LOOK CHOW WAI
WILAYAH PERSEKUTUAN, KUALA LUMPUR
Summary
Professional with extensive experience in technology roles, focusing on software development, system administration, and technical support. Proven expertise in problem-solving, performance optimization, and project management. Strong ability to collaborate effectively within teams and adapt to evolving industry trends for organizational success. Creative and passionate chef with experience in leading kitchen operations, menu development, and team management. Skilled in crafting innovative dishes that cater to diverse palates while ensuring high standards of food safety and quality. Demonstrated ability to improve kitchen efficiency and enhance dining experiences through effective leadership and culinary skills. Successfully elevated guest satisfaction by consistently delivering exceptional meals and fostering a positive working environment for the culinary team.
Overview
36
36
years of professional experience
1
1
Certification
Work History
Executive Chef
YTL HOTELS
Wilayah Persekutuan, Kuala Lumpur
03.2003 - 02.2025
- Coordinated Ritz-Carlton and Marriott kitchen operations, functions, events, and curated private dining menus.
- Execute the foreign property seasonal menu and training needs. (Ritz-Carlton Reserve Higashiyama, Niseko Village, Hokkaido; The Gainsborough Bath Spa Hotel, UK; Gaya Island Resort; Pangkor Laut Resort; Spa Village Tembok Bali Resort, etc.
- Handling a high-profile event, cooking for the royal family, such as Sultan Selangor, Prime Minister Dato' Sri Anwar Ibrahim, Prince Charles, Prince Muhammad bin Salman, Andrea Bocelli, Michael Schumacher, Sir Anthony Charles Lynton Blair, etc.
- Crafted and operated Fisherman Cove's restaurant in the group to promote a seasonal menu and updated menu understanding.
- Collaborated with property executive team members to develop the pillar event plans for business growth and profitability.
- Reduced food costs by implementing efficient inventory control systems and streamlining purchasing processes. Preparing meals, and completing prep support as needed.
- Safeguards all food preparation by implementing training to increase staff's food handling knowledge, and maintains health scores.
- Develops and plans menus considering members, guests, marketing conditions, costs, and other applicable factors, and oversees their execution.
- Stays current on developing trends in the restaurant industry.
- Assists and directs kitchen staff in meal preparation, creation, plating, and delivery.
- Maintains the kitchen and surrounding areas in conditions that meet the company standards and health code regulations.
- Conducted comprehensive research and data analysis to support strategic planning and informed decision-making.
Chef Patron
Kingfisher
Wilayah Persekutuan, Kuala Lumpur
12.1999 - 02.2003
- A poissonnier, an expert responsible for preparing and handling fish and seafood dishes.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Regularly interacted with guests to obtain feedback on product quality and service levels.
- Overseeing all aspects of the operation, including menu development, staff hiring, and financial planning.
- Responsible for ensuring that the restaurant has the freshest, highest-quality seafood possible.
- Contently sourcing sustainable seafood and fish to create a new menu from time to time, mainly from Japan, Australia, and the EU.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Inspect supplies, equipment, and work areas for cleanliness and functionality.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace, compliant with health department regulations.
- Awarded 2 consecutive years of Malaysia's Finest Restaurant for its Premier Gourmet Guide.
Sous Chef
Micasa All Suite Hotel
Wilayah Persekutuan, Kuala Lumpur
07.1996 - 10.1999
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Maintained accurate records for cost analysis purposes.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Assisted in menu development and recipe testing.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Managed time effectively to ensure tasks were completed on schedule and deadlines were met.
- Approached customers and engaged in conversation through use of effective interpersonal and people skills.
- Provided support and guidance to colleagues to maintain a collaborative work environment.
- Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
Senior Chef De Partie
Renaissance Palm Garden Hotel
Putrajaya, Selangor
07.1995 - 06.1996
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Ensured that all dishes were prepared according to health safety regulations and hygiene standards.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Ordered ingredients from suppliers as needed, monitoring stock levels at all times to prevent shortages or wastage.
- Managed daily operations of the kitchen, ensuring smooth running of all food production activities.
- Prepared workstations with ingredients and tools to increase efficiency.
Chef De Partie
Concorde Hotel
Wilayah Persekutuan, Kuala Lumpur
02.1993 - 07.1995
- Performed an overnight shift to cater to the supper menu at Melting Pot Rest and Club House.
- Supervised in the production kitchen and butchery to accommodate daily MSP needs.
- Adhered to health and safety regulations while preparing food items in the kitchen area.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Managed food usage with proper stock rotation to prevent spoilage.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Organized the daily mise en place in order to prepare meals efficiently.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Prepped foods for dishes, including roasted, sautéed, fried and baked items.
Commis Cook
Genting Highland Hotel
Pahang
12.1988 - 07.1993
- Received and stored food and supplies.
- Adhered to regulatory standards regarding safe and sanitary food prep.
- Prepared and served meals by reviewing recipes and combining and cooking ingredients.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Adhered to food safety standards when storing and preparing foods.
- Replenished food items from inventory and rotated ingredients.
- Cleaned kitchen equipment, surfaces, utensils and dishes.
- Wrapped, dated and labeled food items in storage for safety and freshness.
- Set up work stations prior to opening to minimize prep time.
Education
High School Diploma -
SMK Khir Johari
Tanjung Malim, Perak12-1988
Skills
- Menu development
- Inventory management
- Cost control
- Staff training
- Health and safety compliance
- Event planning
- Recipe development
- Strategic planning
- Time management
- Grilling and deep frying skills
- Menu item pricing
- Food safety
- Ingredients selection
- Staff management
- Culinary techniques
- Food spoilage prevention
- Banquets and catering
Affiliations
- Global adventures in extreme cuisines
Accomplishments
- King of the Kitchen Hospitality Asia Platinum Awards 2013–2015, Malaysia Series
- Two friends, One Cuisine, prestigious Gourmand World Cookbook Awards in Beijing
- Long Service Award, appreciation of loyal and dedicated service over 15 years
Certification
- Training on Health Bread for Today's Living
- Australian Meat Workshop on "How to Cut Costs with Fresh Australian Non-Loin Beef Cuts"
- EQ Quality Training KKM Kusus Latihan Pengendali Makanan
- Certificate of Appreciation, Taste of Malaysia
- Seminar on Ice Cream & Flavoured Cake Making
- Certificate of Competency in an Introduction to the Performance Management System
- Certificate of Successfully Completed Chocolate, Confectionery, and Patisserie Course
- The Magic of Chocolate Training
- Kingfisher! One of Malaysia's finest restaurants for its Premiere 2002 Gourmet Guide
Languages
Chinese (Mandarin)
First Language
Malay
Advanced (C1)
C1
English
Upper Intermediate (B2)
B2
Chinese (Cantonese)
Upper Intermediate (B2)
B2
References
References available upon request.
Timeline
Executive Chef
YTL HOTELS
03.2003 - 02.2025
Chef Patron
Kingfisher
12.1999 - 02.2003
Sous Chef
Micasa All Suite Hotel
07.1996 - 10.1999
Senior Chef De Partie
Renaissance Palm Garden Hotel
07.1995 - 06.1996
Chef De Partie
Concorde Hotel
02.1993 - 07.1995
Commis Cook
Genting Highland Hotel
12.1988 - 07.1993
High School Diploma -
SMK Khir Johari
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