Lecturer

• Aug 2022 - Present

Culinary Instructor

• Jan 2020 - Aug 2022

Sous Chef

• Mar 2018 - Dec 2019

大學講師

• Sep 2016 - Aug 2017

1)Delivery of Lectures and practical Training on Culinary art, F&B operations and Hospitality Management. 2)To assist in the design, development and review of course or assessment materials. 3)To monitor and assess students learning and development. 4)Provide contribution to the programmer administration and management. 5)Areas of Teaching Expertise: Buffet and Banquet & Practice, Asian Cuisine & Practice, Food Production & Practice, European Cuisine & Practice, Culinary Arts, Menu Design, Food Safety And Hygiene Management, Cost Control, Accounting, Food And Beverage Management, Financial Management, Purchasing Studies, Marketing Management. 6)Areas of Research Expertise: Culinary Food Research, Nanyang Cuisine, Coffee Modulation, Alcoholic Modulation, Financial And Business Analysis, Food Cost Control. Show less

Sous Chef

• Dec 2013 - Aug 2016

Assists in manage a day-to-day operation of the kitchen, coordinate food production schedules and ensure highest level of food quality, taste and presentation. Provide formal and Western cuisine dishes, including before a meal soup, appetizer, entree, dessert and drinks. A la carte or banquet required dishes prepared during business hours. Assist chef Design are responsible for each category of the menu. Ensure that the food category responsible to comply with the provisions of the Health Management. Maintain and ensure the freezer and other parts of the health and cleanliness standards. Keep cooking materials appropriate stock. Control the amount of food to maintain the cost of food. Dishes with the restaurant outfield and a dish of time. Maintain a high standard of cleanliness. Implementation of safety and health inspections. Show less

Hotel Manager

• Jan 2013 - Nov 2013

Hotel operations management, staff management, cost control, lock management system, daily operation control, trainer, financial statements, financial and business analysis. Hotel operations management, staff management, cost control, lock management system, daily operation control, trainer, financial statements, financial and business analysis.

Tutorial Teacher | Teaching Assistant

• Jan 2011 - Aug 2012

Areas of Teaching: Food Practice for Chinese Cuisine – Meat diet Class C Introduction and Practice of English Guided Tour, Mixology, Bartender Practice Class C, Baking practice training class, Organic diet preparation class, Coffee preparation practice class. Areas of Teaching: Food Practice for Chinese Cuisine – Meat diet Class C Introduction and Practice of English Guided Tour, Mixology, Bartender Practice Class C, Baking practice training class, Organic diet preparation class, Coffee preparation practice class.