Executive Chef - World Cruises - MV.Legacy
(2024-09 - 2025-07)
Provides senior-level culinary consultancy supporting multi-ship cruise operations and hospitality food service environments, focusing on operational consistency, food quality improvement, and culinary team development.
- Evaluated and improved food production standards across multiple shipboard kitchen operations
- Ensured compliance with corporate recipes, presentation, and service standards
- Conducted operational audits across galleys and F&B outlets to maintain consistency and efficiency
- Supported menu planning and seasonal updates aligned with operational capacity and guest expectations
- Ensured menu execution consistency across multiple outlets and service periods
- Monitored food cost performance and supported kitchen teams in controlling wastage and improving yield
- Recommended operational improvements to optimize kitchen efficiency
- Ensured adherence to food safety, hygiene, and HACCP standards across operations
- Supported corrective actions following audit findings
- Conducted on-board training for culinary teams focusing on quality standards, consistency, and operational discipline
- Supported skill development of chefs across different levels
- Provided culinary support across multiple vessels and operational units to ensure brand consistency
Executive Chef – Travelling Culinary Trainer (L&D / Fleet Operations) - World Cruises
(2023-06 - 2024-07)
Responsible for delivering culinary training, operational support, and food safety standardization across multiple cruise ship operations. Focused on improving galley performance, strengthening culinary teams, and ensuring consistent food quality across fleet operations.
- Designed and delivered structured culinary training programs for galley teams across multiple vessels
- Conducted hands-on masterclasses for chefs and kitchen management teams
- Developed competency-based development plans for middle management culinary staff
- Travelled across ships to assess operational performance and deliver targeted on-board training
- Identified skill gaps through observation and structured evaluation of kitchen operations
- Provided direct coaching to improve technical execution and service consistency
- Developed and implemented SOPs for culinary training, masterclasses, and food safety procedures
- Ensured compliance with company standards, hygiene regulations, and HACCP requirements
- Updated training materials in line with operational and industry requirements
- Monitored operational performance and supported improvements in product consistency and execution
- Worked with shipboard leadership teams to enhance food quality and service standards
- Contributed to operational adjustments to support guest satisfaction and efficiency
Culinary Director – Pre-Opening (Hotels, Resorts & Spa) - Baytur Corporation - Kyrgyzstan
(2023-06 - 2024-03)
Led full culinary pre-opening operations for a multi-outlet luxury resort, overseeing all kitchen operations, menu development, staffing, and operational setup across diverse dining concepts and large-scale banquet facilities.
- Led pre-opening culinary setup including kitchen design input, workflow planning, and operational readiness
- Established full food production systems across multiple restaurant concepts and banquet operations
- Developed standardized operational procedures for all kitchen outlets
- Designed and implemented multi-concept menus aligned with brand positioning and guest expectations
- Continuously reviewed and improved recipes to enhance quality, consistency, and cost efficiency
- Managed food cost controls, budgeting alignment, and operational efficiency strategies
- Implemented process improvements to optimize kitchen productivity and reduce waste
- Directed recruitment and manpower planning based on operational requirements
- Conducted training, coaching, performance evaluations, and career development planning
- Built and led multicultural culinary teams across all outlets
- Introduced operational enhancements to improve productivity and service quality
- Aligned culinary operations with organizational growth and quality objectives
Executive Chef - Marco Polo Hotel Wuhan - China
(2022-08 - 2023-04)
Led all culinary operations for a luxury 5-star riverside hotel, overseeing multi-outlet dining, banquet operations, and in-room dining services. Responsible for overall food quality, kitchen leadership, cost control, and guest dining experience across all F&B outlets.
- Directed full kitchen operations across multiple restaurants, banquet facilities, and in-room dining
- Ensured consistent food quality, presentation, and service standards across all outlets
- Managed daily production for both à la carte and large-scale banquet operations
- Developed and refined menus for Western, Asian, and Cantonese dining concepts
- Aligned culinary offerings with luxury hotel positioning and guest expectations
- Led high-volume banquet production for conferences, events, and large-scale functions
- Coordinated kitchen planning for multi-event simultaneous service delivery
- Monitored food cost, wastage, and kitchen efficiency to ensure profitability targets
- Implemented operational improvements to optimize production flow
- Managed and trained multicultural culinary brigade across all kitchen sections
- Conducted performance evaluations, coaching, and skills development programs
- Introduced operational enhancements to improve productivity and service quality
- Aligned culinary operations with organizational growth and quality objectives
Corporate Executive Chef - Asia Pacific Region - Costa Cruises - Shanghai, China
(2015-09 - 2020-09)
Responsible for overseeing culinary operations, menu strategy, cost control, and food quality standards across cruise and extended hospitality operations in the Asia Pacific region. Worked closely with regional leadership to ensure brand consistency, operational efficiency, and profitability across multiple units.
