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452 City Road, South Melbourne VIC 3205
(03) 9696 6983
www.mrloyspuff.com.au
14th January 2016
To whom itmay concern,
I can confirm that Teng Chee Wee (Roy) was employed as a part-time chef with Mr Loys Puff from 24th March
2014 to present day, and is fully paid on a fortnightly basis.His hours havebeen averagingapproximately 15-
20 hours a week.
Currently being a chef, Roy Teng Chee Wee is responsiblefor the followingduties:
 Food preparation and pre-cookingof chicken prior the shop opening in the morning
 Prepare the food as per customer orders
 Maintain and operate the kitchen in a clean,sanitary and safemanner,which includes theregular
cleaningof the kitchen and the kitchen supplies and utensils atall the times
 Ensure inventory for stocks level is looked after
 Maintain the standard of taste is consistentall thetimes
 Cleaningthe shop at the end of the day
 Ideas for developing new menu items based on customer feedback
 Adhering to good hygiene practiceby followingthe standard operatingprocedure
 Superviseother kitchen staff and train where necessary
Roy works well under pressure and is a good communicator within the busy kitchen, two talents that are
absolutely necessary for a successful chef.He has excellent leadership skillsand is well -liked and highly
respected by the kitchen staff.
I would happily recommend and employ Roy Teng Chee Wee as a chef. If you have any questions at all, please
feel free to call me at 0433552847 or you can email me at sgrusty_@hotmail.com
Regards
Russell Foo
Director
Mr Loys Puff Pty Ltd

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Letter of recommendaton Roy Teng

  • 1. 452 City Road, South Melbourne VIC 3205 (03) 9696 6983 www.mrloyspuff.com.au 14th January 2016 To whom itmay concern, I can confirm that Teng Chee Wee (Roy) was employed as a part-time chef with Mr Loys Puff from 24th March 2014 to present day, and is fully paid on a fortnightly basis.His hours havebeen averagingapproximately 15- 20 hours a week. Currently being a chef, Roy Teng Chee Wee is responsiblefor the followingduties:  Food preparation and pre-cookingof chicken prior the shop opening in the morning  Prepare the food as per customer orders  Maintain and operate the kitchen in a clean,sanitary and safemanner,which includes theregular cleaningof the kitchen and the kitchen supplies and utensils atall the times  Ensure inventory for stocks level is looked after  Maintain the standard of taste is consistentall thetimes  Cleaningthe shop at the end of the day  Ideas for developing new menu items based on customer feedback  Adhering to good hygiene practiceby followingthe standard operatingprocedure  Superviseother kitchen staff and train where necessary Roy works well under pressure and is a good communicator within the busy kitchen, two talents that are absolutely necessary for a successful chef.He has excellent leadership skillsand is well -liked and highly respected by the kitchen staff. I would happily recommend and employ Roy Teng Chee Wee as a chef. If you have any questions at all, please feel free to call me at 0433552847 or you can email me at sgrusty_@hotmail.com Regards Russell Foo Director Mr Loys Puff Pty Ltd