Jonathan Lim Email & Phone Number

Petaling Jaya, My

Selangor, Malaysia

Selangor, Malaysia

- Leading the sales team (all segments - HORECA, BAPA, Retail) in HQ and to provide assistance to Bidfood branches in Penang, Johor and Sabah.- Developing new business leads and expanding range of clienteles.- Project management with events/collaborations/exhibitions with internal team and brand principals.- Working closely with brand principals on increasing market share and brand awareness.- Assisting in the management of stocks rotation and forecasting with procurement division. An accuracy of 90% in quarterly forecast.- Providing solutions through technical knowledge with the product range.- Providing demonstrations with Bidfood products to various clients in different sectors.- Working closely and grow together with businesses in their range of products and providing new ideas.- Managing the equipment department in product representation, training, ordering and after service (Coldline Blast Chiller, StaffIce Batch Freezer and Pasmo Softserve).

Selangor, Malaysia

- Leading the sales team (all segments - HORECA, BAPA, Retail) in HQ and to provide assistance to Bidfood branches in Penang and Johor.- Management of key accounts and hotel segments.- Finding new business leads and expanding our range of clienteles.- Management, planning, organizing and setting up for SIBS 2021, FHM 2022 and ICBS 2022- Working closely with brand principals on increasing market share and brand awareness.- Assisting in the management of stocks rotation and forecasting with procurement division. An accuracy of 90% in quarterly forecast.- Providing solutions through technical knowledge with the product range.- Providing demonstrations with Bidfood products to various clients in different sectors.- Working closely and grow together with businesses in their range of products and providing new ideas.- Managing the equipment department in product representation, training, ordering and after service (Coldline Blast Chiller, StaffIce Batch Freezer and Pasmo Softserve)

Malaysia

- To provide solutions through technical knowledge with the products that Bidfood supplies to all our clients with recipes and costings.- Providing demonstrations with Bidfood products to various clients ranging from HORECA, Baking Ingredient Sector and Food Manufacturing Companies.- To assist new entrepreneurs in pastry and gelato business by providing technical support and training with Bidfood products and equipment.- To work closely and grow together with businesses in growing their range of products and providing new ideas.- To have in-house training/demonstration for sales staff and clients for our equipment (Gelato/Batch Freezer, Blast Freezer and Soft Serve Machines)

Selangor, Malaysia

- Handled three operations in three different locations, 2 restaurants and 1 central kitchen.- Responsible in handling Instagram and marketing materials.- Planning and development for all new products, menus and recipes.- To hire and train new staffs for different locations.- Setting and training with new Standard Operating Procedure for all outlets.- Involved in all major planning and execution for all catering events for kitchen operations.- Menu and operation planning for outside catering from 50 VIPs to a wedding of 600 pax.- Menu designs comprises of Western and Asian style buffets with live station and Course Meals up to 6 courses for different events.

Kuala Lumpur, Malaysia

- In charged of managing the kitchen and the BOH team- Managed to overturn the former team into a team full of locals and culinary graduates- Redefining authentic Italian cuisine in the restaurant.- Innovated a classic dish that went viral over social media which lasted for a few months.- Designing tailor made menus for sets and sharing menus for different clients upon requests.- Designing menus for wine tasting dinners with premium and imported produce.- Designing menus with locally sourced and seasonal produce.- Continuous training and growth for the kitchen team by reinforcing and practicing basic cooking knowledge as well as usage of modern equipment and skills such as sous-vide and dehydration.- In charged of menu design, food design, creating recipe and generating food costing, postings social media, inventory, maintenance of equipment, duty rosters, ordering and purchasing, - Chef consultant for the drama series Sweet Delicacy that will be aired on national television channel (8TV) on January 2019 which partially filmed in the restaurant.- Chef double for the drama series Sweet Delicacy.

Sydney, Australia

- Rotated constantly within stations.- In charged of the hot side in preparation of main courses.- In charged of the pastry side in preparation and plating of desserts and petit fours.- In charged of preparation and plating of canapes and amuse bouche- In charge of the passe for plating of main courses.

Subang, Selangor

- In charged of practical and theory classes.- Primarily taught practical and service classes (mock restaurant training).- In charged of both hospitality and culinary students in kitchen training for mock services.- In charged of culinary basic classes for first semester students and hospitality students with no kitchen experience.- In charged of basic theory in culinary classes for both culinary and hospitality students.- In charged of setting exam papers and assignments.- In charged of culinary competitions for Nestle, Food Hotel Malaysia and Battle of the Chef.- Guided a student in achieving Silver for Food Hotel Malaysia (2015)- Won Gold and First Place in Battle of the Chefs, Penang (2016) under the category of Modern Archero - Western Cuisine Restaurant, with 3 chefs and 2 service staff (all students and 1 lecturer) in a 5-course fine dining meal in 2 hours with 4 hours of preparation.

Singapore

- Opening team for Concetto (The Cathay, Singapore)- Italian Cuisine- Rotated among hot kitchen- Focused on main course preparation- Focused on pasta and risotto preparation- Tasked as Chef Tournant- Opening team for Saveur Art (ION Orchard Mall)- Modern French Cuisine- Rotated among the hot kitchen- Primarily responsible as a Saucier- Rotated among main course and entremet positions.- Tasked as Chef Tournant.

Singapore

- Responsible for food production and service of the Gardemanger, Cold Section of the restaurant.- Ensuring the food products are up to standard and maintaining all standard operating procedures.- Helping to improve the productivity and efficiency of the service.

- Worked as a trainee in Restaurant Arabesque, a fine Mediterranean cuisine restaurant.- Worked as a trainee in Pool/Bar/Room Service kitchen.- Trained in food production and cooking.

Master Of Business Administration - Mba, International Business

Bachelor Of Arts (Ba) (Hons) European Culinary Management, Culinary Arts/Chef Training

Diploma In Culinary Arts, Restaurant/Food Services Management