- Directed culinary standards and menu execution across Asia Pacific cruise operations
- Ensured alignment with corporate brand standards across all food and beverage programs
- Supported both full-service and limited-service hospitality and cruise operations
- Reviewed and revised menus on a semi-annual basis to ensure compliance with brand guidelines
- Developed seasonal food and beverage programs aligned with guest expectations and brand positioning
- Collaborated with marketing teams to support food promotion campaigns
- Monitored food, beverage, labor, and inventory costs across fleet operations
- Implemented corrective actions to improve cost efficiency and operational profitability
- Worked with regional leadership to optimize purchasing, receiving, and inventory control systems
- Supported recruitment, training, and onboarding for new build cruise ships and acquisitions
- Acted as culinary resource during pre-opening phases and operational ramp-up
- Provided guidance and training for executive chefs and galley teams across the fleet
- Ensured consistent operational standards through collaboration with F&B and hotel directors
- Managed and trained multicultural culinary brigade across all kitchen sections
- Conducted performance evaluations, coaching, and skills development programs
Executive Chef - Pre Opening (5 Star Airport Hotel) - Regal Hotels International - Xian - China
(2014-02 - 2015-09)
Led full culinary pre-opening operations for a 5-star airport hotel featuring multiple dining outlets, large-scale banquet facilities, and international cuisine concepts. Responsible for kitchen setup, menu development, supplier coordination, training, and operational readiness prior to opening.
- Led full culinary pre-opening preparation including kitchen planning, workflow setup, and operational readiness
- Developed initial menu concepts for multiple international dining outlets
- Defined operational structure for kitchen production and service flow
- Evaluated and selected potential suppliers based on quality, hygiene standards, and cost efficiency
- Conducted supplier visits and warehouse inspections to ensure compliance with food safety standards
- Supported purchasing decisions for ingredients, equipment, and kitchen tools
- Developed draft food lists and structured procurement planning for opening operations
- Contributed to food cost planning and operational budgeting considerations
- Coordinated with contractors during kitchen and facility construction phase
- Ensured kitchen layouts and operational requirements were aligned with design plans
- Provided feedback and adjustments during build-out phase
- Developed training programs for newly recruited culinary team members
- Delivered onboarding training on cooking standards, kitchen operations, and hotel service expectations
Executive Chef - Preopening (5 Star Hotel and Serviced Suites) - Pan Pacific Hotels Group - Ningbo, China
(2011-12 - 2014-02)
Led full culinary pre-opening operations for a 5-star luxury hotel featuring 610 rooms, multiple specialty restaurants, and large-scale banquet and conference facilities. Responsible for culinary setup, menu development, supplier coordination, training, and early-stage revenue development.
- Led culinary pre-opening strategy including menu planning, kitchen setup, and operational readiness
- Established operational structure for multi-outlet luxury hotel dining concepts
- Ensured readiness of all kitchen operations prior to hotel opening
- Evaluated suppliers based on quality, hygiene standards, and cost efficiency
- Conducted supplier visits and warehouse inspections to ensure compliance with food safety standards
- Selected ingredients and products aligned with food cost targets and brand standards
- Worked closely with contractors during construction phase to ensure kitchen layout and operational design requirements were met
- Provided continuous feedback to align kitchen build with operational efficiency needs
- Successfully achieved banquet revenue targets within first 9 months of operation
- Supported high-profile government events shortly after opening with full operational readiness
- Collaborated with wine and beverage partners to organize themed wine and culinary events
- Supported promotional activities across multiple dining outlets to drive all-day dining revenue
- Worked with regional chefs and marketing teams to enhance restaurant visibility and guest engagement
- Developed training programs for newly recruited culinary staff
- Delivered onboarding and operational training aligned with 5-star hotel standards
Executive Chef - Pre Opening (5 Star Hotel) - Starwood - Sheraton Hotels and Resort - Shanghai, China
(2008-07 - 2011-11)
Led full culinary pre-opening operations for a 5-star luxury hotel under the Sheraton brand, overseeing multi-outlet dining, banquet facilities, kitchen setup, staffing, and operational readiness prior to launch.
