JENZEN CHOW, HOSPITALITY PROFESSIONAL

Experience
One&Only Resorts
Restaurant Manager
October 2020 – Present (5 months)
1-Group
Dining & Restaurant Operations Manager
June 2019 – April 2020 (11 months)
Singapore
1-VU Sentosa | The Riverhouse | Alkaff Mansion | Zorba The Taverna
Assist, and deputize for, the Culinary and Wine Director in the smooth running
of the food and beverage offer in the group. I am responsible to develop,
innovate and deliver a product mix which is quality driven whilst maintaining
aggressive financial returns for each outlets. This will be driven by ensuring
that all working methods are reviewed and best practice is achieved so we in
turn can grow our business whilst delivering excellent guest service.

Work, and develop relationships, with external suppliers to ensure the very
best reputation within the industry, and receives the service required to ensure
that the operation team can deliver the highest quality product, and the highest
financial return

Work closely with the Restaurant Managers to ensure correct stock levels are
available from central distribution area, to assist the restaurant team

Ensure strict compliance with all relevant Hygiene and Safety legislation and
requirements

Ensure that the industry standard with regard to safety and hygiene

Champion a training culture within the Restaurant team to ensure succession
planning, and a culture that exceeds the very best the industry has to offer

Constantly review the product range to ensure that all key quality standards
are maintained

Maintain close, professional, effective links with all external contractors. Will
ensure that suppliers deliver to stated agreements, best practices are followed
and technological advances are sought

Manage all internal stakeholders: both, other departments within the park
who deliver services to the Food and Beverage team; and support the Central
Support

Participated in the food development panel that sits to drive the food offer
across the respective teams

Meta Restaurant and Kimme Restaurant
Assistant General Manager
October 2014 – June 2018 (3 years 9 months)
Singapore
1* Michelin Award 2017
Assist chef owner in managing daily company operations to ensure positive,
safe and profitable working environment.
Order, purchase and stock the merchandises in a timely manner.
Implement quality and productivity objectives to achieve company goals.
Ensure that employees follow the company standards, policies and strategies.
Cooperate with owner in recruiting, training, payroll processing, performance
evaluation, promotions, and releasing the employees.
Coordinate with General Manager in planning short and long term projects,
budgets, expense controls, schedules, and manpower.
Develop and implement staffing and business plans to achieve business
target.
Evaluate key productivity indicators and implement process improvement
initiatives.
Supervise merchandise damage reduction activities, manual backorders, and
merchandise orders.
Identify and report equipment repair and maintenance works promptly.
Address operational, technical and mechanical issues in a timely manner.
Manage direct reporting to owner related to financial, business, and
administration matters.
Develop positive working relationship with the support divisions and operations
team to ensure proper operational support.
Develop operational strategy and ensure that the operational activities meet
the organizational requirements.
Delegate daily work assignments and schedules for employees.

Unlisted Collection:
Assistant Restaurant cum Bar Manager
November 2016 – July 2017 (9 months)
Singapore
POLLEN | The Esquina
Assist General Manager, Group Wine & Beverage Director in managing
daily company operations to ensure positive, safe and profitable working
environment.
Order, purchase and stock the merchandises in a timely manner.
Implement quality and productivity objectives to achieve company goals.
Ensure that employees follow the company standards, policies and strategies.
Cooperate with General Manager in recruiting, training, payroll processing,
performance evaluation, promotions, and releasing the employees.
Coordinate with General Manager in planning short and long term projects,
budgets, expense controls, schedules, and manpower.
Develop and implement staffing and business plans to achieve business
target.
Evaluate key productivity indicators and implement process improvement
initiatives.
Supervise merchandise damage reduction activities, manual backorders, and
merchandise orders.
Identify and report equipment repair and maintenance works promptly.
Address operational, technical and mechanical issues in a timely manner.
Manage direct reporting to General Manager related to financial, business, and
administration matters.
Develop positive working relationship with the support divisions and operations
team to ensure proper operational support.
Develop operational strategy and ensure that the operational activities meet
the organizational requirements.
Delegate daily work assignments and schedules for employees.

Picotin Express Pte Ltd (Emmanuel Stroobant Group)
Management Trainee
December 2011 – October 2016 (4 years 11 months)
Singapore

Serves customers by providing professional service and information; resolving
food and beverage and service problems.
Attracts potential customers by answering product and service questions;
suggesting information about other products and services.
Maintains customer records by updating account information.
Resolves product or service problems by clarifying the customer’s complaint;
determining the cause of the problem; selecting and explaining the best
solution to solve the problem; expediting correction or adjustment; following up
to ensure resolution.
Maintains customer’s repetitions.
Recommends potential/special products or services to management by
collecting customer information and analyzing customer needs.
Prepares and serves premium coffees. Compliment with coffee art LatteCino
Contributes to team effort by accomplishing related results as needed.
Skills/Qualifications: Customer Service, Product Knowledge, Quality Focus,
Problem Solving, Market Knowledge, Documentation Skills, Listening, Phone
Skills, Resolving Conflict, Analyzing Information , Multi-tasking

Tanjong Beach Club
Captain (Chef de’ Expediter)
May 2010 – July 2011 (1 year 3 months)
Pioneering Team
Pioneered the Kitchen Runner/Expediter runway
Pioneered The Dining Room’s layout, service sequence & S.O.P.
I as a restaurant captain serve as a floor supervisor in a fine dining
establishment.
I serves as a liaison between all staff members to ensure superior customer
service and reports to my Restaurant Manager.
Ran both sides Fine Dining and the Beach Club simultaneously whenever I
am needed.

The White Rabbit
Restaurant Captain (Chef de’ Rang)
March 2009 – May 2010 (1 year 3 months)
I serve as floor supervisors in a fine dining establishment and as a liaison
between all staff members to ensure superior customer service.I must also
must ensure that the restaurant is neat and presentable, as the restaurant’s
appearance directly influences customer perception of the establishment’s
quality. A restaurant captain ensures that all centre pieces are on the tables
properly and that linens, silverware and glasses are clean.
Often played a managerial role. It is my job to ensure all hosts and waiters are
adequately trained, informed of the restaurant’s policies and knowledgeable
about menu items and daily specials and also ensure that wait staff have
undergone safety training.
Expediter
Most of the time, I was the communicator between the kitchen,
management and wait staff. I relayed any changes that arose in the menu
from the kitchen to the waiters. When a guest has special dietary needs or
meal requirements, I articulated these requests to the kitchen staff for the
specific needs.
(Been recommended to be in the pioneer team for the upcoming Semi-Fine
dine – The Dining Room, Tanjong Beach Club, situated in Sentosa Island,
Singapore)

Education
Wine & Spirit Education Trust
Level II , Wines & Spirits · (2016 – 2016)
Federation University Australia
Bachelor of Commerce (B.Com.), Hospitality Administration/
Management · (2009 – 2011)
St Michaels Institution
Pemeriksaan Malaysia Rendah & Sijil Pemeriksaan Malaysia · (2002 – 2007)