Quality Manager

CURRICULUM VITAE

PERSONAL DETAILS

Name : SUM KOK LOONG TONY

NRIC No. : S 7684256 F

Permanent Address : Apt, Blok 65 Kallang Bahru # 10-345

330065, Singapore

Mobile : +90-530-***-****

Gender : Male

Date of Birth : 29 November 1976

Nationality : Malaysia

Marital Status : Married

Race : Chinese

Language Spoken : Mandarin, English, Cantonese, Tagalog,Indonesıan

Language Written : Simple English, Mandarin, Indonesia

Emaıl Address : tonysum29@hotmaıl.com

WORKING EXPERIENCE

(1) Shangri-La Bosphorus Istanbul Turkey (Pre-Opening)

www.shangri-la.com/cn/istanbul/shangrila/pre-opening/

Designation: Executive Chınese Chef

Duration: 1 September 2012 until present

Due to open first quarter of 2013.Shangri-La Bosphorus will be built in

13 storeys, 6 of which will be underground to protect the historic

facade.

For exceptional Cantonese cuisine, gastronomes will be heading to the

hotels Chinese restaurant with 3private dining rooms, a spacious main

dining area and intimate booths, offer dinners authentic Chinese fare.

(2) Edsa Shangri-La Hotel Manila Philippines

1 Garden Way, Ortigas Center

Designation: Executive Chınese Chef

Duration: 15 December 2007 until 31 August 2012

Duties & Responsibilities:

Handles the Top 3 Most Top Revenue in Chinese Restaurant in Shangri-

La Property, with 11,000 pax per month.

Responsible in over-all operations of Chinese Cuisine in the Hotel,

including Fine Dining Chinese Restaurant and Banquet Lauriat

Functions (weddings, birthdays, etc.).

Ensure food quality, preparation and presentation is of highest

standards. Maintaining and always adhering to all hygiene standards

of the hotel.

Constantly creating and developing dishes for promotions and for

menu improvement. Aware of current trends to improve food quality

and at the same time lower food cost.

Executes back-to-back Lauriat Functions up to 800 pax per function.

Run Kitchen operation with 36 cooks in the team.

( 3 ) Ammarin Chinese & Thai Cuisine Restaurant (Opening Team)

Jl. Jend. Sudirman Kav. 47 Jakarta Plaza Sentral

Designation: Executive Chınese Chef

December 2006 – December 2007

Duration:

Duties & Responsibilities:

Responsible on Fusion Chinese and Thailand Food.

In charge in a Fine Dinning and Banquet wedding function.

Work together with General Manager in implementing all standards.

Ensure the food quality, preparation and presentation there of,

focusing on all aspect of Chinese Food served in the banqueting area.

Constantly alert of new products to improve food quality, or lower food

cost, or both (Menu Costing).

Maintenance and adherence to of all hygiene standards, storerooms

and food preparation.

Updates menu every 3 months, items offered and seasonal Specialties

(Menu Planning).

Run Kitchen operation with 30 cooks in the team.

(4) HOTEL GOODWOODPARK

Scot Road, Singapore

Designation: Assistant Master Chef

Duration: 2 October 2006 – 31 December 2006

Duties & Responsibilities:

Assist the Master Chef in food quality control, documentation, training

and implementation of all standards.

Constantly alert of new products to improve food quality, or lower food

cost, or both (Menu Costing).

Maintenance and adherence to of all hygiene standards, storeroom and

food preparation.

Runs kitchen operation with 20 cooks in the team.

(5) HOTEL MULIA SENAYAN

Jl. Asia Afrika, Senayan, Jakarta 10270, Indonesia

Designation: Chinese Sous Chef

Duration: 23 October 2004 – 1 October 2006

Duties & Responsibilities:

Ensure the food quality, preparation and presentation there of,

focusing on all aspects of Chinese food served in the banqueting area.

Co-ordinates all culinary aspects of the Chinese Banquet food and

assign in detail specific duties to the employees.

Assist the Executive Chef in documentation, training and

implementation of all standards. Maintenance and adherence to of all

hygiene standards, storeroom and food preparation.

Constantly alert of new products to improve food quality, or lower food

cost, or both (Menu Costing).

Make proposals for menu changes, the items offered and seasonal

Specialties (Menu Planning).

Run Kitchen operation with 30 cooks in the team.

(6) NEW TREASURE RESTAURANT PTE LTD (Opening Team)

(Allson Hotel, Singapore)

101, Victoria St., Level 2, Queen Wing 188018 Singapore

Designation: Executive Chınese Chef

Duration: 16 September 2001 – 2004

Duties & Responsibilities:

Work together with the Restaurant & Banqueting Manager to ensure

that can offer and eventually sell new and exciting items to banqueting

customers.

Oversea Chinese banqueting function, which accommodate 400 pax.

(7) NEW TREASURE (FAIRWAY) RESTAURANT PTE LTD (Opening Team)

FAIRWAY CLUB, JAPANESE GARDEN Rd, 619229 SINGAPORE

Designation: Sous Chef

Duration: 23 April 2000 – 15 September 2001

Duties & Responsibilities:

Oversee Chinese banqueting function, which accommodate for 600-pax

capacities.

Responsible on management and food preparation of the restaurant.

( 8 ) NEW TREASURE RESTAURANT PTE LTD

81 ANSON ROAD, # 10-00, HARBOUR VIEW DAI-ICHI HOTEL

Designation: Sous Chef

Duration: 30 September 1997 - 2000

Duties & Responsibilities:

Food preparation of high quality.

Menu Planning and Costing

Hong Kong Style Restaurant Cuisine with facilities accommodates 800

seats capacity with invited famous singers.

( 9 ) COWAY VILLAGE RESTAURANT PTE LTD

112 EAST COAST ROAD # 03-10/17/18

KATONG MALL 428802, SINGAPORE

Designation: Chınese Sous Chef

Duration: 09 March 1993 – 20 August 1997

Duties & Responsibilities:

Involved in food preparation of high quality.

Menu Planning and Costing

Responsible on management and food preparation of the restaurant.

STRENGTHS

Good leadership ability, well organized, professional, dedicated,

open mınded, abılıty to make menus that are both creatıve and

profıtable,expert ın Chınese cuısıne.

BACKGROUND

I have worked in culinary industry for more than 15 years and have

a wıde range of experıence ın all areas of culınary. I have buılt a

reputatıon as a dılıgent employee and throughout the years and I

have developed good management and interpersonal skills in

different countrıes.

RECOGNITION

Two tıme Wınner ın ‘ Excellent Food Award by Medıa Corp Food &

Entertaınment Sıngapore:

Excellent Food Award last Sept. 2002 for hıs exceptıonal culınary skılls

ın Beıjıng DuckşSucklıng Pıg and Butter Crab.

Excellent Food Award last October 2001 for hıs exceptıonal culınary

skılls ın Deep frıed Eel ın specıal sauces Salad wıth Orange and Prawn

and Mango and Black Pepper Cod Fısh.

Ranked as the Top 1 Chınese Restaurant ın the Phılıppınes durıng hıs tenure ın

Edsa Shangrı-la Hotel last 2010 and 2011.Featured ın the PHILIPPINE DAILY

INQUIRER.

Featured ın F&B World Magazıne as the ‘ ARTIST IN THE KITCHEN’ for hıs

sıgnature styleşwhose skılls rıvaled by hıs eye for detaıl (August 2012 Issue).

Certificate of Participation Cooking Competition 1998

(Television Corporation of Singapore)

Character reference avaılable upon request.

Contact this candidate