Summary
Overview
Work History
Education
Skills
Nric
Region
Personal Information
Timeline
Generic
Koh Kian Heng

Koh Kian Heng

Asian Speciality Chef
Melaka

Summary

Asian Speciality Chef or Chinese Sous Chef

Seasoned Sous Chef specializing in [Type] cuisine. Successful [Number] year record in high-volume kitchens. Career achievements working with head chefs and kitchen staff to meet high standards for taste, presentation and service.

Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. [Number]-year background in high-end restaurant industry.

Overview

29
29
years of professional experience
3992
3992
years of post-secondary education
3
3
Languages

Work History

Chinese Peranakan Sous Chef

The Danna Resort and Villa Beach
11.2023 - Current
  • Responsible for assisting in all aspects of kitchen operations, including supervising staff, ensuring food quality, and managing various tasks in the absence of the Executive Chef.
  • Plan and set up open a new Peranakan kitchen and restaurant operation.
  • Menu planning, recipe development, maintaining food quality to food safety standards and adhering HACCP.
  • May assist in budgeting and financial planning for the kitchen department.

Asian Specialty Chef

THE IMPERIAL HOTEL
09.2023 - 10.2024
  • Assist the Executive Chef in managing the Spice Route kitchen, ensuring high, consistent standards of food quality and maximizing profitability.
  • As an Asian Specialty Chef, he will be a section leader and responsible for all schedules, products and activity within that section.
  • In the role of section leader, you will work in and oversee all production relevant to that given section, including the daily maintenance, ordering and weekly workflow planning for that section.
  • Set an example of the kitchen brigade supervision performance.
  • Give clear directions, provide support and supervise your team to ensure that directions are properly executed.
  • Take responsibility and the actions of those reporting.
  • Establish a climate of motivation and enthusiasm in the department.
  • Constantly seek to develop the skills of those reporting.
  • Have a deep understanding of the hotel's vision and integrate this into your actions.
  • Assist the Executive Chef in delivering on the hotel and department's goals and visions.
  • Actively participate in the department's revenue-generating and cost-control strategies.
  • Provide training in food skills and knowledge to kitchen team.
  • Supervise daily food preparation and service requirement.

Chef De Cuisine

HOTEL ROYAL SIGNATURE BUKIT BINTANG
03.2023 - 08.2023
  • Assisting to set up a new hotel kitchen following the planning floor.
  • Ordering and checking the equipment and tools.
  • Preparation of foods required for the opening team.
  • Keeping all working areas and surfaces clean and tidy.
  • Ensuring that all foods are always produced in a safe and hygienic manner.
  • Making sure meals are prepared and presented on time.
  • Responsible for completing all audit and quality standard documentation for the item required by the following safety needs.
  • Providing effective leadership and driving aspects of product innovation, reactivity and passion for cooking.
  • Responsible Menu engineering (menu for banquet, coffee house and dining room).
  • Assisting with some administration duties and management of the kitchen staff.
  • Ensuring that brand standards are maintained.
  • Involved in catering for large conferences and banquets.
  • Monitoring kitchen productivity and kitchen-related costs to ensure efficiency.
  • Dealing with any supplier and employee issues and queries.
  • Making sure stock control and rotation procedures are implemented.
  • Assisting with the training, management and development of kitchen.
  • Preparing payroll and work schedule.
  • Kitchen staff employment meaning for the new opening.

