Sous Chef tại Le Parker International Hotel

11/2011 → 6/2012 (7 tháng)

Sanya China

Sous Chef tại Sanya Serenity Marina

9/2012 → 1/2016 (3 năm 4 tháng)

Sanya China

Specialty Sous Chef tại Crown Plaza Hotel and Suites Landmark

2/2016 → 7/2017 (1 năm 4 tháng)

Shenzhen, China

Head Chef (Executive Chef) tại Guoman Hotel Shanghai

10/2017 → 10/2018 (1 năm )

Shanghai, China

Executive Sous Chef tại Ixora Hotel Penang

2/2019 → 9/2019 (7 tháng)

Penang, Malaysia

Asian Culinary Chef tại Marco Polo Hotel Wuhan

9/2019 → 12/2019 (2 tháng)

Wuhan, China

Executive Sous Chef tại Marco Polo Jinjiang Hotel

12/2019 → 11/2021 (1 năm 11 tháng)

China

Executive Chef tại Primus Hotel Kaloum

7/2022 → 5/2024 (1 năm 10 tháng)

Guinea

Achievements: • Improve breakfast selection. • Reduce breakages of ceramic plates by 50%. • Setup secondary storage for Food & Beverage department, impose monthly Operational Equipment inventory to control loss of guest used items. • Setup collaboration with local training institute (Le Chef Gastronomique), hiring local trained interns. • Setup control system for all storage, included central dry store, department dry store, department chiller & freezer and impose stock requisite system. • Key person contact for all events from Malaysia Embassy of Conakry.

Business Owner tại Malaysia Food Corner

6/2024 → 6/2025 (1 năm )

Guinea

As the owner of Malaysia Food Corner, I have managed and operated a thriving food and beverage establishment. My role encompasses a wide range of responsibilities, including: • Leadership and Management: Overseeing daily operations, leading a team ensuring a positive and productive work environment. • Customer Service: Maintaining high standards of customer service, addressing customer feedback, and ensuring a memorable dining experience. • Financial Management: Managing budgets, controlling costs, and maximizing profitability through effective financial planning and analysis. • Menu Development: Creating and updating menus to reflect current food trends and customer preferences, ensuring a diverse and appealing selection. • Marketing and Promotion: Developing and implementing marketing strategies to attract new customers and retain existing ones, including social media campaigns and local advertising. • Inventory and Supply Chain Management: Managing inventory levels, negotiating with suppliers, and ensuring the availability of high-quality ingredients. • Compliance and Safety: Ensuring compliance with health and safety regulations, maintaining cleanliness and hygiene standards, and conducting regular staff training.

FHM Black Box Competition Gold Medal

9/2007

The FHM Culinaire Malaysia Black Box Competition is one of the most prestigious culinary challenges in the region, held alongside the Food & Hotel Malaysia (FHM) exhibition. In 2007, the competition brought together elite chefs from across Malaysia and beyond to compete in a high-pressure, mystery-ingredient format known as the “Black Box.” Gold Medal Achievement – 2007 Black Box Competition Winning the Gold Medal in this event signified exceptional culinary skill, creativity, and teamwork. Competitors were presented with a sealed box of mystery ingredients and given limited time to conceptualize, prepare, and present a multi-course meal to a panel of expert judges. The judging criteria typically included: Originality and creativity in menu design Technical execution and cooking methods Presentation and plating aesthetics Taste, texture, and balance of flavors Team coordination and kitchen discipline Securing gold in this competition not only demonstrated mastery under pressure but also placed the winner among the top culinary talents in Malaysia at the time. It’s a badge of honor that reflects both artistry and precision in the kitchen.

Dennis Lin - Ex General Manager

Primus Hotel Kaloum

dennis.lin@gihg.com - +886971818782