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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
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Sous Chef
Crowne Plaza Changi Airport - Singapore
F&B kitchenJune 2018 - June 2020 · 2 years and 1 monthAm 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.
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Sous Chef
One Farrer Hotel and Spa - Singapore
F&B kitchenNovember 2015 - June 2018 · 2 years and 8 monthsWas 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.
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Chef de Partie Tournant ( Local and Western Side)
St Regis Singapore - Singapore
F&B kitchenApril 2014 - October 2015 · 1 year and 7 monthsWas 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 .
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Cook 1
CONRAD Centennial Singapore - Singapore
F&B kitchenMarch 2013 - March 2014 · 1 year and 2 monthsWas 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.
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Cook 2
W Singapore Sentosa Cove Hotel - Singapore
F&B kitchenSeptember 2012 - March 2013 · 7 monthsWas part of the pre-opening team for W Hotel, worked as a Commis 2 in the Hot sides & Mains SKIRT Restaurant
Education
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The Culinary Institute of America (CIA) - Hyde Park, NY, United States
January 2010 - January 2012
Languages
3 languages
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English
Native or fluent
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Chinese
Professional working
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French
Professional working
Personal information
Nationalities
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Singaporean
Date of birth
July 24th 1988
Skills
2 skills
- Diving
- Kickboxing
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