Experience

Killarney Hotels Collection
• Ireland
• Hospitality
• 1 - 100 Employee
• Chef De Partie

  • Jan 2023 - Present


Holiday Inn Express

• United States
• Hospitality
• 700 & Above Employee

• Chef De Partie

  • May 2022 - Feb 2023

• Chef De Partie

  • May 2022 - Feb 2023

  Handle Ala Carte and Buffet dishesAssist In Stock Counting and Follow the Sop From HotelHandle a few Staff under my supervision and guide Them handle breakfast cornerprepare sauces and main dish


Anantara Hotels, Resorts and Spas
• Thailand
• Hospitality
• 700 & Above Employee
• Chef De Partie

  • Jan 2021 - Mar 2022


The British Club Singapore

• Singapore
• Hospitality
• 1 - 100 Employee

• Chef De Partie

  • Sep 2018 - Dec 2020

  Station at Mounbatten Kitchen. Handle Ala Carte Fine Dining For Western . Prepare Homemade Sauce,Veal Juice,Homemade Lobster Bosque ,And Many More. Every Sunday We Have Sunday Lunch Special Menu. Handle Stock Count ,Arrange Wine Dinner Once Per Month. Assist To Prepare Dishes With Special Chef Celebrities Such as Chef Darren Mc Graddy Station at Mounbatten Kitchen. Handle Ala Carte Fine Dining For Western . Prepare Homemade Sauce,Veal Juice,Homemade Lobster Bosque ,And Many More. Every Sunday We Have Sunday Lunch Special Menu. Handle Stock Count ,Arrange Wine Dinner Once Per Month. Assist To Prepare Dishes With Special Chef Celebrities Such as Chef Darren Mc Graddy


Club Med
• France
• Hospitality
• 700 & Above Employee
• Chef De Partie

  • Jan 2020 - Sep 2020


Destination Hotels- Two Roads Hospitality

• Chef De Partie

  • Sep 2016 - Sep 2018

  Handle Ala Carte and Buffet dishes Assist In Stock Counting and Follow the Sop From Hotel Handle a few Staff under my supervision and guide Them handle breakfast corner prepare sauces and main dish Handle Ala Carte and Buffet dishes Assist In Stock Counting and Follow the Sop From Hotel Handle a few Staff under my supervision and guide Them handle breakfast corner prepare sauces and main dish



Pinewood Group Limited

• United Kingdom
• Media Production
• 100 - 200 Employee

• Chef

  • Sep 2015 - May 2016

  Handle Catering For Marco Polo Production From New Zealand , Cook For the Crew And Artists , Create Menu Based On daily adhoc request Handle Catering For Marco Polo Production From New Zealand , Cook For the Crew And Artists , Create Menu Based On daily adhoc request



DoubleTree by Hilton

• Hospitality
• 100 - 200 Employee

• DEMI CHEF

  • Jul 2013 - Aug 2015

  Opening team for Double Tree Johor Bahru Work in Tosca Italian Handle pasta section Opening team for Double Tree Johor Bahru Work in Tosca Italian Handle pasta section



Lone Pine Hotel Penang

• COMMIS 1

  • Dec 2012 - Jun 2013

  Stationed at Matsu japanase restaurant . learn basic of japanase food preparing the disher n etc Stationed at Matsu japanase restaurant . learn basic of japanase food preparing the disher n etc


il bacaro
• Australia
• Food & Beverages
• 1 - 100 Employee
• demi chef

  • Nov 2011 - Apr 2012


market hall and bedrooms

• demi chef

  • Nov 2010 - May 2011

  Referred as a line cook or station chef/demi chef.  Assists and supports the executive chef in the preparation of different foods.  Assists in all kitchen related activities including ordering for supplies and budget control.  Assists with the coordination of banqueting events alongside the banquet manager.  Assist with the selection and training of other kitchen staff.  Assists with the planning of menus. Referred as a line cook or station chef/demi chef.  Assists and supports the executive chef in the preparation of different foods.  Assists in all kitchen related activities including ordering for supplies and budget control.  Assists with the coordination of banqueting events alongside the banquet manager.  Assist with the selection and training of other kitchen staff.  Assists with the planning of menus.