Bryan Chia Email & Phone Number

Malaysia

Kuala Lumpur, Federal Territory Of Kuala Lumpur, Malaysia

My time at Hana Dining allowed me to contribute creatively to the evolving menu, introducing new flavors, textures, and techniques to keep our offerings exciting and on the cutting edge of Japanese culinary trends. My journey at Hana Dining has deepened my passion for Japanese gastronomy. Each day, I brought not just technical skill but also a profound respect for the traditions and intricacies of Japanese culinary arts.-Yakitori BarAs the conductor at Hana Dining's Yakitori Bar, I took pride in crafting a symphony of flavors through the art of skewered delights. From meticulously grilling each skewer to perfection to infusing them with a variety of authentic and innovative marinades, I embraced the essence of yakitori culture, delivering a unique and memorable dining experience.-Sushi and Sashimi BarMy time as a Sushi and Sashimi Chef has been marked by a commitment to continuous learning and innovation. I actively contribute to the evolution of the menu, learning a lot of japanese sushi handling techniques, a certain style of cutting, being here undoubtedly improved my knife skills more than anywhere else I've worked and trained at.

Miri, Sarawak, Malaysia

Before I entered University to pursue my education in Culinary Arts, I worked after I finished high school. I worked as a line cook that lead me into several stations. - Grill StationAt the Grill Station, I took the lead in creating succulent and perfectly seared dishes that delighted the palates of our discerning patrons. From expertly grilling steaks to coaxing out the smoky flavors of grilled vegetables, I honed my skills in achieving impeccable grill marks and ensuring a memorable dining experience.-Stove StationManaging the Stove Station allowed me to showcase my versatility and culinary prowess. From sautéing to simmering, I navigated the intricacies of each dish with precision. Balancing flavors and textures, I contributed to the creation of diverse and delectable menu items, ensuring consistency and quality.-FryerI embraced the art of achieving the perfect crunch. From golden-brown fries to crispy tempura, I meticulously controlled cooking times and temperatures, ensuring that each bite was a delightful symphony of texture and flavor.

Diploma In Culinary Arts, Liberal Arts And Sciences/Liberal Studies, Cgpa 3.80

Sijil Pelajaran Malaysia

Diploma In Culinary Arts