- Directed full culinary pre-opening setup including SOP development, kitchen organization, and operational readiness
- Established operational procedures and service standards across all dining outlets
- Ensured all kitchen operations were fully prepared for hotel launch
- Developed menu concepts for multiple international dining outlets
- Ensured alignment of food quality, presentation, and brand standards
- Evaluated suppliers and selected products based on quality, hygiene, and cost control requirements
- Conducted supplier visits and ensured compliance with food safety standards
- Supported procurement planning for kitchen equipment and operational supplies
- Coordinated with contractors during construction phase to ensure kitchen design matched operational requirements
- Monitored project progress and provided operational adjustments where required
- Developed training programs for newly recruited culinary team members
- Delivered onboarding training aligned with 5-star hotel operational standards
- Built team capability to ensure smooth pre-opening transition
Executive Chef - Complex Pre- Opening - Starwood Pre - Opening Asia - Beijing, China
(2008-11 - 2010-07)
Led culinary pre-opening operations for a dual-brand hospitality complex, including Four Points by Sheraton and the first Aloft Hotel in Asia. Responsible for full kitchen setup, multi-outlet operations, staffing, SOP development, and brand standard implementation.
- Led full culinary pre-opening setup for dual-brand hotel complex
- Established kitchen structure, SOPs, and operational readiness for multiple outlets
- Successfully supported launch of first Aloft property in Asia
- Managed and supervised a culinary team of 72 chefs and 32 stewarding staff
- Coordinated multi-outlet operations across Chinese, Italian, all-day dining, and banquet kitchens
- Ensured smooth execution of large-scale banquet and event operations
- Developed standard operating procedures (SOPs) and training manuals for kitchen operations
- Delivered structured training programs for new culinary team members
- Implemented food safety and hygiene training systems aligned with Starwood standards
- Designed and implemented menu concepts for multiple dining outlets
- Controlled food cost through supplier evaluation and product selection
- Supported food promotions and seasonal menu planning
- Worked closely with contractors during construction phase to ensure kitchen design and workflow efficiency
- Adjusted operational layouts based on pre-opening requirements
Western Executive Chef - 5 Star Hotel - Sofitel Hotels and Resort - Sofitel Forebasa Chongqing, China
(2008-05 - 2008-11)
Led full culinary operations for a 5-star luxury hotel under the Sofitel brand, overseeing multiple restaurants, banquet facilities, and high-volume event catering. Responsible for kitchen leadership, menu development, cost control, and collaboration with sales and marketing teams.
- Supervised a culinary team of 68 chefs and 23 stewarding staff
- Managed multi-outlet operations including Chinese, Cantonese, Japanese, and all-day dining restaurants
- Ensured consistent food quality, presentation, and service standards across all outlets
- Managed banquet operations for up to 500+ guests per event
- Coordinated catering for meetings, weddings, and large-scale hotel events
- Supported off-site catering for private river cruise charters
- Collaborated with Executive Sous Chef on menu planning and food promotions
- Enhanced menu offerings to improve guest experience and upscale presentation
- Worked closely with Sales & Marketing team on daily events and promotional activities
- Developed culinary offerings for special events and private functions
- Trained and mentored culinary team members to maintain 5-star hotel standards
- Ensured compliance with food safety, hygiene, and operational standards
Chef De Cuisine - All Day Dinning (La Brasserie) - Sheraton Club de Pin Algiers - Sheraton Club de Pin Algiers
(2008-02 - 2008-05)
Supervised full kitchen operations for the all-day dining restaurant in a luxury 5-star resort hotel, supporting the Executive Chef in daily operations, menu execution, team leadership, and quality control.
