Steve Chew Kim Seng
Canterbury,Ashburton
Summary
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with Modern Chinese cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles.
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Forward-thinking professional offering more than 15 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times.
Overview
11
11
years of professional experience
Work History
Chinese Cuisine Chef
Farmers Corner Ltd
03.2024 - Current
- 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.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
Consultant Head Chef
Papparich Restaurant. Riccarton
11.2022 - 03.2024
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
- Maintained well-organized mise en place to keep work consistent.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Arranged for kitchen equipment maintenance and repair when needed.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Monitored food production to verify quality and consistency.
- Assisted with menu development and planning.
- Evaluated food products to verify freshness and quality.
- Implemented food cost and waste reduction initiatives to save money.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Executive Sous Chef
Hakkasan Restaurant . Mandarin Oriental (Seasonal)
04.2022 - 10.2022
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Enhanced dining experience by creating innovative and visually appealing menu items.
- Continuously researched industry trends to stay current on new cooking methods, ingredients, and presentation styles.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Mentored junior chefs and provided constructive feedback for professional growth.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Set up and broke down kitchen for service.
Chinese Senior Sous Chef
Restaurant Zhan Liang - Rosewood
05.2021 - 09.2021
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
EXECUTIVE SOUS CHEF
BANDAR DJAKARTA SEAFOOD RESTAURANT
06.2019 - 06.2020
- Description Job - Executive Sous Chef
- Report to Executive General Chef
- Willing to give maximum energy for Company targets
- Passing skills, as well ideas to staff - employed chefs
- Developing and updating of Menus and Food Promotions, Recipes, Costing (Average food cost 33%)
- Hygiene, F & B Control, as well staff coaching
- Handling Ala Carte menu and do the recipe
- Handling a function and set promotion Menu and Do the recipe.
- Handling in ordering all wet and dry item and Kitchen equipment item
- Take a control of Working Schedule kitchen staff and all the ISO and Haccp Paperwork
- Maintain a rating with the Department of Health by standardizing cleaning procedure
- Mentored and trained all the junior staff, improving performance by 40%
- Collaborated with our Outlet chef and Executive chef in menu design and innovative recipe
- Oversaw food preparation and production, ensuring 100% food safety procedures were followed and ensure the presentation of food is compliant with restaurant standards
- Incharge in controlling the food cost of the restaurant and controlling the recipe that we do
- Making sure that all junior kitchen staff understand the duties and tasks they need to perform.
EXECUTIVE CHINESE CHEF
PALM RESORT LE GRANDEUR HOTEL
07.2018 - 04.2019
- Description Job - Executive Chinese Chef
- Report to Executive Chef
- Willing to give maximum energy for Company targets
- Passing skills, as well ideas to staff - employed chefs
- Developing and updating of Menus and Food Promotions, Recipes, Costing (Average food cost 33%)
- Hygiene, F & B Control, as well staff coaching
- Handling Ala Carte menu and do the recipe
- Handling a function and set promotion Menu and Do the recipe.
- Handling in ordering all wet and dry item and Kitchen equipment item
- Take a control of Working Schedule kitchen staff and all the ISO and Haccp Paperwork
- Maintain a rating with the Department of Health by standardizing cleaning procedure
- Mentored and trained all the junior staff, improving performance by 40%
- Collaborated with our Outlet chef and Executive chef in menu design and innovative recipe
- Oversaw food preparation and production, ensuring 100% food safety procedures were followed and ensure the presentation of food is compliant with restaurant standards
- Incharge in controlling the food cost of the restaurant and controlling the recipe that we do
- Making sure that all junior kitchen staff understand the duties and tasks they need to perform.
CHINESE SOUS CHEF
PLUSE GRANDE HOTEL
12.2017 - 07.2018
- Description Job - Chinese Sous Chef
- Report to Executive Chef
- Passing skills, as well ideas to staff - employed chefs
- Hygiene, F & B Control, as well staff coaching
- Handling Ala Carte menu and do the recipe
- Handling a function and set promotion Menu and Do the recipe.
- Handling in ordering all wet and dry item and Kitchen equipment item
- Take a control of Working Schedule kitchen staff and all the ISO and Haccp Paperwork
- Maintain a rating with the Department of Health by standardizing cleaning procedure
- Oversaw food preparation and production, ensuring 100% food safety procedures were followed and ensure the presentation of food is compliant with restaurant standards
- Making sure that all junior kitchen staff understand the duties and tasks they need to perform.
