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The Bristol Hotel Gurgaon : Chinese Chef
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The Bristol Hotel Gurgaon : Chinese Chef
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[QUOTE=YIPWAIL@YAHOO.COM;10775]CURRICULUM VITAE PERSONAL DATA NAME : YIP WAI LEONG ADDRESS : NO 151 .BUTA FERRINGHI , 11100 PENA TELEPHONE NO : 0174648587 or 048851930 DATE OF BIRTH : MARCH 16 1971 NRIC NO : 710316-08-5167 PASSPORT NO : A14347841 NATIONALITY : MALAYSIAN RACE : CHINEESE SEX : MALE INCOME TAX NO : SG-404 9502- 07 EPF NO : 1167 5857 SOCSO NO : W 5366854 Y QUALIFICATION : FORM 1 (YEAR 1985 SPOKEN LANGUAGES : ENGLISH , MALAY , CHINESE DIALECTS WRITTEN LANGUAGES: ENGLISH, MALAY , CHINESE CAREER SUMMARY • Having worked in Malaysia, Brunei and currently Indian Ocean, I am able to adapt to any business and culture environment. • Accomplished Head Chinese Chef with over 20 years of experience in Chinese Food Preparation mainly Szechuan Food Cooking, Cantonese Style Cooking and local Malaysian Food. • Consistent track record of successfully turning around faltering operations and creating profitability and excellence, utilize keen assessment and problem solving abilities, dynamic training techniques and key motivational strategies that build accountability and enhance staff performance. • Flexible, adaptable style and hands-on approach, a skilled Chef who thrives in an atmosphere demanding excellence, autonomy and strong team building skills. • Possess highly polished communications and interpersonal skills. • Professional management experience acquired through employment with some of the famous multi international hotel brands such as Mutiara Beach Resort and BURJ-AL-ARAB international hotel • Fluency in English, Mandarin and Malay. 2006 --- 2008 Exec Chef Nambawan Trophy Sea View Restaurant (PNG) Is responsible for the efficient and effective management of the Chinese Kitchen in ensuring that superior meals are produced at economical costs resulting in profitable food operations for the kitchen. Plans, organizes and supervises the activities of the Chinese Kitchen and get personally involved in the training and development of all kitchen staff. Liaises with the various operational kitchen and ensures that the quality of both raw and prepared food conforms to the standard of the hotel. Handles all administrative work of the kitchen i.e. approving of daily food requisition, monitors and control the food cost and other related cost. Key Task includes: - To ensure the day to day kitchen operation was in smooth running, - Monitoring staff performances are well maintained and oriented to the highest quality standards of customer service, - Promote all food promotion to hotel guest, - Handle guest complaint, comment and to take proper measures in rectifying them, - To anticipate towards guest requirement and need, - To ensure the kitchen hygiene was maintained at satisfactory level at all time, - To organize periodical food promotion activities, - To prepare all kitchen staff schedule and leave application. 2002 --- 2006 Chinese Chef Fairmont Hotel (Malaysia) Responsibilities including training, food quality control, cost control, food hygiene,Day to day duty and assist Chinese Chef incharge entire hotel operation, Chinese cuisine ,Buffet and Hawker Food. Work closely with the F&B Director , Executive Chef , Chinese Chef in areas of Menu Plaining, Design of New Dishes andd Any other Area relating to Improving Kitchen Operation. 2000 ---2002 Chinese Chef Burj Al Arab (UAE) One of the most popular Live Seafood Restaurant in Dubai ( 16 nos of Aquarium with different kind of Live Fish ,Live Tiger Prawn,Live Lobster , Live Crab, Live Shellfish ) , 70 seating capacity. Responsibilities Including assist the Chinese Chef supervising the Kitchen operation, market list, menu planning, food hygiene, quality control. 1994 --- 1999 Chinese Chef M/V Star Aquarius Responsibilities Including assist the Chinese Chef supervising the Kitchen operation, market list, menu planning, food hygiene, quality control, cost control, ensure a smooth wok flow , maintaining staff Discipline, overlook staff Performance, Guide and Train staff in respective area of work. With a team of 50 crew. 1992 --- 1994 Dim Sum Chef Rasa Saying Hotel Responsibilities Including assist the Chinese Chef supervise Cooks in the preparation and cooking of dishes assist and provide guidance to other kitchen Staff , food hygiene, quality control. 1989 --- 1992: Dim Sum Chef Penang Mutiara Beach Resort (Malaysia) Traditional Chinese Restaurant , Cantonese and live seafood Cuisine with 100 seating capacity. Responsibilities Including Maintain Adequate stocks for daily usage and perform cost control, food hygiene, quality control PROFESSIONAL CERTIFICATION, MEMBERSHIP & ACHIEVEMENT • INTEC COLLEGE PENANG, Malaysia Introduction To Supervision in The Hospitality Industry Developing Supervisory Skills in The Hospitality Industry Supervisory Management in The Hospitality Industry • Member of Chef Association of Malaysia – Penang Chapter • Penang Koo Soo Restaurants Association • Committee of the 2ND Malaysian Golden Chef Competition 1997 • Award Winning in Achieving The Excellent Standard of the 3RD Malaysian Golden Chef Competition Year 2000 • Certificate of participant on Culinare Malaysia `99 • Represented Penang International Hotel Association (PIHA) in Malaysian Gourmet Cooking At Forum Park Hotel, Geneva, SWITZERLAND, 8TH-20TH May, 2000.[/QUOTE]
