1. LIM TAN NG
50 gardon hallgardiners street lower dublin1 , dublin , dublin dublin1.1 |(C) 0877183161 | samm9019@hotmail.my
Summary
Energetic culinaryprofessionalwith a blend of creativity,passion for food and exceptional cooking skills. Works well asa
dynamic leader in high-pressure settings. wii th 15 years of experience cooking
environments. Prior work as prep cook, line chef, and souschef.
sushi chef possessing an innate skill in creating exceptionalmenu items. Leadsproductive working environmentsthatattract
top-notch talent.
Skills
Beautifulpresentation of food Strong attention to safe food handling procedures
Hospitalityand service industrybackground
[cuisine type] cuisine expert
Work History
japanese cook 01/1993 to 03/1993
waraku japanese restaurant –kuala lumpur malaysia
Cooked and served food and mealsin accordance with planned menus, diet plans, recipes, portions, temperature control
procedures and facilitypolicies.
demi chef 04/1993 to 12/1994
Nikko hotel –kuala lumpur malaysia
Positively engaged with customers, offering menu information, providing suggestions and showing genuine appreciation
for their business.
asst sushichef 02/1995 to 10/1995
pan pacific glemarie –kuala lumpur malaysia
Planned lunch, dinner and bar menus, as well asspecial menusfor in-house special eventsand catering.
sushi chef 11/1995 to 09/1997
kissasten – kualalumpur malaysia
Prepared operationalreportsand analyses and made appropriate recommendationsabout progress and negative trends.
sushi chef 12/1997 to 01/2003
genki sushi –klccmalaysia
Enhanced and maintained the central standardised recipe and ingredient repository,including nutritionaland cost
information.
sushi chef 03/2003 to 03/2006
sasaiki japanese buffet restaurant –kuala lumpur malaysia
Inspected kitchens to observe food preparation qualityand service, food appearance and cleanlinessofproduction and
service areas.
head chef 04/2006 to 09/2010
kanki sushi –kualalumpur malaysia
Achieved and exceeded performance, budget and team goals.
Regularly interacted with guests to obtain feedbackon productqualityand service levels.
Led shifts while personallypreparing food items and executing requests based on required specifications.
Ensured all staffunderstood expectations and parameters ofkitchen goalsand dailykitchen work.
sushi chef 10/2011 to 03/2013
umaiya japanese restaurant –kuala lumpur malaysia
Actively involved in cost control, sanitation, menu development, training,recruitment,private dining and catering.
Instructed newstaff in proper food preparation,food storage,use of kitchen equipmentand utensils,sanitation and safety
2. issues.
Developed menus, pricing and specialfood offerings to increase revenue and customer satisfaction.
sushi chef
le grand bellevue – gstaad switzerland
Respondsibilityfor the entire sushiproduction.sush i bar 20 seats
lobby lounge and room service.
compliance with foor hygience condition according to federalhealth and
regulation.
Education
Secondary Education Exam:
sekolah menengah taman desa- kuala lumpur malaysia
Certifications
sushi chefaward
01/1993 to 03/1993
12/2013 to 03/2014
Cooked and served food and mealsin accordance with planned menus, diet plans, recipes, portions, temperature control
![LIM TAN NG
50 gardon hallgardiners street lower dublin1 , dublin , dublin dublin1.1 |(C) 0877183161 | samm9019@hotmail.my
Summary
Energetic culinaryprofessionalwith a blend of creativity,passion for food and exceptional cooking skills. Works well asa
dynamic leader in high-pressure settings. wii th 15 years of experience cooking
environments. Prior work as prep cook, line chef, and souschef.
sushi chef possessing an innate skill in creating exceptionalmenu items. Leadsproductive working environmentsthatattract
top-notch talent.
Skills
Beautifulpresentation of food Strong attention to safe food handling procedures
Hospitalityand service industrybackground
[cuisine type] cuisine expert
Work History
japanese cook 01/1993 to 03/1993
waraku japanese restaurant –kuala lumpur malaysia
Cooked and served food and mealsin accordance with planned menus, diet plans, recipes, portions, temperature control
procedures and facilitypolicies.
demi chef 04/1993 to 12/1994
Nikko hotel –kuala lumpur malaysia
Positively engaged with customers, offering menu information, providing suggestions and showing genuine appreciation
for their business.
asst sushichef 02/1995 to 10/1995
pan pacific glemarie –kuala lumpur malaysia
Planned lunch, dinner and bar menus, as well asspecial menusfor in-house special eventsand catering.
sushi chef 11/1995 to 09/1997
kissasten – kualalumpur malaysia
Prepared operationalreportsand analyses and made appropriate recommendationsabout progress and negative trends.
sushi chef 12/1997 to 01/2003
genki sushi –klccmalaysia
Enhanced and maintained the central standardised recipe and ingredient repository,including nutritionaland cost
information.
sushi chef 03/2003 to 03/2006
sasaiki japanese buffet restaurant –kuala lumpur malaysia
Inspected kitchens to observe food preparation qualityand service, food appearance and cleanlinessofproduction and
service areas.
head chef 04/2006 to 09/2010
kanki sushi –kualalumpur malaysia
Achieved and exceeded performance, budget and team goals.
Regularly interacted with guests to obtain feedbackon productqualityand service levels.
Led shifts while personallypreparing food items and executing requests based on required specifications.
Ensured all staffunderstood expectations and parameters ofkitchen goalsand dailykitchen work.
sushi chef 10/2011 to 03/2013
umaiya japanese restaurant –kuala lumpur malaysia
Actively involved in cost control, sanitation, menu development, training,recruitment,private dining and catering.
Instructed newstaff in proper food preparation,food storage,use of kitchen equipmentand utensils,sanitation and safety](https://image.slidesharecdn.com/2722f4c0-63bf-4ac5-804c-8d69efeb11a6-160121191228/85/lim-tan-limtan-cv-1-1-320.jpg)
