Experience

DYNAMEAT

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

• Head of Culinary

  • Jun 2022 - Present

  -A multi Disciplinary role where I am focus on R&D of the application for Plant based Dynameat, -Involved in the new developments of Dynameat variations such as minced, sausage and muscle meat- sourcing out equipment for production and R&D- studying and improving workflow - overseeing production at manufacturing plants and meeting clients ,chef owners and staff to guide on how best to use Dynameat in their menu and offering solutions

• Alternative Protein Chef

  • Mar 2022 - May 2022

  -Joined Dynamic FoodCo as Alternative Protein R&D Chef and then appointed Head of Culinary. Being a FooTech solutions company -my role is to develop applications for our core protein product, plan production for the SKUs and to help our customers with solutions to incorporate our sustainable, cost efficient and high quality product into their menus. I am also involved in new product and SKUs development. Coming from a cross establishment experience and mixed culture background has shaped me to be able to think and act swiftly to get things done in the best way possible.-Having a keen interest in Science and being open to keep learning has shaped me to be a better chef and to prepare me for this role that I am currently in. Show less



Wholesome Savour Pte Ltd

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

• Executive Production Chef

  • May 2021 - Mar 2022

  -Appointed to oversee the set up of the manufacturing facility and the eventual start of production at the central kitchen. Managing 18 staffs for the production of plant based products and dishes with clean label guidelines. -Assisted in R&D of products and menu items. -Plan and selection of production equipment -Plan & execute production trial and fine tune and issues that arise before actual productions starts -Appointed to oversee the set up of the manufacturing facility and the eventual start of production at the central kitchen. Managing 18 staffs for the production of plant based products and dishes with clean label guidelines. -Assisted in R&D of products and menu items. -Plan and selection of production equipment -Plan & execute production trial and fine tune and issues that arise before actual productions starts



Unlisted Collection:

• Singapore
• Hospitality
• 1 - 100 Employee

• Senior Sous Chef

  • May 2019 - Apr 2021

  -Manage the kitchen for Fennel Cafe at Pollen restaurant at FlowerDome Gardens By the Bay -Worked with Michelin Star Chef Michael Wilson in planning the menu and implementation -High pressure, fast paced restaurant serving regional Mediterranean food for lunch, high tea and dinner, often serving between 80-200 tables a day. -often assist on the fine dining restaurants when its closed for private events and catering. -Kept food cost on budget set and often worked with a lean team due to difficulties with labour rehiring when Covid restrictions were lifted Show less



Palermo Ristorante Italiano & Tratorria Amanda

• Singapore

• Head Chef/ Chef de Cuisine

  • Feb 2017 - May 2019

  • Running kitchen operations , all stations and productions • Planned menu, festive and specials with Italian Owner • Costing, cost control and inventory • Training service and kitchen staff • Assisting Owner Wih service and keying in orders and billing on POS system • Setting up second outlet at Marina Keppel Bay( Ristorante Palermo) • Oversee both outlets Reason for leaving: Was head hunted to Join Pollen restaurant to run Fennel Cafe. • Running kitchen operations , all stations and productions • Planned menu, festive and specials with Italian Owner • Costing, cost control and inventory • Training service and kitchen staff • Assisting Owner Wih service and keying in orders and billing on POS system • Setting up second outlet at Marina Keppel Bay( Ristorante Palermo) • Oversee both outlets Reason for leaving: Was head hunted to Join Pollen restaurant to run Fennel Cafe.



F&B Ventures One (Vita Italiana)

• Singapore

• Head chef & Owner

  • Aug 2014 - Mar 2016

  -Received financial backing from business clients and family to start an F&B business. • Planned, designed and set up the kitchen and also the restaurant • Planned menu and SOPs and inventory list. Costing and ordering • Doing simple marketing and meeting with clients to sell restaurant for events and parties • Reason for leaving : Closed due to rental increase and poor financial management by business partners -Received financial backing from business clients and family to start an F&B business. • Planned, designed and set up the kitchen and also the restaurant • Planned menu and SOPs and inventory list. Costing and ordering • Doing simple marketing and meeting with clients to sell restaurant for events and parties • Reason for leaving : Closed due to rental increase and poor financial management by business partners



