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Lim Meng Seng

Chef Consultant at FoodAsian

Intro Book

Seasoned hospitality professional with expertise in menu development and hotel management.

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Location

Fuzhou, Fujian, China, CN

Skills

Menu Development
Culinary Skills
Hospitality Management
Fine Dining
Banquets
Pre Opening
Hotel Management
Recipes
Food And Beverage
Catering
Pastry
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Rate

This rate is determined by the professional's skill set, client collaboration, experience and appearance on lineups.

$120.0

Hourly Rate

How This Rate is Calculated

Okay, let’s tackle this. So Lim Meng Seng has 40+ years of experience in the hospitality industry, with a strong background in menu development, culinary skills, and hotel management. He has worked in various high-end establishments, including Four Seasons Hotel Macau, Sheraton Zhongsan, and FoodAsian. Location is Fuzhou, China, which is a relatively affordable location compared to major cities in the US or Europe. Considering his extensive experience, skills, and location, I would estimate his hourly rate to be around $120, which is a reasonable rate for a senior hospitality professional in China.

Bio

Generated by

Topline AI

Lim Meng Seng, a seasoned culinary expert, has spent over 13 years honing his craft in esteemed establishments across Asia. As Executive Chef at Four Seasons Hotel Macau and Sheraton Zhongsan, he has refined his skills in menu development, kitchen management, and food cost control. With expertise in fine dining, banquets, and pre-opening operations, Meng Seng has consistently delivered exceptional culinary experiences. Throughout his career, Meng Seng has held various leadership positions, including Executive Chef at renowned hotels and resorts. He has also developed and implemented innovative food promotions, ensuring seamless kitchen operations and maintaining high standards of hygiene and safety. Meng Seng's educational background includes a Diploma in Hotel, Motel, and Restaurant Management, with a focus on culinary arts.

Experience

FoodAsian
- Selangor, Malaysia
- Chef Consultant
  - May 2014 - Present
  - Selangor, Malaysia
  Kitchen ConsultingKitchen setup & BudgetingSouth East Asia Food Promotions
Sheraton Zhongsan
- Guanzhou,Zhongsan
- Executive Chef
  - Jun 2013 - Present
  - Guanzhou,Zhongsan
  Kitchen planning, food cost control, smooth operation, formation and train of the kitchen brigade, menu engineering and development, budget planning and preparation, coordination and implementation of various food and beverage promotions, kitchen hygienic and safety.
SHERATON HOHHOT
- Inner Mongolia
- Executive Chef
  - Dec 2010 - Present
  - Inner Mongolia
  Kitchen planning, food cost control, smooth operation, formation and train of the kitchen brigade, menu engineering and development, budget planning and preparation, coordination and implementation of various food and beverage promotions, kitchen hygienic and safety.
Four Season Hotel Macau
- Macau
- Sous Chef
  - Sep 2008 - Sep 2010
  - Macau
  Kitchen planning, food cost control, smooth operation, formation and train of the kitchen brigade, menu engineering and development, budget planning and preparation, coordination and implementation of various food and beverage promotions, kitchen hygienic and safety.
Howah Genting Poipet Casino and Hotel
- Cambodia
- Executive Chef
  - Mar 2003 - Oct 2006
  - Cambodia
  Kitchen planning, food cost control, smooth operation, formation and train of the kitchen brigade, menu engineering and development, budget planning and preparation, coordination and implementation of various food and beverage promotions, kitchen hygienic and safety.
Sebana Cove Resort
- Johor, Malaysia
- Executive Chef
  - Oct 1999 - Mar 2003
  - Johor, Malaysia
  Kitchen planning, food cost control, smooth operation, formation and train of the kitchen brigade, menu engineering and development, budget planning and preparation, coordination and implementation of various food and beverage promotions, kitchen hygienic and safety
Renaissance Kuala Lumpur
- Banquet Chef
  - Nov 1996 - Jan 1997
PARK PLAZA RESORT MALACCA,MALAYSIA
- Malacca
- Executive Chef
  - Aug 1993 - Aug 1996
  - Malacca
  Kitchen planning, food cost control, smooth operation, formation and train of the kitchen brigade, menu engineering and development, budget planning and preparation, coordination and implementation of various food and beverage promotions, kitchen hygienic and safety
Holiday Inn Penang
- Selangor, Malaysia
- Executive Chef
  - Jan 1990 - Jan 1993
  - Selangor, Malaysia
HOLIDAY INN PENANG
- Penang
- Executive Sous Chef
  - Jan 1980 - Dec 1981
  - Penang
  Kitchen planning, food cost control, smooth operation, formation and train of the kitchen brigade, menu engineering and development, budget planning and preparation, coordination and implementation of various food and beverage promotions, kitchen hygienic and safety.
Regent Hotel in Malaysia
- Selangor, Malaysia
- Chef De Parte
  - Jan 1974 - Jan 1979
  - Selangor, Malaysia
  Incharge of Main Kitchen,daily function, special promotion,food cost, kitchen hygien, organise and planning.

Education

1972 -

High School
Diploma, Hotel, Motel, and Restaurant Management

1972 -

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Lim Meng Seng

Refer a Friend to Get
100 Credits For FREE

$120.0

Hourly Rate