Weeboon Goh
Dagenham,Greater London
Overview
32
32
years of professional experience
Work History
Chef de Cuisine
fontaineblean hotel las vegas
Las Vegas, NV
01.2024 - 03.2026
- Organised kitchen facilities and staff to eliminate order delays.
- Led kitchen team during high-pressure service periods, ensuring timely delivery of top-quality dishes.
- Supervised preparation of specialities and customer requests, ensuring production accuracy.
- Led team in crafting special dishes for events, personalising menus to meet client preferences and dietary requirements.
- Managed kitchen operations, overseeing food preparation, cooking, and presentation to maintain high quality standards.
- Approved and refined dishes before delivery to uphold signature reputation.
- Recruited and trained kitchen staff to meet high expectations for performance and quality.
- Trained junior chefs and kitchen staff, fostering a culture of continuous learning and professional development.
operation chef uk
yautacha (soho and city)
London, Greater London
09.2021 - 12.2023
- Enforced health and safety standards for food storage, preparation and handling.
- Established clear standards for cooking, garnishing and presenting food.
- Conducted food safety inspections, maintaining strict hygiene standards in the kitchen.
- Supervised cooks and kitchen helpers, ensuring efficient kitchen operations.
- Supervised kitchen staff, delegating tasks efficiently to maintain high productivity levels.
- Trained new chefs, imparting essential culinary skills and kitchen management techniques.
- Designed decorative food displays to enhance customer attraction and increase sales.
- Controlled food costs through expert ingredient sourcing and meal planning.
- Implemented waste reduction strategies, significantly decreasing food wastage.
- Oversaw preparation of specialist items and customer requests to verify accuracy.
- Estimated food and labour costs and kept operations within budgets.
- Conducted food tastings to refine dishes based on feedback, enhancing menu quality.
- Coordinated with suppliers to source high-quality ingredients at competitive prices.
Executive Head Chef
imperial treasure (London)
London, Greater London
08.2018 - 08.2021
- Led a team of 20 chefs and kitchen staff, fostering a culture of excellence and teamwork in high-pressure environments.
- Recruited and trained kitchen staff to meet high expectations for performance and quality.
- Developed and delivered comprehensive training programs for junior chefs, improving skills and career progression.
- Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques.
- Managed kitchen operations efficiently, coordinating with staff to maintain smooth service during peak hours.
- Developed recipes and menus to align culinary trends with consumer demand.
- Trained junior chefs and kitchen staff, fostering a culture of continuous learning and professional development.
- Educated kitchen staff on nutrition, food allergies, and dietary restrictions to enhance food safety.
- Organised staff rosters and work schedules, ensuring optimal staffing levels to meet service demands.
- Supervised work of cooks and kitchen helpers helping to keep kitchen running smoothly.
- Oversaw budgeting and cost control measures, ensuring financial efficiency within kitchen operations.
- Carried out regular stock takes of food items to guarantee availability of adequate supplies at all times.
- Conducted inventory checks regularly, liaised with suppliers to secure high-quality produce at competitive prices.
- Planned menus for daily use, special events and seasonal promotions.
- Prepared rotas to optimise coverage while balancing payroll costs.
- Incorporated customer recommendations and feedback to modify and update the menu.
- Ordered supplies based on expected demand to keep stock within optimum levels.
- Completed regular inspections of work and food quality to verify conformance with specifications.
- Experimented with new dish creations by incorporating customer recommendations and feedback.
- Approved and polished dishes before delivery to customers to maintain signature reputation.
- Assisted restaurant management with pricing, providing information about ingredient costs and correct portioning.
- Incorporated fresh, seasonal ingredients from local producers, enhancing menu variety and supporting local economy.
- Coordinated with marketing teams on promotional activities, increasing restaurant visibility and attracting new customers.
Chef de Cuisine
Hakkasan hanway (London)
London, Greater London
01.2015 - 07.2018
- Monitored quality, presentation and quantities of plated food across line.
- Organised kitchen facilities and staff effectively to minimise order delays.
- Oversaw budgeting and cost control measures, effectively reducing waste and maximising profitability.
