Experience

Plonk on Maju

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

• Head Chef

  • Mar 2023 - Present



Dutch Colony Coffee Co.

• Singapore
• Food & Beverages
• 1 - 100 Employee

• Executive Chef

  • Jul 2022 - Mar 2023



Caffe Cherry Beans

• Australia
• Food & Beverages
• 1 - 100 Employee

• Head Chef

  • Aug 2021 - Jul 2022



Dutch Colony Coffee Co.

• Singapore
• Food & Beverages
• 1 - 100 Employee

• Head Chef

  • Jul 2020 - Aug 2021



Bao Boy / Butcher Boy (Singapore)

• Singapore, Singapore

• Head Chef / Sous Chef

  • Aug 2019 - Apr 2020



Redoak Boutique Beer Cafe (Sydney)

• Sydney, Australia

• Head Chef

  • Feb 2018 - Jul 2019



Hilton Sydney (Sydney)

• Sydney, Australia

• Sous Chef

  • Oct 2017 - Jan 2018



Kittyhawk (Sydney)

• 16 Phillip Lane Sydney CBD

• Head Chef

  • Apr 2017 - Oct 2017



Foodies Deli Cafe (Sydney)

• Sandringham, New South Wales, Australia

• Head Chef

  • Nov 2016 - Mar 2017



Cosmopolitan Cafe (Sydney)

• Double Bay, New South Wales, Australia

• Head Chef

  • Apr 2015 - Nov 2016



Nick's Restaurant & Bar Group (Sydney)

• Nick's Bar & Grill

• Executive Head Chef

  • Feb 2015 - Mar 2015



Mr Tipply's / The City Hotel (Sydney)

• Sydney Area, Australia

• Head Chef

  • Nov 2010 - Jan 2015

  This position is a management level position responsible for upgrading the menu that reports straight to the owner of the organisation. The City Hotel has a seating capacity of 200 pax and standing capacity of 700 pax. The kitchen brigade consists of 3 chefs and 2 kitchen hands. The menu consists of all day dining, bar snacks and functions. The responsibilities for this position include but are not limited to: Responsibilities: • Executive Management • Develop and implementation of organizational strategy • Development of communications plan • Understanding of organization structure • Operations management • Instruction, training and supervision of all kitchen staff and kitchen hands • Food costing, budgeting, invoicing • Ordering of all stock and produce • Rostering and leave planning • Seasonal menu planning and specials • Liaising with suppliers to source quality and seasonal produce



Industrie Restaurant and Bar (Sydney)

• Sydney, Australia

• Head Chef

  • Jul 2007 - Jul 2010

  This position is a management level position responsible for 2 departments (restaurant and bar) that reports straight to the owner of the organisation. This position has allowed me to advance in my passion for training, education and experience in the hospitality industry apart from the hotel. Industrie Restaurant and Bar has a seating capacity of 80-90 pax in the fine dining restaurant and a standing capacity of 200-300pax in the bar. The kitchen brigade consists of 4 chefs and 1 kitchen hand. The menu which is Mediterranean influenced consists of breakfast, lunch, dinner, bar snacks and functions. The responsibilities for this position include but are not limited to: Responsibilities: • Executive Management • Develop and implementation of organizational strategy • Development of communications plan • Understanding of organization structure • Operations management • Instruction, training and supervision of all kitchen staff and kitchen hands • Food costing, budgeting, invoicing • Ordering of all stock and produce • Rostering and leave planning • Seasonal menu planning and specials • Liaising with suppliers to source quality and seasonal produce • Opening and closing of establishment



Starwood Hotels & Resorts Worldwide, Inc. The Westin Sydney (Sydney)

• Sydney, Australia

• Head Chef

  • Feb 2005 - Jun 2007

  This position is a management level position responsible for 2 departments (restaurant and 24 hour room service) that reports straight to the Executive Chef and also to the General Manager of the organisation. The kitchen brigade consisted of 20 chefs. The Westin Sydney is a 5 star hotel with 416 rooms and the menu in Mosaic restaurant is Mediterranean influenced and serves breakfast, lunch, dinner and functions. The responsibilities for this position included but were not limited to: Responsibilities: • Executive Management • Develop and implementation of organizational strategy • Development of communications plan • Understanding of organization structure • Six Sigma Projects • Identification of project opportunities • Participate in six sigma project teams • Facilitate six sigma transfer projects from Starwood One. • Operations Management • Instruction, training and supervision of all kitchen staff • Computerized rostering (e-tivity) • Leave planning • Maintaining stock levels as required • Ordering of all stock and produce • Seasonal menu planning and specials • Liaising with suppliers to source quality and seasonal produce • Food costing and forecasting • Equipment management including liaising with suppliers for repair and installation as required • Ensuring staff appearance including uniforms meet required standards • Developing and implementing SOPs (Standard Operating Procedures) • Ensuring all staff are trained in and adhere to SOPs • Conduct staff performance reviews • New staff induction and training • Team building • Work & Safety Management • Ensuring compliance with all Occupational Health & Safety standards • Ensuring HACCP (Hazard Analysis Critical Control Point) standards • Maintain incident reporting including monitoring all required follow up activity



The Westin Stamford & The Westin Plaza (Singapore)

• Apprentice Chef to Chef-de-Partie

  • 1986 - 2000