Experience

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  Self-Employed

  • Bangkok Metropolitan Area, Thailand

  • Food Consultant

    • Oct 2016 - Present
    • Bangkok Metropolitan Area, Thailand

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  Cititel Hotel Management

  • Kuala Lumpur, Malaysia

  • Corporate Executive Chef

    • May 2011 - Jun 2016
    • Kuala Lumpur, Malaysia

    The first CHM hotel was in Penang in 1997 with the opening of the 4-star Cititel Penang, followed by the 646-room Cititel Mid Valley in one of Asia's largest one-stop destination for living, business and leisure - the Mid Valley City, Kuala Lumpur.The St GIles brand with three distinctive product positioning of 5 star, 4 star and 3 star was introduced in Asia Pacific. Aligning towards today's well-heeled travelers, each St Giles is centrally located, close to the pulse of the city's attractions and local flavors with inspired staff service to offer a wholesome city stay experience. The first St Giles to debut was St Giles Makati, sited in bustling Metro Manila. Corresponding this, The Gardens, a 5-star and The Boulevard, a 4-star were re-branded as a St Giles. Early April of 2015, The Wembley a 4-star St Giles Hotel in Penang, located in George Town city's iconic landmark of Wembley Theatre, open with 415 rooms. This was then followed with the opening of the 4-star The Tank Stream, Sydney, ideally located in the central business district, on Pitt Street. Joining the foray of the Cititel Express in Kota Kinabalu and Ipoh is the Cititel Express, Penang; adjacent to The Wembley with 234 rooms, strategically positioning for the budget travelers.Today, Cititel Hotel Management (CHM) operates 8 properties, providing a varied selection of accommodation ranging from three to five-star hotels inclusive of MiCasa All Suite Hotel, Kuala Lumpur with a combined total of over 3,800 rooms and employee strength of over 2,100 across Malaysia and Philippines.During my tenure with the Company, i was responsible for all the Hotels managed by CHM- Hotels in Malaysia, Philippines and Myanmar. My key role was to ensure that all kitchen preparation works and preparations, including staff training, meet the Groups needs and the continuous enhancement of the hotel's operation to meet the Food & Beverage Division standards and criteria in the overall management.

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  Self-Employed

  • Bangkok Metropolitan Area, Thailand

  • Food Consultant

    • Dec 2008 - Dec 2010
    • Bangkok Metropolitan Area, Thailand

    Generally speaking, a foodservice consultant is an independent professional advisor who, for a defined scope of work, works as an advocate for their client in achieving their goals through the design and implementation of foodservice facilities and/or operations/management systems. Consultants provide expertise, knowledge and experience to provide assistance that does not exist in-house, or by providing resources not available at the time. As independent professionals their primary focus is the welfare of the client organization that they serve.• Very knowledgeable in the foodservice and hospitality industry• Provides specific/specialized expertise• Usually involved for limited, specified period• Brings high degree of industry experience• Advises and educates clients on wide range of topics• Provides independent, objective advice• Facilitates between project team and foodservice operations professionals• Acts as an advocate for foodservice operations• Enhances client’s businessIt was my aim to convince my clientele to have the scope in their menu selection and new implementation on: creativity, modern well presentation, nutrition, and all over enhancement o for their establishment in the most possible way to execute sucessfully

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  Saad Specialist Hospital

  • Al-Khobar Governorate, Saudi Arabia

  • Senior Executive Chef (pre- opening)