- Assisted Executive Chef in managing daily kitchen operations for all-day dining service
- Supervised a team of 32 culinary staff across multiple kitchen sections
- Ensured consistent food quality, presentation, and service standards
- Collaborated with Sous Chef and Executive Chef on menu planning and food promotions
- Contributed to refinement of international and Asian cuisine offerings
- Supported improvement of presentation and guest dining experience
- Ensured full compliance with hygiene, food safety, and operational standards
- Implemented safety procedures in line with hotel and brand requirements
- Trained and mentored junior chefs and kitchen staff
- Promoted discipline, teamwork, and professional kitchen standards
- Maintained high-quality culinary standards in a high-volume all-day dining environment
- Supported operational consistency across service periods
Executive Sous Chef - Crown Princess Hotel Kuala Lumpur - Kuala Lumpur, Malaysia
(2004-06 - 2008-01)
Assisted the Executive Chef in overseeing all kitchen operations for a large city hotel with multiple F&B outlets, high-volume banquet facilities, and diverse international cuisine concepts. Responsible for daily kitchen supervision, quality control, training, and operational efficiency.
- Assisted Executive Chef in managing daily kitchen operations across multiple outlets
- Supervised and coordinated kitchen teams to ensure smooth service delivery
- Acted on behalf of Executive Chef during absence, managing full kitchen responsibilities
- Coordinated menu planning and food production across diverse restaurant concepts
- Ensured consistent food quality, presentation, and service standards across all outlets
- Conducted training for kitchen associates on cooking standards, hygiene, and operational procedures
- Supported staff development and performance improvement initiatives
- Monitored food cost control procedures and inventory management (FIFO system)
- Ensured strict adherence to hygiene and food safety standards across all kitchen sections
Sous Chef - Cruise Ship Operations - Star Cruises - Hongkong Base / Asia Deployment Fleet
(1999-12 - 2004-04)
Supported high-volume culinary operations across multiple cruise vessels, managing multi-outlet food production and assisting Executive Sous Chef in daily kitchen operations. Assigned to task force deployment across fleet relocation routes.
- Supported daily operations across multiple high-volume dining outlets onboard cruise vessel
- Assisted Executive Sous Chef in managing food production and service coordination
- Took charge of outlets during Executive Chef / outlet chef absence
- Assigned to multiple vessels including relocation operations (Star Taurus, Star Pisces)
- Supported operational stabilization during ship repositioning and transition periods
- Worked with Executive Chef on menu adjustments and operational improvements
- Assisted in standardizing food preparation and service execution across outlets
- Conducted hands-on training for junior kitchen staff and new recruits
- Supported operational readiness and consistency across different dining venues
Sous Chef - Cruise Ship Operation - Premier Cruise Line - Miami, USA
(1997-11 - 1999-12)
Supported the Executive Chef in managing daily kitchen operations onboard a large-capacity cruise vessel, ensuring high-quality food production, team coordination, and compliance with operational standards.
- Assisted Executive Chef in overseeing daily cruise ship kitchen operations
- Supervised food production and service execution across assigned kitchen sections
- Ensured smooth and efficient operation of high-volume cruise dining service
- Provided hands-on supervision and guidance to culinary team members
- Took responsibility for kitchen operations during Executive Chef absence
- Maintained discipline, workflow efficiency, and service consistency
- Conducted on-the-job training for kitchen associates and junior chefs
- Supported skill development and operational readiness of culinary team
- Ensured compliance with food safety, hygiene, and cruise line operational standards
- Maintained consistent food quality and presentation standards in a high-volume environment
Chef De Partie - Rustici Brasserie - Hamilton, New Zealand
(1996-10 - 1997-09)
Italian restaurant with 120 capacity free dinning
- Prepares and cooks food according to standard procedures, recipe cards, photographs
- Assists the Sous Chef participates in product development and in controlling the smooth operation of the kitchen
- Prepares and cooks food in all areas of the kitchen as and when directed
Asian Chef (Mauritania Restaurant) - Queen Elizabeth 2 - Cunard Luxury Cruise Line
(1993-08 - 1996-10)
- Prepares and cooks food according to standard procedures, recipe cards, photographs and given instructions
- Participates in product development and in controlling the smooth operation of the kitchen
- Assisting Chef De Cuisine and sous chef in manage of associates and participates control of food quality, food taste and food presentation
Commi - Shangri-La Georgetown
(1992-11 - 1993-08)
