Audrey Ong

  My first encounter with the Food & Beverage Service industry was during my gap year in 2016. Since then, I have been convinced that this is is my neck of the woods.

It was my good fortune to be part of a relatively small cohort of alumni from the

Culinary Institute of America in Singapore. My education there has prepared me not

only for gold standard front line F&B Service, but also opened doors to many

opportunities in the industry as well. After me graduation in 2018, I remained with the Culinary Institute of America as the chosen teaching assistant for both the exchange student program and the on campus student restaurant. The one and a half years on the job taught me alot about restaurant management. Including inventory management, working with different people on the staff and also handling customer issues big and small. I believe that what I learnt under the guidance of highly experienced and illustrated instructors from various background is incredibly valuable and applicable to what is required to outlet management as well.

I was also very fortunate to have been part of the Proof & Company Operations Team

for almost two years. Working directly under the Senior Operations Manager in the team to facilitate the management of inventory, distribution of stocks and communications with trade and retail customers alike. My experience in Operations has really honed my proficiency in working quickly and with a high degree of accuracy. At the same time, we take pride in providing personalised, quality customer service to all our customers and take pride in problem solving approach to manage difficulties.

considered. Thank you very much for your time.

Assisted Pastry Chef in Prep and Service at then 1 Michelin Star Restaurant

Osia bar and grill| aug 2017 - may 2018

Part Time Pastry Cook

Rotated between Dessert, Pantry (Hot and Cold Appetisers) and Counter (Live Station) during service Assisted in Morning Preparations

Primo restaurant, rockland, maine | may 2018 0 october 2018

Intern

Front of House Captain

the marmalade pantry, ion | April 2016 - April 2017

Floor Duties: Waiting tables, Floor Management and Coordination Cashiering Duties: Simultaneously juggle floor service, cashiering duties and takeaway service Bartending Duties: Responsible for the timely making of all beverages

Teaching Assistant for Student Restaurant

The Culinary institute of america, singapore | august 2019 to NOV 2019

Assist Chef Instructor in the running of the student restaurant kitchen Collaborate with Chef on menu testing and recipe development Take charge of ordering Initiate communication with students

Cook

bearded bella | August 2020 to current

Prepare and Serve food in Hot Kitchen Create and Prepare Monthly Specials

Operations Associate

Proof and Company | september 2021 to May 2023

Order Processing and Managing Customer Service Responding to Customer emails and phone calls Liaising with third party Delivery Partners

The Culinary Institute of America, Singapore

Bachelors of business administration, culinary management, Class of 2018