    • Oct 2007 - Sep 2008
    • Al-Khobar Governorate, Saudi Arabia

    Work in five star food and beverage operation, running kitchen operation with high standard quality of food and presentation, high standard of hygiene and sanitation, improving staff motivation through team building and training to achieve company goal, qualifications and assuring guest satisfaction. To always have business sense on sales and its associated costReporting to the Director of Kitchens, and Beverage, responsible for the administration and operation of 3 Speciality Restaurants and 13 outlets spread among 2 hotels and 10 compounds. Operations include Cafes, Canteens, Beach clubs, Room Services, Speciality Restaurants and Outside Caterings.Also responsible for any VIP functions for the owner of the Group. .saadgroup.com.saExclusive Residential Hospital/SPA and Resorts, attached Royal Penthouses, Royal Suites, Exclusive multi theme dining outlets and VIP conferences and Private Dining.Responsibilities: Working close with the Director of Kitchens in: Menu Planning & Cost Control, Creation and Planning of cultural VVIP Functions and private dining, training staff to International HACCP standards implemented by Charted institute of Environmental Health. Hiring and retaining staff based on company EPAP standards. Training a multi culture staff in new and current culinary standards..saadgroup.com.saExclusive Residential Hospital/SPA and Resorts, attached Royal Penthouses, Royal Suites, Exclusive multi theme dining outlets and VIP conferences and Private Dining.Responsibilities: Menu Planning & Cost Control, Creation and Planning of cultural VVIP Functions and private dining, training staff to International HACCP standards implemented by Charted institute of Environmental Health. Hiring and retaining staff based on company EPAP standards. Training a multi culture staff in new and current culinary standards.

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  Grand Hotel Guayaquil

  • Guayaquil, Ecuador

  • Executive Chef

    • May 2002 - Mar 2007
    • Guayaquil, Ecuador

    Set in Guayaquil’s excellent location, easy access to all this charming city's attractions. Just behind the beautiful Metropolitan Cathedral and park is the Grand Hotel Guayaquil. About 5 blocks from the hotel, guests can be at the Guayas River bank and take a walk on the newly constructed Malecon 2000 which is the local namely boardwalk. This city property is an ideal for a vacation getaway. All generously sized guestrooms have simple, traditional decoration and comfortable with top class amenities. After a long day touring, guests can take advantage at an outdoor swimming pool, a lush climbing garden and artificial moderate waterfall. There is a rooftop sport complex where guests can play squash in 2 courts, relax in a sauna or steam room. And for staying in shape, there is an aerobics class.With 185 room, banquet facilities for 350 to 400 guests, outlets such as Pepa de Oro Coffee House, 1871 Fine Dining, BBQ. Terrace and 7 Pecosa Pastry ShopsMy Duties and responsibilities have been there:• Purchase food and supplies from vendors approved by the company and monitor inventory• Develop menus and item pricing• Ensure that the kitchen and surrounding areas are sanitized and clean in accordance with company standards and health code regulations• Hire, train and supervise kitchen personnel• Stay current on restaurant industry trends• Identify new culinary techniques and presentations• Assist kitchen staff with food prep and recipe creation

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  Dusit Thani College

  • Bangkok Metropolitan Area, Thailand

  • Chef Instructor (Arjan)

    • Sep 2000 - Aug 2001
    • Bangkok Metropolitan Area, Thailand

    Dusit Thani College was founded by Dusit Thani International and has therefore its roots in the hospitality and tourism industry. Students can be exposed on a day to day basis to the real world of the operations of a hotel, for example through the Dusit Princess Hotel, adjacent to the Dusit Thani College. Through this relationship with the premier Thai hotel & resort chain our instructors have easy access to the latest developments within the hotel industry. This helps them to ensure that the course content is permanently updated.Dusit Thani College focuses on producing top-quality graduates with interdisciplinary in hospitality industry.Teaching young chef students in the principles of European cuisine and technics under the patronage and guidance of Le Cordon bleu held at Dusit Thani College. I teach additional Course Outlines in:• Food Sanitation and Work Safety• Culinary Nutrition• Kitchen Management• Chef Supervisory Development• Food Management

