Freddy Lau Kun Sheng
Brunei Darussalam
Summary
Experienced junior chef with over 3.5 years of experience in food and beverages industry. Excellent reputation for resolving problems and improving customer satisfaction. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level junior chef position. Ready to help team achieve company goals. Maintained clean, organized kitchen to maximize efficiency and food safety. Approved products before sale to maintain highest level of quality control. Operated commercial kitchen equipment and tools. Stored, labeled, and replenished supplies in compliance with food safety regulations. Washed dishes and sanitized prep area at end of each shift. Set heat and humidity temperatures for proof box. Filled out inventory and production sheets and informed head baker of stock levels. Experienced junior chef with over 3.5 years of experience in food and beverages industry. Excellent reputation for resolving problems and improving customer satisfaction. Maintained clean, organized kitchen to maximize efficiency and food safety. Approved products before sale to maintain highest level of quality control. Operated commercial kitchen equipment and tools. Stored, labeled, and replenished supplies in compliance with food safety regulations. Washed dishes and sanitized prep area at end of each shift. Set heat and humidity temperatures for proof box. Filled out inventory and production sheets and informed head baker of stock levels. Experienced junior chef with over 3.5 years of experience in food and beverages industry. Excellent reputation for resolving problems and improving customer satisfaction.
Overview
11
11
years of professional experience
Work History
Junior Assistant Chef
Nasi Lemak Bamboo
09.2023 - Current
- Used variety of kitchen tools and appliances to prepare ingredients and meals.
- Maintained cleanliness and order of kitchen prep areas and appliances as well as convenient organization of ingredients.
- Wrapped, dated, and stored food in refrigerators under standardized temperature for future uses.
- Floated throughout kitchen to assist in meal preparation and plating, effectively anticipating chef, and waiting staff's needs.
- Managed food preparation activities, such as cutting ingredients to size and preparing sauces and garnishes.
- Trained new kitchen staff on proper food handling and preparation techniques.
- Cleaned and oiled kitchen equipment to maintain optimized function.
- Followed recipes and instructions to achieve quality and presentation standards.
- Coordinated with team members to prepare orders on time.
Junior Chef cum Kitchen helper
Golden Village Restaurant
02.2019 - 04.2023
- Planned and directed high-volume food preparation in fast-paced environment
- Rotated food regularly, removing outdated items for proper disposal
- Assisted with routine stock rotation to keep ingredients fresh
- Measured high demand spices and commonly used ingredients to prevent overages and waste
- Learned specific cutting techniques for chopping vegetables and fresh spices
- Monitored recipe portioning to control food costs
- Signed for deliveries, checked items into inventory and stocked goods into proper locations
- Modernized work processes to reduce guest wait times and boost daily output
- Ordered new ingredients and supplies to meet expected needs
- Cleaned kitchen counters, refrigerators, and freezers
- Tasked with unloading and unpacking daily fresh ingredient deliveries to learn general operation of kitchen
- Prepped daily menu items to quickly deliver upon request
- Placed orders to restock items before supplies ran out
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers
- Gathered and placed all ingredients into workstations to meet shift needs
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs
- Trained kitchen staff to perform various preparation tasks under pressure.
Kitchen Helper
Sail
10.2017 - 12.2018
- Sail & Grill Restaurant and Catering
- Helped chefs prepare and present food to event guests with strong attention to detail and presentation expertise
- Scraped, washed, and efficiently restacked dishware, utensils and glassware to keep kitchen ready for customer demands
- Helped team meet expected demands by restocking work areas throughout restaurant such as server stations, salad bars and supply cupboards
- Operated standard kitchen equipment with focus on safety and sanitation
- Followed supervisor instructions to complete tasks on time
- Oversaw incoming deliveries, unboxing supplies, shelving stock, and rotating items
- Cleaned and organized kitchen stations to promote team efficiency
- Moved items from main storage areas to easily accessible small fridge, freezers, and containers to support kitchen staff efficiency
- Prepared dishes for catering events or during high-volume shifts
- Followed proper handling and sanitation procedures to comply with food safety standards and protocols
- Maintained clean, trash-free workspaces to maximize productivity and safety
- Kept supplies in sufficient stock by assessing inventory levels and reporting lower stock items
- Chopped vegetables, cut up fruit and prepared sauces when kitchen staff was busy
- Restocked supplies and prepared additional ingredients during downtime for expected busy periods
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads
- Made food according to standard recipes with requested changes for customer satisfaction
- Prevented food spoilage by monitoring dates, rotating stock and following proper storage procedures., & Grill Restaurant and Catering
- Helped chefs prepare and present food to event guests with strong attention to detail and presentation expertise
- Scraped, washed, and efficiently restacked dishware, utensils and glassware to keep kitchen ready for customer demands
- Helped team meet expected demands by restocking work areas throughout restaurant such as server stations, salad bars and supply cupboards
- Operated standard kitchen equipment with focus on safety and sanitation
- Followed supervisor instructions to complete tasks on time
- Oversaw incoming deliveries, unboxing supplies, shelving stock, and rotating items
- Cleaned and organized kitchen stations to promote team efficiency
- Moved items from main storage areas to easily accessible small fridge, freezers, and containers to support kitchen staff efficiency
- Prepared dishes for catering events or during high-volume shifts
- Followed proper handling and sanitation procedures to comply with food safety standards and protocols
