Responsible for all kitchen and dining operations including menu planning, concepts of menus with food and beverage, menu promotion and special event. Create manning guides and SOP for kitchens. Create training guides and train kitchen and restaurant staff.

Opening of Pullman Mandalay Mingular, Myanmar

Opening team for the Pullman Luang Prabang, Lao

Choose a restaurant to suit your mood from among a collection of casual and elegant dining experiences including Salt - awarded the Best Restaurant in Fiji. Sofitel's chefs delight patron's palates with the most exquisite restaurants in Nadi.Boasting Fijis largest fully integrated conference venue the Sofitel is the island nations premier event facility. From intimate incentives to world-class conferences Sofitel Fiji Resort and Spa hosts the counties most magnificent events.Venues include Fijis largest ballroom seating up to 640 banquet style or 800 cocktail style 8 technically advanced meeting rooms and extensive options for outdoor and private venues on the beach a poolside terrace a stately lawn or a Fijian bure. Sofitels Inspired Meetings team add imagination and passion to each event with a variety of creative themes. Host a torch lit beach party a Bollywood style Indo Fijian banquet or a traditional Fijian lovo barbecue and kava drinking ceremony.

Crimson Resort & Spa Mactan is recognized as Continent Winner (Asia) for Luxury Beach Resort during the recently concluded World Hotel Luxury Awards held in Phuket, Thailand.Both Saffron and Tempo Restaurants voted in the Top 100 Restaurants in the Philippines Tatler 2013.Placed in the Top Eight Hotel Spas in the World by Agoda.Conde Nast Johansens recommended

Constance Moofushi in the Maldives is one of the jewels in our crown – a heady mix of pure luxury and simplicity, it offers the ultimate indulgent Crusoe chic.Impossibly elegant, with 110 land and water villas in an intimate location of pure lagoons, sandbanks and woodlands, this barefoot idyll offers a rare experience for its visitors.Reassuringly luxurious, Constance Moofushi is on the South Ari Atoll, a paradise regarded as one of the best diving spots in the world. The resort is perfect for lovers of fine dining, divers and those seeking luxury beachfront relaxation.Our ‘Cristal’ package is a refreshing take on the ‘all inclusive’, offering sparkling wine, mouth-wateringly exquisite cuisine, plush accommodation and of course the first class service synonymous to the Constance Hotels Experience.Moofushi Resort opened in November 2010 and has already become a favorite location with our customers – and we think you’ll love it too.Experience the luxury and simplicity of Moofushi, your jewel island.

Asia Extreme is a Management Company that controls 2 restaurants.@mosphere Modern dining in Kota Kinabalu, BorneoThe English Tea House restaurant - Sandakan, BorneoAnd, 1Resort (pre-opening) Kudat Rivera, www.kudatriviera.com luxury retreat, BorneoResponsible for all kitchen operations including menu planning and creation, concepts of menus withfood and beverage manager, menu promotion and special event. Create manning guides and SOPfor kitchens. Create training guides and train kitchen staff members and restaurant for special events.Organizing and supervising outside catering at remote location for 300 pax+ as well as charity functionsand normal operational practice.

Fregate Island - Private Island is ranked in THE TOP 5 RESORTS of the WORLD judgedby FORBES MAGAZINE.Responsible for all menu creation, menu concepts, training of staff and guests relations for specialevents and tailored made dinners. At current, I import goods from South Africa, Dubai and Singaporewith quality and freshness as the main key to the operation, so organization and good supplier contactis a must. Performed all Executive Chef duties plus ongoing coordination with fishermen to secure localseafood of the best quality. There are 2 main restaurants and staff restaurant which serves 120 pax forbreakfast, lunch and dinner.

Responsible for entire Food and Beverage operation for all functions. Supervise all food and beverageoutlets with combined staff of 45. Creation of all menus, menu concepts, menu promotion and specialevents. Establish policies and procedures for safety and hygiene. Ensure quality control, consistency ofstandards and authenticity of product while ensuring the production is within the budget allowance ofthe company. Develop effective training plans for all food and beverage staff. Establish and maintaincommunication with PR/ Media for maximum food and beverage exposure, implementation ofHACCP, implementation of cooking school for hotel guests.

Designing kitchen, menu creation, interviewing and hiring all food and beverage staff, purchasing of allfood and beverage equipment, all food and beverage training, food and beverage costings, guestrelations.

Dekco Management managed 2 Restaurants:Ary’s Warung is considered Bali’s Best Restaurant offering Asian Fusion cuisine with 2 main dining roomand lounge bar downstairs were different menus were offered in both locations. Kedai Restaurant is afine dining seafood restaurant located in east Bali, offering the very best local seafood with local herbsand spices.Duties IncludedMenu creation, hiring and supervising a staff of 40, all training, food/ menu cost analysis and pricingand food quality control for two of Bali's finest /upscale restaurants. Design and supervise newconstruction of kitchen and purchasing of new equipment.

Created daily menus for lunch and dinner for the exclusive island resort. Performed all Executive Chefduties plus ongoing coordination with local village head and fishermen to secure local seafood.Required an extensive degree of organizational skill because only seafood was available on the island.All other meat and produce had to be privately flown in on a bi-weekly basis.

Created and supervised all daily menus for this prestigious organization. Supervised the kitchen, orderedall stock and supervised a staff of 12.Also, responsible for Senior Executive meals as well as all banquets and private parties.

Oversaw the kitchen, including supervision and training of three apprentice chefs. Additionally, the jobrequired high visibility in the dining room because of the high-end customer base of barristers,politicians and corporate executives.

All galley responsibilities on this Small Exclusive Charter Boat, including provisioning, menu creation andcooking. Second in command to the Ship’s Captain.

Cooked and supervised food quality control, and expedited all kitchen orders to ensure perfectcoordination of food delivery.

Relieved Head Chef during his three-month holiday

Third in charge of all kitchen productions, with the majority of time spent cooking.Apprentice Chef, 3rd and 4th year

Apprentice Chef, 1st and 2nd year