- Created decorative displays of food items to attract customer attention and boost sales.
- Supervised preparation of specialities and customer requests to verify accuracy in production.
- Led kitchen team during high-pressure service periods, ensuring timely delivery of top-quality dishes.
- Developed speciality foods and complex dishes using interesting season mixes.
- Managed kitchen staff of [15], assigning tasks for efficient food production.
- Led team in crafting special dishes for events, personalising menus to meet client preferences and dietary requirements.
- Developed recipes and menus to align culinary trends with consumer demand.
- Planned menus for daily use, special events and seasonal promotions.
- Managed kitchen operations, overseeing food preparation, cooking, and presentation to maintain high quality standards.
- Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques.
- Developed seasonal menus, incorporating fresh, local ingredients to enhance the dining experience.
- Organised culinary events, including wine pairings and tasting menus, to promote restaurant brand and attract new clientele.
- Trained junior chefs and kitchen staff, fostering a culture of continuous learning and professional development.
- Enforced health and safety standards for food storage, preparation and handling.
- Managed kitchen operations efficiently, coordinating with staff to maintain smooth service during peak hours.
- Implemented effective stock control measures that reduced wastage.
- Maintained meticulous records of food costs, labour, and overheads, contributing to a 15% improvement in profitability.
- Supervised work of cooks and kitchen helpers helping to keep kitchen running smoothly.
- Managed kitchen health and safety systems and procedures.
- Prepared rotas to optimise coverage while balancing payroll costs.
- Limited spending to keep expenses within assigned budget.
- Oversaw preparation of specialist items and customer requests to verify accuracy.
- Produced or amended menus and item selections in conjunction with restaurant manager.
Chef de Cuisine
Chedi (Estonia)
tallinn, Estonia
01.2012 - 01.2015
- Monitored quality, presentation and quantities of plated food across line.
- Oversaw budgeting and cost control measures, reducing waste and enhancing profitability.
- Organised kitchen facilities and staff effectively to minimise order delays.
- Supervised preparation of specialities and customer requests to verify accuracy in production.
- Created decorative displays of food items to attract customer attention and boost sales.
- Led kitchen team during high-pressure service periods, delivering top-quality dishes on time.
- Developed speciality foods and complex dishes using interesting season mixes.
- Led team in crafting special dishes for events, personalising menus to meet client preferences and dietary requirements.
- Completed regular inspections of work and food quality to verify conformance with specifications.
- Monitored kitchen equipment maintenance, scheduling repairs and upgrades to ensure operational efficiency.
- Carried out regular stock takes of food items to guarantee availability of adequate supplies at all times.
- Incorporated customer feedback to modify menu items.
- Planned menus for daily use, special events and seasonal promotions.
- Managed kitchen operations, overseeing food preparation, cooking, and presentation to maintain high quality standards.
- Incorporated fresh, seasonal ingredients from local producers, reducing carbon footprint and increasing variability in menu offerings.
- Assisted restaurant management with pricing, providing information about ingredient costs and correct portioning.
- Trained junior chefs and kitchen staff, promoting a culture of continuous learning and professional growth.
- Managed kitchen operations efficiently, coordinating with staff to maintain smooth service during peak hours.
- Kept up to date on the latest information on allergens to ensure customer safety.
- Maintained meticulous records of food costs, labour, and overheads, contributing to a 15% improvement in profitability.
- Liaised with the management team on budgeting and financial planning, aligning kitchen operations with business objectives.
Senior Sous Chef
Hakkasan Mayfair (London)
London, Greater London
09.2009 - 12.2011
- Monitored kitchen cleanliness enforced adherence to procedures in alignment with company policies and HACCP plan.
- Supervised kitchen food preparation in high-volume environment, ensuring consistent quality and timely service.
- Prepared food with meticulous attention to accuracy, quality and safety standards for faultless dining experiences.
- Established clear standards for cooking, garnishing and presenting food.
- Ensured kitchen operations stayed running smoothly by delegating tasks and priorities to chefs in an effective manner.
- Stepped into diverse kitchen roles to maintain team productivity and restaurant quality.
