I am a classically-trained Malaysian Chef with more than 25 years of international experience in Food and Beverage industry in China, United States, Fiji and Malaysia, running the Culinary Department of Banquet operations, All Day Dining restaurants, In-Room Dining, Beach and Pool restaurants, bars, Chinese restaurants in business hotels, resorts and free standing establishments as well as doing pre opening for hotel and resort with experience in modern European, Italian, French, South East Asian and Chinese cuisines. I am creative and like to think out of the box when creating food offerings / promotions to the market to boost covers and revenue. I am a firm believer in making my department profitable by reducing food wastage, minimizing operating equipment breakages / damage, reducing overtime and driving employees’ productivity. I actively research on other competitors as well as develop business strategies to ensure my departments’ competitiveness. Most importantly, I am adaptable and I care for the well-being of my team members.

To support, motivate and develop the kitchen teams to be “THE BEST “, whilst collaborating with the Front House staff to ensure consistent Quality Products are available to guests and 100% GUEST SATISFACTION is achieved. Hands-on leadership and development of Team Members in order to create a positive environment that encourages ownership and accountability. Continuously striving to maintain consistent production and presentation of well–prepared favorable food whilst complying with the highest sanitation standards to ensure EXCEPTIONAL GUEST SERVICE.