professional in hotel and Restaurant career spanning more than 15 years, exhaustive exposure in malaysia and overseas assignments, organizing facility planning, is setting up of standard operating procedures, food trails, developing of new concepts, training & implementation.
Extensive culinary creativity and experience in creating recipes and handling. Specialized in A la cart, buffets and banquet operations and knowledge of budgeting, understanding of HACCP, hygiene & health, safety regulations
Specialties:
- Experience in Pre-Opening Hotels and Restaurants and Kitchen Design & Equipment.
- Chinese Modern Cuisine, Szechuan Cold-Hot Cuisine, Hong Kong Cantonese Cuisine, Malays
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