Work History

·        Consulting Chef (Remote) – YING YING RESTAURANT, Bergen, Norway | Apr 2025 – Present

·        • Developed a complete modern Chinese and Asian fusion menu tailored to local Norwegian tastes.

·        • Provided detailed recipes, plating guides, and kitchen setup recommendations remotely.

·        • Collaborated with management via video meetings and documentation to ensure smooth implementation.

·        • Advised on ingredient sourcing, workflow efficiency, and staff training procedures.

·        Executive Chinese Chef – Farmers Corner Ltd, Ashburton, New Zealand | Mar 2024 – Dec 2024

·        • Led Chinese kitchen operations, ensuring consistency and quality.

·        • Introduced regional fusion dishes to appeal to local and international clientele.

·        • Implemented kitchen SOPs and food safety standards.

·        Head Chef – Papparich Restaurant, Christchurch, New Zealand | Oct 2022 – Feb 2024

·        • Directed Asian fusion menu development and cost management.

·        • Trained staff to maintain brand consistency and high service standards.

·        Executive Sous Chef – Hakkasan @ Mandarin Oriental, Bodrum, Turkey | Apr 2022 – Sep 2022

·        • Supported executive chef in budgeting and kitchen leadership.

·        • Collaborated on seasonal modern Chinese menus.

·        Chinese Senior Sous Chef – Zhan Liang @ Rosewood Hotel, Phnom Penh, Cambodia | Apr 2021 – Sep 2021

·        • Oversaw kitchen operations during peak hours.

·        • Managed inventory and reduced food waste.

·        Executive Sous Chef – Bandar Djakarta, Jakarta, Indonesia | Jun 2019 – May 2020

·        • Led both Chinese and Indonesian food sections.

·        • Developed and updated menus, food promotions, and costing.

·        • Maintained an average food cost of 33%.

·        Executive Chinese Chef – Palm Resort Le Grandeur, Johor, Malaysia | Jul 2018 – Apr 2019

·        • Directed Chinese kitchen operations for hotel and banquet services.

·        • Handled ala carte and function menu development and recipe creation.

·        • Trained kitchen staff and ensured hygiene standards.

·        Sous Chef – Pulse Grande Hotel, Putrajaya, Malaysia | Jan 2018 – May 2018

·        • Supervised daily Chinese kitchen operations, including ordering, staff scheduling, and HACCP record-keeping.

·        • Mentored junior chefs and introduced modern twists to traditional Chinese dishes for banquet service.

·        Sous Chef – Ko’s Chinese Restaurant, Dublin, Ireland | Jul 2017 – Dec 2017

·        • Led fine dining kitchen operation.

·        • Managed ordering, scheduling, and HACCP documentation.

·        • Mentored junior chefs and contributed to menu innovation.

·        Sous Chef – In Colonial Chinese Restaurant, Kuala Lumpur, Malaysia | Feb 2014 – Jul 2017

·        • Prepared promotional menus and standard recipes.

·        • Maintained health inspection ratings through standardized cleaning.

·        • Supervised ordering and staff performance.

·        Chef de Partie – Hakkasan, Dubai, UAE | Dec 2012 – Jan 2014

·        • Operated across various kitchen stations including Wok, Cutter, Steamer.

·        • Contributed to consistent high-end food presentation.

·        Chef de Partie – Kong Kee Restaurant, Singapore | 2011 – 2012

·        • Handled passing and final food quality checks.

·        • Ensured plating consistency and kitchen efficiency.

·        Demi Chef de Partie – Genting World Resort, Malaysia | 2007 – 2010

·        • Specialized in steaming and basic station management.

·        • Maintained kitchen hygiene and timely production.

·        Demi Chef de Partie – Jerantut Hill Resort, Malaysia | 2006 – 2007

·        • Assisted in daily prep work and chopper station.

·        • Worked in team settings under pressure.

·        Commis Chef – Crystal Plum Restaurants, Malaysia | 2004 – 2006

·        • Basic prep and support for senior chefs.

·        • Foundation training across kitchen sections.

·        Commis Chef – Fong Yuan Restaurants, Malaysia | 2002 – 2003

·        • Basic prep and support for senior chefs.

·        • Foundation training across kitchen sections.