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Experience
20.10.2015 -Present, Self Employee Cafe Restaurant
New business set-up and develops, Menu design and market research, Focus on establishing standard food safety, quality and service
28.08.2015-16.02.2013, Executive Chinese Chef
Shangri-La and Traders Hotel Qaryat Al Beri, Abu Dhabi UAE
214Rooms & 161 Service Apartments & 7 Villas
The Traders Hotel-301Rooms
Responsibility
The Chinese Restaurant Shang Palace with 98 seating capacity. A-la Carte order with authentic Cantonese Cuisine Sichuan Cuisine, Huai Yang Cuisine modern presentation. During the restaurant Lunch Yum Cha Live Buffer hand making all of Dim Sum Dumplings. Overall in charge 2 hotels Friday Brunch, Sorfa Buffet, Banquets Function and room service of all the Chinese Food.Menu planning and ensuring food hygiene standards development training, controlling daily ordering and maintaining of the food cost. Ensure high quality of food delivery the best to every customer. Plan and spearhead all Chinese food promotion or event.Establishment and maintenance of standard for food presentation. Conducts resort staffs training program.
7.1. 2013-1.12.2009, Executive Chinese Chef
Madinat Jumeirah Hotel Dubai-280Room & 12 suites
30.10.2007, Chef De Cuisine
Madinat Jumeirah Hotel Dubai-280Room & 12 suites
Responsibility
The Chinese Restaurant Zheng He’s with 180 seating capacity including 2 private dining rooms. A-la Carte order cooking in modern and fusion presentation and I also respond cooking for The Sheik’s and royal family when every time they visit restaurant. Organize Chinese Brunch and outside catering. Beside of this I coordinate plan all the menus, which are served in the restaurant. Specially request Cooking Class. Conduct the trainings for all the staff, follow the HACCP system Standard and checking the food quality up to standard and creative the presentation. Control the departmental expense budget.
2000 - 2007,2st Wok Chef
Mandarin Oriental KLCC Kuala Lumpur Malaysia-646 Rooms
Responsibility
The Award Winning Restaurant Lai Po Heen with 188 seating capacity including 7 private dining rooms.
A-la Carte order cooking and with my capability and also able to achieve 1800 covers during Chinese Banquet Function as well as wedding event. Assist the chef training and follow hotel HACCP and ISO system
At the same time innovative cooking style and quality control for the Hotel maintaining hygiene standard.
1999 - 2000, Chef De Partie
Eastin Hotel Kuala Lumpur Malaysia-386Rooms
Responsible
Hong Kong Cantonese & Szechwan Fine Dining Cuisine and Live Seafood for Vellaraya
Restaurant With 380 Seating Capacities and Banqueting Up To 1000 Pax.
Planning New Menu, Food Promotion and Control Food Quality (FIFO).
At the Same Time, I Learned and Improved Techniques of Garnishing Presentation to Dishes as concentrate
Preparation and Cooking Skill.
1997 – 1998, Junior. Cook Chef
Tsui Hang Village Restaurant Kuala Lumpur Central
Responsible:
Chinese dishes, outside catering for wedding dinner, house-warming parties and etc.
1996 – 1997,Assistant BBQ Chef
Tew Chew Restaurant, Subang Jaya Malaysia
Responsible:
Assist BBQ Chef to provide A La Carte option and in charge for Grill, Cold Section, Stewed item
1994 – 1995, Kitchen Apprentice
Jade Restaurant, Kuala Lumpur Malaysia
Responsible
I started an Apprentice Cook and was promoted to Assistant Chopper during the second year.
I was starting to learn a skill for Cantonese, Hokkien, Shanghai, Teochew, Cuisine methods and wok skill beginner.