Experience

EightX Capital
• Singapore
• Investment Management
• 1 - 100 Employee
• Group Chef

  • Dec 2020 - Present


Violet Oon Pte Ltd

• Head Chef

  • Jun 2018 - Dec 2020

  Peranakan restaurant, in charge of 2 outlets ION Orchard and Jewel Changi Airport. Peranakan restaurant, in charge of 2 outlets ION Orchard and Jewel Changi Airport.



The Lo & Behold Group

• Hospitality
• 100 - 200 Employee

• Head Chef

  • 2013 - Dec 2020

  2013-Present Lo&behold Group Singapore. Head Chef Responsibilities & Duties: Planning &Organization • Decision making in the selection of operating service utensils, cutlery & equipment (OS&E). • Menu creation and planning recipes for Dining Room, Cabana, Beach and Events (Full Moon Rave Party (5000 pax), Company Dinners,(MBS 2100 pax, NLB 3000 pax, Fashion TV 2000 Pax,Ernst & Young 1600Pax,), Product Launch (L’Oreal 200 pax, Global Traders Summit 120 pax ). • Conduct Market Survey to evaluate prices & products resources and comparisons. • Conduct Competitors Survey to evaluate competitors strength and weakness to improved our own individual business unit (IBU). • Decision making in purchasing and evaluating new food products Hygiene • Meet the hygiene standards of National Environment Agency Standards • Developed SOP for HACCP and OHSA • Conduct Internal Kitchen Hygiene Audit • Hygiene Audit on Receiving Supplies and Storage Procedures Training • Developed training programs on cooking techniques and skills for the new Employees. • HACCP Training Program • Food Safety Management System • Bizsafe(OHSA) Training for Kitchen Team Show less



IHG InterContinental Hotels Group

• India
• Retail
• 1 - 100 Employee

• Executive Chef

  • 2012 - 2012

  Responsibilities & Duties: Planning &Organization •Decision making in the selection of operating service utensils, cutlery & equipments (OS&E). •Food Creation & Menu planning and Recipes for Café Venice, Dazzle Bar, In-room Dining, 25th Club Executive Floor and Banquet. •Developed standards operation procedures for Café Venice, Dazzle Bar,In-Room Dining, 25th Club Executive Floor and Banquet Events. •Suppliers’ audits to check on safe food products at a correct temperature,proper and hygienic storage areas and fridges to meet our IHG standards. •Conduct Market Survey to evaluate prices & products resources and comparisons. •Conduct Competitors Survey to evaluate competitors strength and weakness to improved our own individual business unit(IBU). •Conduct bi-weekly kitchen walk-thru inspection with engineering and stewarding department. Hygiene •Meet the hygiene standards of China Hygiene Bureau Requirement and IHG FSMS Standards •Developed SOP for HACCP and OHSA •Conduct Internal Kitchen Hygiene Audit •Hygiene Audit on Receiving Supplies and Storage Procedures Training •Developed training programs on cooking techniques and skills for the new Employees. •HACCP Training Program •IHG Food Safety Management System •Holiday Inn Rebranding Training for Staff •Bizsafe(OHSA) Training for Kitchen Team •Conduct IHG 10 minutes trainer’s training program for kitchen Show less


Holiday Inn Atruim Singapore(IHG)
• Head Chef

  • Aug 2010 - Oct 2011

Grand Park Hotel Kunming,China
• Senior Executive Sous Chef

  • Jun 2009 - May 2010

InterContinental Hotel Singapore
• Chef-de-Cuisine

  • Mar 2008 - Jun 2009