JOE LEE
Kuala Lumpur
Summary
Dynamic chef with expertise in kitchen operations and menu development, recognized for crafting innovative dishes that appeal to diverse tastes. Proven track record in enhancing kitchen efficiency and guest satisfaction through effective leadership and high standards of food safety. Committed to fostering a positive work environment while consistently delivering exceptional culinary experiences.
Overview
13
13
years of professional experience
Work History
Head Chef
Four Points Chinatown
05.2024 - Current
- Kitchen management
- Oversee all aspect of kitchen operation so that food quality is at high standard consistently
- Supervise and manage all the staff from kitchen department
- Train and develop staff to able to work professionally
- Create menu and recipe that is fond to public and able to generate FnB income as per hotel target.(food costing, Plating guide, standard recipe, training)
- Control food cost of hotel while maintaining a hotel standard in food quality
- Ensures guest satisfaction towards our FNB offering and whole dining experience
- Ensured kitchen safety and hygiene to prevent food-related hazards.
Sous Chef
Four Points Chinatown
07.2023 - 05.2024
- Arrange schedule for all staff
- Monitor Guest voice for overall food satisfaction( feedback and response to guest complain or comments)
- Makes sure F&B for events meet the satisfaction of guest
- Make sure kitchen condition is well maintained for operation
- Managing ordering of goods supply
- Monitor Food cost of overall kitchen
- Setting up new menu (Food costing, Plating guide, Standard recipe, Training)
- To assist other departments and section to maintain high quality of food service
- Prepare new promotion and menu to bring in more sales and attraction for the F&b revenue
Western Sous Chef
Double Tree Shah Alam
05.2022 - 06.2023
- Arrange schedule for Western section staff and among Sous Chefs
- Monitor SALT score for overall food satisfaction( feedback and response to guest complain or comments)
- Makes sure F&B for events meet the satisfaction of guest
- Make sure kitchen condition is well maintained for operation
- Managing ordering of goods supply
- Monitor Food cost of my section
- Setting up new menu (Food costing, Plating guide, Standard recipe, Training)
- To assist other department and section to maintain high quality of food service
Junior Sous Chef
W Kuala Lumpur
05.2018 - 05.2022
- Arrange schedule for staff
- Monitor Guest voice and guest satisfaction
- Makes sure F&B for events meet the satisfaction of guest
- Make sure kitchen condition is well maintained for operation
- Supervise the ordering of goods supply
- Monitor food costing
- Assist in setting up new menu (Food costing, Plating guide, Standard recipe)
Demi Chef de Partie
Mondrian Doha
12.2016 - 12.2017
- Reason of leaving: End of contract.
Demi Chef de Partie
The Rice Miller Hotel & Godowns
06.2015 - 09.2016
- Reason of leaving: Company close down
Commis
Grand Hyatt Kuala Lumpur
09.2012 - 09.2014
Education
Diploma -
Culinary Arts
Skills
- Kitchen management
- Menu development
- Food safety
- Cost control
- Staff training
- Guest satisfaction
Accomplishments
- Opening team for Grand Hyatt Kuala Lumpur
- Pre-Opening Hotels: Penang, Malaysia – The Rice Miller and Godowns; Qatar – Mondrian Doha; Kuala Lumpur, Malaysia – W Kuala Lumpur; Shah Alam, Malaysia – Double Tree Shah Alam
- Appraised by Meier Weltreisen Far East Live Seminar and Minister of International Trade British Colombia Events
- WET DECK W KUALA LUMPUR succeeded to be in the Asia Pacific’s Top 50 Restaurants and Bars 2 Years in a row.
- Certified HACCP MANAGER SINCE 2023
Personal Information
Date of Birth: 08/30/91
Timeline
Head Chef
Four Points Chinatown
05.2024 - Current
Sous Chef
Four Points Chinatown
07.2023 - 05.2024
Western Sous Chef
Double Tree Shah Alam
05.2022 - 06.2023
Junior Sous Chef
W Kuala Lumpur
05.2018 - 05.2022
Demi Chef de Partie
Mondrian Doha
12.2016 - 12.2017
Demi Chef de Partie
The Rice Miller Hotel & Godowns
06.2015 - 09.2016
Commis
Grand Hyatt Kuala Lumpur
09.2012 - 09.2014
Diploma -
Culinary Arts
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