1.Report direct to General Manager and Consultant Chef to develop new refurbishment in various F&B outlets, over seeing other Concorde property and All Culinary Outlet.2.Consultant whole culinary teams for new projects, menu planning, monthly food promotion and implementation of new ideas, cost finance control, new trends product and marketing, food facility design, menu engineering, restaurant operations and employee management. 3.Managed a team of 50 chefs, 12 stewards and 15 part timer. 4.Interviewed, hired, and oversaw training of serving crew and give training to the kitchen staffs by weekly, work closely with hygiene manager to maintain the standard, and attend sale meeting for weekly and monthly events and work together with F&B Director and Marcom Director on food promotion to achieve revenue and target. 5.Controlled and maintained food quality & food cost within 37% as set by General Manager.6.MPC Restaurant, Xroads Cafe, Kazuma Japanese Restaurant, Xin Chinese Restaurant, Spices Restaurant and All Function Room.

To function as the production manager for Food and Beverage Department, to ensure the various outlets and banquet operate successfully and are individual profitable in accordance with the standard of the hotel. Monitor all cost and recommend institute measures to control them. Set and control with Director of Finance and Director of Human Resources any incentive scheme for the outlet management team or other culinary head of department. Report directly to General Manager / Hotel Manager.

1.Report direct to General Manager develop new refurbishment in various F&B outlets and the opening special Fusion Outlet2.Consultant whole culinary teams for new projects, planning and implementation of new ideas, cost finance control, new trends product and marketing, food facility design, menu engineering, restaurant operations and employee management3.Managed a team of 20 chefs, 12 stewards and 10 part timer 4.Interviewed, hired, and oversaw training of serving crew5.Controlled and maintained food quality & food cost within 32% as set by the owner of the compan