Experience

Oakwood Hotel & Residence Kuala Lumpur

• Hospitality
• 1 - 100 Employee

• Executive Chef

  • Nov 2022 - Present



Vivatel Hotel

• Malaysia

• Executive Chef

  • Mar 2022 - Oct 2022



Park Inn by Radisson

• Belgium
• Hospitality
• 700 & Above Employee

• Executive Chef

  • Jan 2022 - Feb 2022



Freelance

• Chef

  • Jul 2021 - Dec 2021



Ijeon Foodservices Sdn Bhd

• Petaling Jaya, Selangor, Malaysia

• Executive Chef

  • Feb 2020 - Sep 2021



Berjaya Hotel & Resorts

• Malaysia

• Chef De Cuisine

  • Nov 2017 - Jan 2020

  Report daily operation to Executive Chef • In-charge of operation Coffeehouse, Lounge, Pool Side, Executive Club and Room Service. • Plans menus for hotel dining ala carte food, room service menu, pool side menu, cocktail menu monthly promotion and buffet coffee house menu • Daily buffet breakfast cover for 650 room (600- 1200 paxs) • Attend daily briefing with all outlet chefs. • Work with off-premises executive sous chef and sous chefs to continually monitor event execution procedures to ensure quality, consistency, efficiency, productivity and professionalism are at highest level. • Conduct hands-on teaching and training in commissary kitchen and at events, working closely with chefs and cooks, as well as other staff as applicable who work in coffeehouse, and help with food preparation and execution. • Train and educate staff on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes • Work with Executive Chef and production executive sous chef to develop production methodologies to increase efficiency, productivity, quality and/or consistency in commissary. • Work with off-premises executive sous chef and production executive sous chef to train and monitor sanitation and food handling in commissary and at events. Develop, implement, and maintain sanitation practices and protocol. • Review menu each week with event chefs to discuss all details of events including menu, presentation, staff assignments and logistics, and work with chefs to develop party plans for each event. • Work with pastry chef and pastry sous chef to ensure that desserts served are executed properly at events by culinary staff. Show less



IJEON SDN BHD

• Petaling Jaya, Selangor, Malaysia

• Acting Executive Chef

  • Feb 2015 - Oct 2017

  •Plans menus for all food catering. • Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals. • Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times. • Establishes controls to minimize food and supply waste and theft. • Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles. • Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices. • Attends food and beverage staff and management meetings. • Consults with the Food & Beverage Director about food production aspects of special events being planned. • Cooks or directly supervises the cooking of items that require skillful preparation. • Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability. • Evaluates food products to assure that quality standards are consistently attained. • Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests. • In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards. • Evaluates products to assure that quality, price and related goods are consistently • Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment. • Provides training and professional development opportunities for all kitchen staff. Show less