Da Paolo Group

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

• Head Chef Gastronomia Kitchens

  • Mar 2013 - Jul 2014

  • Started as assistant Head Chef at Pizza Bar then promoted to Head Chef at Da Paolo Club Street (fine dining) and further promoted to Head Chef of all the Gastronomia overseeing 8 outlets• job scope was to visit 2-3 outlets in a day to assist in operations -Checks all food quality ,consistency and cleanliness of Gastronomia Outlets-Oversaw all outlet chefs and line cooks.-Increased efficiency of kitchen staff and reduced staff turnover with a mentoring approach• Plans roster for kitchen staff for 8 outlets• Plan all festive and seasonal menus • Cost and ordering control, Wastage control and report•Reason for leaving: Was offered a partnership to open Italian restaurant Vita Italiana. Show less

• Assistant Head Chef

  • Apr 2012 - Mar 2013

  • Started as assistant Head Chef at Pizza Bar then promoted to Head Chef at Da Paolo Club Street (fine dining)-Fast pace pizza restaurant serving 80-150 tables on weekdays to 250 - 300 tables on weekends



Mondo Mio & Belmondo Ristorante Italiana

• Head Chef

  • Jul 2006 - Feb 2010

  -Was sent to Osaka and Kobe to train under the group Executive Chef and the Italian owner. -First applied as Sous chef then appointed as Head chef and sent to Japan for training • Italian Trattoria serving authentic dishes from Puglia and south Italy -Busy restaurant serving 80 -180 tables a day • Planned the menu for the restaurant, conducts monthly inventory • Prepares food costing, Oversees all sections in the kitchen • Planned kitchen layout and oversaw kitchen equipment • Oversaw inventory and stock taking -Trained and managed all kitchen staff Show less



Da Paolo Group

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

• Chef De Partie

  • Jul 2004 - Jun 2006

  -Worked at Club street and Neil road outlets. Both were semi fine dining. -learned all sections from starters, pasta, mains and desserts. -Assisted in production for the1st Gastronomia outlet at Holland village. Was in charge of producing 7 types of Lasagna and 2 types of savoury crepes. -Worked at Club street and Neil road outlets. Both were semi fine dining. -learned all sections from starters, pasta, mains and desserts. -Assisted in production for the1st Gastronomia outlet at Holland village. Was in charge of producing 7 types of Lasagna and 2 types of savoury crepes.



Ristorante Teatro Fine Dining Italian Restaurant

• Chef De Partie

  • Sep 2002 - Mar 2004

  • Learned very large menu for Ala carte lunch and dinner, set lunch and dinner, degustation menu, function menu and Alfresco menu under Chef Gabriele Michelotti (Two Michelin Stars Chef) • Rotation of stations includes Saucier and Main Course, Entremetier Gardemanger/Pastry and Pasta • Assists in handling café menu • Handles ordering and stock control • Reason for leaving: Due to Sars and Economic downturn,restaurant closed • Learned very large menu for Ala carte lunch and dinner, set lunch and dinner, degustation menu, function menu and Alfresco menu under Chef Gabriele Michelotti (Two Michelin Stars Chef) • Rotation of stations includes Saucier and Main Course, Entremetier Gardemanger/Pastry and Pasta • Assists in handling café menu • Handles ordering and stock control • Reason for leaving: Due to Sars and Economic downturn,restaurant closed



Tower Club

• Hospitality
• 1 - 100 Employee

• Demi Chef De Partie

  • Mar 1999 - Jan 2001

  • In charge of the Gardemanger section for very wide selection of menu such as lunch and dinner ala carte, set lunch, buffet dinner with 25-30 salad and cold starters, • Live stations such as pasta and Japanese station • Worked under Executive Chef Terence Chew and Sous chef Jimmy Chok and Sous chef Edward Voon all from Singapore Culinary Team • In charge of the Gardemanger section for very wide selection of menu such as lunch and dinner ala carte, set lunch, buffet dinner with 25-30 salad and cold starters, • Live stations such as pasta and Japanese station • Worked under Executive Chef Terence Chew and Sous chef Jimmy Chok and Sous chef Edward Voon all from Singapore Culinary Team



Mandarin Oriental Hotel Group

• Hong Kong
• Hospitality
• 700 & Above Employee

• Internship Trainee

  • Jan 1993 - Feb 1995

  • Two years industry attachment-apprenticeship and OJT • Worked in all kitchen such as Brassier Tatler ,Western Banquet, Garde manger, Pastry, Butchery, Chinese Kitchen, Poolside Barbeque and Café and Ristorante Bologna (Fine dining Italian Restaurant) • Completed Apprenticeship and enlisted for national service • Two years industry attachment-apprenticeship and OJT • Worked in all kitchen such as Brassier Tatler ,Western Banquet, Garde manger, Pastry, Butchery, Chinese Kitchen, Poolside Barbeque and Café and Ristorante Bologna (Fine dining Italian Restaurant) • Completed Apprenticeship and enlisted for national service