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  Star Cruises

  • Port Klang,Malaysia

  • Executice Chef

    • Mar 1999 - Aug 2000
    • Port Klang,Malaysia

    Based throughout Asia Pacific Region with Star-Cruises, Super Star Aquarius and Super Star Aries, with 339 deluxe suites and cabins for 2, 200 passengers and 8 outlets with 4 as A la Carte Restaurants.Duties and Responsibilities:The Executive Chef is responsible for the entire galley staff, food planning, quality control, directs all the culinary and associated activities throughout the vessel either personally or through subordinate managers and supervisors- Reports to the ship's Food and Beverage Manager and Hotel Director and in the same time supports and monitors the performance of the subordinate management level positions within the Galley Department, such as Chef de Cuisine, Executive Sous Chef, Sous Chef, Pastry Chef, Pantry Chef, Head Baker, Chef De Partie and Demi Chef De Partie- Mentors, develops and provides on-the-job training to the culinary subordinate positions in order to develop their professional skills and prepare them for future advancement and promotion to superior positions- The Executive Chef makes sure that all the Galley staff are trained and familiar with USPH or/and UKPH regulations and sanitation and all galley work stations are up to the required standards- Ensures that all galley staff personal appearance/ hygiene and uniforms meet the cruise line standards and regulations- Supervises all food service functions in the public areas of the cruise ship, dining room(s), specialty restaurants and Buffet / Casual Dining Restaurant- Spot checks the various galley work stations and does random food tasting in order to ensure that the quality of food production is up to the standards set by the cruise line- Reviews all financial transactions and monitors budget to ensure efficient operations and keeping to the pre-set expenditure limits

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  Viking Cruises

  • Basel Area, Switzerland

  • Executive Chef M/S Sergeje Kirov, Russia ( Season )

    • May 1998 - Oct 1998
    • Basel Area, Switzerland

    With room capacity for 250 guests and outlets where breakfast was served buffet, lunch with 3 courses and dinner with 4 coursesSailing out on a 13 days cruise from St.Petersburg to Moscow on the Waterways of the Tsar.• Viking Rivers focuses their sailings on the culture of each cruises destination. Onboard each sailing you have lectures, demonstrations and tastings as part of a Culture Curriculum.• Seek inspiration in a land of great beauty with ballerinas and historical beauty when you choose Russia river cruise.

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  Chantilly's Restaurant and Sports- Bar

  • Phoenix, Arizona Area, USA

  • Executive Chef/ Co- Owner

    • Mar 1997 - Oct 1997
    • Phoenix, Arizona Area, USA

    Chantilly's quoted: it is hands down best neighborhood bar around on Union Hill- Phoenix.Served south- western and international cuisine for 80 guests

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  Manila Midtown Hotel (no longer available)

  • Manila, Philippines

  • Executive Chef

    • Jul 1994 - Feb 1997
    • Manila, Philippines

    Duties and responsibilities:As Executive Chef I was in charge of all the kitchens of the Midtown Hotel. The main Sabungan Restaurant and Room service kitchen, the Vogue Restaurant kitchen, the Oasis Poolside kitchen and the Banquet kitchen.The Food& Beverage Department of Manila Midtown Hotel consists of the Sabungan Restaurant, Mint – Grill, Room service with 573 rooms, Oasis Poolside, Orchid Bar, the Vogue Lounge, Cusco, Discotheque and Banquet Department.Banquet Department was composed of seven small function rooms capacity of 75 pax, one medium size Ballroom capacity of 500 pax, one Grand Ballroom capacity of 3,500 pax sit down, 4,500 pax theater style arrangement.

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  Norwegian Cruise Line Holdings Ltd.

