Sushi Chef

Personal Particulars

Phoon Wai Mun Johnny

Blk 14A Upper Boon Keng Road

#**-***

Singapore 381014

Email: *******@*****.***.**

Mobile no: 9117 6795

Nationality: Singaporean

Race: Chinese

Date of Birth: 15 June 1965

Marital Status: Married

Language proficiency: English, Japanese, Mandarin, Malay, Hokkien and Cantonese

Objective:

To obtain an Executive Chef or Executive Sushi Chef position in a progressive and innovative company that will challenge my skills, experience, and talent.

Working Experience

I have 30 years of experience in making delicious healthy dishes in various leading restaurants. Expert in making food at reduced cost without compromising on quality and taste. Have got training from Japanese chefs of various restaurant and so expertise in quality procedures and regulations to be followed while making food. Also specialized in preparing menu for the day, with good combinations to attract customers. Can handle high pressure environments and make dishes of good taste and health for large volumes in stipulated time efficiently. Also efficiently managing a team of chefs and cooks and conducted training for them to handle tasks efficiently and make good delicious dishes.

Hoshigaoka Restaurant at Japanese

1984 – 1991 - Sushi Chef

Responsible for preparing sushi bar stock, from cooking rice to cleaning up and filleting at fresh fish to be used for making sashimi, sushi and maki

Sugisawa

1991 – 2004 - Sushi Chef

In charge of daily operation at Japanese restaurant as a head chef .

I create new memo, promotions, staff training, cost controlling & keeping hygiene standard as required by HACCP/ISO 22000 standards.

Shin Ungai

2004 – 2006

Oversee the daily operation at Japanese Restaurant and support the Japanese head chef and also as executives translations)

Nanbantei

2006 – 2007 - Yaki Tori chef

In charge of looking all the Japanese Cuisine menu and staff training and the Restaurant daily operation

Kushigin

2007 – 2008 - Yaki Tori chef

In charge of looking all the Japanese Cuisine menu and staff training and the Restaurant daily operation

Sugisawa

2008 – 2012

Staff training, cost controlling & keeping hygiene standard as required by HACCP/ISO 22000 standards

Assembling the hand tools and equipment needed for cooking and serving a Japanese food

Classifying sauces according to type and to recognize the distinguish characteristic

Preparing stocks, soups and sauces in large quantity.

Daily and seasonal menu creation

Food cost management

Inventory control management

Consistent quality assurance

2013-2015

I am doing my own business as the owner of a Japanese food stall at Singapore Poly.

Current

Ryu’s Restaurant Pte Ltd

Assistant Chef

Achievements and skills:

Have the ability and experience to prepare quality variety dishes in the stipulated time.

Have expertise in variety of techniques in cooking to prepare healthy tasty dishes.

Have ability to produce cost-effective quality healthy delicious dishes by appropriate

planning .

Have also trained team mates, by conducting practical and training cooking classes.

Restructured the food prep system which resulted in a more efficient production line.

Education:

O level – Broadrick Secondary School

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