Frankie Choong

• Accomplished multiple tasks within established timeframes.
• Maximized performance by monitoring daily activities and mentoring team members.
• Enhanced customer satisfaction by resolving disputes promptly, maintaining open lines of communication, and ensuring high-quality service delivery.
• Achieved departmental goals by developing and executing strategic plans and performance metrics.
• Improved food safety procedures to create safe working conditions for workers.
• Developed a strong company culture focused on employee engagement, collaboration, and continuous learning opportunities.
• Managed and motivated employees to be productive and engaged in work.
• Accomplished multiple tasks within established timeframes
• Maximized performance by monitoring daily activities and mentoring team members.
• Maintained professional, organized, and safe environment for employees and patrons.

• Pre-Opening Teams
• Responsible for overseeing the operational aspects of the division in meeting dictated 5-star product standards. Administrative and operational support to the Director of Culinary in meeting all divisional targets and objectives with a view to maximum guest satisfaction and protecting all assets of Sheraton Grande and St Regis Hotel.
• Key purpose on enforcing operational health and safety criteria and international food hygiene regulations.
• To be the initial contact for all staff if there is a food safety issue to discuss.
• To ensure that all monitoring records within The Marriott International Hotels & Resorts manual are completed correctly and that all kitchens and bars are operating as per the requirements.
• To assist in any food complaint in relation to alleged food poisoning, physical contaminant or chemical contaminant
• To develop hygiene training to all associates in accordance with The Marriott International Hygiene Standard.
• To ensure that food safety internal audits are conducted as per the frequency required by the hotel and to develop action plans are taken after the food safety internal audit.
• Ensuring that satisfactory cleaning standards are maintained to all food storage and preparation areas.
• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
• Recognizes superior quality products, presentations and flavour and Platting Guide according to Brand standards requirements.
• • Brand standard Audit (BSA) responsible of both Hotel for Culinary related topic.
• • Assists Director of Culinary by acting as Quality Assurance Champion in managing all related activities.
• Language Proficiency: Able to speak, read, write and understand the English.
• Skills:
• Fair and firm management abilities with high influencing skills.
• Strong organizational skills.
• Creativity and innovation.
• Strong knowledge of culinary operations and training.
• Proficiency in Microsoft Office software: Word and Excel.
• Excellent communication skills, both verbal and written.

• Pre-Opening Teams
• This position of the Commissary Chef Cum Hygiene Manager concerns the overall operation & co-operation of an assigned area as per instructed by the Executive Chef. In the specific structure this position will be directly in charge of Butchery, Receiving, Commissary, Garde Manger and kitchen Hygiene.
• Also responsible for the supervision and management of all food preparation, production and kitchen organization
• Responsible for the training, development, utilizing, refinement of skills and ensure that a consistent five-star product is achieved.
• To always lead by example, adopting a positive attitude to keep our team spirit as its highest levels.
• To anticipate our guests’ needs and wishes, and surpass their expectations.
• To look continuously for ways to achieve the hotel’s strategic vision and goals working as a team and being a team player.
• To be proactive in developing ourselves by taking advantage of all learning opportunities and by striving to achieve the goals of one’s personal career development plan and personal mission statement.
• To coordinate in detail all food product preparation and productions for your assigned Outlet, to ensure a total smooth running of the operation.
• To ensure that all set ups and prepared food presentations are up to agreed standards with the Executive Chef.
• To fully monitor portion control in assigned kitchen area and that par stock are kept at a minimum with daily stock and product turnover, utilizing leftovers where and if possible.
• To fully supervise all food samplings in all production phases.
• Ensures that hygiene and sanitation issues are followed up immediately and cascaded down to subordinate staff members.
• • Ensure area of concern has established par stock & maintain stock levels at minimum to avoid wastage & mis-use.
• Ensure that budgeted costs are kept in line at all times as per guidelines instructed by the Executive Chef
• Ensures the highest standards of food hygiene and sanitation in all food preparation areas and kitchens.
• Ensures that weekly and daily inspections are carried out and reports are submitted to the Executive Sous Chef for follow up purposes.
• Ensures that the kitchen and stewarding operations in designated area adheres to local health authority regulation.
• To coordinate with all Chefs on cleanliness of operation and utensils.
• To ensure that all kitchen and stewarding personnel follow sat standard in grooming, neat short hair, clean fingernails etc.
• To ensure that in all food contact areas staff is wearing the appropriate uniform. E.g., gloves, hair net, face mask.
• To monitor and follow up on a daily basis together with the chief steward that all equipment is properly sanitized before and after use.
• To follow up with the Chief Steward that all kitchen equipment’s are in working condition. If items are not in working condition, then these should be reported to the Engineering Department for future follow up and corrections, through EMS System.

• Pre-Opening Team
• In-charge as Chief Butcher (setting Up of the hotel Butcher Section)
• Subsequent promoted to be Commissary Chef responsible of Receiving, Dry Good Store for all kitchen, Commissary, Butchery and Garde manger section.
• As Chief Butcher responsibility is to plan, prepare, and execute all portioning, ordering and inventory of meats and seafood in accordance with the Company standards and plating guide specifications.
• As Chief Butcher also maintain organization, cleanliness, and sanitation of my work areas and equipment in line with HACCP standards and hotel requirements.
• Constance updating market trends in meat and seafood innovative cutting presentation.
• As Commissary Chef responsible had higher requirement in working close with Receiving Team (Cross Dept.) on day-to-day Cost purchasing and hygiene requirements from Supply chain to back of the house storage hygiene.
• Daily task job
• Communications with the Executive Chef, Sous Chef and the Stock Controller in respectful, friendly and professional ways.
• Checking all Meat and Fish on delivery for quality and Quantity.
• Close communication and contact with the Executive Chef with regard of ordering and preparations obligatory.
• Daily contact and exchange of information with the Executive Chef or Sous Chef is obligatory.
• Helping Hand in all function dish out in the evening.

Receiving and checking of food product arriving in the morning.

• Chief Butcher
• Pre-Opening Team in-charge as Chief Butcher (setting Up of the hotel Butchery Section)
• As Chief Butcher responsibility is to plan, prepare, and execute all portioning, ordering and inventory of meats and seafood in accordance with the Company standards and plating guide specifications.
• As Chief Butcher also maintain organization, cleanliness, and sanitation of my work areas and equipment in line with HACCP standards and hotel requirements.
• Constance updating market trends in meat and seafood innovative cutting presentation.
• Daily Duty
• Communications with the Executive Chef, Sous Chef and the Stock Controller in respectful, friendly and professional ways.
• Checking all Meat, Fish and Poultry on delivery for quality and Quantity.
• Close communication and contact with the Executive Chef with regard of ordering and preparations obligatory.
• Daily contact and exchange of information with the Executive Chef or Sous Chef is obligatory.
• Helping Hand in all function dish out in the evening.

Pre - Opening Team