Ee Ying (YY) Tan
Christchurch,CAN
Summary
Detail-oriented Chef de Partie with experience working in Detail-oriented Chef de Partie with experience working in several restaurants. Known for attention to detail, love of food and extensive knowledge of culinary arts. Motivated Sous Chef focused on sourcing high-quality ingredients from local sources to drive farm-to-table menus. Proactive and adaptable team player passionate about sustainable cuisine. Highly trained Chef de Partie with solid background ensuring successful daily operation of multiple establishments. True artist with array of kitchen preparation techniques. Formal training and education in culinary studies. Exceptionally talented professional in restaurant industry offering dynamic skills in meal preparation, portion sizing and plating. Experienced Chef de Partie with background working in high-end establishments that set culinary trends and cater to sophisticated clientele. Supports chef leadership with new recipe development and suggested pairings.
Overview
14
14
years of professional experience
Work History
Chef
Olive Tree Cafe
12.2023 - 06.2024
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
Chef De Partie
Arrowtown Bakery
05.2021 - 08.2023
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
Chef De Partie
SkyCity Wild Thyme Bar & Kitchen
04.2019 - 05.2021
- Skycity Queenstown, Otago.
- Prepped foods for dishes, including roasted, sautéed, fried and baked items.
- Trained kitchen workers on culinary techniques to increase productivity and boost workflow.
- Managed food usage with proper stock rotation to prevent spoilage.
- Removed expired food and beverages from kitchen and stockroom and coordinated proper disposal.
- Sliced fruit and vegetables for various menu items and stored for later use in crisper.
- Plated completed foods paying special attention to overall presentation and necessary garnishes.
- Washed utensils, plates and chopping boards between tasks to avoid cross-contamination.
- Operated all kitchen equipment safely to prevent injuries.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying and baking.
Chef de partie
Airspresso
05.2018 - 04.2019
- Airspresso Queenstown, Otago.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
- Washed utensils, plates and chopping boards between tasks to avoid cross-contamination.
- Sliced fruit and vegetables for various menu items and stored for later use in crisper.
- Removed expired food and beverages from kitchen and stockroom and coordinated proper disposal.
- Managed food usage with proper stock rotation to prevent spoilage.
- Prepared items for roasting, sautéing, frying and baking.
- Rotated stock to use items before expiration date.
- Sanitized all counters properly to prevent food-borne illness.
Commis Chef
SKYCITY Casin Wild Thyme Bar & Kitchen
10.2016 - 05.2018
- Rotated food stock, using up older items first and rejecting expired goods.
- Checked food portioning for optimal presen
- Trained kitchen workers on culinary techniques to increase productivity and boost workflow.
- Washed utensils, plates and chopping boards between tasks to avoid cross-contamination.
- Worked with Chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Tasked with unloading and unpacking daily fresh ingredient deliveries to learn general operation of kitchen.
Cook
Sofitel Queenstown
10.2015 - 10.2016
- Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
- Assisted chef with planning easy but elegant appetizers to spark customer interest.
- Verified proper portion sizes and consistently attained high food quality standards.
- Inspected kitchen equipment and appliances to verify proper working order, including commercial fryers, steamers, ovens and ranges.
Kitchenhand
Sofitel Queenstown
03.2015 - 10.2015
- Gathered ingredients and cleaned and cut food items to prep recipes.
- Cleaned utensils, dishes and glasses for customer use.
- Completed prepping, cleaning and other kitchen duties to support cooks.
Housekeeper
05.2013 - 03.2015
- Sofitel, Queenstown, Otago.
- Returned vacant rooms to occupant-ready status by deep cleaning, changing linens, restocking inventory and removing trash.
- Employed deep-cleaning techniques for areas in need of additional sanitation.
- Replaced sheets and pillowcases daily and used hospitality corners on beds to provide extreme comfort for guests.
- Interacted pleasantly with clients and guests when performing daily duties.
Housekeeper
12.2010 - 05.2013
- Pepper beacon hotel, Queenstown, Otago.
- Returned vacant rooms to occupant-ready status by deep cleaning, changing linens, restocking inventory and removing trash.
- Employed deep-cleaning techniques for areas in need of additional sanitation.
- Rendered detailed and timely cleaning services while working in fast-paced environment with multiple interruptions.
- Replaced sheets and pillowcases daily and used hospitality corners on beds to provide extreme comfort for guests.
- Interacted pleasantly with clients and guests when performi duties.
- Mopped and vacuumed floors and dusted furniture to maintain organized, professional appearance at all times.
- Interacted pleasantly with clients and guests when performing daily duties.
Education
Bachelor of Arts - Journalism
Skills
- Dish preparation
- Equipment cleaning
- Kitchen utensils
- Positive and professional
- Foodservice
- Time management
- Stocking and replenishing
- Special Events
- Portion Standards
- Food Spoilage Prevention
- Cleaning
- Food Safety
- Food Allergy Understanding
Languages
Chinese (Cantonese)
Professional Working
Chinese (Mandarin)
Native or Bilingual
English
Professional Working
Malay
Limited Working
Timeline
Chef
Olive Tree Cafe
12.2023 - 06.2024
Chef De Partie
Arrowtown Bakery
05.2021 - 08.2023
Chef De Partie
SkyCity Wild Thyme Bar & Kitchen
04.2019 - 05.2021
Chef de partie
Airspresso
05.2018 - 04.2019
Commis Chef
SKYCITY Casin Wild Thyme Bar & Kitchen
10.2016 - 05.2018
Cook
Sofitel Queenstown
10.2015 - 10.2016
Kitchenhand
Sofitel Queenstown
03.2015 - 10.2015
Housekeeper
05.2013 - 03.2015
Housekeeper
12.2010 - 05.2013
Bachelor of Arts - Journalism
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