Experience

Resorts World Sentosa

• Hospitality
• 700 & Above Employee

• Chef De Cuisine

  • Nov 2022 - Present

  ~Manage kitchens in Universal Studio ~Create playful & interesting menus with theme given ~Manage banquet event in park ~Manage costing ~Ensure food quality is up to standard ~Create unique experience with food during event like Halloween Horror Night ~Manage kitchens in Universal Studio ~Create playful & interesting menus with theme given ~Manage banquet event in park ~Manage costing ~Ensure food quality is up to standard ~Create unique experience with food during event like Halloween Horror Night



TungLok Group

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

• Head Chef

  • Oct 2018 - Feb 2023

  • Form opening team of western cuisine department • Oversees the daily operations of kitchen • Working closely with Group Executive Chef regarding succession planning of all the events and operations • Ensure that all food preparation is safe and maintain consistency • Ensure team morale, promote, and drive a culture of the core values and quality & service excellence-cultivates and drives a work atmosphere that is relaxed, welcoming and fun. • Mentors and develops team members to help them reach their full potential • Ability to operate with flexibility and creativity • Inspect supplier goods, personal hygiene, kitchen equipment and work areas to ensure compliance in accordance with company standards, Singapore Food Agency standards and HACCP guidelines • Responsible for recruiting and providing training on-going basis • Working closely with Sales & Purchasing department for estimating event’s food consumption and to schedule purchases of raw materials. Making sure there’s minimize waste and spoilage to expenses in line with budget • Implement & design new menu for each event • Managing breakfast operation for 2 hotels • Banquet operation for wedding • Managing high yield event such as Fintech, F1, Airshow, migrant meal during Covid • Proficient in handling bento and buffet meal • Production of ready to heat item • R&D and exploring new dishes • Working closely with Marketing Team on product photoshoot Show less



Otto's Deli Fresh

• Singapore

• Head Chef

  • Aug 2017 - Sep 2018

  • Form opening team of Otto’s Deli Fresh • Work closely with Chef Otto Weibel on daily operation, food cost control, kitchen P&L • Planning of new menu • Negotiate for better pricing with food suppliers • Keeping staffs motivated and have good morale • Organize duty roster • Recruiting of potential staffs • Maintain good personal and team hygiene as well as carry out work and safety standards in the workplace. • Oversees the quality of food and service and be main point of contact for all guest’s satisfaction matters • Ensure that weekly work schedules and annual leave planners are administered and filed correctly • Work closely with Marketing Team when there’s any media launch to promote restaurant awareness Show less



Portico Prime

• Singapore

• Chef De Cuisine

  • Nov 2015 - Jun 2017

  • Opening team of Portico Prime • Gather client’s opinion and make changes on food • Maintaining food cost • Providing menus for functions • Contribute ideas for menus • Making sure food quality always meets requirement • Negotiate for better pricing with food suppliers • Keeping staffs motivated and have good morale • Organize duty roster • Recruiting of potential staffs • Opening team of Portico Prime • Gather client’s opinion and make changes on food • Maintaining food cost • Providing menus for functions • Contribute ideas for menus • Making sure food quality always meets requirement • Negotiate for better pricing with food suppliers • Keeping staffs motivated and have good morale • Organize duty roster • Recruiting of potential staffs



Portico Singapore

• Junior Sous Chef

  • Oct 2014 - Oct 2015

  • Design set lunch menu according to clientele preferences to draw nearby crowds• Maintain food cost on optimum amount• Supervise food quality • Manage daily ordering• Giving ideas for function menus and set up

• Chef De Partie

  • Mar 2014 - Sep 2014

  • Opening team of Portico• Guiding commis and ensuring standard of food consistency • Providing ideas for bar tasting menus• Taking care of edible garden• Giving ideas for weekly lunch menus• Taking care of cleanliness of kitchen and equipment• Minimize food wastage



Shangri-La Group

• Hong Kong
• Hospitality
• 700 & Above Employee

• Commis Chef I

  • Dec 2012 - Feb 2014

  • Production of traditional French sauces stocks • Handling expensive ingredients with minimal wastage • Comply with strict company’s hygiene standard all the time • Able to support and run all stations with minimal guidance • Support banquet kitchens for busy functions • Training and guiding of new staffs • Well trained in food safety procedures and fire safety • Production of traditional French sauces stocks • Handling expensive ingredients with minimal wastage • Comply with strict company’s hygiene standard all the time • Able to support and run all stations with minimal guidance • Support banquet kitchens for busy functions • Training and guiding of new staffs • Well trained in food safety procedures and fire safety



Saint Pierre

• Singapore
• Food & Beverages
• 1 - 100 Employee

• Chef De Partie

  • Jun 2012 - Nov 2012

  • Responsible on producing meat, stock and sauces• Assist garnish section on producing daily mise en place• Designing and producing of weekly lunch menu • Research and development of new ideas for upcoming menu• Responsible of training new staffs and trainees• Assisting Garde Manger station during busy services• Pushing daily specials of perishable meats and garnish items to minimize wastage • Daily ordering • Able to do production with minimal guidance

• Commis Chef I

  • Jun 2011 - Jun 2012

  • Responsible of making daily snacking and nibbles • Produce and plate varieties of starters • Handling daily market list in Garde Manger• Ensure food and hygiene standard are always good at all time• Handling monthly inventory• Responsible of production for catering and special function • Ensuring equipment’s are ready and sufficient during outside catering



Wynn Macau

• Macao
• Hospitality
• 700 & Above Employee

• Server

  • Jan 2011 - May 2011

  • Inform customers of daily specials. • Prepare checks that itemize and total meal costs and sales taxes. • Present menus to patrons and answer questions about menu items, making recommendations upon request. • Remove dishes and glasses from tables or counters, and take them to kitchen for cleaning. • Serve food and/or beverages to patrons; prepare and serve specialty dishes at tables as required. • Stock service areas with supplies such as coffee, food, tableware, and linens. • Check with customers to ensure that they are enjoying their meals and take action to correct any problems. • Escort customers to their tables. • Explain how various menu items are prepared, describing ingredients and cooking methods. Show less



Tropicana Cuisine Studio

• Petaling Jaya, Selangor, Malaysia

• Commis Chef

  • Jan 2009 - Dec 2009

  • Always ensuring good hygiene and health and safety • Preparing ingredients for the team • Measuring dish ingredients and portion sizes • Helping with deliveries of stock • Involve in simple production • Monthly inventory • Always ensuring good hygiene and health and safety • Preparing ingredients for the team • Measuring dish ingredients and portion sizes • Helping with deliveries of stock • Involve in simple production • Monthly inventory