Executive Chef

KSL ESPLANEDA HOTEL KLANG
11.2022 - 03.2023
  • Set up a new kitchen and banquet hotel, coffee house, rooftop lounge at KSL ESPLANADE HOTEL KLANG.
  • Responsible for the smooth, efficient running of the kitchen, including its daily operations, food preparation and production, as well as supervising kitchen staff.
  • All in accordance with the standard operation of the hotel.
  • Set up the kitchen team and steward team (interview and hiring).
  • Assisting to set up a new hotel kitchen following the planning floor.
  • Ordering and checking the equipment and tools.
  • Preparation of foods required for the opening team.
  • Keeping all working areas and surfaces clean and tidy.
  • Ensuring that all foods are always produced in a safe and hygienic manner.
  • Making sure meals are prepared and presented on time.
  • Responsible for completing all audit and quality standard documentation for the item required to follow safety needs.
  • Providing effective leadership and driving aspects of product innovation, reactivity and passion for cooking.
  • Responsible Menu engineering (menu for banquet, coffee house and dining room).
  • Assisting with some administration duties and management of the kitchen staff.
  • Ensuring that brand standards are maintained.
  • Involved in catering for large conferences and banquets.
  • Monitoring kitchen productivity and kitchen-related costs to ensure efficiency.
  • Dealing with any employee issues and queries.
  • Making sure stock control and rotation procedures are implemented.
  • Assisting with the training, management and development of kitchen.
  • Preparing payroll and work schedule.
  • Kitchen staff employment meaning for the new opening.

Chef De Cuisine

THE TREE WINE AND BAR DINING
01.2021 - 11.2022
  • Monitoring and ensuring SOP standard operating procedures are met for all kitchen areas and overseeing all aspects of commissary production, event execution and assisting corporate executive chef in many other areas.
  • Financial ability to meet budgets including labor, food and applicable direct operating costs.
  • Assisting develop, train and mentor other culinary staff that are not direct reports, as well as other back-of-house personnel.
  • Keeping all working areas to a standard.
  • Ensuring that all foods are always produced in a safe and hygienic manner.
  • Responsible for completing all audit and quality standard documentation.
  • Cooking fresh food in a high-volume environment.
  • Assisting with some administration duties and management of the kitchen staff.
  • Work with executive chef on biannual culinary training programs.
  • To develop production methodologies to increase efficiency, productivity, quality and consistency in commissaries.

ASIAN SPECIALTY CHEF (Freelance)

06.2019 - 12.2019
  • Bring Malaysia Cuisine to Mauritius.
  • Promotion MALAYSIA FOOD CUISINE (Peranakan Baba nyonya, Malay cuisine, Malaysian Indian cuisine, Peranankan Eurasian (serani). sabah dan sarawak.

Chef De Cuisine

EQUATORIAL HOTEL MELAKA
03.2018 - 06.2019
  • Monitoring and ensuring SOP standard operating procedures are met for all kitchen areas and overseeing all aspects of commissary production, event execution and assisting corporate executive chef in many other areas.
  • Financial ability to meet budgets including labor, food and applicable direct operating costs.
  • Assisting develop, train and mentor other culinary staff that are not direct reports, as well as other back-of-house personnel.
  • Keeping all working areas to the standard HACCP.
  • Ensuring that all foods are produced in a safe and hygienic manner at all times.
  • Responsible for completing all audit and quality standard documentation.
  • Cooking fresh food in a high-volume environment.
  • Assisting with some administration duties and management of the kitchen staff.
  • To develop production methodologies to increase efficiency, productivity, quality and consistency in commissaries.
  • Menu development for our standard menus, internal menu tastings and photo shoots.
  • Assist executive chef in detailed planning and administrative work with special projects.
  • Fulfill all administrative responsibilities of executive chef as needed.

Sous Chef

SERI PACIFIC KUALA LUMPUR HOTEL
04.2012 - 03.2018
  • Assist the Executive Chef in managing the kitchen, ensuring high, consistent standards of food quality and maximizing profitability.
  • As a Sous Chef, he will be a section leader and responsible for all schedules, products and activities within that section.
  • In the role of section leader, you will work in and oversee all production relevant to that given section, including the daily maintenance, ordering and weekly workflow planning for that section.
  • Set an example of the kitchen brigade supervision performance.
  • Give clear directions, provide support and supervise your team to ensure that directions are properly executed.
  • Take responsibility and the actions of those reporting.
  • Establish a climate of motivation and enthusiasm in the department.
  • Constantly seek to develop the skills of those reporting.
  • Have a deep understanding of the hotel's vision and integrate this into your actions.
  • Assist the Executive Chef in delivering on the hotel and department's goals and visions.
  • Actively participate in the department's revenue-generating and cost-control strategies.
  • Provide training in food skills and knowledge to the kitchen team.
  • Supervise daily food preparation and service requirements.

