Executive Chef Purchasing

Location:

Al Dafna, Qatar

Posted:

May 15, 2021

Contact this candidate

Resume:

RESUME

EXPERIENCE

Sheraton Grand, Doha Resort and Convention Hotel, Qatar May 2015 till present

Executive Sous Chef

5* is a luxury hotel resort 375 Rooms + 25 conference rooms + 1 auditorium which holds up to 1000 Guest & 7 restaurants and bars + 1 Staff cafeteria http://www.starwoodhotels.com/sheraton/property/overview/index.html?propertyID=409&language

=it_IT

Responsibilities:

Reporting to the Executive Chef, creating menu & recipes, maintain HACCP trough Qatar Health Department, Food cost control, purchasing orders, direct relations with guests

Leading a team of 115 cooks and 50 Stewards

Reason to move on: Looking to career next step

Hilton Ras Al Khaimah Resort & Spa, UAE Jan 2014 till May 2015 Executive Sous Chef

5* Hotel 475 rooms and suites + 29 stand-alone residential retreats inspired by traditional Arabian summer houses+ Meeting hall up to 500 guest + 9 restaurants and bars + In Room Dining + 1 Staff cafeteria

https://www3.hilton.com/en/hotels/uae/hilton-ras-al-khaimah-resort-and-spa-RKTRSHI/index.html Responsibilities:

Reporting to the executive chef and director F&B, creating menu & recipes, maintain HACCP trough Health Department, Food cost control, purchasing orders, direct relations with guests

Leading a team of 110 cooks and 25 Stewards

Reason to move on: Found a better opportunity

Name: Vincent Lee Kean Leong

Status: Married

Nationality: Malaysian

Date of Birth: 02 Nov 1981 (39-Year-Old)

Address: M-2-1 Taman Free School

10460 Georgetown,

Penang, Malaysia

Contact No: +974-****-****

Email: ***********@*****.***

Email: *******.*****@**************.***

Atlantis The Palm Jumeirah Resort and Waterpark, UAE Oct 2010 till Dec 2013 Chef De Cuisine

5* is a luxury hotel resort with 1539 rooms and suites + over 21 restaurants and bars + conference and banqueting facilities including one grand ballrooms, a 1200-seat + In Room Dining + 2 Staff cafeteria + Aqua venture water park

https://www.atlantisthepalm.com/about/about-atlantis Responsibilities:

Reporting to the Executive Chef, creating menu & recipes, HACCP ISO 22000, Food cost control, purchasing orders, direct relations with guests

Leading a team of 328 cooks

Reason to move on: Looking for career growth

Madinat Jumeirah, Mina Al Salam & Madinat Arena, UAE Sept 2007 till Sept 2010 Chef de Cuisine (Main Kitchen & Madinat Arena)

5* is a luxury hotel resort with + 292 rooms and suites + over 50 restaurants and bars, conference and banqueting facilities including two grand ballrooms, a 1000-seat amphitheater https://www.jumeirah.com/en/hotels-resorts/dubai/madinat-jumeirah/mina-a-salam/ Responsibilities:

Reporting to the Executive Chef, creating menu & recipes, HACCP ISO 22000, Food cost control, purchasing orders, direct relations with guests

Leading a team of 180 cooks 60 stewarding

Reason to move on: Looking for career growth

Madinat Jumeirah Souk, UAE July 2005 till Dec 2007 Sous Chef – Opening Asian Casual Dining Restaurant (Noodle House) https://www.jumeirah.com/en/hotels-resorts/dubai/madinat-jumeirah/restaurants--bars/the-noodle- house/

Casual Dining restaurant with 200 seats

Responsibilities:

Reporting to the Chef De Cuisine

Leading a team of 4

Responsibility: creating menu & recipes, implementing HACCP standards, Food cost control, purchasing orders, PR

Reason to move on: Internal Transfer

Madinat Jumeirah Mina Al Salam, UAE Sept 2003 till June 2005 Specialty Chef – Opening Modern Chinese Restaurant (Zheng Hes) https://www.jumeirah.com/en/hotels-resorts/dubai/madinat-jumeirah/restaurants--bars/zheng-hes/ Fine Dining restaurant with 120 seats

Responsibilities:

Reporting to the Executive Chinese Chef

Leading a team of 4

Responsibility: implementing HACCP Hygiene standards, Food cost control, purchasing orders Reason to move on: Internal Transfer

Mandarin Oriental, Singapore Nov 2000 to Apr 2003

Chef De Partie

EDUCATION

Georgetown High School Penang

KDU University College 1st Class Honors Successfully Completed Hotel and Tourism Management SKILLS SYNOPSIS

Advance English, Malay, Mandarin, Cantonese and Basic Thai Language Skills with Windows MS Word, Excel and Outlook

Highly creative and recognized Chef in Middle East Large repertoire of culinary styles

Advance menu planning or on-demand requests

Conscious of nutritional and dietary concerns

Event organization and production

Proper etiquette for VIP and celebrities

Menu Development and planning

Maintain cleanliness standards meticulous sanitation. Cater both indoor and outdoor corporate or showcase event more than 5000 guest Direct Management team members and work closely with other department team member. Excellent management skills in the areas of food production, food quality and food safety CERTIFICATES OF ACHIEVEMENT

FSSC 22000 Certify and the 1st in the Middle East

Up-Hold ISO 22000 & HACCP Certify PIC (Person in Charge) Salon Culinary Best Hotel Achievement from 2010-2014 Best Brunch Dubai Time Out Awards 2011(Atlantis The Palm) Best Recommended Brunch in 2010 Dubai Time Out Award (Atlantis The Palm) Best Casual Dining Asia Republic in Cater Middle East Award (Atlantis The Palm) Hospitality Food and Beverage Management Course (Jumeirah Hospitality) PROFESSIONAL CHEF’S EXPERIENCE

Catering for FIFA CLUB WORLD CUP QATAR 2019/2020

A personal Chef for H. H. Royal Family of Qatar

Experience with strong knowledge in preopening luxury hotel and Restaurant. Men & Ladies Wedding for Royal Family of Qatar

A personal Chef for H. H. Royal Family of Dubai

Personal cook for Celebrity Guest and Worldwide Top VIP FC Barcelona, Bayern Munich, PSG Football team food dietaries Qatar International Food Festival

Dubai Food Festival & Taste of Dubai event

Catering for Dubai World Cup in Meydan Horserace

Catering for Emir Cup in Qatar Racing & Equestrian Catering for Dubai Air Show and Gala Dinner

Task Force as Preopening in Galaxy Hotel in Macau, China Task Force as Catering Chef in St Regis Hotel Kuwait for Malaysia Embassy REFERENCES

MOTASEM MADANI

DIRECTOR OF EVENTS AND CATERING

MARRIOT WORLDWIDE

CONTACT NO: +974-****-****

Email: *******.******@********.***

SIMON CHEN

EXECUTIVE CHEF

HILTON WORLDWIDE