I have been with Kempinski Chengdu since March 2015, and in the past year my responsibilities are that of a role as Executive Sous Chef which also included a period of 4 months (2018) in charge of all kitchens in the absence of a Executive Chef. • Provide assistance to executive chef in all ramifications• Oversee kitchen operations, which must be done in accordance with the organization’s standards. Areas include: All Day Dining, in-room Dining, Lobby Lounge, Kempi Deli, Executive floor and support Banqueting kitchens including buffet for Paulaner.• Update the work schedule to be assigned to each cook.• Ensure Sous, CDP & Demi chefs adhere strictly to recipe review program of the organization• Apply on daily basis the Culinary Check List designed by the restaurant to correct any food preparation error and to monitor processes involved in such food preparation• Attach recipe review and culinary check list to culinary package for management reviews• Properly monitor the teams working hours, note those who are punctual and those who work overtime to mark them out for the appropriate compensation• Be available to oversee loading and to control food quality• Ensure proper storage of fresh products and other food items• Supervise chefs, relying on knowledge acquired over the years and in line with policies of the organization• Provide the all-important training to newly recruited commis and take note of how they progress (implement all the basic standards)• Maintain consistency and quality in food taste in line with photos and recipes made available by the organization’s management• Closely monitor process of food preparation• Provide food requisitions daily to the provision office to ensure adequate provisions are made for next day’s cooking• Establish & Implement new Kempinski breakfast standards and local signature dishes• Focus on and monitor guest satisfaction (Review Pro Program)• Engaged with HACCP certified training program for kitchen.

I had the pleasure to do the pre-opening at the luxury 366 room Kempinski Guiyang, joining in August 2011. During the final 12 months, the Executive Sous Chef left and I took on those responsibilities and final 6 month (Sept 2014 – Feb 2015) responsibilities prior to transferring to Kempinski Chengdu I was in charge to oversee all kitchens as acting Exec Chef in the absence of an Executive Chef. We successfully opened the renown Elements restaurant on March 8, 2012 and it welcomed 50,000 paid guests between March 8, 2012 & Feb 1, 2013 - Our kitchen team had 158 culinary talents.• Work with the Exec Chef to produce diversified menus in accordance with the restaurant’s policy and vision• Oversee kitchen operations, Areas include: Elements Restaurant, in-room Dining, Lobby Lounge, Kempi Deli, Executive floor and Banqueting kitchens. • Create schedules for kitchen staff to ensure optimum resource management and speed of service• Train new and existing kitchen staff on the preparation, arrangement and plating of dishes per the current menu• Design new menu choices based on seasonal ingredients and Guizhou province customer demand• Cross-train kitchen staff on multiple stations• Assist Exec Sous & Exec Chef with pricing menu items• Research new developments in all relevant cuisine to support the food concepts• Implement & oversee hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen door;• Monitor equipment & maintain its good conditions and signal any malfunction before it affects the staff or the clients.Pre-Opening responsibilities included: • Established FFE and HOE item lists for pre-opening project• Create SOP and P&P for kitchen operations• Train all Commis in basis culinary skills and monitor & retrain CDP & Demi Chef on basics.• Support the setup of Paulanar, Elements, Kempi and Lobby Lounge.

The hotel boasts 587 warm and artfully designed guestrooms, including 100 superb suites known for their individually selected design and home ambience.Sheraton Shanghai Hongqiao ( Now rebranded to Hongqiao Jin Jiang) offers a wide array of exquisite cuisines, from the all-time favorite Italian fine dining restaurant Giovanni’s to regional Chinese specialties at Xian Yan Restaurant; Café Bistro serves a variety of Asian and Continental delicacies while Hanano is dedicated to authentic Japanese cuisine. The Lobby Court and Chelsea Bar provide soothing surroundings to sit back, relax, and sip your favorite drink.The hotel’s 1,900 square meters of combined banquet and meeting space includes a multi-purpose Ballroom and 10 tastefully-decorated small to medium-sized meeting rooms, catering to all types of events.During my time at this beautiful hotel we were involved in a high percentage of outside catering; e.g: We daily catered for up to 5000 passengers for China Eastern airline domestic VIP lounge and Shanghai airline domestic VIP lounge. Kitchen and Stewarding team was 168 associates

