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JW Marriot Hotel Kuala Lumpur, Malaysia
183 Jalan Bukit Bintang
Kuala Lumpur, 55100 Malaysia
Phone: 60 3 2715 9000
Website: http://www.marriott.com/hotels/travel/kuldt-jw-marriott-hotel-kuala-lumpur/
Duration : July 2006 to date
Position: Executive Chef
CHINA WORLD HOTEL, Beijing, China
Managed by Shangri-la, Beijing
Website: http://www.shangri-la.com
Duration : From April 2005 to May 2006
Position: Chef De Cuisine
Duties Include :
In charge of the busy Scene A Cafe with 1000 covers a day.
In charge in the Banquet if there is any Asian or Middle Eastern Function.
Menu Planning, Every 2 months new Menu Rotations for the Cafe
Quality Control - All served food items will be produced as per standard recipe cards and they will look as on the picture
Coordinating Special Food Promotions Every Months
Supervising and responsible for maintaining Shangri-la standards of excellence in all areas of food service
High level of food Hygiene practice in all kitchen areas
Responsible to maintain the food cost every months
Delegates jobs and information's to the Sous chef and down lines
Kuala Lumpur Convention Centre, Kuala Lumpur
Website: http://www.klccconventioncentre.com
Position: Chef De Cuisine ( Opening Team )
Duration: From September 2004 - April 2005
Duties Include:
Identifying and selection of kitchen equipment and utensils of FF&E for all the kitchen sections
Menu Planning - Setting up Banquet Menu for all Categories - Breakfast, Lunch and Dinner, Set, High Tea, Dome Style, BBQ, Outside Catering etc..
Conducting Departmental Orientation
Conducting A Training Section for all New Staff, Each Supervisors will be able to conduct a basis training section
Conducting Sanitation and Hygiene Meeting
implementing New Stock Control and Operational Checks
Interviewing and Rejecting Kitchen Staff, only Qualified staff and right staff will be employed
Sol Elite Marbella Hotel ( Melia Group of Hotels )
Banten Province Indonesia,
Website: http://www.marbella.co.id/
From April 2001 until June 2003
Position: Executive Assistant Manager Food & Beverage
Duties include:
Oversees and directs all aspects of the hotel and property operations especially F&B, banqueting and outside catering operations
Coordinates functions and activities with other department heads as appropriate.
Supervises the functioning of all F&B including kitchen employees, facilities, sales and costs to ensure a sound improvement in the image of F&B outlets and maximum departmental profit is achieved.
Controls and analyses on an on-going basis in order to optimize the following:
a. Quality levels of product and service
b. Guests satisfaction
c. Merchandising and marketing
d. Operating costs
e. Sanitation and cleanliness ( hygiene )
Coordinates and supervises the preparation, presentation and service of food products to ensure the highest quality at all the times.
Monitors present and future trends, practices and system in the hotel industry and determines and ensures execution of competitive programme
Participates actively in selling hotel through personal involvement with all potential markets.
Conducts weekly inspections to ensures F&B operating equipment are kept in optimal condition by full implementive or preventive maintenance programme and judicious planning and management of FF&E.
Closely monitors applicable laws and regulations including taxes, environmental, health and safety and ensures compliance.
Implement and monitors Cost Saving Program and reviews energy conservation program to ensure good profitability and minimum energy and utility consumption without sacrificing standard and human comfort.
Participates in preparation of the hotel’s strategies plan, marketing plan and goals program. Prepare the F&B department budget.
Establishes and maintains effective internal communication and meeting structures to ensure optimum teamwork and productivity.
Jerudong Park Polo Club, Brunei Darussalam
Website: http://www.jppolo.com/
From November 1995 until April 2001
Position: Executive Chef
Duties include:
In charge of 50 staff – Malay, Chinese. Thai. Singaporean, Filipinos and Indonesian.
Responsible for the operation and control of banquet kitchen, restaurant kitchen, which also caters for 20 Palaces and guests houses.
Contingency planning.
Last minute function planning.
Special event planning with in and outside catering from 10 to 4,500 peoples.
Sourcing suppliers, ordering of stocks.
Implementing new stock control and operational checks.
