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Yong Yiew Hang, Issac

    Sous Chef

    Summary

    Passionate chef with a strong desire on serving quality food to our guests.
    Have been working with Michelin starred restaurant for several years and now looking for a new challenge and experience.

    Work experience

    January 2024Present

    Sous Chef

    Marguerite (One Michelin Starred)

    Research and Development 

    Menu Planing

    Cost control

    Lead and supervise subordinates 

    Uphold the quality and standards 

    Januay 2022December 2023

    Jr. Sous Chef

    Marguerite (One Michelin Starred)

    Job Description:

    Maintaining the standard of foods and hygiene.

    Research and Development of new dishes.

    Lead and supervise subordinates.


    Achievement:

    Involve with earning restaurant’s first ever Michelin Star.

    November 2020December 2021

    Chef de Partie

    Iggy’s (One Michelin Starred)

    Job Description:

    Capable of running stations such as garde manger and meat station.

    Lead and supervise staffs on mis en place and back them up if help needed. 

    Help chef on creating new dishes

    Help chef with ordering and keep track on inventory. 

    January 2020November 2020

    Demi Chef

    Iggy’s ( One Michelin Starred)

    Job Description:

    Handling daily mis en place and have ran through three different station ( Snacks, Garde Manger, Pasta)

    September 2018December 2019

    Commis

    Iggy’s (One Michelin Starred)

    Job Description:

    Been assigned to preparing snacks and amuse bouche.

    Assigned to garde manger station after 2 months. In charge of starter and cold dishes.

    August 2017August 2018

    Cook/Commis

    Stellar @ 1-Altitude

    Job Description:

    Bachelor Degree final internship, responsible in mis en place of the kitchen and keep track of kitchen stocks quantity.   

    Prepared and cooked for various events. 

    June 2016August 2016

    Cook/Commis

    Le Puits Du Tresor (One Michelin Starred), France

    Job Description: 

    Advanced diploma internship, responsible in mis en place of the kitchen, stewarding, and keep track of kitchen stocks quantity.                                                           

    Accomplishment: 1.Developed pressure handling skill during the peak hour of the restaurant                                                       

                                         2. Enhanced adaptability towards unfamiliar places and culture      

    June 2015August 2015

    Waiter

    Rakuzen Japanese Restaurant, Malaysia

    Job Description:

    Part time waiter, responsible in F&B service 

    Accomplishment: 1. Boosted service efficiency and helped restaurant outlet be the monthly best outlet award                                                             

    27 March 201529 March 2015

    Commis

    Do & Co

    Job Description:

    Mis en place for the service, support  the service team and provide personal service for VIP guests at Formula One Grand Prix Kuala Lumpur                                                                                                           

    Accomplishment: 1. Provide full support to the kitchen crew and service crew

                                         2. Boosted service efficiency   

    May 2014August 2014

    Cook/Commis

    RUEMZ Hotel, Malaysia

    Job Description:

    Diploma internship, in charge of mis en place for breakfast and lunch in the hot kitchen, prepare the dish for the service.                           

      

    Accomplishment: 1. Perfect attendance 

                                         2. Best team player

                                         3. Best F&B intern       

    Education

    August 2016July 2017

    Bachelor Degree of Culinary Arts and Foodservice Management

    Taylor's University
    August 2015August 2016

    Advanced Diploma in Patisserie and Gastronomic Cuisine

    Taylor's University

    May 2013June 2015

    Diploma in Culinary Arts

    Taylor's University

    Skills

    Team Player

    Team work, good at cooperate with with colleagues and team members.  

    Pressure Handling Skill

    Able to handle extreme pressure from working environment and superiors. 

    Leadership

    Natural born leader. Able to lead and supervise co-workers on completing tasks given

    Responsible

    Able to take the responsibility of important tasks given by superior and finish it on time with good quality.

    Communication Skill

    Good at communicating with colleagues and team members, prevents misunderstanding between coworkers.

    Critical Thinking/Problem Solving Skill

    Able to come out with solutions in critical moments. Stay calm when facing problems.

    Multi-lingual

    Able to speak in Cantonese, Mandarin and English fluently.

    Able to communicate with Malay.

    Self-confidence

    Confident in skills and capability of myself. Not easy to give up and could bounce up from failure right away.

    Other Training and Professional Developement

    12 April 2015

    La Creme De La Creme European Cream Workshop

    HTC In Asia SDN. BHD.

    Attended this workshop to learn more about cream and dairy product.

    Learn new recipe and technique of using cream.

    Jan 2015April 2015

    Diplome D'etudes En Langue Francaise

    Republique Francaise

    Attended extra French classes.

    Took part in French oral exam and paper exam with total score of 88/100.