We create:Industry-leading food and beverage brand concepts that drive guest excitement and significant revenue-generation. Strive to deliver market relevant guests experiences through development of bespoke and prototype concepts, that result in commercial success for our brands, owners, and operators. Working alongside with international hotel brands, independent operators, first time owner-ships and world-class chefs on brand expansion, project management and product development.

With eighteen brands, more than 6,500 properties in 119 countries, Hilton is one of the largest hospitality companies in the world.Brand Strategy Reports to regional and global head of Brands, food and beverage, leading the APAC region by creating market-relevant and innovative food & beverage concepts for all 18 brands under the Hilton portfolio, focusing on Luxury and Lifestyle category. Identify and evaluate business opportunities in alignment with global priorities while reviewing product and service standards for pre-opening and trading hotels. Assessing actual performance against KPIs to determine market viability and guest satisfaction score.Stakeholder ManagementCollaboration with the design team on project management and design workshops. Working alongside the operations team for all front and back of house guest journey while evaluating all projects with Brands team to ensure brand adherence. Managing relationships with external ownership groups, understanding their requirements, presentation of ideation in-line with both party's vision. Working closely with interior designers and architects throughout each project and sourcing of vendors for pre-opening preparations. Initiative Roll-outPlaying key roles in all brand initiative roll-outs in the APAC region, from one off promotions to long-term initiatives. Ensuring global initiatives implementation in region with regional / sub regional adaption.

Specially designed for individuals who are planning to start or build a F&B business, this certification programme will prepare one to create economic and social value in one’s business.

Fairmont Singapore and Swissotel The Stamford are a centrally located twin tower hotel housing 2030 rooms and suites, offering 16 unique dining experiences. Attained top colleague engagement score, Leading Quality Assurance (LQA) scores and gross operating profit and selected for cross-over project in Equinox Restaurant - Swissotel The Stamford. Joined Fairmont Singapore in August 2011 and promoted to restaurant manager in 2014. Reported to Director of Food & Beverage and with more than 50 staff member under, managing a high volume all day dining restaurant of a thousand covers per day. Appointed as Micros system programmer and trainer and headed up the new corporate standardization and revenue management program for both hotels. In charge of menu revamp, promotions, purchasing, forecasting, budgeting, Capex projects and marketing plans. Prego attained the Best Breakfast Hotel in Asia Award in 2013

In charge of Equinox Restaurant which operates daily for lunch, afternoon tea and dinner. Organized special occasion events such including the National Day and in midst of preparation for Formula One Grand Prix.In charge of revenue, forecast and service quality, conducted hands on training and orientations. Completed budget 2015 and Capex 2015.

An intensive 12 months rotation program focusing on Food and Beverage departments and leadership development, rotational department includes:Prego – all day dining Italian restaurantRCCC – Banquet for both Fairmont Singapore and Swissotel the StamfordAlligator Pear – Pool Side Restaurant offering alternative dining optionsIn Room Dining – In charge of Formula One Suites and APPEC events

Held the position in teaching preparatory course leading to Higher Diploma / Degree in Hospitality - Food and Beverage Management. Aim to provide students with a basic foundation in food and beverage (F&B) service. Intensive practical lessons based on service sequence and beverage service that are essential to a foodservice establishment. Besides service skills, students are taught important operational issues pertaining to F&B operations such including resolving guest complaints, food allergy handling and reservations.

Food and Beverage Assistant in IMI University. In charge of daily restaurant operations, training of Certificate, Diploma and Post Graduate students on efficient service and operations. Inventory and wastage management and planning of daily restaurant rota

Annual 3 Day EventSelected among hundreds to work as official F1 Bartender for a period of 3 days. In-charge of Paddock Lounge Bar served VIPs of the event