Seized on a great career opportunity with IHG & looking forward to grow my career in this amazing hotel along Orchard Road

With AGR1 now only months away from our first harvest, my current role is seeing me work closely with my fellows chefs, to establish the key needs for our fresh produce, as well as sustainable and ethical methods for the supply chain.Thanks to my strong network into the kitchens for the major hotels and restaurants as well as airlines who operate in Singapore, we have established key partners and offtake agreements over the past year, with expansion plans for Jan 2020, we are growing!Please feel free to point us out to your head of procurement or sustainability.Join the movement.....

Joined as Head Chef at Robertson Quay with an Initial target to get Tapas outlet on point and assess weak areas to rectify any problems, after 2 months was asked to take on more responsibility and look after 2 more outlets – Vivo City & Robertson Walk Cheesebar Duties• Initial target was to get Tapas outlet on point – train staff and raise standard for food offering• Manage headcount in outlet(s) with big focus on retention of staff, also involved in recruitment process for BOH• Manage financial expectations set by company and streamline storage and ordering level (-5% off food cost in 2nd month)• Handed control of menu relaunch, Visit to Thailand for staff training manual covering FOH/BOH, also did new menu photo-shoot• Reworking kitchen flow to optimize execution even in peak times• Collated kitchen bibles and implemented in my outlets to keep everybody on point, all relevant SOP were included in kitchen log making traceability and communication a lot easier than previously

Taking over from the last executive Chef, my role includes looking after the culinary side of Harry's 20+ outlets. Duties include (but are not limited to):Making sure food is kept consistent throughout outletsHitting food cost target set by CEO & other relevant financial aspect related to departmentR&D for future offerings (Inline with company brief)Recruitment of local staff & retainment of current brigadeSet up of kitchen in any new outletsGood food handling practiceWorking with procurement to attain best price for produceTaking care of large outside catering events (Beerfest, F1 & Christmas Wonderland)Aside from this I am also tasked with looking after the Central Kitchen in Tai Seng, my duties here are to take care of:Making sure ISO procedures are followedMaintenance & working environment Recruitment & retainment of all staffProduction of produce for outletsFood cost & other associated costsGood food handling procedureGood hygiene practiceLiaising with ISO consultant for audits

After a short break, I took a consultancy project at Nosh in Rochester Park. The main aim was to build confidence in the kitchen brigade & re-alignment of menus as the core objective.My duties as per the agreement were to:• Rework restaurant menu & events menu• Create menus to fit with new concept in outlet• Cross utilize product over the various menus (Not done previously)• Supply kitchen bible relevant to work completed, including kitchen recording system & kitchen finance system

Short-term job assignment, asked by a friend if I could assist in helping to do the opening set up for the popular London burger chain, this being their first venture in Singapore & their first out of the UK.Although not officially part of the staff, assisting the opening team required me to take on certain duties which included but, were not limited to:• Helping to procure product that was being used in London, but, could not be found in Singapore (all products required, I managed to source)• Once product was acquired I had to build ties to my suppliers, this was done & when I finished my assignment the hand over was not an issue• Recruitment of staff for kitchen including stewarding• Assisting in pre opening set up into fully operational service with paying guests (involved me being part of the staff & working sections as needed)Once my contract was completed, I left MeatLiquor in the safe hands of their permanent chef & with the knowledge that I had done the required work needed for her to have a fairly stable kitchen to run.

Joined pre opening for the lifestyle chains first opening outside of IndonesiaDuties Included (But not limited to):• Management of resources & financial aspect of culinary department• Procurement of ingredient/suppliers to company requirement• Recruitment & welfare of staff• Sourcing kitchen equipment, upkeep & maintenance • Building strong business ties with relevant contacts for future business opportunity• Organize initial set up of kitchen for optimum workflow in busy service periods• Quality control including mise en place & storage of food• Inventory & financial aspect of department• Running passé in service periods & assisting on busy sections in kitchen when needed

Joined for culinary direction & set up of numerous outlets in the revamping of boat quay, approached by the directors to help them with the food offering in numerous outlets in Circular Road. Approached by 2 of the directors, 1 who used to work at KuDeTa & 1 who was a member.Duties Included (but not limited to):• Management of resources & financial aspect of culinary department• Setting up SOP for kitchens across all outlets including necessary manuals & kitchen logs• Taking care of staffing through recruitment & networking (including staff requirements – work permit, uniform etc.) • Creating and developing restaurant concepts along with the owners• Liaising closely with kitchen & building contractors for respective kitchen designs so that the best possible workflow is achieved in the space designated• Menu creation, taking costing and potential target clientele into consideration • Sourcing suppliers to provide the best possible product and work on the best price structure • Initial set up of kitchen’s in new outlets, providing training for culinary/service team & • Managing manpower requirements in new kitchen operations until stable enough to operate on their own

I was offered this post through a recommendation; the Executive chef wanted me to run the kitchen in his absence and to launch what was to be the most talked about restaurant in Singapore. My role was to run the kitchen and oversee the whole culinary operation the only duty I did not perform originally was dish creation as this was left to the exec chef. In November 2011 the exec chef left and I was offered the helm in this magnificent location. I was responsible for anything to do with food or food production in a high volume restaurant that was averaging 375 guests per night. Duties Included (but not limited to):• Dish creation for various menus in all outlets (restaurant, lounge, brunch & events) • Procurement, receiving, storage & stock control of product (including negotiating price)• Recruitment & staff welfare • Health & hygiene legislation• Maintenance, servicing & upkeep of equipment • Overall management of the department including culinary department financial targetsAchievements:• Food cost was reduced from 52% @ initial handover to 27% within a year• Reorganized and restructured the culinary department improving feedback on food & service within a span of 3 months• Employee of the year 2011

Responsible for opening and operating day to day duties for new restaurant in the Esmirada group. Doing ordering,stock takes and maintaining quality of food.