Experience

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  Avani Hotels and Resorts

  • Sepang, Selangor, Malaysia

  • Executive Chef

    • Jul 2022 - Present
    • Sepang, Selangor, Malaysia

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  Millennium Hotels and Resorts

  • Federal Territory of Kuala Lumpur, Malaysia

  • Executive Chef

    • Apr 2021 - Jun 2022
    • Federal Territory of Kuala Lumpur, Malaysia

    Main responsibilities involve analyze Food & Beverage operations from the standpoint of operating costs, increasing sales, efficiency, merchandising principles, work simplification and sanitation; develops and updates policies and manuals, as related to the division/department, for implementation in the field, while ensuring compliance to the same for consistency across the group, ensures brand integrity and clarity are always maintained, Models the company’s culture, vision, mission and core values at all times. making specific corrections and recommendations necessary for optimal performance.Strategically located in the herat of bukit bintang, Grand Millennium Kuala Lumpur is an international five-star hotel that is nestled within luxuries of city’s prime business, shopping and entainment district, also known as Kuala Lumpur’s golden triangle.Home to 468 spacious guestrooms including 16 suites, the hotel features three distinguished culinary options and presents over 1,500 square meter of meetings and events space, spread across 15 atmospheric venus that are powered with latest audio-visual technology.

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  New World Petaling Jaya Hotel

  • Petaling Jaya, Selangor, Malaysia

  • Executive Chef

    • Nov 2018 - Aug 2019
    • Petaling Jaya, Selangor, Malaysia

    Main responsibilities involve develops and updates policies and manuals, as related to the division/department, for implementation in the field, while ensuring compliance to the same for consistency across the group, Is a “brand ambassador” at all times and ensures brand integrity and clarity are always maintained, Models the company’s culture, vision, mission and core values at all times. Analyze Food & Beverage Operations from the standpoint of operating costs, increasing sales, efficiency, merchandising principles, work simplification and sanitation; making specific corrections and recommendations necessary for optimal performance; to maintain payroll control.New World Petaling Jaya is the leading 5-star hotel in Petaling Jaya. It consists of 5 outlets, which are Pasar baru, PJs roof top bar and grill, Room Service, Lobby Lounge, Residence Club and conventional facilities for 1000 covers with 8 meeting rooms.

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  Marriott Purtajaya Hotel

  • Putrajaya, Malaysia

  • Executive Chef

    • Nov 2015 - Nov 2018
    • Putrajaya, Malaysia

    Responsible for the entire kitchen administrations and operations of Marriott Putrajaya Hotel. Main responsibilities involve the planning of manpower in order to maximize productivity, budgeting, food cost analysis , interactions with guests, food promotion for all outlets, menu planning & engineering, improving workflow system, Marriott food safety, Guest voice of food quality and brand standard audit, departmental expenses, allocating resources, provide training and development of departmental personnel.Marriott Putrajaya is the leading 5-star hotel in Putrajaya. It consists of 7 outlets, which are all-day dining, Chinese restaurant, D’oracle coffee lounge, Japanese restaurant, Italian restaurant, Room Service, Lobby Lounge and conventional facilities that can accommodate up to 2300 people and 1300 people banquet style, 21 other smaller conference rooms for concurrent events.

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  Pullman Hotels & Resorts

  • France
  • Hospitality
  • 700 & Above Employee

  • Director of Food and Beverage

    • Aug 2014 - Sep 2015

    Heading Food & Beverage Department with five exiting main F&B outlets (All Day Dining Room, Mediterranean Restaurant, Lobby Lounge, In Room Dining and Café Petit)Huge Banquet facilities with the Grand Ballroom serving up to 125 tables for sit down dinner. The hall also caters to Theme Social Dinners, Wedding Dinners, International Exhibitions and Conferences. Apart from the two main halls, there are 14 function rooms that mainly cater to corporate meetings and also a venue for smaller dinner.Overall responsibilities include the service standard, food quality, financial result while controlling operational expenses. Managing a team of 135 Chefs, 85 Service Staffs and 32 stewards .On a peak day, supervising up to 100 casual workers

  • Executive Chef

    • Jul 2009 - Jul 2014

    Responsible for the entire kitchen administrations and operations, Main responsibilities involve the planning of manpower in order to maximize productivity, budgeting, food cost analysis , interactions with guests, , food promotion for all outlets, menu planning & engineering, improving work flow system, departmental expenses, allocating resources, provide training and development of departmental personnel.Pullman Kuching is the leading 5 star hotel in Kuching. It consists of 7 outlets, which are Puzzle restaurant, Chinese restaurant, Café chat, Room Service, The Peak, Liquid, Bar Dejavu and conventional facilities for 1500 covers.

