Experience

The Bowery Group

• 1 - 100 Employee

• Jnr sous chef

  • Oct 2016 - Present

  gourmet restaurant gourmet restaurant



Le Méridien Hotels & Resorts

• Hospitality
• 700 & Above Employee

• Demi Chef-de partie(promoted to Chef-de partie 2)

  • Sep 2013 - Nov 2016

  Opening team for Gastro Sentral restaurant(modern gastro pub with comfort food,modern tapas menu,induction high end kitchen )working closely with award winning Chef Sazli Nazim(Malaysian team competiton).I am second incharge to hot section and cold section report duty to chef de cuisine. Opening team for Gastro Sentral restaurant(modern gastro pub with comfort food,modern tapas menu,induction high end kitchen )working closely with award winning Chef Sazli Nazim(Malaysian team competiton).I am second incharge to hot section and cold section report duty to chef de cuisine.



Mines Beach Hotel

• Seri Kembangan, Selangor, Malaysia

• Chef De Partie

  • Aug 2012 - Sep 2013

  Coffee House restaurant(all dining)western section Coffee House restaurant(all dining)western section



DoubleTree by Hilton

• United States
• Hospitality
• 700 & Above Employee

• Chef De Partie

  • Nov 2011 - Aug 2012

  Second in charge at Tosca restaurant(italian open kitchen concept) Second in charge at Tosca restaurant(italian open kitchen concept)



il Lido italian dining + Lounge Bar Kuala Lumpur

• Hospitality
• 1 - 100 Employee

• Chef De Partie

  • May 2011 - Jul 2011

  Italian restaurant (Dining restaurant).Working with chef andrea zanella Italian restaurant (Dining restaurant).Working with chef andrea zanella



Chinoz On the Park restaurant

• Kuala lumpur City Centre

• Jnr Chef-de partie

  • Nov 2009 - Jun 2011

  Modern Bistro with brasserie concept.(Operation running from 8am-11pm)Daily breakfast,set lunch,ala-carte.I am person incharge at pasta section,report to senior sous chef. Modern Bistro with brasserie concept.(Operation running from 8am-11pm)Daily breakfast,set lunch,ala-carte.I am person incharge at pasta section,report to senior sous chef.



Tower Club Singapore

• Raffles Place Raffles Plaza

• Commis 1

  • Jun 2008 - Sep 2009

  Working at Restaurant Atlantic Dining Room on 62thfloor.(Contemporary,Modern European,Classic touch). Doing Miss en-place from scratch,homemade sauce,used sous vide technic,nitrogen gas, molecular concept.Fresh produce,all ingredient imported.(working closely with Chef Edward Voon(best chef in singapore) Working at Restaurant Atlantic Dining Room on 62thfloor.(Contemporary,Modern European,Classic touch). Doing Miss en-place from scratch,homemade sauce,used sous vide technic,nitrogen gas, molecular concept.Fresh produce,all ingredient imported.(working closely with Chef Edward Voon(best chef in singapore)



One15degreeMarinaClub(private club )

• Sentosa Beach Singapore

• cook

  • Jul 2006 - Apr 2008

  Latitude restaurant(all day dining) second in charge at pasta section report to head chef,asist to sous chef.Doing ala-carte item,promotion,set menu for function.Working closely with (award winning) chef Paul Then. Latitude restaurant(all day dining) second in charge at pasta section report to head chef,asist to sous chef.Doing ala-carte item,promotion,set menu for function.Working closely with (award winning) chef Paul Then.



Cyberview Resort & Spa

• Hospitality
• 1 - 100 Employee

• Commis 2

  • May 2004 - Jul 2006

  working at Verandah restaurant(coffee house all dining)asian section,western section,cold section. asistant to commis 1,demi chef,chef de-partie.Working under executive chef rahman working at Verandah restaurant(coffee house all dining)asian section,western section,cold section. asistant to commis 1,demi chef,chef de-partie.Working under executive chef rahman