More than 18 years working experience as Pastry Chef in Hotel Environment.• February 2015 – Present as Executive Pastry Chef of Novotel Yangon Max – Myanmar. Opening Team• 3 Months (November 2014 – February 2015) Executive Pastry Chef at Anantara Resort & Spa – Dhigu, Maldives • 1 year and 1 Month (August 2013 – September 2014) as Corporate Executive Pastry Chef of Regent Hotels (Regent Hotel – Sanur, Regent Hotel – Phuket Cape Panwa, Regent Hotel – Porto Montenegro) Opening Team• 2 years (May 2011 – May 2013) as Executive Pastry Chef in The Empire Hotel & Country Club, Brunei Darussalam.• 3 years and 9 months as Executive Pastry Chef of GHM Hotels (The Chedi – Muscat, The Ananti Golf Club – Seoul, The Legian – Seminyak, Bali and The Datai – Langkawi)• 6 Months experience as Executive Pastry Chef in Anassa Hotel, Cyprus.• 2 years experienced as Assistant Executive Pastry Chef in Mandarin Oriental Hotel, Hongkong. (Opening Team)• 3 Months on Job Support at Pastry Department in Mandarin Oriental Hotel – Tokyo (Opening Team)• 1 Month Advanced Pastry and Fusion training in Mauritius at the 5 star DinaRobin Hotel.• 2.5 years experienced as Head Pastry Chef at The Chedi Hotel, Muscat, The Sultanate of Oman. (Opening Team)• 6 Months experienced as Pastry Chef in SARL TED Cake Shop in Route de Sandy Ground, Saint Martin (Carribean)• 2 years experienced as Ouvrier Patissier in Le Puits d’Amour in Nantes, France.• 2 years experienced as Apprentice Level 3 in La Tresse Doree in France.• 2 years experienced as Apprentice in Le Galion D’or in Les Sables D’ Olonne, France