- Deputised in Head Chef absences, running kitchen operations with meticulous precision and efficiency.
- Led kitchen during high-volume service periods, maintaining exceptional food quality and timely delivery.
- Supported head chef with training and mentoring new kitchen team members.
- Helped staff adhere to tough restaurant requirements through effective discipline and motivation.
- Supported junior chefs with ingredient preparation, line cooking, and plating.
- Coached and mentored saucier and line chefs, reinforcing quality standards in food preparation and presentation.
- Led a team of junior chefs, providing training and guidance to improve skills and foster a collaborative work environment.
- Collaborated with the Head Chef to refine and update the menu, keeping offerings fresh and aligned with current culinary trends.
- Supervised work of cooks and kitchen helpers helping to keep kitchen running smoothly.
- Kept operations running smoothly and efficiently by keeping workspaces organised, clean and ready for service.
- Assisted in kitchen closing duties, carrying out sanitation tasks and organising stock for next day opening.
- Assisted head chefs in staff training, including teaching best practices, kitchen operations and menu training.
- Created kitchen rotas to align staffing with peak restaurant periods, optimising coverage and resource allocation.
- Disposed of waste, recyclables and out-of-date stock into designated disposal systems.
- Oversaw kitchen employee scheduling, meeting all coverage needs and avoiding wasted labour.
- Supported Head Chefs in driving innovative kitchen concepts for evolving seasonal menus.
- Supervised kitchen staff, providing training on culinary techniques and kitchen safety protocols to maintain high standards.
- Coordinated with front-of-house teams to ensure seamless service and address any customer feedback promptly.
Junior Sous Chef
Hakkasan hanway (London)
London, Greater London
12.2003 - 09.2009
- Led the kitchen team in Head Chef's absence, ensuring continuity of service and standards.
- Monitored kitchen cleanliness enforced adherence to procedures in alignment with company policies and HACCP plan.
- Maintained all stations in clean and organised fashion.
- Tracked waste in inventory system, enabling better stock management and minimising overproduction.
- Maintained high standards of food hygiene and safety, adhering to legal and company policies.
- Established clear standards for cooking, garnishing and presenting food, ensuring consistency and quality in every dish.
- Led a team of junior chefs, providing training and guidance to improve skills and foster a collaborative work environment.
- Assisted Head Chef in the development of innovative menu items, enhancing dining experience for patrons.
- Pre-prepared food ingredients for each shift, chopping vegetables, mixing marinades and stocking garnish stations.
- Deep cleaned preparation tables, workspaces and floors to reduce hazards and support sanitation requirements.
- Assisted head chefs in staff training, including teaching best practices, kitchen operations and menu training.
- Conducted training sessions for new kitchen staff, improving skill levels and performance.
- Addressed and resolved any issues arising in the kitchen swiftly, preventing disruption to service and maintaining morale.
- Managed kitchen operations during service, overseeing preparation and presentation of dishes to uphold quality and enhance customer satisfaction.
- Supported head chef with training and mentoring new kitchen team members.
- Supervised work of cooks and kitchen helpers helping to keep kitchen running smoothly.
- Oversaw kitchen employee scheduling, meeting all coverage needs and avoiding wasted labour.
- Supported junior chefs with ingredient preparation, line cooking, and plating.
wok chef
Wan Hao (singapore Marriott Hotel)
singapore, singapore
05.1999 - 09.2003
- Enforced health and safety standards for food storage, preparation and handling.
- Established clear standards for cooking, garnishing and presenting food.
- Conducted food safety inspections, maintaining strict hygiene standards in the kitchen.
- Supervised cooks and kitchen helpers to ensure efficient kitchen operations.
- Conducted regular inspections of food quality and work processes to ensure compliance with standards.
- Monitored cooking processes, adjusting temperatures and seasoning to achieve optimal dish quality.
Senior Chef de Partie
Crystal jade palace (singapore)
singapore, singapore
05.1997 - 08.1999
- Trained and guided junior chefs and trainees to enhance their skills and contribute effectively to kitchen operations.
- Followed strict health and safety guidelines in kitchen.
- Prepared and cooked high quality food following recipes and menu guidelines.
