Responsible for the overall Hygiene and Safety standard across all kitchen within the organization. Implementation of comprehensive quality assurance programs at all kitchens within the group including environment, health, and safety system to meet government regulations and company policy. Identify and address quality and safety issues to ensure the effective implementation of all corrective actions.Monitor the QAS and conduct monthly internal audits covering both the kitchen and front of the house operation. Ensure compliance to MUIS Halal requirement which covers internal audit, providing training and to create awareness among the crew to safeguard the integrity of Halal processing is in place.Conduct on-site and classroom training on Hygiene and Safety awareness, best practice sharing and update product development in ordnance with HALAL, HACCP, ISO standard requirements, addressing quality issues and ensuring corrective actions are taken in an effective manner. Oversee and manage the quality complaint & feedback process for internal and external customers. Covering daily operation needs in breakfast, lunch, and dinner buffet function including wedding, events hosted at the company’s premises.Assist Purchasing in vendor selection and pricing including the task to ensure materials purchased are within the Islamic and Halal guidelines.Assist Receiving and Warehouse dept. with stock and inventory management. Ensure safety management of all kitchen appliances and equipment. Ensure effective preventive maintenance program is in place and liaison with equipment suppliers

Manage Day to Day food production operationPlan material. Equipment and manpower resourcesMeeting Production SchedulesMaintain operation health, safety standardsManage quality management ISO 2200 and HACCPDuties pertaining to Halal certification, polices, guidelines and hygiene and food hygieneTraining needs of production team

Oversee purchasing and logistic, management of (CPU) central production kitchen and daily operation needs. Supervise 15+ staff while managing supply chain from raw material procurement to final product delivery. Develop relationships with vendors, work with vendor managers. Identifying potential customers in the F&B market and after sales support. In addition to drawing up needed SOP and workflow requirements.

Head of Department for School Operations and Events Sales as of January 2015. Job scope covers management of office builds, sourcing contractors for building refurbishment, cyclical redecoration. All hard and soft services including cleaning contracts, security and M&E. Responsible for leading a team in management of campus operations to achieve operation KPI and required service standards. I plan daily work according to the campus activities, coordinate external services. I draw up SOPs on maintenance, safety and health management including fire safety procedures and regulatory compliance. I define roles and responsibilities and plan for department’s future maintenance and safety needs. In the area of event management, I mange in-bound sales, logistics, set-ups, related administrative work pertaining to event and conferences, plan and propose workflow for every event and function held internally or at external sites. In addition to generating sales leads and event promotion for the organisation

Restaurateur Aug 2013–Aug 2014 Overall in charge of setting up an Indonesian-Malay restaurant and a café with 40 seating capacity  Recruit cooks, menu planning and input of signature dishes  Soft skill training for service staff Liaise with vendors and supervision of food costingBusiness was sold in August 2014 to a Local Thai Restaurant Chain

From 2005–2012, set up 8 service centres from design to implementation. Reduction of waiting time from 30 minutes to less than 5 minutes within the service centres over 2-year period. Groomed 4 Supervisors to Customer Service Managers. Mentor to 8 Floor Managers. Excellent reputation for building solid relationship among staff and peers. Strength in analyzing and identifying consumer traffic and churn patterns at various touch points, recommend possible cause and effect on traffic volume within the centres. Accomplished a 40% reduction in overhead operation and OT claims cost by implementing paperless transaction, express service counters and priority booking services. 80% drop in transport and logistic cost with setup of onsite backend processing team. Initiated and implemented the first copy and transfer all data contacts from all types of hand phones to any new handsets at all major service centres. BCE Excellence Award 2007/08/09. Awarded Best Understanding and Improving Business Process in 2010 by International Institute of Learning Inc.

Streamline order processing between USA and Singapore within 4 months of operation. Instrumental in conducting soft skills training workshop for sales staff. Clean-up of delivery work orders and systemizing logistic management. First ever local manager sent to USA HQ for advance operations training. Implemented the first ever wood and furniture preservation after-sales unit.

 Setting up of ‘SITEX’ computer exhibitions Recruitment of operation staff (part/full time) Promotions & Advertisements management New business development Selling of booth placesAchievement Implemented the first e-commerce trading and setup of first web based exhibition show at SITEX 97