- Maintained clean, trash-free workspaces to maximize productivity and safety
- Kept supplies in sufficient stock by assessing inventory levels and reporting lower stock items
- Chopped vegetables, cut up fruit and prepared sauces when kitchen staff was busy
- Restocked supplies and prepared additional ingredients during downtime for expected busy periods
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads
- Made food according to standard recipes with requested changes for customer satisfaction
- Prevented food spoilage by monitoring dates, rotating stock and following proper storage procedures., Sail & Grill Restaurant and Catering
- Helped chefs prepare and present food to event guests with strong attention to detail and presentation expertise
- Scraped, washed, and efficiently restacked dishware, utensils and glassware to keep kitchen ready for customer demands
- Helped team meet expected demands by restocking work areas throughout restaurant such as server stations, salad bars and supply cupboards
- Operated standard kitchen equipment with focus on safety and sanitation
- Followed supervisor instructions to complete tasks on time
- Oversaw incoming deliveries, unboxing supplies, shelving stock, and rotating items
- Cleaned and organized kitchen stations to promote team efficiency
- Moved items from main storage areas to easily accessible small fridge, freezers, and containers to support kitchen staff efficiency
- Prepared dishes for catering events or during high-volume shifts
- Followed proper handling and sanitation procedures to comply with food safety standards and protocols
- Maintained clean, trash-free workspaces to maximize productivity and safety
- Kept supplies in sufficient stock by assessing inventory levels and reporting lower stock items
- Chopped vegetables, cut up fruit and prepared sauces when kitchen staff was busy
- Restocked supplies and prepared additional ingredients during downtime for expected busy periods
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads
- Made food according to standard recipes with requested changes for customer satisfaction
- Prevented food spoilage by monitoring dates, rotating stock and following proper storage procedures., Sail & Grill Restaurant and Catering
- Helped chefs prepare and present food to event guests with strong attention to detail and presentation expertise
- Scraped, washed, and efficiently restacked dishware, utensils and glassware to keep kitchen ready for customer demands
- Helped team meet expected demands by restocking work areas throughout restaurant such as server stations, salad bars and supply cupboards
- Operated standard kitchen equipment with focus on safety and sanitation
- Followed supervisor instructions to complete tasks on time
- Oversaw incoming deliveries, unboxing supplies, shelving stock, and rotating items
- Cleaned and organized kitchen stations to promote team efficiency
- Moved items from main storage areas to easily accessible small fridge, freezers, and containers to support kitchen staff efficiency
- Prepared dishes for catering events or during high-volume shifts
- Followed proper handling and sanitation procedures to comply with food safety standards and protocols
- Maintained clean, trash-free workspaces to maximize productivity and safety
- Kept supplies in sufficient stock by assessing inventory levels and reporting lower stock items
- Chopped vegetables, cut up fruit and prepared sauces when kitchen staff was busy
- Restocked supplies and prepared additional ingredients during downtime for expected busy periods
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads
- Made food according to standard recipes with requested changes for customer satisfaction
- Prevented food spoilage by monitoring dates, rotating stock and following proper storage procedures.
Assistant Manager
Sinofood Express, Burger King
12.2013 - 03.2017
- Enhanced employee management by developing schedules, tracking time and administering payroll
- Helped team members maintain business professionalism by coaching each on methods for delivering exceptional service to every customer
- Maximized profits by reducing waste in payroll administration and increasing sales
- Evaluated suppliers to maintain cost controls and improve operations
- Generated operational reports for management on monthly schedule
- Taught employees how to collaborate on daily job tasks and achieve service targets
- Developed and maintain operational guidelines for staff.
Baker's Assistant
03.2013 - 11.2013
- Mr
- Baker's Bakeshop
- Followed production chart to keep hot, fresh products available daily
- Maintained clean, organized kitchen to maximize efficiency and food safety
- Approved products before sale to maintain highest level of quality control
- Operated commercial kitchen equipment and tools
- Stored, labeled, and replenished supplies in compliance with food safety regulations
- Washed dishes and sanitized prep area at end of each shift
- Set heat and humidity temperatures for proof box
- Filled out inventory and production sheets and informed head baker of stock levels., Mr
- Baker's Bakeshop
- Followed production chart to keep hot, fresh products available daily., Mr
- Baker's Bakeshop
- Followed production chart to keep hot, fresh products available daily., Mr
- Baker's Bakeshop
- Followed production chart to keep hot, fresh products available daily
- Maintained clean, organized kitchen to maximize efficiency and food safety
- Approved products before sale to maintain highest level of quality control
- Operated commercial kitchen equipment and tools
- Stored, labeled, and replenished supplies in compliance with food safety regulations
- Washed dishes and sanitized prep area at end of each shift
- Set heat and humidity temperatures for proof box
- Filled out inventory and production sheets and informed head baker of stock levels.
Education
GCE O'Level -
12.2013
Skills
- Basic cooking methods
- Food inventories
- High hygienic standards
- Inventory supervision
- Food Preparation
- Food Presentation
- Kitchen Safety
- Food Handling
Languages
Chinese (Mandarin)
Upper intermediate (B2)
English
Intermediate (B1)
Malay
Intermediate (B1)
Timeline
Junior Assistant Chef - Nasi Lemak Bamboo
09.2023 - Current
Junior Chef cum Kitchen helper - Golden Village Restaurant
02.2019 - 04.2023
Kitchen Helper - Sail
10.2017 - 12.2018
Assistant Manager - Sinofood Express, Burger King
12.2013 - 03.2017
Baker's Assistant -
03.2013 - 11.2013
Sekolah Menengah Sayyidina Hussain - GCE O'Level,
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