Stock management, stock rotation and storage supervision.
Menu planning.
Supervising banqueting and function requirements.
Recruiting, interviewing, hiring and terminating of staff.
Induction, training and monitoring of standard for all new staff.
Maintaining the highest standard of quality assurance, which includes budgeting, menu item costing, staff hygiene and waste control.
Completing daily, weekly and monthly administration requirements.
Responsible for maintaining standards of excellence in all areas of food service.
Involved in set up of Polo kitchen, restaurant and banqueting facilities.
On call 24 hours.
Maintaining of safety standards.
In charge of implementing menus for South East Asia Games function, World Shooting function, 21 WORLD LEADERS lunch and dinner during APEC MEETING and etc.
Preparing food for MICHAEL JACKSON and the team, TINA TURNER, ELTON JOHN, MARIAH CAREY, STING and many more worlds famous singers and entertainers.
Sheraton Manikar Resort, Labuan, Malaysia.
From January 1995 until November 1995
Position: Executive Chef
Duties include:
Supervises all personnel engaged in food preparations.
Reports to F&B Director.
Functional relationship with all departments.
With F&B Director and Cost Controller to obtain maximum food department profit.
With F&B Director and Catering Manager to plan menus, functions, new ideas, Cost Saving Program, banquet arrangements, food promotion and etc.
With Chief Steward for kitchen cleanliness and hygiene, kitchen equipment and supplies and arrangements for banquets.
Sheraton Utama Hotel, Brunei Darussalam
From October 1991 until January 1995
Position: Sous Chef, Executive Sous Chef, Executive Chef
Duties include:
Basic responsibility : Supervises preparation of food so that superior meals are produced, which result in a profitable food operation.
Plan menus : Preparing menus, considering probable number of guests, market trend or conditions, popularity of various dishes, study recent menus.
Cooperating closely with the F&B Manager, Banquet Manager when a banquet or other special occasion is involved.
Inspects the quality of all food received
Requisitions food supplies and kitchen equipment from steward or purchasing agent, as needed.
Oversees cooking in conformance with Sheraton policies.
Inspects method of food preparation and cooking.
Inspects sizes and portions.
Develops special dishes and creates recipes.
Supervises working chefs and cook, employ and discharges workers, schedules their working hours and recommends salary adjustments. Obtains authorizations for overtime payment.
Maintains all pertinent record and reports.
Maintaining the highest standard of quality assurance: which includes budgeting, menu item costing and waste control.
Induction, training and monitoring of standards of all new staff.
Hyatt Borneo Management Services, Brunei Darussalam
From January 1986 until October 1991
Position: Demi Chef, Senior Chef de Partie
Duties include:
Coordinates functions and activities with other F&B department heads.
Preparing food for the HIS MAJESTY THE SULTAN of BRUNEI and the royal family, Government visitors and VVIP guests.
Working with all level of Hyatt Chefs around the world as a team during HIS MAJESTY birthday, Hari Raya gathering, Prayers meeting during Ramadhan up to 45.000 peoples.
Take care the western section if there is a function and daily requirement.
24 hours ready for last minute function or request from the royalties.
Doing outside catering for Government visitors at the VVIP houses and small Palaces.
Helping the Chef for menu planning.
Supervision of up to 25 staff
Chateau Napoleon Restaurant ( French Restaurant ) Kuala Lumpur
From April 1985 until December 1985
Position : First Cook
Duties include:
Assigns and delegate day to day job workload to subordinates.
Plans and prepare function according to the function order.
Performs related duties and special projects as assigned.
Being in charge of the kitchen with 16 staff when the head Chef is absent
Ensure that the daily kitchen requisitions, inventories, market list are in order.
Raintree Club, Kuala Lumpur
From 1983 until April 1985
Position: Second Cook
Duties include:
Part of the opening team.
To assist the Chef de Partie for the entire set up and functioning of the food preparation centers and its related staff.
Assist in the received of goods and store arrangements.
Defrosts, cleans and store meat items.
Plans and prepare function according to the function order.
Cooking fine dining meals from an a la carte menu.
Maintain the standards of excellence in cleanliness and hygiene.
