Chingpeng Loy

Chingpeng Loy

Commis 2 at intercontinental
Lives in Selangor, Malaysia

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About me

I feel something comforting in the kitchen that's why I choose to study in Culinary arts and food service management.
To find my personality as a chef, I have to dive into the deep end and see what I had in me.

skills: good communication, independence, working in fast paced environment, team player
motto: Challenges are the key to human metamorphosis
Greatest achievement so far: backpacking in Flåm

Experience

2 years and 6 months

  • Commis 2

    intercontinental - Singapore

    F&B service
    November 2018 - June 2019 · 8 months

    • Starting with pizza station with perform house-made dough production. • Adapting new station from pizza station to new bar kitchen (idlewild) • Perform tapas menu and able to guide a station transfer staff the entire station from estimate ordering, mise en place and time arrangement. • rotating other station and handling different station work flow such as cold kitchen, in room dining.

  • Trainee internship

    OSO ristorante - Singapore

    Bakery/Pastry
    August 2018 - November 2018 · 4 months

    I am success to be recruited in OSO ristorante Singapore as a trainee. I am assigned to work at dessert station alone. I am given task to ensure all the food products are well prepared while maintaining high standard. Also, making sure replenishing food stock and being organized to handle all the activities during the service hours are important to keep up with the kitchen flow. Learn how to multi-tasking in a professional kitchen and master some basic cooking method like cutting, folding technique (pastry), all in one method and etc.

  • Internship

    Dorsett Grand Subang - Subang Jaya, Malaysia

    F&B kitchen
    January 2017 - March 2017 · 3 months

    I had been assigned to 3 departments in 10 weeks. First, I went to Chinese hot kitchen for 5 weeks. I spent 5 weeks there because of Chinese New Year period. I was assigned to take care Yu Sheng section. Yu Sheng, prosperity toss, is a popular dish that would be served extremely in Chinese New Year. The commis taught me how to set up each portion and position for the Yu Sheng. The crucial thing is to make sure carrots and radishes being slices into utterly fine and wash out those pickled ingredients. Other things I have done is to prepare certain ingredients for different dishes such as slicing ginger, bean curd, and garlic. Second, I had been placed in butchery department. Butchery department has to make sure distribute listed meat to the accordingly department. Each day has the various quantity of game or red meat needed in buffet kitchen and also banquet kitchen. Dividing large pieces of meat, skewing and binding meat are my tasks. The third department I was sent to banquet and breakfast sections. Alternatively, I worked in these two places due to the daily roster. Breakfast section is about cooking eggs, for example, sunny side up, omelette, scramble eggs. And banquet service is to help distribute large portion of food in a tray to each plate for different tables. According to different event, the distribution and preparation will be diverse.

  • Retail Assistant

    Alantic Sports Pte Ltd - Singapore

    Retail
    April 2014 - July 2015 · 1 year and 4 months

    As a retail assistant, I had to take care of stocks in and out. I also make sure discrepancy of stocks being reported and order respective goods to deal with customers flow in the different seasons. Moreover, having a good conversation and acquiring persuasive skills are necessary for the sake of getting good sales each day. I have been transferred to other outlets to help another team which shows my tractable ability in working area. The most crucial thing is to be careful and ensure the ending balance will tally with all the transactions made on a day. It trained me to be more precise person.

Education

Languages

3 languages

  • Chinese

    Native or fluent

  • English

    Full professional

  • Malay

    Professional working

Personal information

Nationalities

  • Malaysian

Date of birth

April 03rd 1995

Driving License

Yes

Skills

5 skills

  • Commitment and dedication
  • Effective teamwork
  • following orders
  • - Highly responsible
  • Honest, punctual,

Additional Information

3 informations shared

  • certificate of my bachelor degree

    WhatsApp Image 2020-02-28 at 09.54.34.jpeg
  • certificate by university of toulouse

    WhatsApp Image 2020-02-28 at 09.54.35 (3).jpeg
  • first class honour

    WhatsApp Image 2020-02-28 at 09.54.34.jpeg
Connections
Justine Dupont
Guest Service Agent at Hilton Queenstown Resort & Spa
Corentin CLOUP
Reservation Agent at The Gate Collection
Following
Taylors University School of Hospitality Tourism and Culinary Arts Killiecrankie Hotel
Killiecrankie Hotel
Pitlochry, United Kingdom
The Lansdowne Club
The Lansdowne Club
London, United Kingdom
Other members
Tom Mariot
Selangor, Malaysia
Gi Hyuk Choung
Kuala Selangor, Malaysia
Yue Wei Loo
Shah Alam, Malaysia
KAVYTHA SUE SELVAM
Subang Jaya, Malaysia
Jiun Wei Chan
Selangor, Malaysia
View more
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