Jayson Ng

Junior Sous Chef at Mandarin Orchard Singapore
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Contact Information
us****@****om
(386) 825-5501
Location
Singapore, SG

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Bio

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Credentials

  • Food Safety and Hygiene LvL 3
    At-Sunrice GlobalChef Academy
    Mar, 2023
    - Oct, 2024
  • Food Safety and Hygiene LvL 1
    Avanta Global Pte Ltd
    Oct, 2022
    - Oct, 2024

Experience

  • Mandarin Orchard Singapore
    • Singapore
    • Hospitality
    • 1 - 100 Employee
    • Junior Sous Chef
      • Dec 2019 - Present

      Managed culinary administrative duties such as rostering, food costs, ordering of ingredients, training new hires, menu engineering. Executed the reopening of the restaurant with a team of chefs with the core focus on menu engineering, kitchen equipment selection and ordering, dinnerware selection and ordering. Supported senior management through recipe testing, r&d for new concepts and other administrative duties Managed culinary administrative duties such as rostering, food costs, ordering of ingredients, training new hires, menu engineering. Executed the reopening of the restaurant with a team of chefs with the core focus on menu engineering, kitchen equipment selection and ordering, dinnerware selection and ordering. Supported senior management through recipe testing, r&d for new concepts and other administrative duties

  • Alexanders Steakhouse
    • United States
    • Restaurants
    • 1 - 100 Employee
    • Line Cook
      • Apr 2019 - Dec 2019

      Worked as a line cook as part of a externship attachment from CIA. Rotated between the different stations such as garde manger, grill, roast, entremetier. Worked with a variety of high value ingredients such A5 wagyu that was imported from the many prefectures of Japan. Worked as a line cook as part of a externship attachment from CIA. Rotated between the different stations such as garde manger, grill, roast, entremetier. Worked with a variety of high value ingredients such A5 wagyu that was imported from the many prefectures of Japan.

  • Nosh Sg
    • Singapore
    • Line Cook
      • Jan 2016 - Dec 2016

      Worked as a line cook. Helped the cdc to maintain daily operations as we were running 3 different menus and concepts daily, I.e. regular cafe, Sunday brunch and wedding or event receptions. Worked the garde manger, grill and stove stations and helped to lead new hires. Worked as a line cook. Helped the cdc to maintain daily operations as we were running 3 different menus and concepts daily, I.e. regular cafe, Sunday brunch and wedding or event receptions. Worked the garde manger, grill and stove stations and helped to lead new hires.

Education

  • The Culinary Institute of America
    Bachelor of Business Administration - BBA, Food Business Management
    2017 - 2019

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