Executive Chef M Hotel
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Overall in-charge of kitchen operation, which included Western and Chinese banquet, outlet
Cafe, restaurant , lounge and bar
Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
Planned promotional menu additions based on seasonal pricing and product availability.
SHATEC, Bukit Batok
WSQ Diploma Food Service (Culinary Arts)
Some College (No Degree), Culinary Arts
Gorden Bleu Culinary Institute, London, UK
American Hotel & Motel Association, Singapore
