Experience

Eclipse

• Australia
• Technology, Information and Internet
• 200 - 300 Employee

• Corporate Executive Chef

  • Mar 2007 - Present

  • Responsible for creating Standardized Recipes Books for 8 dining concepts within the group ranging from casual Mexican, Irish style pub fare, Brazilian steak house, Spanish tapas, Vietnamese fare • Developed all cost control system sheets for Purchasing, Ordering, Inventory sheets for daily cost tracking • Developed culinary teams, produced and trained all marketing promotional menus for all concepts according to the years marketing strategy plans • Responsible for Kitchen Lay-out design, equipment sourcing, product sourcing, start-up operation, training of all BOH staff in 3 Band new restaurants at Venetian, Macau, China • All menu reengineering, new menu design, menu training for all restaurant concepts with the group as well as menu auditing • Responsible for developing BOH Job descriptions as well as training programs for all new hires • Overseeing, Managing and Training a staff of 350+ BOH Employees within 11 outlets with a multiple cultural diversity



MeStyle Euro-Asia Bistro

• Executive Chef/Owner

  • Apr 2004 - Feb 2007

  • Designed/created a 40-seat high end upscale modern bistro as well as high-end fashion industry catering company simultaneously • Responsible for all restaurant aspects from marketing, menu design on a daily basis working constantly with seasonal local goods to create an exciting blend of flavors and techniques • Exclusive caterer with fashion brands such as Louis Vuitton, Cartier for all VIP guest related catering events from 50 to 600 guests in Taiwan, R.O.C. • Worked with local culinary schools giving training sessions as well as cooking demonstrations • Responsible for both FOH & BOH personnel and day-to-day operations of the bistro featured in numerous local magazines as best new restaurant concept and contributed to a book on foreigner Chefs in Taiwan • Developed training methods sensitive to the Asian labor force in order to succeed in a challenging market



Roys of Hawaii

• Executive Sous Chef

  • Mar 2000 - Mar 2004

  • Responsible for all daily kitchen operation while managing a BOH staff of 40 people, accountable for all food purchases to develop daily menu changes • Responsible to develop, expand and establish a “grow from within” training development culture • Certified Corporate Trainer for all new restaurant openings across USA, Also responsible for tailoring existing training modules to local market sensitivities • Responsible for meeting all yearly projected budgets for all food operations, while producing a steady annual operational profit and growth