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.