- Worked at Wok Area
- Worked at Cutter Area.
- Worked at Pass Area
- Worked at Steamer Area.
- Worked at Deep Fried Fryer Area.
- Able to work individually and under pressured environment.
SOUS CHEF
KO'S CHINESE RESTAURANT
- 12.2017
- Description Job - Chinese Sous Chef
- Handing in Fine Dining Cuisine
- Handling a Ala Carte menu and do the recipe
- Handling a function and set promotion Menu and do the recipe
- Handling in ordering all wet and dry items and Kitchen equipment item
- Take control of working schedule of the kitchen staff and all the ISO and Haccp paperwork
- Maintain a rating with the Department of Health by standardizing cleaning procedure
- Mentored and trained all the junior staff, improving performance by 40%
- Collaborated with our outlet chef and executive chef in menu design and innovative recipe
SOUS CHEF
IN COLONIAL CHINESE CUISINE RESTAURANT
01.2014 - 02.2017
- Description Job - Sous Chef
- Passing skills, as well ideas to staff - employed chefs
- Hygiene, F & B Control, as well staff coaching
- Handling Ala Carte menu and do the recipe
- Handling a function and set promotion Menu and Do the recipe.
- Handling in ordering all wet and dry item and Kitchen equipment item
- Take a control of Working Schedule kitchen staff and all the ISO and Haccp Paperwork
- Maintain a rating with the Department of Health by standardizing cleaning procedure
- Oversaw food preparation and production, ensuring 100% food safety procedures were followed and ensure the presentation of food is compliant with restaurant standards
- Making sure that all junior kitchen staff understand the duties and tasks they need to perform.
- Worked at Wok Area
- Worked at Cutter Area.
- Worked at Pass Area
- Worked at Steamer Area.
- Worked at Deep Fried Fryer Area.
- Able to work individually and under pressured environment.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
CHEF DE PARTIE
HAKKASAN RESTAURANT
12.2012 - 01.2014
- Description Job - Chef De Partie
- Report daily to Sous Chef
- Worked at Wok Area
- Worked at Cutter Area.
- Worked at Pass Area
- Worked at Steamer Area.
- Worked at Deep Fried Fryer Area.
- Able to work individually and under pressured environment.
Education
SPM -
Sekolah Menengah Kebangsaan Jerantut
Skills
Recipe creation
Knife Skills
Cooking techniques
Kitchen Management
Kitchen Operations
Recipes and menu planning
Food plating and presentation
Personal Information
- Passport Number: A37688128
- Date of Birth: 11/11/89
References
- Pak Sunarja Lasmana (Joan), johanlasmana@gmail.com, +62811969621
- Pak Wendy Santosa, wendysantoso_bandar@yahoo.com, +628161343248
- Sky Wong Kum Choy, wongkum@hakkasandubai.com, +971554892846
- Kent Lau Su Kiean, Chef-lingling@mohg.com, +212636341604
- Jef Kong Teh Foh, jefkong@palmresort.com, +60194499622
- Kam Tsang Ming, +60123276569
Languages
Mandarin
Full Professional
English
Professional Working
Melayu
Professional Working
Cantonese
Full Professional
Timeline
Chinese Cuisine Chef
Farmers Corner Ltd
03.2024 - Current
Consultant Head Chef
Papparich Restaurant. Riccarton
11.2022 - 03.2024
Executive Sous Chef
Hakkasan Restaurant . Mandarin Oriental (Seasonal)
04.2022 - 10.2022
Chinese Senior Sous Chef
Restaurant Zhan Liang - Rosewood
05.2021 - 09.2021
EXECUTIVE SOUS CHEF
BANDAR DJAKARTA SEAFOOD RESTAURANT
06.2019 - 06.2020
EXECUTIVE CHINESE CHEF
PALM RESORT LE GRANDEUR HOTEL
07.2018 - 04.2019
CHINESE SOUS CHEF
PLUSE GRANDE HOTEL
12.2017 - 07.2018
SOUS CHEF
IN COLONIAL CHINESE CUISINE RESTAURANT
01.2014 - 02.2017
CHEF DE PARTIE
HAKKASAN RESTAURANT
12.2012 - 01.2014
SOUS CHEF
KO'S CHINESE RESTAURANT
- 12.2017
SPM -
Sekolah Menengah Kebangsaan Jerantut