The award-winning 430 Room InterContinental Qingdao, is located at the waterfront in the Olympic Sailing Centre, next to the brand-new Qingdao International Conference Center. I had the pleasure of working there during the Beijing Olympics 2018 (Qingdao) – Sailing events. 5 Food and Beverage outlets, Banquet and convention center for up to 1200 guests.Kitchen and stewarding team consisted of 150 culinary talentsDuties and Responsibilities:• Help in the preparation and design of all food and drinks menus• Produce high quality plates both design and taste wise.• Ensure that the kitchen operates in a timely way that meets our quality standards• Fill in for the Executive Chef in planning and directing food preparation when necessary• Resourcefully solve any issues that arise and seize control of any problematic situation• Manage and train kitchen staff, establish working schedule and assess staff’s performance• Order supplies to stock inventory appropriately• Staff acquisition & interviews, coaching, training.• HACCP - Hygiene and sanitation procedures when handling food and equipmentAchievements:• Official Olympic village sailing regatta 2008. Providing 24 hours food and beverage services for 800 athletes• Successfully Completed IFDS Qingdao International Regatta 2008 • Successfully Completed Olympic Beijing 2008 & Paralympics Beijing 2008 • Member of Pre-Opening Team for Intercontinental Qingdao, China. • Successfully Completed Hotel Grand Opening on 15th December 2008.• Department of the Year 2008 (Team Kitchen)• Successfully had Flavors Restaurant Opening 2008• International Volvo Ocean Race 2009. • Successfully Completed 60th China National Days Government Gala Dinner 2009 • Successfully Completed HACCP Certification – Grade A 2009 Quality Management

The Mövenpick Hotel Bahrain is an award-winning five star property, located adjacent to Bahrain International Airport and with a magnificent view of the sprawling lagoon and resort. It is less than a 10 minutes’ drive from the business district and city centre of Manama and is the first hotel to mark the skyline of the historic town of Muharraq.The hotel has 106 Rooms. Culinary team consisted of 30 talents.Duties and Responsibilities:• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.• Coordinates daily tasks with the Sous Chef.• Responsible to supervise junior chefs or commis.• Working with our Sous chef I need to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.• Ensure that the production, preparation and presentation of food are of the highest quality at all times.• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.• Full awareness of all menu items, their recipes, methods of production and presentation standards.• Follows good preservation standards for the proper handling of all food products at the right temperature.• Operate and maintain all department equipment and reporting of malfunctioning.• Ensure effective communication between staff by maintaining a secure and friendly working environment.• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.• I was Personally responsible for hygiene, safety and correct use of equipment and utensils.• Guides and train the Commis on all basics

Mövenpick Tower & Suites, Doha, Qatar (Now called Mövenpick Hotel West Bay Doha )Chef-de-PartieI was fortunate to join the project in October 2007 for Taskforce to support the pre-opening for two Months then I returned back to Mövenpick Hotel Bahrain.

The Ashok Group is a chain of hotels owned and operated as Public Sector Undertakings (PSUs) of the India Tourism Development Corporation (ITDC) in India. The Group is headquartered in New DelhiPresently, ITDC has a network of eight Ashok Group of Hotels, 2 Joint Venture Hotels, 1 Restaurant, 11 Transport Units, 9 Duty Free Shop at airport and seaports and two Sound & Light Shows

Established in 1903, Taj is Indian Hotels Company Limited’s (IHCL) iconic brand for the world’s most discerning travellers seeking authentic experiences in luxury. From world-renowned landmarks to modern business hotels, idyllic beach resorts to authentic Grand Palaces, each Taj hotel offers an unrivalled fusion of warm Indian hospitality, world-class service and modern luxury. The unique portfolio comprises hotels across the globe including presence in India, North America, United Kingdom, Africa, Middle East, Malaysia, Sri Lanka, Maldives, Bhutan and Nepal.