4th December 2023 until Now
Park Hyatt Shenzhen, CHINA
Position : Executive Chef
Details of the hotel:
171 rooms, 24 suites
5-star deluxe business hotel
Brigade of 125 chefs & 28 stewarding
Food & Beverage:
Glasshouse Living Room : Modern Steak House & Bar, 162 seats
: Buffet Lunch and Dinner, 118 seats
: Afternoon Tea
Garden Pavilion : Cantonese Chinese Restaurant, 146 seats
Red Room : Private event (Wine Dinner) 37 seats
The Attic : Bar with international a la carte 74 seats
Sucre : Homemade Pastries and Delicacies
Pool Terrace : Private event or theme event 120 seats
Altitude : Exquisite Cantonese cuisine
Banquet : Set Menus, Buffet, Outside Catering, Meeting
events from 20 to up 220 Persons
Facts & Figures:
- 1 ISO certification training
(22000 Food safety
- Average monthly food cost of 37 %
- Average daily covers 300-900 depending on BQ
- Average yearly F&B revenue US$ 12 million depending on BQ
Responsibilities:
- Managing and developing the culinary team
of local chefs
- Culinary and stewarding daily operation, goal setting
and development
- Monitoring and upgrading of the ISO, FSMS, HACCP and
Food safety program
- Daily guest contact with high profile guests and celebrities
in Restaurants and banquet
- Substantial involvement at the hotels F&B public relation
and marketing activities
- Managing the departmental cost and monthly P&L
- Responsible of tall recruitment and colleague training
1st December 2020
to 30th September
Mandarin Oriental Kuala Lumpur, Malaysia
Position : Executive Chef
Details of the hotel same as below
15th December 2014
to 30 November 2020
Position: Executive Sous-Chef
632 rooms, 41 suites and 51 executive apartments,
5 star deluxe business hotel
Brigade of 175 chefs & 85 stewarding
Food & Beverage:
Mandarin
Grill & Bar : Modern Steak House & Bar, 60 seats
Mosaic : All day dinning, Asian & Western, 120 seats
Lai Po Heen : Cantonese Chinese Restaurant, 130 seats
Lounge on the Park: Lobby Lounge, 110 seats
Club Level : Executive Club Lounge, 75 seats
Cake Shop : Homemade Pastries and Delicacies
Aqua : Pool Restaurant & Bar, 65 seats (open 2015)
Wasabi : Japanese Restaurant, 85 seats
Banquet : Set Menus, Buffet, Outside Catering, Meeting
events from 20 to up 3000 Persons
18th November 2015 Task Force:
to 4th January 2016 Mandarin Oriental Jakarta to acting as Executive Chef & taking
care of the culinary department organized all the festive menu
and activity for the hotel.
Mandarin Oriental Jakarta to acting as Executive Chef & taking
care of the culinary department organized all the festive menu
and activity for the hotel.
15th November 2017 Task Force:
to 20th December 2017
August 2020 Leader of the Month 2020
Facts & Figures:
- 3 ISO certification training
(22000 Food safety / 18001 Safety &Health /14001 Environment)
- Average monthly food cost of 32. 5 %
- Average daily covers 1800-3500 depending on BQ
- Average yearly F&B revenue US$ 20 million depending on BQ
Responsibilities:
Assisting the Exécutive Chef in the following:
- Managing and developing a multi-cultural culinary team
of local and expatriate chefs
- Culinary and stewarding daily operation, goal setting
and development
- Monitoring and upgrading of the ISO, MOHG FLHSS,
HACCP and Food safety program
- Daily guest contact with high profile guests and celebrities
in Restaurants and banquet
- Substantial involvement at the hotels F&B public relation
and marketing activities
- Managing the departmental cost and monthly P&L
- Responsible of tall recruitment and colleague training
1st November 2011 until 30th November 2014
Ritz Carlton Moscow, Russia
Position: Executive Sous-Chef
334 room
5-star deluxe business hotel
Brigade of 75 chefs
Assisted the Executive Chef in running the culinary operation,
Creating Menu, Food Promotion, Ordering, Food Cost, Hygiene
HACCP Standards, Trainings, Gallup and Employee Satisfaction.
Café Russe : All day dinning, Russian & Georgian, 120 seats
O2 Lounge : Lounge, 90 Seats Japanese & International cuisine
Club Level : Executive Club Lounge, 55 seats
The Vitrine : Pastry and Délicatesse
The Ritz-Carlton Bar & Lobby Lounge: Lounge, 80 seats
Banqueting : From 20 to up 700 seats
18th March 2009 until 31 October 2011
Ritz Carlton Bahrain Hotel & Spa, Bahrain
Chef de Cuisine for 1 Year
In charge of The Steak House, In Room Dining,
Villa dining, Club Level & Lobby Lounge
Chef de Cuisine for 8 Month
In charge of the all-day dining Restaurant, in La Méditerranée
Chef de Cuisine Garde Manger for 1 Year
In charge of Appetizer, Sandwiches, Canapés in the Hotel
& for the 4 Restaurants, Club Level, 18 Villa, Lobby Lounge
October to December 2013 Leader of the Trimester 2013
12th December 2005 to 15th March 2009
French Gastronomic Restaurant, Emilie French Restaurant
Jakarta, Indonesia
Chef de Cuisine
Seasonal Positions as following:
1stApril to 1stNovember 2005
Intercontinental Hôtel**** l’Alsace á Paris, at Mexico City
Senior Chef de Partie
19thApril to 15thNovember 2004
Grand Hôtel Du Cap Ferrat****
, St Jean Cap Ferrat
1 Michelin Star and 15/20 at Gault & Millau
Senior Chef de Partie in Garde Manger
15th November 2002 to 21stMarch 2004
Private Club Gastronomic at St Louis Missouri USA
French Restaurant «Le Saint Louis Club»
120 Seat + Banquet 350 Seat
Chef de Partie Grill, Sauce and Entremetier
1st November 2000 to 30thSeptember 2002
Grand Hôtel Du Cap Ferrat****
, St Jean Cap Ferrat
1 Michelin Star and 15/20 at Gault & Millau
1stCommis, Chef de Partie & Chef de Partie Tournant.
20thApril to 15thOctober 2000
Restaurant « La Diligence » at Morestel
Jean-Marc Tachet Meilleur Ouvrier de France 1993
1st Commis Tournant
18thDecember 1999 to 15thApril 2000
Hôtel*** Restaurant « Le Chabichou » at Courchevel
2 Michelin Stars and 17/20 at Gault & Millau
1st Commis Garde Manger.
21stApril to 15thOctober 1999
10thDecember 1998 to 10thApril 1999
Hôtel**** Restaurant « Le Mas Du Langoustier » at Porquerolles
1 Michelin Star and 16/20 at Gault & Millau
2nd Commis Sauce, Grill
Hôtel**** Luxe « l’Annapurna» at Courchevel
2nd Commis, Entremetier and Fish Section
9thMarch to 31stOctober 1998
Hôtel **** Luxe Le Vista Palace, Roquebrune
15/20 at Gault & Millau
3rd Commis, Garde Manger and Fish section
15thSeptember 1997 to 27thFebruary 1998
Hôtel ***Restaurant, Les 3 Mousquetaires, Gaude
Commis
