Aloysius Wee

Aloysius Wee

Sous Chef at Crowne Plaza Changi Airport
Lives in Singapore

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About me

I am a hands-on chef, who is willing to learn and improve not just as a chef but also as a person. I believe that working together as a team is the most important factor in any successful establishment and with honesty and integrity has helped me to develop into the person I am today.

Experience

7 years and 10 months

  • Sous Chef

    Crowne Plaza Changi Airport - Singapore

    F&B kitchen
    June 2018 - June 2020 · 2 years and 1 month

    Am currently working in Azur Outlet of the hotel which is the all day dining restaurant, where I'm in charge of operations and menu development for the hotels buffet line of western and local cuisine. I am also in charge of food cost control and ordering approval.

  • Sous Chef

    One Farrer Hotel and Spa - Singapore

    F&B kitchen
    November 2015 - June 2018 · 2 years and 8 months

    Was working in Local Fresh Seasonal Outlet of the hotel, where I'm in charge of operations and menu development for the hotels cafe western and local cuisine .I am also in charge of Ion kitchen which is a learning hub for the general public where we give cooking lessons on different cuisines. Also in my care is Farrer park hospital where i manage the operations and menu development of the production of the hospital food for both the doctors and the patients. I also ensure that the meals meet the necessary dietary as given by the nutritionist. I also participated in Food Hotel Asia 2016 , representing my company in category 11 Tapas individual challenge and attaining a silver award.

  • Chef de Partie Tournant ( Local and Western Side)

    St Regis Singapore - Singapore

    F&B kitchen
    April 2014 - October 2015 · 1 year and 7 months

    Was working in the western and local oriental section of the French restaurant , Brasserie Les Saveurs , Was also a Promotion chef for Singapore Cuisine, was assigned to Sheraton Hotel Hanoi for 10 days to promote Singapore cuisine. Planned and trained the vietnamese chefs to cook 45 Singapore dishes , appetisers , main course and desserts for the buffet menu .

  • Cook 1

    CONRAD Centennial Singapore - Singapore

    F&B kitchen
    March 2013 - March 2014 · 1 year and 2 months

    Was working in the local section of Oscars Kitchen , had worked at western side for 4 to 5 months and is able to handle cold section , western section and local section.

  • Cook 2

    W Singapore Sentosa Cove Hotel - Singapore

    F&B kitchen
    September 2012 - March 2013 · 7 months

    Was part of the pre-opening team for W Hotel, worked as a Commis 2 in the Hot sides & Mains SKIRT Restaurant

Education

  • The Culinary Institute of America (CIA) - Hyde Park, NY, United States

    January 2010 - January 2012

Languages

3 languages

  • English

    Native or fluent

  • Chinese

    Professional working

  • French

    Professional working

Personal information

Nationalities

  • Singaporean

Date of birth

July 24th 1988

Skills

2 skills

  • Diving
  • Kickboxing
Connections
Nicole Tomamichel
Front Office Trainee at Hilton Frankfurt Airport
GIANCARLO PASTORE
Amministratore at CIPAS TM
Amit Changra
Sous chef at Sheraton Abu Dhabi Hotel & Resort
View 31 connections
Following
Robinson Club
Robinson Club
Hanover, Germany
Kempinski Hotels HQ
Kempinski Hotels HQ
Geneva, Switzerland
db Group
Other members
Colvent Hu
Singapore
Seyit Yılmaz
Muğla Province, Turkey
View more
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