  • United States
  • Travel Arrangements
  • 700 & Above Employee

  • Senior Executive Chef M/S Dreamward, M/S Starward

    • Jan 1993 - Feb 1994

    Norwegian CruisesFirst established in 1966 as the Norwegian Caribbean Line, the Norwegian Cruise Line offers travelers the opportunity to explore a wide range of popular destinations, including locations in Europe, North America and South America, among others. The Norwegian Cruise Line currently maintains over 120 ports of call and provides guests with an array of both onboard and on-land entertainment opportunities, a perfect arrangement for those looking to maximize their enjoyment during their travels. Each of the routes available on the Norwegian Cruise Line is designed to ensure that both adults and children are able to fully enjoy themselves throughout the duration of the cruise.Onboard Facilities & DiningOne of the most recognized and noteworthy elements of the Norwegian Cruise Line is their popular “Freestyle” dining arrangement, which allows travelers to enjoy a variety of culinary options in both formal and informal environments, depending upon their specific preferences. Many popular world cuisines can be found, including Italian, French, Japanese, Latin American and traditional American food. The majority of these restaurants cater to both adults and children, allowing parents with children to fully enjoy the array of dining options onboard.With rooms capacity for 1,800 guests and served 3,000 to 7,000 meals a day to both passengers and crewsSailing out from Miami throughout the Western and Eastern Caribbean, New York - Bermuda, and the Bahamas• Advanced level of knowledge and experience with the following skills and cuisines is required:• Modern contemporary plated presentations• Classic European cuisines• Classic American cuisines• Asian cuisines• Middle Eastern and Indian cuisines• Advanced level of knowledge and experience with busy banquet operations and presentations; modern buffet operations to include set-up and action stations; and implementing new food concepts and menus are required.

  • Executive Chef M/S Seaward, M/S Westward

    • Aug 1991 - Dec 1992

    Sailing out from Miami throughout the Western and Eastern Caribbean, New York - Bermuda, and the BahamasWith fleet M/S Seaward and M/S Westward, rooms capacity for 1,800 guests and served 3,000 to 7,000 meals a day to both passengers and crewsResponsibilities:Plan and direct food preparation and culinary activitiesModify menus or create new ones that meet quality standardsEstimate food requirements and food/labor costsSupervise kitchen staff’s activitiesArrange for equipment purchases and repairsRecruit and manage kitchen staffRectify arising problems or complaintsGive prepared plates the “final touch”Perform administrative dutiesComply with nutrition and sanitation regulations and safety standardsKeep time and payroll recordsMaintain a positive and professional approach with coworkers and customers

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  Shangri-La Hotels and Resorts

  • Singapore

  • Executive Sous Chef

    • Feb 1989 - Feb 1991
    • Singapore

    With 810 rooms capacity, banquet facilities for 800 to 900 guests where Western and Chinese cuisine were served, and 8 food and beverage outletsSet amidst 15 acres of lush greenery, Shangri-La Hotel, Singapore, is a place like no other. Consistently voted as one of the best hotels in the world, this is where the legendary Asian hospitality of Shangri-La began. The story continues with you.Duties and responsibilities:An executive sous chef assists the executive chef and serves as the second in command in a kitchen. Duties of executive sous chefs include planning menus, training cooks, ordering food and supplies, assisting line cooks and ensuring that sanitation rules are followed.Facilities:• NAMI features the art of Japanese fine-dining with a view• The Line offers an extensive array of international cuisine in a buffet setting, with available a la carte options• Shang Palace serves traditional Cantonese cuisine with a modern artistic touch• Waterfall Ristorante Italiano offers authentic and unique Southern Italian cuisine that combines the freshest seafood, handmade pastas and heirloom recipes • The Lobby Lounge offers authentic heritage hawker fare in an indoor garden setting • The Rose Veranda features afternoon tea, with savouries and desserts, at the mezzanine • Shophouse by Shangri-La provides freshly-baked breads, cakes, pastries, sandwiches, salads and beverages to grab-and-go • Origin Grill & Bar showcases sustainable seafood carefully sourced from Southeast Asia and some of the world’s best beef, as well as curated cocktails crafted to evoke memories of journeys past and embark anew • Diner De Fleur promises a romantic dinner for 2, surrounded by a variety of orchids from the region

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  Westin Hotels & Resorts ( The Westin Galleria and Westin Oaks Houston )

  • Houston, Texas Area

  • Executive Sous Chef

    • Oct 1987 - Jan 1989
    • Houston, Texas Area

    With 130 and 406 rooms, banquet facilities for 2,200 guests and 11 food and beverage outletsTo direct the activities of all food preparation and meal services aboard ship, ensuring consistency, quality, cost effectiveness, and the highest level of sanitation are maintained, all in keeping with company standards.Responsible for overseeing day-to-day operation of food production and training of kitchen staff.Westin Oaks Houston Hotel boasts convenient dining options, such as international dishes at White Oak Kitchen + Drinks and American meals at Daily Grill. In the evening, guests can wind down in the comfortable lounge bar. A wide selection of eating options are also found nearby. Connected to the Galleria Shopping Center, our guests have direct access to over 350 shops and restaurants, as well as some of Houston's greatest attractions like NRG Stadium, Downtown Houston, and the museum district. Visit our sister hotel, The Westin Oaks Houston, also connected to the Galleria mall.

