Yeong Peng Chung is a Malaysian citizen born in 1995 who is pursuing a Diploma in Culinary Arts. He has work experience in kitchen internships and jobs in restaurants, bakeries, and sales. Through these experiences, he has improved his culinary skills, customer service, communication, teamwork, and time management abilities. In addition to his studies and work, he has also participated in event kitchen crews and helped plan a party menu. He aims to continue enhancing his personal and professional skills through new opportunities.

1. Yeong Peng Chung
+60176062083 Date of Birth: 11 April 1995
16, Jalan 10, Taman Sri Langat, NRIC:950411-14-6231
Jalan Reko43000 Kajang, Selangor Nationality:Malaysian
pengchung.yeong@gmail.com Marital Status:Single
Profile
A highly self-driven character who believes in positive learning attitudes is the key to excellence. Known as a
punctual & responsible person with resilient curiosity to inquire and acquire new skillset & knowledge. A
quicklearner and adaptor to situations, also tasks handler in alignedwith development of peace & respectful
relationship. Highly motivated individual who seeks platforms with opportunities to enhance both personal
skills and professional career prospects, with greatwillingness to learn from new basic and start from scratch.
EmploymentExperiences
Internship
 Oriental Crystal Hotel – Kitchen Intern (May - August 2015)
 Assisted Chef De Partie of Coffeehouse Kitchen (Citra Rasa) in daily preparation of raw
materials andcondiments formorningbuffet, specializinginMalay& Westerncuisines.
 Supported Junior Sous Chef of Garde Manger Kitchen (Cold Kitchen), handled segments of
fruits,varietyof salads andside dishes,in-chargedof setup andoperationof Cendol stall.
 Assisted Chef in operations of Pastry Kitchen, including weighing and scaling of dry
ingredients; kneaded mixtures of dough to best desired stiffness; baking a variety of breads
& pastries.
 Maintained the inventory control of raw materials with consistent checking on expiration &
bestquality inadherence to standardoperationprocedure,withfirst-in-first-outpractice.
 Strict practiced of Kitchen Hygiene & Safety in personal hygiene and food handling; as well
as safe workingenvironment inaccordance to Hazard Analysisand Critical Control Point.
Full andPart time Jobs
 Café Restaurant WuCha 18 – AssistantChef (August2016 - Present)
 Work closely in a team performing groundwork and operational duties, focusing on rice &
noodlesmenuiningredients andculinary preparation;purchasingof freshraw materials.
 Sugar Bun Bakery – SalesAssistant& Cashier(May 2013)
 Performed store & account management as cashier & front-liner in customer service
provision, aided in packaging and allocation of bakery & pastry products; maintained in-
store cleanliness.
 Hard Nett Sdn. Bhd. – SalesAssistant(November2010)
 Assistedinendorsingelectronicproductsand explanatorydescriptionof productfunctions
to walk-incustomers;beingresponsiblefordailysales, stockcontrol andad-hoclogistics.
A wide range of job scopes have been experienced with the fundamental idea of maximizing my
personal exposure in different fields. My employment experiences had allowed me to have hands-
on involvement & participation in daily kitchen operations. I have signified the importance of

2. endurance & strong will in times of hardships. I have improved my customer service &
communication skills; also my enhanced teamwork and time management skill has spurred me to
performworktasksdiligently.
Extra – Curricular Activities
Executive Committee of A Nightto Remember2015 - Party of the CenturybyEmpire CitySquare
 Involvedinplanning andbrainstormingof foodsmenupriortothe softlaunchevent.
 Responsible forfoodplatingandgarnishingfordifferentcuisine varietiesduringthe event.
KitchenCrew for BERJAYA ConvocationCeremony2014
 Partneredwithteammatesinpreparationsof base,spreadand garnishof Canapé – Western
fingerfoods forattendingparentsandfellow graduates,inguidance of Chef’s instructions.
KitchenCrew for Fine DiningRestaurant 2014– Samplingon the Fourteenth
 Participatedinculinaryresearch andgroundworkof MalaysiancuisinesandColdappetizers.
 Operatedbasicfoodand beverage servicing&hospitalityforfinediningrestaurant.
Education and qualifications
 Diploma in CulinaryArts, 2013 – 2016
BERJAYA UniversityCollege of Hospitality, Malaysia
(Convocation scheduled to beon December 2016)
 Malaysian Certificate ofEducation (Sijil PelajaranMalaysia),2012
SMJK Yu Hua Kajang,Malaysia– 3 Creditsincluding Mathematics & Mandarin
Computer& Language Skills
ComputerSkills Competency Language Skills Spoken Written
MicrosoftWord Intermediate English Fluent Excellent
MicrosoftPowerPoint Intermediate Mandarin Fluent Excellent
MicrosoftExcel Intermediate Bahasa Malaysia Fluent Excellent
MasteredModules& Cuisines
Asian Cuisines WesternCuisines
Food carving & decorations New-revised& self-recipesinnovation

3. References
1. Mr. Randall ChenKhinFoong 2. Mr. Malcom Goh SokSiong
Chef & Lecturer,BERJAYA UC of Hospitality Chef & Lecturer,BERJAYA UC of Hospitality
+60 163033442 randall.chen@berjaya.edu.my malcomgoh@berjaya.edu.my