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Experienced Manager and Leader in medium to large scale operations, focusing on Cost Control, Menu Engineering, Procurement, Product Development, Staff Training and Kitchen set-up. Single and multi-site F&B operations and management, such as: Retail, Events & Functions, Stadium, Hotels, Corporate & Food Manufacturing.• Strong Business Acumen in procurement, labor cost improvement, automation option, P/L analysis and ERP system implementation.• Ability to adapt in a highly diverse environment, levels of skillsets and backgrounds.• Strong awareness and knowledge of OHS, HACCP, Food Safety, GMP and their implementations.• Intermediate level of Microsoft Excel & Word, Payroll systems (Humanforce, Kronos and Dimensions), and Purchasing systems (Netsuite, SCM and PurchasePlus).

Listed skills include Food, Pastry, Catering, Hospitality, and 17 others.