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  Westin Hotels & Resorts Westin Philippine Plaza ( renamed Sofitel Philippine Plaza )

  • Manila,Philippines

  • Executive Sous Chef

    • Nov 1984 - Sep 1987
    • Manila,Philippines

    With 620 rooms, banquet facilities for 950 guests and 7 food and beverage outletsThe Executive Sous Chef is responsible to assist the Executive Chef for overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.5-star luxury resort hotel in Manila, a cultural oasis by the sparkling bay. Designed by National Artists Leandro Locsin and Ildefonso P. Santos, the structural masterpiece welcomes you with its geometric chic style.

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  Southern Sun Hotels

  • Kimberley Area, South Africa

  • Executive Chef Southern Sun Kimberley

    • Sep 1983 - Nov 1984
    • Kimberley Area, South Africa

    With 130 rooms, banquet facilities for 300 guests and 4 food and beverage outletsThe hotel is ideally located in the heart of Kimberley, one of South Africa’s most historic and fascinating cities. Business guests enjoy close proximity to the business district and leisure guests have the sites of Kimberley on their doorstep.Responsibilities:• Plan and direct food preparation and culinary activities• Modify menus or create new ones that meet quality standards• Estimate food requirements and food/labor costs• Supervise kitchen staff’s activities• Arrange for equipment purchases and repairs• Recruit and manage kitchen staff• Rectify arising problems or complaints• Give prepared plates the “final touch”• Perform administrative duties• Comply with nutrition and sanitation regulations and safety standards• Keep time and payroll records• Maintain a positive and professional approach with coworkers and customers

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  InterContinental Hotels Group (IHG®)

  • Rio de Janeiro Area, Brazil

  • Sous Chef Hotel Rio Intercontinental ( renamed Royal Tulip )

    • Apr 1982 - Jun 1983
    • Rio de Janeiro Area, Brazil

    With banquet facilities for 750 guests and 8 food and beverage outletsThe five-star Royal Tulip (formerly the InterContinental) located on the beach front in São Conrado, blessing it with one of the most beautiful sea views to be found anywhere in the city. A renovated health and fitness centre, stunning swimming pool and extensive business facilities supplement all the facilities you would expect from a five-star hotel. A nice extra is the agreement with the exclusive Gávea Golf Club.A sous chef job is highly demanding and implies taking on a great variety of tasks in both culinary and managerial sector. No day is identical to the other when working as a sous chef as there are days in which the menu must be established and there are days in which ingredients must be purchased. The sous chef is in charge of both these activities as well as supervising his/her staff during the kitchen’s working hours. Below there is a list with the most important responsibilities of a sous chef. Some of the tasks may or may not be performed by the sous chef, depending on the size of the kitchen as well as on the number of sous chefs in charge of it.

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  Hyatt Hotels Corporation

  • Acapulco de Juárez Area, Mexico

  • Executive Sous Chef Excelaris Hyatt Regency ( renamed Grand Hotel Acapulco )

