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Colin Han is listed as Student in the Culinary Institute of America at Din Tai Fung Singapore, a with 46 employees, based in Singapore. AeroLeads shows a matched LinkedIn profile for Colin Han.
Colin Han previously worked as Kitchen Assistant at Din Tai Fung Singapore and K9 Dog Handler at Republic Of Singapore Air Force. Colin Han holds Bachelor Of Business Administration - Bba, Food Business Management (Culinary Arts) from The Culinary Institute Of America.
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Graduated with the diploma in Catering and Culinary Management. In my studies, I have taken modules such as Culinary Practicum, which has taught me fundamental cookery and knife skills. It involves us in restaurant operations, where we cook for the public, and students entirely run it.
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Mainly responsible for the daily preparations in the kitchen such as washing and cutting vegetables, and preparation of cold appetisers. I am also responsible for serving food to guests in a timely and orderly manner. This job has also allowed me to learn more in the Chinese kitchen about wok cookery and noodle plating.
My time in the army has been very fulfilling and I have gained many skills, especially in dog training and handling. My involvement in internal exercises has allowed me to upskill myself by training more regularly with my dogs and understanding their behaviour. I completed by national service with "outstanding" conduct which is proof of my leadership and camaraderie among my peers.
Singapore, Singapore
Kitchen Part-time assistant to help the restaurant in basic cutting, deep frying, garnishing and cold side.
Singapore, Singapore
My internship in Jen by Shangri-La was very interesting as we were facing the circuit breaker during the COVID-19 pandemic. Hotels and restaurants had to shut down and the hotel was converted to a quarantine facility. By doing so, the kitchen changed from a restaurant kitchen to a bulk cookery kitchen. We would serve up 3-course meals daily for lunch and dinner for up to 400 pax at once. Even though I did not gain much experience working in a hotel-restaurant kitchen, I gained many skills by rotating to learn, butchery, Western, Asian, pastry and cold kitchens.
Singapore, Singapore
Kitchen Part-time assistant to help the restaurant in basic cutting, deep frying, garnishing and cold side.
Singapore, Singapore
Service staff. Hosting, serving guests and food runner. Some barista experience.
Tampines, Singapore
Kitchen and Service staff. At the front of the house, I do hosting and planning of seating to optimise seat utilisation. I also do cashier and quick clearing of tables to increase the turnover rate. Speed is key when doing front of the house.At the back of the house, I stand at the sashimi station, in charge of expediting the variety of dishes and delivery orders. I prepare sashimi, nigiri, maki and gunkan. Maki is prepared before operations start and one only has about half an hour to prepare and roll 30 rolls of maki. During operations, skilled plating and fast working is needed to fill the conveyor belt with a variety of dishes.
Other employees you can reach at dintaifung.com.sg. View company contacts for 46 employees →
Lin Leroy
Colleague at Din Tai Fung SingaporeSuzhou, Jiangsu, China
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IK
Intern Kwang Ng
Colleague at Din Tai Fung SingaporeSingapore
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WC
Wellen Chan
Colleague at Din Tai Fung SingaporeSingapore
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AW
Ay Wen Foo
Colleague at Din Tai Fung SingaporeHulu Langat, Selangor, Malaysia
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PL
Phooi Ling Liew
Colleague at Din Tai Fung SingaporeSingapore
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KM
Ka Ming Lee
Colleague at Din Tai Fung SingaporeMelaka Tengah, Malacca, Malaysia
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PC
Pei Choon Ong
Colleague at Din Tai Fung SingaporeSingapore
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JO
James Ooi
Colleague at Din Tai Fung SingaporeSingapore
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AL
Alan Low
Colleague at Din Tai Fung SingaporeSingapore
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HT
Hoi Theng
Colleague at Din Tai Fung SingaporeSingapore
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Activities and Societies: Culinary Practicum, Service PracticumIn the culinary practicum, we learn to cook stocks, broths and sauces.
Quick answers generated from the profile data available on this page.
Colin Han works for Din Tai Fung Singapore.
Colin Han is listed as Student in the Culinary Institute of America at Din Tai Fung Singapore.
Colin Han is based in Singapore while working with Din Tai Fung Singapore.
Colin Han has worked for Din Tai Fung Singapore, Republic Of Singapore Air Force, South Union Park Restaurant, Jen By Shangri-La, and Buddy Hoagies.
Colin Han's colleagues at Din Tai Fung Singapore include Lin Leroy, Intern Kwang Ng, Wellen Chan, Ay Wen Foo, and Phooi Ling Liew.
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Colin Han holds Bachelor Of Business Administration - Bba, Food Business Management (Culinary Arts) from The Culinary Institute Of America.
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