Experience

Incite Foodtech

• Head Chef

  • Oct 2020 - Present

  Managing 4 brands (Union Artisan Coffee, Lada Merah, Hope Coffee & Egg-dicted) - Constructing menu for new brand - R&D on various brand's menu & LTO - Managing costing - Developing brand's SOP & manual - Sourcing for materials & equipments - Operating Centralized Kitchen across 4 brands - Opening outlets - Menu training Managing 4 brands (Union Artisan Coffee, Lada Merah, Hope Coffee & Egg-dicted) - Constructing menu for new brand - R&D on various brand's menu & LTO - Managing costing - Developing brand's SOP & manual - Sourcing for materials & equipments - Operating Centralized Kitchen across 4 brands - Opening outlets - Menu training



Union Artisan Coffee

• Head Chef

  • Dec 2018 - Present

  Join as Chef de Partie at Union Roastery Citta Mall Promoted to Sous Chef on March 2019 Promoted to Head Chef on June 2020 - Constructing menu of the outlet, also including special menu (e.g. Ramadan menu, Christmas menu, breakfast set menu, event set menu etc.) - Overall responsibility for outlet kitchen’s daily operations - Calculate food costing and profit margins - Ordering and purchasing stock, controlling stock level - Creating staff working schedule - Ensuring and maintaining the food quality - Monitoring food hygiene and safe working environment - Opening new outlet - Standardized kitchen standard operation procedure - R&D on new menu dishes - Licensing outlet kitchen opening - Hiring of new kitchen staff - Quality check on all outlet dishes Show less



De Moment Social Lab Sekinchan

• Head Chef

  • May 2018 - Nov 2018

  Overall responsibility for the kitchen’s daily operations Creating new dish and menus Calculate food costing and profit margins Ordering and purchasing stock, controlling stock level Creating staff working schedule Interviewing and hiring new staff Ensuring and maintaining the food quality Monitoring food hygiene and safe working environment Overall responsibility for the kitchen’s daily operations Creating new dish and menus Calculate food costing and profit margins Ordering and purchasing stock, controlling stock level Creating staff working schedule Interviewing and hiring new staff Ensuring and maintaining the food quality Monitoring food hygiene and safe working environment



Mamasan Kuala Lumpur

• Chef De Partie

  • Mar 2017 - May 2018

   Responsible on operating and supervising station assigned of the day  Stations included dessert section, starter section, curry section and tandoori section  Managing staff break-time  Inventory check on stations  In charge of creating complementary birthday dessert  Responsible on big group reservations, both food preparation and operation  Kitchen opening or closing check depending on shift assigned  Responsible on operating and supervising station assigned of the day  Stations included dessert section, starter section, curry section and tandoori section  Managing staff break-time  Inventory check on stations  In charge of creating complementary birthday dessert  Responsible on big group reservations, both food preparation and operation  Kitchen opening or closing check depending on shift assigned



Park Hyatt Dubai

• United Arab Emirates
• Hospitality
• 200 - 300 Employee

• Commis

  • Nov 2015 - Jan 2017

  Traiteur (French Fine Dining) - Responsible on operating station assigned of the day - Stations included Sauté, Fish, Grill and cold section(appetizer and amuse bouche) - Responsible on big group reservations, both food preparation and operation - Operating lunch and dinner services - Food operation for The Terrace outlet Traiteur (French Fine Dining) - Responsible on operating station assigned of the day - Stations included Sauté, Fish, Grill and cold section(appetizer and amuse bouche) - Responsible on big group reservations, both food preparation and operation - Operating lunch and dinner services - Food operation for The Terrace outlet



GRAND HYATT DFW

• United States
• Hospitality
• 1 - 100 Employee

• Cook II

  • 2014 - 2015

  Grand Met Restaurant - Responsible on operating station assigned of the day - Stations included Sauté, Pantry and Float (appetizers, sauces and desserts) - Started off morning/lunch shift, to night shift - Responsible on running big tops or parties of the day on assigned station With Chef Recommendation Letter Grand Met Restaurant - Responsible on operating station assigned of the day - Stations included Sauté, Pantry and Float (appetizers, sauces and desserts) - Started off morning/lunch shift, to night shift - Responsible on running big tops or parties of the day on assigned station With Chef Recommendation Letter



Elegantology Gallery & Restaurant

• Intern

  • 2014 - 2014

  - Involved in hot kitchen, pastry and garde manger - Operating lunch and dinner services - Responsible on daily stock counts - Preparation and operation on outer caterings - Canapé services - Involved in hot kitchen, pastry and garde manger - Operating lunch and dinner services - Responsible on daily stock counts - Preparation and operation on outer caterings - Canapé services