Lee keen suaan

As a professional chef is responsible for all culinary activities for the restaurant, banquet and private events. I will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing and manage culinary budget. Make periodic and regular inspections of units to observe quality of food preparation and service, food appearance, cleanliness and sanitation of production and service areas, equipment and employee appearance. Coordinate all training activities for hot kitchen, pastry kitchen, Chinese kitchen, local kitchen, butcher kitchen and service employees. Including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies. Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development. Assist operation managers as requested in areas such as plate presentation, special function menu planning and the design of new service areas. Prepare operational reports and analyses setting forth progress and adverse trends and make appropriate recommendations. Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas banquets, room service, restaurants, bar/lounge and employee cafeteria and all support areas.

• Battle of the Chefs (9th International Salon Gastronomies 2005)
• Singapore MLA Black Box Gold Award
• Worked in Leisure Café & Hotel Banquet
• Shangri-la academy 2008 April
• Formula 1 At 2010 September At Singapore
• Singapore Food Promotion In New Delhi India 2010 September
• Formula 1 At 2011 September at Singapore
• 5th Penang chef challenge Professional category Runner up
• 5th Penang Best Malaysian Team Award
• 2019 MLA Golden Bull FHM Malaysia Champion

• Able to handle kiosk situation with a smooth operation flow
• Excellent cross-cultural communication skills
• Passion for continuous learning and personal growth
• Highly motivated and driven, with strong desire to excel
• Leadership charisma
• Dynamic team player
• Sense of responsibility
• Highly inquisitive
• Creative and resourceful
• Ready To Accepted New Challenge
• Able To Work Long Hours
• Creative in working Environment
• Able to work under stress
• Always come out with something new

• Place of Birth: Malaysia
• Date of Birth: 05/28/87
• Gender: Male
• Nationality: Malaysia
• Driving License: B
• Marital Status: Married