Strong knowledge of Asian cooking philosophies and principles including but not limited to Chinese, Malay, Thai and other Asian cuisine.
Ability to explain Asian cooking techniques, and having minimum of 18years of culinary experiences in Asian cooking in a high production volume hotel/restaurant, and also experienced in supervisory in cruise ship.
Strong organizational, analytical, communication and leadership skills. Innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance.
Passionate about delivering an exceptional dining experience, and responsible for food and quality safety!
2016 - Present (8 Years)
Atlantis Paradise Island Hotel & Resort, Bahamas
I am responsible for overseeing the production of Chinese cuisine for restaurants. I need to prepare a wide variety of Chinese menu items, thus, I should evaluating the quality of food products to ensure the consistent quality standards. I am also expected to improve upon the recipes, and determine the presentation of menu items, and plan menus.2014 - 2016 (2 Years)
Costa Cruise Ship, Italy
I have to ensuring that all guests enjoy an unforgettable dining experience in the vessel. I am responsible for carefully preparing all food items according to company standards while always observing the highest level of sanitation. I need to helps manage our high-volume shipboard culinary operations to deliver quality cuisine and create a superb dining experience for our guests, and also works closely with the Executive Chef to forecast and manage menu.2014 - 2014 (0Months)
Eastin Hotels Petaling Jaya, Malaysia
Oversees and directs all aspects of the kitchen operation, providing functional assistance and direction, and coordinates functions and activities with other Food & Beverage department heads.2014 - 2014 (0Months)
Tea Garden Chain Restaurant, Malaysia
This is a Cental Kitchen restaurant with about 20 outlets in Johor Bahru, Malaysia. I am one of the branch Chef. I have to plan and direct all the kitchen staff and ensuring the food consistency being served. Assisting the Sr Manager of Regional Branch Services with managerial, and administrative functions. Maintains communication between staff and the Sr Manager of Regional Branch Services. Provides support, guidance, and training to staff.2007 - 2014 (7 Years)
Oriental Overseas Container Lines Limited, Hong Kong, China
I am responsible for the administration aspects and cooking of all the meals. and also I am the person in charge of the kitchen and all the other kitchen staff. I need to properly prepare all items required for the daily Menus and special events as instructed by Captain and to ensure that products are consistently prepared according to the highest possible standards.2006 - 2007 (1 Year)
The Landmark Hotel, Batu Pahat, Malaysia
I am responsible for prepping ingredients, preparing, cooking, and plating menu items in accordance with the restaurant's recipes and specifications. I needs to keeps my work area clean, organized, and stocked, throughout shift.2004 - 2006 (2 Years)
Berjaya Langkawi Beach & Spa Resort, Langkawi, Malaysia
-I have to preparing, cooking and presenting high quality dishes within the speciality section2003 - 2004 (1 Year)
Happy Cook Restaurant & Cafe, Kuala Lumpur, Malaysia
-I need to Speedy and urgent understand timing of orders2001 - 2002 (1 Year)
Park Plaza International Hotel, Kuala Lumpur, Malaysia
1999 - 2000 (1 Year)
Salone Court Hotel, Singapore