Experience

Natalina Italian Kitchen

• Malaysia
• Restaurants
• 1 - 100 Employee

• Restaurant And Bar Manager

  • Jul 2021 - Present

  Modern Roman Cuisine Modern Roman Cuisine



The BIG Group, Malaysia

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

• Restaurant Manager

  • Oct 2019 - May 2021

  * Contemporary Japanese Steak House with French twist - Beast Restaurant * Overseeing Ben's Restaurant in BSC serving Malaysian and Western cuisine including organizing an event in the restaurant * Contemporary Japanese Steak House with French twist - Beast Restaurant * Overseeing Ben's Restaurant in BSC serving Malaysian and Western cuisine including organizing an event in the restaurant



InterContinental Hotels Group (IHG®)

• India
• Retail
• 1 - 100 Employee

• Restaurant Manager

  • Nov 2018 - Sep 2019

  * Consistently provides training and coaching to ensure target are met especially for upselling and stock clearance items * Interacting with the guest to ensure dining experience are well taken care of and to seek feedback regarding food quality and service provided * Liase with cost controller to ensure adequate stock are in hand and at the same time closely monitoring the beverage cost * Work closely with the Chef to create profitable new menu and promotional items * Consistently provides training and coaching to ensure target are met especially for upselling and stock clearance items * Interacting with the guest to ensure dining experience are well taken care of and to seek feedback regarding food quality and service provided * Liase with cost controller to ensure adequate stock are in hand and at the same time closely monitoring the beverage cost * Work closely with the Chef to create profitable new menu and promotional items



ST-Taikem Sdn. Bhd.

• Restaurant Manager

  • Mar 2012 - Oct 2018

  • Recruit, train, manage and develop a large, multicultural team to be efficient in food service best practices at Sushi Tei across 3 outlets • Consistently achieve high scores for customer service from an in-house mystery shopper scheme by initiating aggressive customer service training programmes • Create new menu formats keeping in mind customer preferences and upcoming varieties available. • Monitor par level usage, rising shrinkages and bad storage thus saving 7% in operating expenses by reducing total stock on hand • Manage inventory of food and utensils by anticipating consumption and routinely liaising with the necessary vendors and suppliers to replenish stocks



Emplois Ltd

• United Kingdom

• Food and Beverage Supervisor

  • Apr 2011 - Mar 2012

  • Supervise catering services for high volume sporting events throughout the Auckland metropolitan area including the Rugby World Cup 2011 • Effectively communicate between service staff and kitchen staff, as well as logistics providers to successfully cater events at ANZ Viaduct Events Centre, Vodafone Events Centre (formerly TelstraClear Pacific), Heritage Hotel and Ellerslie Racecourse • Supervise catering services for high volume sporting events throughout the Auckland metropolitan area including the Rugby World Cup 2011 • Effectively communicate between service staff and kitchen staff, as well as logistics providers to successfully cater events at ANZ Viaduct Events Centre, Vodafone Events Centre (formerly TelstraClear Pacific), Heritage Hotel and Ellerslie Racecourse



Kin Shui Tei

• Assistant Manager

  • Jan 2011 - Apr 2011

  • Ensure continuously adequate stocks of beverages by monitoring the restaurant inventory of sake, wine, spirits, beer and juices • Regularly collaborate with the Japanese Chef to craft and design new culinary themes to encourage repeat business • Ensure continuously adequate stocks of beverages by monitoring the restaurant inventory of sake, wine, spirits, beer and juices • Regularly collaborate with the Japanese Chef to craft and design new culinary themes to encourage repeat business



Shangri-La Hotels and Resorts

• Service Captain, Lafite Restaurant @ Shangri-La Kuala Lumpur

  • Feb 2010 - Jan 2011

  • Train and supervise new staff on the restaurant’s standards, specifics and signature items • Promote and enforce adherence to maintenance procedures and prepare regular reports on restaurant performance • Maintain close contact with the chef and kitchen staff to learn about changes and ensure food orders are processed efficiently • Work in partnership with the chef to enhance the client’s experience through gueridon service • Routinely liaise with events manager to cater for special events held at Lafite including fashion designer collection launches and birthday celebrations of high profile members of society


Sakae Sushi
• Singapore
• Food and Beverage Services
• 1 - 100 Employee
• Restaurant Manager

  • Feb 2008 - Feb 2010