff such as payroll and OT pays as I have to inform HR department. I am very thankful as this experience as it not only grows my skills but also people relations.



Shangri-La Group

• Hong Kong
• Hospitality
• 700 & Above Employee

• Comis 1 and Comis 2

  • Nov 2011 - Nov 2013

  Started right off the bat after completing my national service! Working in western banquet kitchen is very different from cooking ala carte orders. I learned to plan our kitchen preparation for events by forecast given to us by sales department. My chef will informed us what is needed to be prepared and we will get everything ready prior to the event day. I was not only tasked to run banquet event but also was placed in charged to get breakfast buffet setup ready everyday for 200 pax hotel guests. Through hard work and effort put in, I was shortly promoted to Commis 1. I was then placed in charged of BBQ buffet events at night for event numbers ranging from 25 pax to 200 pax, I have to setup the food areas, cooking and barbequing food accordingly to the event menu given, at the same time followed strict SOP given. Sometimes I have to run 2 events simultaneously.



New York New York

• Singapore

• Assistant Cook

  • Feb 2009 - Aug 2009

  Just graduated from culinary school, while waiting for my enlistment. I took on the role of assistant cook, learning the rope of cooking ala carte orders, learning how to prepared ingredients which I have not came across before as it expands my experience and knowledge. I was placed at meat station which have to prepared meats, burgers and sauces. I learned to to better cook poultry's, meats as well as seafood and sauces. It was a good experience and I personally have benefited a lot and gain so much.



Sage The Restaurant

• Singapore

• Trainee Cook

  • Jun 2008 - Dec 2008

  Due to a very good opportunity, I had been given to join The Sage, a semi-fine dining restaurant. I was placed in the entremetier and saucier station after 4 months I was given an rare opportunity to rotisseur station. I have learned to prepared everything from scratch and various technique including cooking of stocks, sauces, different starch's/vegetables and different protein and meats. This past 6 months was very tough but was very grateful and very thankful to have learned so much in such a short while.