Leon Teow, Cec Email & Phone Number

Grand Rapids, Michigan, United States

Reno, Nevada, United States

Orlando, Florida Area

Oversee daily culinary operations of this 755 room hotel with 6 restaurants.• 53,000 sq. ft meeting space and 30,000 Sq. ft. of outdoor event space.• Executed over 40 wedding per year and a budget of $25 million in F&B.• Plan menus and create innovative food selections. Oversee all details to ensure quality.• Set Standards for food and kitchen operations.• Monitor and reviewed food cost and labor budget.• Conduct performance evaluations, motivate staffs, and provide opportunities for advancement.

Pre-opening Executive Team, oversee all culinary operation of this newly open 335 rooms Hotel in Disney Property.• Outlet, Wedding and Banquet Menu Planning, food cost, labor, purchasing of equipments, chinaware and training manual implement.• Set up new Banquet and Restaurants concept and standard• Establish new account and relationship with quality commitment, certify local purveyor.

Pre-opening executive team, oversee all Food and Beverage operations of this 350 guest rooms and 2 Restaurants and Banquet.• Menu Planning, food cost, labor, purchasing of equipments, chinaware and training manual implement.• Set up new Banquet and Restaurant concept and standard• Hiring, planning and organizing the concept for the Food & Beverage Department.• Establish new account and relationship with quality commitment, certify local purveyor.• Implement standards for Food and Beverage operations

Daufuskie Island, South Carolina

Oversaw daily culinary operations of this 52 room hotel, 48 villas, 35 cottages and 3 restaurants.• 21,000 sq. ft meeting space and 30,000 Sq. ft. of outdoor event space.• Executed over 90 wedding per year and a budget of $5.5 million in F&B.• Plan menus and create innovative food selections. Oversee all details to ensure quality.• Set Standards for food and kitchen operations.• Monitor and reviewed food cost and labor budget.• Conduct performance evaluations, motivate staffs, and provide opportunities for advancement.

Naples, Florida Area

Hired as opening team for this 295 guest rooms resort with 2 restaurants.• Winning of AAA 5 diamond and Mobil 4 star first year opening.• $12.75 million in F&B Revenue, Exceed overall F&B department profit of 18.6%.• Certify company QSP interview analyst, hire, train, and schedule and supervise a kitchen staff of 40.• Managed entire kitchen operation, responsible for labor and productivity including Tuscan-inspired restaurant-Lemonia, The poolside Grill, In-Room Dining, and Banquet.• Monitored and reviewed department labor budget; supported by Labor Management System in place to manage day-to-day payroll.• Continuous improvement – voted “Best Brunch” by Naples Illustrated in 2003 and 2004• Task force team during the opening of The Ritz-Carlton South Beach, Florida, 2004.

Amelia Island, Florida

Managed a staff of 14 cooks. Responsible for interpersonal management skills, training, cost as well as sanitation of the Garde Manger Kitchen. Responsible for the precision and detail of the food presented by the Garde Manger department, duties also included ice-carving and vegetables carvings of this 553 room’s hotel.Task force team during the opening of The Ritz-Carlton Rose Hall, Jamaica, 1998

Continuing Education Certificate, Culinary Arts/Chef Training

Malaysia Certificate Of Education, Art

Activities and Societies: Represent my school and compete in the State competition in Track and Field, School Soccer Team, Boy Scout,