- Coordinated kitchen operations during service, effectively managing the flow of dishes to meet rigorous service timelines.
- Conducted regular stock counts of ingredients and kitchen supplies, ordering low stocks when needed.
- Safely operated kitchen equipment, including industrial size mixers.
- Worked with sous chef to manage day-to-day rostering of catering team.
- Participated in weekly kitchen meetings to discuss menu planning, staff scheduling, and operational improvements, fostering a collaborative work environment.
- Supervised cooks and kitchen helpers, facilitating smooth kitchen operations and timely service delivery.
- Butchered meat to minimise wastage and deliver quality cuts.
- Delegated tasks to junior chefs and apprentices and provided support.
- Ensured high standards of kitchen hygiene, cleanliness, and organisation, consistently adhering to health and safety regulations.
- Prepped foods to be roasted, sautéed, fried and baked.
- Orchestrated kitchen operations during chef absences, ensuring seamless service and upholding the establishment's reputation.
- Sanitised kitchen and preparation areas to maintain cleanliness and hygiene standards.
- Maintained excellent customer satisfaction by completing all dishes within tight deadlines and to high-quality standards.
Commis Chef
Royal palace (Singapore)
singapore, singapore
02.1994 - 04.1997
- Prepared a variety of dishes under the supervision of the head chef, adhering to restaurant recipes and presentation standards.
- Prepared ingredients for line cooks, ensuring efficient workflow during peak service times.
- Supported high-volume shifts by efficiently chopping vegetables and garnishes for diverse food preparation tasks.
- Collaborated with kitchen staff to streamline cooking processes, reducing food preparation times without compromising quality.
- Washed, peeled, and chopped food items to streamline cooking preparation processes.
- Maintained a high standard of kitchen hygiene, regularly cleaning work areas and equipment to meet health and safety regulations.
- Regularly conducted deep cleans of kitchen and storage areas to maintain hygiene.
- Managed ingredient deliveries and stock rotation, maintaining optimum product quality.
- Modified food preparation methods to accommodate vegan, vegetarian, and gluten-free diets.
- Mopped and swept kitchen areas and storage rooms according to established cleaning schedule.
- Neatly placed and arranged kitchen utensils, dishes and equipment into designated places after cleaning or use.
Education
n/a
primary school
sinagporeSkills
- Menu development
- Recipe and menu development
- Cooking
- Sauce preparation
- Cooking techniques mastery
- Dietary knowledge
- Allergen analysis
- Food health and safety
- Food Hygiene Certification
- Health and Safety Compliance
- Kitchen hygiene
- Quality control and line checking
- Quality Control
- Stock rotation
- Food inventories
- Kitchen management
- High-volume service
- Time management
- Team leadership
- Staff leadership
- Kitchen team training
- Kitchen equipment operation
- Seasonal ingredients utilisation
- Food presentation
- Recipes and menu planning
- Time efficiency
- Critical-thinking
- Risk Assessment
- Self-motivation
- Time efficiency
- Food inventories
Languages
Chinese (Mandarin)
Intermediate
B1
Chinese (Cantonese)
Upper Intermediate
B2
English
Elementary
A2
Interests
- travelling
- fishing
- cooking
- socializing with people
Timeline
Chef de Cuisine
fontaineblean hotel las vegas
01.2024 - 03.2026
operation chef uk
yautacha (soho and city)
09.2021 - 12.2023
Executive Head Chef
imperial treasure (London)
08.2018 - 08.2021
Chef de Cuisine
Hakkasan hanway (London)
01.2015 - 07.2018
Chef de Cuisine
Chedi (Estonia)
01.2012 - 01.2015
Senior Sous Chef
Hakkasan Mayfair (London)
09.2009 - 12.2011
Junior Sous Chef
Hakkasan hanway (London)
12.2003 - 09.2009
wok chef
Wan Hao (singapore Marriott Hotel)
05.1999 - 09.2003
Senior Chef de Partie
Crystal jade palace (singapore)
05.1997 - 08.1999
Commis Chef
Royal palace (Singapore)
02.1994 - 04.1997
n/a
primary school