Executive Chef of Hilton Kuala Lumpur

Hilton Kuala Lumpur is looking to redefine the art of dining with the introduction of innovative concept dining outlets, pairing great food with impeccable hospitality. These dining and entertainment outlets – Chambers Bar & Grill, GRAZE, Vasco’s, Oro Café, and The Lounge, alongside Hilton KL’s award winning Chinese and Japanese restaurants, Chynna and Iketeru; its signature Zeta Bar and Boardwalk its alfresco poolside café, provides unparalleled choice, not just for hotel guests but for discerning diners who are looking for a one stop gourmet destination and entertainment venue in the city.In the culinary brigade there are 200+ chefs and 50 stewards. Managing day to day culinary operation of this fantastic and very busy hotel is my primary responsibility these days.

Sheraton on the Park Hotel is positioned within the top 5 Luxury five star properties in Sydney producing $25million dollars in revenue a year from F&B. In charge for a kitchen operation brigade of 53 Chefs. Responsible for all food production, cost, labor control, menu concept and development for the 2 restaurants, executive club, banqueting, 24-hr room service for this 559 room property under the guidance of Executive Chef. Manage the entire day to day kitchen production operations. To establish and oversee cost effective buying procedures, management of staff shifts, training and development of services and specialist skills in the area of food and kitchen management. Assist with training programs in the areas of food management, service delivery and quality control. Oversee the orders, purchases and financial records of the department are accurately maintained for the effective catering management of the hotel. To ensure that the procedures and standards as lay down by the hotel’s management are followed. To liaise between the restaurants, event organizers, and guest services to ensure delivery of creative catering. Deputise for the Executive Chef in his absence.

- Manage a brigade of 24 chefs- Liase with Culinary Concept (Under the guidence of executive chef) for new menu implimenting- Train, coach, guide junior chefs- Responsible for day to day operation of the kitchen- Responsible for maintaining strict standard recipes that are given by the corporate chef

- In charge of food production in Main kitchen- Menu implimentation under the guidence of Executive chef- Talent management- Purchasing and managing stock- Maintain budgetary guidelines given by the hotel's financial controller- Motivate, coach, guide, train junior chefs

- In charge of BQT kitchen- Attend catering meeting - Menu tasting for the clients- Writing BQT menus under the guidence of Executive Chef- Ordering, stock control- Prepare production list for the functions and execute - Liaise with suppliers for seasonal produce and impliment them on the seasonal menu - Team building and motivate the culinary team - Effective rostering based on the BQT forecast- Meet clients to discuss menu and suggestions- Produce weekly Seafood buffet for the hotel's signature restaurant

•In charge of saucier section on Sous chef’s absence•Supervise sit down 3 course dinner for up to 1500pax•Supervise VIP cocktail functions for up to 1500pax•Supervise international buffet for up to 2500 pax•Train junior chefs when required•Supervise and cook for menu tastings for upcoming businesses and chef’s table

•Meet daily revenue budgets by producing enough meals, help Sous chefs keeping labour costs on track, keep food cost to the minimum level to fulfill the set budget given by the company•Supervisory role in the kitchen of 22 chefs, apprentices•Filling out all accounting related log sheets electronically, create virtual roster, and confirm electronic timesheets and HACCP papers.•Handling corporate bookings and set menu functions•Working on the saucier, entrée métier, cold larder•Working on the promotional and advertisement work