    • Dec 1981 - Mar 1982
    • Acapulco de Juárez Area, Mexico

    With 690 rooms capacity, banquet facilities and 9 food and beverage outletsPrivileged with one the best locations on one of the most exclusive beaches in Acapulco, and with a spectacular view of the bay, also conveniently located near the main local restaurants, shopping malls, and nightlife.Experience and enjoy an excellent service of the most exquisite dining experience and outstanding service, accentuated with the most high quality standards and comfort.The enjoyable experience of our elegant and luxurious guestrooms along with the general living areas, will indulge in a pleasant experience during your stay.Experience and enjoy an excellent service of the most exquisite dining experience and outstanding service, accentuated with the most high quality standards and comfort. The enjoyable experience of our elegant and luxurious guestrooms along with the general living areas, will indulge in a pleasant experience during your sDuties and responsibilities• To consistently offer professional, friendly and proactive guest service while supporting fellow colleagues• To be charge of all kitchens in the absence of the Executive Chef• To create all food menus with the guidance of the Executive Chef• To complete daily market lists to ensure quality food ordering while maintaining budgeted costs• To meet with Storekeepers to ensure quality & par levels are maintained• To interact closely with the Catering department to assist in function food co-ordination while meeting with clients• To conduct daily shift briefings with all Sous Chefs• To ensure all kitchen colleagues are aware of standards & expectations• To liaise daily with Outlet Managers and Sous Chefs to keep open lines of communication regarding guest feedback• To balance operational, administrative and Colleague needs• To ensure proper staffing and scheduling in accordance to productivity guidelines

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  InterContinental Hotels Group (IHG®)

  • Rio de Janeiro Area, Brazil

  • Sous Chef Hotel Rio Intercontinental ( renamed Royal Tulip )

    • May 1980 - Nov 1981
    • Rio de Janeiro Area, Brazil

    With 500 rooms, banquet facilities for 750 guests and 8 food and beverage outlets

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  InterContinental Hotels Group (IHG®)

  • Montego Bay, Jamaica W.I.

  • Sous Chef Hotel Rose Hall & Country Club Intercontinental ( renamed Hilton Rose Hall Hotel )

    • Dec 1977 - Mar 1980
    • Montego Bay, Jamaica W.I.

    Nestled between the scenic mountains and turquoise Caribbean waters of Jamaica, the all-truly inhabits an exclusive oceanfront location on the edge of Montego Bay. The beachfront , set on the legendary 18th-century Rose Hall tropical estate, evoke the colorful charm and hospitality made famous by the island and all feature a private balcony or terrace. As an exclusively all-inclusive property, the resort affords guests an increased level of comfort and convenience.Regarded as one of the premier special events and meetings destinations in Montego Bay and Jamaica, Rose Hall Resort & Spa features more than 14,000 square feet of indoor, versatile function space, including the 7,800 square-foot Rose Hall Ballroom, accommodating up to 800 guests. The resort also features six spacious breakout meeting rooms, including the 1,200 square-foot Trelawny meeting room, as well as a 500 square-foot boardroom - all of which serve as sophisticated indoor settings for any special event or meeting. Coupled with seven outdoor function areas - totaling 30,000 square feet and including a private beach, picturesque gazebo, the resort's one-of-a-kind water park and an ancient oceanfront aqueduct - the resort's unique event facilities serve as the perfect backdrops for any important, memory-A Sous Chef is second in command after the Executive Chef in a professional kitchen. This means he or she answers to the chef, but also has some authority over the other kitchen staff. Many of the terms that relate to cooking and cuisine in a professional setting are French. Sous is French for under, so you can see how the sous chef would work directly under the leader of the kitchen.

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  Hotel Schwarzer Bock

  • Wiesbaden Area, Germany

  • Apprentice Ship

    • Apr 1966 - Apr 1969
    • Wiesbaden Area, Germany

    1969 – 1970 Hotel Schwarzer - Bock Wiesbaden, GermanyCommis de cuisine Tournant 1970 – 1971 Bristol Hoetel tKempinski Berlin, GermanyCommis de cuisine Saucier1971 – 1972 TS Hamburg, Cruise Liner Hamburg, Germany Commis de cuisine Rotisseur1972 – 1973 Hotel le Richemond Geneva, SwitzerlandChef de partie Tournant1974 – 1975 Hotel Maritim Luebeck/Travem/ GermanyChef de partie Saucier1975 – 1977 Hotel Ivoire, Intercontinental Ivory Coast, AbidjanChef de partie in charge of specialty restaurant