Derrick Chiam
Singapore
Summary
Versatile and dynamic, having led teams at I'm Kim and One Sushi, I excel in culinary preparation and kitchen staff coordination. My expertise spans Japanese, Korean, and Western cuisines, ensuring food safety compliance and enhancing client interactions. Achievements include menu innovation and cost management, significantly elevating dining experiences and operational efficiency.
Overview
26
26
years of professional experience
Work History
Outlet Head Chef
I'm Kim / One Sushi
04.2018 - 07.2024
- Placed orders to restock items before supplies ran out.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- 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.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
Small Business Co-Owner
Traditional Prawn Noodle
01.2017 - 04.2018
- Prepared soup base from scratch using personal recipe
- Managed day-to-day operations of the small business
- Expanded product offerings to meet customer demands while maintaining high quality standards.
- Established strong relationships with vendors to negotiate favorable pricing, ensuring cost-effective purchasing decisions.
- Developed marketing strategies to attract new clients and increase revenue, including social media campaigns and local advertising.
Outlet Head Chef
I'm Kim
07.2015 - 01.2017
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Placed orders to restock items before supplies ran out.
Head Chef
The Reel Room @ Republic Polytechnic
06.2012 - 06.2015
- Creative menu planning and oversees food presentation
- 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.
Head Chef
Iron Chef Charcoal Grill Bar (Stall)
01.2011 - 01.2012
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
Restaurant Owner
Dairy Farm Japanese Restaurant
01.2009 - 01.2011
- Prepared meals from scratch using popular recipes
- Designed Japanese food menu and oversees presentation
- Chef and operations personnel
- Cultivated a positive dining atmosphere by maintaining a clean and inviting establishment.
- Supervised daily restaurant operations, ensuring smooth workflow and timely resolution of any issues that arose.
Sushi Chef
MoMoYa Japanese Restaurant
01.2007 - 01.2009
- Prepared high-quality seafood, rice and ingredients for sushi.
- Educate customers on different of fishes and entertained while at work
- Contributed to a safe, clean work environment by adhering to strict food safety guidelines and maintaining a spotless workspace at all times.
Head Chef
Tempura Village Japanese Restaurant
01.2002 - 01.2006
- Maintained well-organized mise en place to keep work consistent.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
Junior Chef
Santaro Japanese Restaurant
01.2000 - 01.2002
- Adapted quickly to new recipes, techniques, and equipment changes within the kitchen environment.
- Efficiently managed multiple tasks simultaneously while maintaining focus on priorities within a fast-paced setting.
- Performed regular equipment maintenance checks, identifying issues early on, and taking appropriate action to prevent downtime and loss of productivity.
Cook
Asuka Japanese Restaurant
01.1999 - 01.2000
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
Education
Woodlands Secondary School
Skills
- Food Safety Compliance
- Client Interaction
- Kitchen Staff Coordination
- Fish Filleting
- Culinary Preparation
- Expertise in Japanese Dishes
Languages
English
Professional Working
Chinese (Mandarin)
Full Professional
Timeline
Outlet Head Chef
I'm Kim / One Sushi
04.2018 - 07.2024
Small Business Co-Owner
Traditional Prawn Noodle
01.2017 - 04.2018
Outlet Head Chef
I'm Kim
07.2015 - 01.2017
Head Chef
The Reel Room @ Republic Polytechnic
06.2012 - 06.2015
Head Chef
Iron Chef Charcoal Grill Bar (Stall)
01.2011 - 01.2012
Restaurant Owner
Dairy Farm Japanese Restaurant
01.2009 - 01.2011
Sushi Chef
MoMoYa Japanese Restaurant
01.2007 - 01.2009
Head Chef
Tempura Village Japanese Restaurant
01.2002 - 01.2006
Junior Chef
Santaro Japanese Restaurant
01.2000 - 01.2002
Cook
Asuka Japanese Restaurant
01.1999 - 01.2000
Woodlands Secondary School
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