Sous Chef

CASA DEL RIO MELAKA
05.2009 - 03.2012
  • As responsibility sous chef in new operation hotel preopening in Melaka.
  • Responsibilities: opening new bouquet hotel.
  • Set up a new kitchen bouquet hotel in Melaka.
  • Responsible for the smooth, efficient running of the kitchen, including its daily operations, food preparation and production, as well as supervising kitchen staff.
  • All in accordance with the standard operation of the hotel.
  • Duties: setup the kitchen SOP, HACCP and HALAL.
  • Menu design and engineering.
  • Assisting with the preparation of all foods required by guests.
  • Ensuring that all foods are always produced in a safe and hygienic manner.
  • Making sure meals are prepared and presented on time.
  • Responsible for completing all audit and quality standard documentation.
  • Cooking fresh food in a high-volume environment.
  • Assisting with some administration duties and management of the kitchen staff.
  • Deputizing when the Executive chef.
  • Ensuring that brand standards are maintained.
  • Involved in catering for large conferences and banquets.
  • Monitoring kitchen productivity and kitchen-related costs to ensure efficiency.
  • Dealing with any employee issues and queries.
  • Making sure stock control and rotation procedures are implemented.
  • Assisting with the training, management and development of kitchen.
  • Preparing payroll and work schedule.

Commis to Chef De Partie

Renaissance Hotel Melaka
04.1996 - 02.2009
  • To ensure smooth running for kitchen and restaurant operations.
  • Banquet function.
  • Area of responsibilities: Order market on a daily and weekly basis.
  • Maintain kitchen hygiene as per MARRIOTT standard requirements.
  • Survey on Customer satisfaction regarding food quality.
  • Mise-en-place preparation.

Education

UPSR - Commerce

Sekolah Rendah Tengkera 2
Melaka Tengah, Melaka, Malaysia
01-1984

PMR/SPM - Commerce

Sekolah Menengah Gajah Berang
01-1990

Diploma -

MAHA AHLEH
Kuala Lumpur, Malaysia

Skills

Financial control of the kitchen

Nric

780214-04-5133

Region

Buddhist

Personal Information

  • Age: 47
  • Ethnicity: Chinese
  • Date of Birth: 02/14/78
  • Gender: Male
  • Nationality: Malaysian
  • Marital Status: Single

Timeline

Chinese Peranakan Sous Chef

The Danna Resort and Villa Beach
11.2023 - Current

Asian Specialty Chef

THE IMPERIAL HOTEL
09.2023 - 10.2024

Chef De Cuisine

HOTEL ROYAL SIGNATURE BUKIT BINTANG
03.2023 - 08.2023

Executive Chef

KSL ESPLANEDA HOTEL KLANG
11.2022 - 03.2023

Chef De Cuisine

THE TREE WINE AND BAR DINING
01.2021 - 11.2022

ASIAN SPECIALTY CHEF (Freelance)

06.2019 - 12.2019

Chef De Cuisine

EQUATORIAL HOTEL MELAKA
03.2018 - 06.2019

Sous Chef

SERI PACIFIC KUALA LUMPUR HOTEL
04.2012 - 03.2018

Sous Chef

CASA DEL RIO MELAKA
05.2009 - 03.2012

Commis to Chef De Partie

Renaissance Hotel Melaka
04.1996 - 02.2009

UPSR - Commerce

Sekolah Rendah Tengkera 2

PMR/SPM - Commerce

Sekolah Menengah Gajah Berang

Diploma -

MAHA AHLEH

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