Pica Pica- Modern Spanish tapas restaurant 60 seats (Top 10 Trip Advisor)BarBar- Modern Spanish Bar and Tapas Bar (Top 10 Trip Advisor)Rubia- Spanish taverna and Steak House, 50 seats (Closed)The Peak Lookout- All-day Dining and event space, 350 seats (Pre-opening)Schnitzel and Schnaps- Central European restaurant 60 seats (Closed)El Taquero- Modern Mexican 44 seats (Pre-opening, top 20 Trip Advisor)Italian Pop-UP- Modern Italian 60 seats (Pre-opening)• Responsible for the operation of 6 restaurants, developing beverage, food menus, promotions, pre-opening • Reporting directly to the founder of the company • Pre-opening and project management for BarBar, The Peak Lookout, Schnitzel and Schnaps, El Taquero• Pre-opening, project management and food concept development for Schnitzel and Schnaps • Responsible for growth of the revenue, P&L• Implementation of Marketing and branding strategies, direction for social media • Managing team of 6 restaurant managers and 70 - staff members • Concept creation for new projects

Venue manager – Relocated from Hong Kong to London to lead the opening of Little Creatures Regents Canal *Contributed in the pre-opening project management which includes but not limited to the venue and kitchen design and procurement * Lead the staff hiring and training at the pre-opening phase * Lead the Head Chef for the menu creation and food vision based on trends * Accountable for achieving operational KPI’s in line with the AOP * Lead the cost control, menu engineering, food safety plan * Leading on recruitment, train, development, coaching and mentoring my team * Responsible for the enhancement of customer experiences e.g. creative and professional visual merchandising; clean, safe and presentable venue, organising the mystery shopper for periodic visits, in charge of social media * Effectively deal with team member complaints and conflict resolution within the company’s framework for handling these matters involving human resources where necessary * Responsible for maintaining continues improved quality control * Accountability for resource planning and design of team working arrangements so business and employee contractual requirements are met. * Foster strong relationships to the brewery and all hospitality operations

Fully responsible for Brewery Operations* P&L * Marketing planning * Event management * Staff training and development * Fourtnight payroll * Brewing planing

Executive Chef – part of the opening team, developing first Little Creatures Brewery in Hong Kong. * Food Vision creation * menu and concept creation* Staff hiring and training * Cost control/menu engineering * Products research/opening credit accounts * ,Marketing planning/food promotions * Establishing Lion procedure * Food safety program* Kitchen design

Executive Chef – part of opening team, developing first F&B department in Ovolo group Fully charged of the opening of first F&B department in Ovolo Group restaurant with responsibilities including and not limited to: * Concept creation for Cirqle restaurant (140 seats with outdoor terrace) * Menu development (Events, a la carte, bar snacks, room service, events, catering, staff canteen) * Staff hiring and training * Cost control * Products research * marketing planning

Head Chef (Upgraded from Senior Sous Chef since August, 2013) - Fully charged of restaurant operation with 80 seats and a team of 18 chefs with three separate kitchens. * Cost control * Menu development * Marketing planning * Staff hiring and training

THE NEWS ROOM,All-day dining concept- offering contemporary comfort style foodFully charged of restaurant opening under the direction of executive chef; designing kitchen, menu planning, oversaw kitchen with 12 chefs with daily covers up to 200 guests.Negotiation with vendor on food suppliesCost control and analysisWeekly and seasonal menu changesInvolved in marketing planning

THE PRESS ROOM, All-day bar and brassiere serving French and European comfort foodCLASSIFIED CHEESE ROOM, European style cafe serving artisan cheeseFully charged of management of both restaurants. Oversaw kitchens with 35 chefsManagement of the oyster bar at up to 3,000 pcs sale monthly Develop oysters and sea food menus Staff hiring and trainingConduct budgeting, marketing and cost analysesSeasonal menu changesAttend weekly management meetingsFor Classified; meet with customers for private dinners, setting up the menuCost control and analysis Develop menus matching wine selection for private dinners

Community centred gastro pubFully charged of restaurant with management of 6 chefs for up to 100 covers daily.Responsible for food preparation using variety of cooking techniquesResearch and use of local/neighbourhood productsDaily changes of menuAssure kitchen hygiene, follow health and safety guidelines

Involved in management of 4 restaurants under the direction of executive chef. Assist Head Chef on daily operations in the kitchenResponsible of food ordersAssure kitchen hygiene, follow health and safety guidelinesMonitoring and maintaining the quality of the food produced in the kitchenAssisting other areas of the kitchen when requiredEnsuring correct stock rotation & minimisation of wastage

PJ’s Bar and Grill, Palms Court, Navajo Joe, Maxwell’s, Cafe de ParisJunior Chef/Commis Chef/Chef de Partie/ Junior Sous Chef - Augmented culinary skills, gained hands on business experience to improve professional career in culinary arts.Helped with preparation of all foods, assisting chefsAssist in preparation of banquets up to 500 people Assist other areas of the kitchen when required

Fifty years old traditional Polish cooking restaurant with 500 seatsInternship and first kitchen experience, learning basics of cooking under direction of head chef. Helped with preparation of all foods, assisting chefsAssist in preparation of banquetsAssisting other areas of the kitchen when required