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  The Federal Kuala Lumpur

  • Kuala Lumpur, Malaysia

  • Food Beverage Manager / Executive Chef

    • Jun 2001 - Jul 2009
    • Kuala Lumpur, Malaysia

    Responsible for the entire administration and operations of the Food & Beverage Department by achieving improvement to the operation system flow (through implementation of better equipment/re-structuring of manpower), creation of Bridal Connection (One Stop Shop - launching of new wedding packages) and have succeeded in doubling the number of wedding functions over few year, turnaround of Mandarin Palace Chinese Restaurant – from loss making into profitable and driving business through Food & Beverage promotional activities. The hotel consists of 4 outlets, which is All day Dining Restaurant, Chinese Restaurant, Revolving Restaurant, Room Service and conventional facilities for 500 covers.

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  Piccolo Mondo Restaurants Chain (Italian)

  • Kuala Lumpur, Malaysia

  • Operations Manager

    • Jun 1999 - Jun 2001
    • Kuala Lumpur, Malaysia

    In overseeing, the whole chain of the operations and profitability of the respective outlets. Also involved in the opening of new outlet and aggressively promoting the Piccolo Mondo Group of Restaurants with Media for public awareness (working along with the Marketing Department). Main responsibility includes controlling the operational expenses versus monthly sales budget, providing excellent service, maintain consistent food quality and enforcing the compliance of Company Policy and Procedure in the outlets.

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  Swiss Garden Hotel Kuala

  • Kuala Lumpur, Malaysia

  • Food and Beverage Manager/ Executive Chef

    • May 1998 - May 1999
    • Kuala Lumpur, Malaysia

    Main responsibilities include controlling expenses and achieving targeting revenue, to enhance and achieve a cost-effective operation. Also to ensure smooth flow of operation, especially that involved menu changing, establishing new pricing, promotions to suit the targeted market, manpower allocation to maximize productivity.

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  Maluri Value Inn Kuala Lumpur

  • Kuala Lumpur, Malaysia

  • 1996-1998 Food and Beverage Manager

    • May 1996 - Apr 1998
    • Kuala Lumpur, Malaysia

    Position of Executive Chef and was promoted to Food & Beverage Manager upon Confirmation. The hotel consists of 3 outlet and conventional function facilities for about 350 covers. Responsible for annual budgets, overseeing the whole Food & Beverage and Kitchen on all administration and operation management, setting up of Standard of Operation Procedures for The entire group of Hotel, pertaining to the Food and Beverage / Kitchen Department.

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  The Oriental Star Resort Hotel, Lumut

  • Lumut, Perak

  • Executive Chef

    • May 1994 - Apr 1996
    • Lumut, Perak

    Position of Executive Chef in overseeing the day to day all kitchen operations. Main responsibilities involve the planning of manpower in order to maximize productivity, budgeting, improving work flow system, departmental expenses, allocating resources, provide training and development of departmental personnel

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  The Bankers Club

  • Kuala Lumpur, Malaysia

  • Head Chef

    • Mar 1993 - Apr 1994
    • Kuala Lumpur, Malaysia

    Position of Head Chef in one of the Kuala Lumpur’s premier executive clubs, which consists of fine dining, member bar, lounge, Chinese restaurant and two banquet rooms facilities. Responsible for the entire administration and operations of the kitchen department.

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  Equatorial Hotel Kuala Lumpur

  • Kuala Lumpur, Malaysia

  • Chef De Cuisine

    • Apr 1991 - Mar 1993
    • Kuala Lumpur, Malaysia

    Position of Chef De Cuisine and solely responsible for the Swiss “ Chalet “ kitchen, which produces Swiss and Continental Cuisine with a 120 covers seating capacity.Responsible for the day to day operation, costing, promotions, menu planning and “ weekly specialties of the “Chalet “