This document provides a summary of Darren Goh's 25 years of experience as a line cook and chef in Singapore and Malaysia. He has worked in high-pressure culinary environments and is skilled in preparing large volumes of food quickly and efficiently. His experience includes positions as Head Chef, Sous Chef, and Executive Chef at various hotels, restaurants, and catering companies. He is seeking a new opportunity to use his culinary expertise.

1. GOH CHENG LAI DARREN
Apt. Blk 22 Sing Ming Road #09-212
SUMMARY
Line Cook with 25 years of experience in high-pressure culinary environments. Skilled in
preparing largevolumes of food quickly and efficiently. Seeking to use culinary skills and
expertise to prepare a special variety of dishes in a professional, rewarding environment.
HIGHLIGHTS
Sous vide technique
Strong butcheryskills
Contemporary sauce work
Focused and disciplined
Well-tuned palette
Bilingual (English/mandarin)
Focus on portion and cost control
WORK EXPERIENCES
May 2014 – July 2015
Mt. Elizabeth Hospital, Singapore
CHEF DE PARTIE
Responsible for preparation of Patient Food and special function, learned all types of diet
require by patient through training given by Dietician
January 2011 – October 2013
Cotton Bleu Private Limited, Singapore
HEAD CHEF
To prepare menu item with consistent high quality, menu planning, Purchasing, cost
control, maintenance of kitchen list of assets.
Hands-on food preparation.
October 2006 – March 2008
Organic Cafe ExperienceSingapore
SENIOR SOUS CHEF
Assist to manage operation of central kitchen and outlet, cost control, purchasing,
maintenance of equipment, quality control, training of staff, safety and hygiene of
food production.
January 2004 – December 2005
THE DINING ROOM, JohorBahru, Johor, Malaysia
EXECUTIVE CHEF
Menu planning of western, local, cuisine of east-west.
Create Dishes for promotion, special occasion, and special event.
Costing, staffing, purchasing, cleaning, dishwashing and maintenance of kitchen
equipment.

2. August 2003 – December 2003
Java Link Catering, Woodlands, Singapore
HEAD CHEF
Outdoor catering of Nonya, Malay, western & international buffet.
Overseeing daily kitchen operations.
Scheduling of kitchen manpower.
Planning of transport Logistics.
January 1998 – July 2003
EuropaCountry Club Resort, Thomson, Singapore
SENIOR SOUS CHEF
In charge of daily kitchen operations: poolside, coffeehouse, terrace, bar and staff
canteen
Overseeing the production kitchen Preparation for banquet events
Planning of monthly buffet promotions: International buffet, Steamboat, Lunch Buffet, BBQ.
Cost Control
Scheduling of manpower Assist the Executive Chef to meet monthly food cost
requirements
Ensuring kitchen equipment to be in optimum condition.
August 1991 – December 1997
Hotel Phoenix SingaporeOrchard, Singapore
JUNIOR SOUS CHEF
Production in main kitchen backend preparation
Supervise staff in preparation for buffets.
Asian & International cuisines
Maintaining a high hygiene standard in the kitchen area
Preparation of banquet events
Maintaining high morale and teamwork with staff.
January 1991 – July 1991
Puteri Pan Pacific Johor, JohorBahru, Johor, Malaysia
COMMIS 2
Preparation of Mise-en-place.
Preparation of Ala-Carte orders at coffeehouse
February 1990 – January 1991
Genting Highlands Resort, Genting Highlands, Pahang, Malaysia
KITCHEN HELPER
Preparation of Western Cuisine.
January 1987 – January 1989
Hotel Sri Pelangi Muar, Johor, Malaysia
ASSISTANT COOK
Bar-tending
Preparationof Ala-carte orders incoffeehouse

3. EDUCATION
1992 International CorrespondentSchool Ltd
Diploma:CateringandGourmetCooking
CateringandGourmetCooking
1980 HIGH SCHOOLMUAR, Muar, Johor, Malaysia
O LEVEL
1974 ChongHwa PrimarySchool
ADDITIONAL INFORMATION
Gender:Male
Marital Status:Married
No.of Children:3
Nationality:MalaysianwithSPR
CERTIFICATES
Food Hygiene Officer
Basic Hygiene Certificate
ACHIEVEMENTS
GoldMedal awardedin1994 FoodAsiaMeat competition
SKILLS AND QUALITIES
Cost Control, Costing, English, First Aid, HP, Inventory Control, , Malay, Mandarin, ,
promotion, Purchasing, food quality, quality control, safety, Scheduling, staffing, teamwork
REFERENCES
Chef Andy Lim Mobile: 90093399
French Chef Herve Mobile: 81895585
Chef Colin Liang Mobile: 97480910