Experience

Positano Risto Sdn Bhd

• Singapore
• Food & Beverages
• 1 - 100 Employee

• Group Chef

  • Jan 2022 - Present

  Managing costs, R&D menu, Developing Menus, Sourcing Supplies, Customer Service Relation, Kitchen Layouts, Consultation, Creating Numerous Revenue Stream, Staff Training, Develop Restaurant SOP & according to Halal Jakim specs. Managing costs, R&D menu, Developing Menus, Sourcing Supplies, Customer Service Relation, Kitchen Layouts, Consultation, Creating Numerous Revenue Stream, Staff Training, Develop Restaurant SOP & according to Halal Jakim specs.



Positano Risto @ Publika

• Malaysia
• Food and Beverage Services
• 1 - 100 Employee

• Chef De Cuisine

  • Nov 2019 - Mar 2022

  Managing Cost, R&D, Developing Menus, Sourcing Supplies, Customer Service Relation, Kitchen Layouts, Consultation, Creating Numerous Revenue Stream, Staff Training, Develop Restaurant SOP.

• Sous Chef

  • Feb 2019 - Nov 2019



Park Hyatt

• Hospitality
• 700 & Above Employee

• Commis

  • Mar 2017 - Feb 2019

  Traiteur / Brassarie du Park - Time Out Dubai Award ( besr brunch in dubai) Pre - opening team noepe seafood restaurant Traiteur / Brassarie du Park - Time Out Dubai Award ( besr brunch in dubai) Pre - opening team noepe seafood restaurant



Boscolo Exedra Roma, Autograph Collection

• Italy
• Hospitality

• Commis

  • Aug 2016 - Jan 2017

  Exclusive boscolo - banquet Breakfast and banquet foods. Anti pasti, canapes, mains & etc. Exclusive boscolo - banquet Breakfast and banquet foods. Anti pasti, canapes, mains & etc.



Ristorante gli ulivi

• Italy
• Restaurants

• commis

  • Oct 2015 - Feb 2016

  Stagiere for gourmet italian pastry, produce daily fresh baked breads, sourdoughs, brioche, focaccia, pizza & etc. For ala carte, tiramisu, zabaglione, chocolate mousse, cheesecake and etc Stagiere for gourmet italian pastry, produce daily fresh baked breads, sourdoughs, brioche, focaccia, pizza & etc. For ala carte, tiramisu, zabaglione, chocolate mousse, cheesecake and etc