Cantonese Chinese Chef
Resume:
Personal Details
Position Applying
CHINESE CHEF
Given Names
YAN FENG
Family Name
LEE
Date of Birth
September 1st 1969
Nationality
MALAYSIAN
Marital Status
Separated
Children
ONE
Identity Card Number
Religion
Buddhism
Home Address
32A-1A JALAN PERDANA 6/8
Mobile:
(Residence)
PANDAN PERDANA, KUALA LUMPUR
E-mail:
Zip (Post Code)
55300,W.PERSEKUTUAN (KL)
Country
MALAYSIA
Professional strengths and special skills
Professional Summary
Over 28 years of hotel industry experience focused on Chinese cuisine in luxury, deluxe and resort categories. Responsible of the overall Chinese kitchen operation to maximize profits, enforce quality standards, control food cost, maintenance of high staff performance and ensure customer satisfaction
Good inter-personal skill, Able to communicate well with all level
Able to handle difficult situation tactfully
Able to work independently and organize well
Computer Skills :Microsoft Words
Educational Background & Qualifications
Education Level: Primary Education
Education Level: Lower Certificate Examination
Year Graduated: 1981
School: Chung Hwa
Address: Pahang, Malaysia
Education Level: Secondary Education
Education Level: Malaysia Certificate Examination
Year Graduated: 1985
School: Taman Desa Secondary School
Address: Kuala Lumpur, Malaysia
Future goals and career plans
To Lead And Train A Team Of Kitchen Brigade To World Class Standard
Sport, Activities, Interests
Languages
Fluent
Well
Fair
Badminton, Chinese Reading
Bowling, Dining
First language
English
Mandarin
Cantonese
MALAY
Professional Experience
From
March 2015
Establishment
The Blue Mansion (CHEON FATT TZE Restaurant)
To
Present
City
Penang
Position
Chinese Chef
Country
Malaysia
Property Description : 5 Star Hotel
Responsibilities & Duties
Assist the Executive Chef to oversee and run the Kitchen Brigade,
Menu Planning, Production, R&D, setting Kitchen SOP, Quality Control.
Manpower Distribution Ensure Product Quality
Cost Control, P&L
In Charge Of Daily Operation & a al carte Menu, Kitchen Trainer
Market List, Manpower Distribution and Food Cost Control.
Professional Experience
From
Dec 2012
Establishment
Coffee Shop Seafood Restaurant
To
March 2015
City
Kuala Lumpur
Position
Own Business
Country
Malaysia
Property Description : Seafood Market Restaurant
Responsibilities & Duties
In Charge Of Daily Operation & a al carte Menu, Kitchen Trainer, Market List and Food Cost Control
Professional Experience
From
November 2005
Establishment
Manila Pavilion Hotel and Casino (Peony Garden Chinese Restaurant)
To
October 2011
City
Manila
Position
Executive Chinese Chef
Country
Philippinese
Property Description : 4 Star Hotel
Responsibilities & Duties
Operation Chinese Kitchen – a al carte Menu, Banquet and Production, Market List, Manpower Distribution and Food Cost Control, P&L.
Maximize Guest Satisfaction and Establish Future Plan.
Review Culinary Guidelines and Implement Action Plan ongoing.
Professional Experience
From
December 2004
Establishment
Seafood Garden Restaurant (130 seats with 4 Private room)
To
November 2005
City
Kuala Lumpur
Position
Owner
Country
Malaysia
Property Description :Chinese Restaurant
Responsibilities & Duties
Set Up and a la carte menu.
Kitchen Trainer
Professional Experience
From
June 2003
Establishment
Tokyo Garden Asian Restaurant
To
November 2004
City
Position
Chinese Head Chef
Country
New Zealand
Property Description : Asian Restaurant
Responsibilities & Duties
200 seats Restaurant
Quality Control, Food Cost Control, Menu Development. Daily Banquet
Supply of Sauces and Stock to Kitchen. Guest Satisfaction
Professional Experience
From
July 2001
Establishment
Cheng Yu Chinese Restaurant
To
May 2003
City
Kuala Lumpur
Position
Assistant Chinese Chef
Country
Malaysia
Property Description :Semi Fine Dining Cantonese Restaurant
Responsibilities & Duties
160 seats with 5 Private Rooms
Restaurant Opening Team, In Charge Of 2nd Wok in Chinese Kitchen. Assist Executive Chinese Chef In Menu Planning.
Professional Experience
From
March 1998
Establishment
Waterfront Cebu City Hotel
To
June 2001
City
Cebu
Position
Chinese 1st Cutter
Country
Philippines
Property Description : 5 star Hotel
Responsibilities & Duties
Restaurant Opening Team, In Charge Of 1st Cutter in Chinese Kitchen. Assist Executive Chinese Chef In Menu Planning
Reference Contacts
Reference No.1
Reference No.3
Name:
Mr. Nick J. Anderson
Name:
Maurice Toh
Position:
Lecture at Les Roches International School of Hotel Management
Position:
Executive Chef
Company:
Les Roches International School of Culinary and Hotel Management
Company:
THE BLUE MANSION (by SAMADHI)
E-mail:
actp3a@r.postjobfree.com
E-mail:
actp3a@r.postjobfree.com
Telephone:
Telephone:
Reference No.2
Name:
Jimmy Low
Position:
Chinese Executive Chef
Company:
Waterfront Cebu City Hotel Philippines
Telephone:
Contact this candidate