Pre-opening brand

Pre-opening team

Oversee the hotel’s multi dining venues, also manages the hotel’s in-room dining and banquets, catering events ranging from small meeting to large events/ weddings of 500 people.Hiring, training, supervision, development and coordination of the kitchen brigade as well as effective communication and liaison with other departments. Conduct duties in a courteous, safe and efficient manner, in accordance with the hotel’s policies and procedures, ensuring that a high level of service is… Show more Oversee the hotel’s multi dining venues, also manages the hotel’s in-room dining and banquets, catering events ranging from small meeting to large events/ weddings of 500 people.Hiring, training, supervision, development and coordination of the kitchen brigade as well as effective communication and liaison with other departments. Conduct duties in a courteous, safe and efficient manner, in accordance with the hotel’s policies and procedures, ensuring that a high level of service is maintained. Taskforce functions:• Audit culinary operations of hotel & resort group • Analysis manpower, standard operation procedure, equipment maintenance, properties facility• To appraise the skill of employee from recruitment system, employee behavior• Monitor culinary department during peak period to oversee production flow and presentation• Perform other duties as requested, such as correct any appointed kitchen within hotel & resort group Show less

Played a role as Head of Department to managed culinary operation manpower up to 246 employees. Oversee the hotel’s multi F&B outlets including The Prime Bar & Grill, Beach House, Garden Court Restaurant, The Verandah, Patio Lounge and Pool Bar under wealth of concepts such as buffet restaurant, A la Carte, BBQ and Villas private catering. Hosting mega-funtions catering on the beach up to 3,000 guests at the same time.Responsibilities:• Plan and direct food preparation and… Show more Played a role as Head of Department to managed culinary operation manpower up to 246 employees. Oversee the hotel’s multi F&B outlets including The Prime Bar & Grill, Beach House, Garden Court Restaurant, The Verandah, Patio Lounge and Pool Bar under wealth of concepts such as buffet restaurant, A la Carte, BBQ and Villas private catering. Hosting mega-funtions catering on the beach up to 3,000 guests at the same time.Responsibilities:• Plan and direct food preparation and culinary activities• Modify menus or create new ones that meet quality standards• Estimate food requirements and food/labor costs• Proper purchasing, receiving and food storage standards in the kitchen.• Ensure all products are prepared in a consistent manner and meet departmental appearance/qualitch y standards.• Comply with nutrition and sanitation regulations and safety standards• Arrange for equipment purchases and repairs• Supervise kitchen staff’s activities• Recruit and manage kitchen staff• Ensure proper grooming and hygiene standards for all kitchen staffs.• Ensures all kitchen employees maintain required food handling and sanitation certifications.• Perform administrative duties• Interacts with guests to obtain feedback on food quality, presentation and service levels. Show less

As second commend in culinary department, overseeing all kitchen functions included over 20 outlets (Food Court, Restaurants, Cafeteria...). Assist Executive Chef to manage 160 kitchen staffs to ensure the operation run smoothly.

Assist in order to supervise the functions of All Day Dining Restaurant (International Cuisine) including food cost, menu development, oversee and set up kitchen operation to ensure reaching AccorHotels standard for pre-opening. Officially, play a role as Banquet Chef to setup and operate Banquet kitchen at early pre-opening The Conference Center which perform functions up to 2,000 guests at the same time.

The Bluff Golf Course - Club HouseSupervise the function of Kitchen employees, facilities, and cost, hence contributing to maximizing the overall F/B department profit.

Performs all types of food preparation as instructed by the Chef De Cuisine in a professional way to ensure quality and consistency, is fully responsible for his assigned section. Control and analyze on an on-going standards.

Offering a range of Cantonese, Singaporean and Malaysian cuisine that was rated at high quality and delicious food by Citizen People

PCEC is privately owned and is operated exclusively by Spotless, a leading provider of integrated venue services. Through the innovative fusion of space, catering, technology and design, PCEC provides an unequalled range of meeting possibilities optimally suited to promoting positive interactions between business, industry and community. Each year, over 500,000 people attend one or more of the 600 plus events conducted at Perth Convention and Exhibition Centre - Perth’s premier event… Show more PCEC is privately owned and is operated exclusively by Spotless, a leading provider of integrated venue services. Through the innovative fusion of space, catering, technology and design, PCEC provides an unequalled range of meeting possibilities optimally suited to promoting positive interactions between business, industry and community. Each year, over 500,000 people attend one or more of the 600 plus events conducted at Perth Convention and Exhibition Centre - Perth’s premier event destination.Commis - industrial training Show less