Brian Chong Resume 2015

BRIAN BENNET CHONG KET KEE

I am well trained Executive Chef, with worldwide background. My specialties are Western, Asian Cuisines, Banquets, Catering and my focus is to work with fresh products to create a pure cuisine experience. I am a multi-skilled and innovative chef with 19-years career in food preparation, banquet and a la carte operations for leading hotels, resorts, food service and restaurants. I am a culinary innovator, known for producing top quality, creative products, contributing to revenue growth while simultaneously reducing food and labor costs. Proven ability to effectively lead multi-section a la carte and high-volume operations. Superior leadership, coaching and team building skills towards multi-races, culture and work ethic. Committed to creating a memorable dining experience for all guests including world leaders and VVIP guests. Thrive in high-pressure environments. Passion for food and flawless service. Excellent in wide range of food expertise especially in Asian, Western and contemporary cuisine.

Oversees all culinary operations

Well-versed in public speaking and live demonstrations

Adaptable in various regions and cultures

Effective and motivating trainer skills

Strong verbal and written communication skills

Versed in food styling and food photography

Able to develop and implement creative strategies to increase revenues and average checks

Plan, coordinate and implement special events and functions

Remarkable skills in preparing and cooking a variety of foods

Always get the best out of people - management by example

Manage food cost and calculation on a daily basis

Effective cost management

Open minded, flexible, creative and free-thinking

EXPERTISE LANGUAGE SKILLS EDUCATION

Multi-Section/High-Volume Operations Asian & Western Creative Menu Development Training & Development

English - spoken/written: fluently Malay - spoken/written: fluently Mandarin – spoken: fair

Diploma in Hotel Management (American Hotel & Motel Association)

Safety & Sanitation Quality Assurance Fine Dining/A La Carte/

Banquet Service

PERSONAL PARTICULARS

Date of Birth: 29-10-1977 Marital Status: Married Religion: Roman Catholic Address :

Lot 107, Taman Donggongon, Jalan Tambunan, 89500, Penampang, Sabah, Malaysia

Nationality: Malaysian Contact No:

Mobile: +60162048802 Email Address:

[email protected] [email protected]

PROFESSIONAL EXPERIENCE

September 2014 to Present

Kota Kinabalu, Sabah, Malaysia

Located just 28km from the city and 38km from Kota Kinabalu International Airport, Nexus Resort & Spa Karambunai is set amidst 3,335 acres of natural and landscaped surroundings creating the perfect background for all 485 well-appointed guestrooms, suites and luxury villas. The award-winning 18-hole championship golf course and exclusive Borneo Spa complement the superb facilities of this magnificent resort which boasts eight restaurants and bars and an almost endless array of leisure and recreational activities.

NEXUS RESORT KARAMBUNAI POSITION: EXECUTIVE CHEF DUTIES:

Prepares food, plans menu, and oversees kitchen operations; including cooking, staffing, ordering, recipes, menu, budgeting, and food preparation as well as overseeing multiple kitchens. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar / lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).

Setting and maintaining goals for culinary functions and activities Set prices for menu items.

Responsible for all restaurants on the property and all the individual

chefs.

Provides direction for all day-to-day operations.

Understands employee positions well enough to perform duties in

employees' absence or determine appropriate replacement to fill

gaps.

Provides guidance and direction to subordinates, including setting

performance standards and monitoring performance.

Utilizes interpersonal and communication skills to lead, influence, and

encourage others; advocates sound financial/business decision making;

demonstrates honesty/integrity; leads by example.

Encourages and builds mutual trust, respect, and cooperation among

team members.

Setting and maintaining goals for culinary functions and activities Develops and implements guidelines and control procedures for

purchasing and receiving areas.

Establishes goals including performance goals, budget goals, team

goals, etc. Communicates the importance of safety procedures, detailing

procedure codes, ensuring employee understanding of safety codes,

monitoring processes and procedures related to safety.

Manages department controllable expenses including food cost,

supplies, uniforms and equipment.

Participates in the budgeting process for areas of responsibility.

Knows and implements the brand's safety standards.

Ensuring Culinary Standards and Responsibilities are met Provides direction for menu development.

Monitors the quality of raw and cooked food products to ensure that

standards are met.

Determines how food should be presented, and create decorative food

displays.

Recognizes superior quality products, presentations and flavor.

Ensures compliance with food handling and sanitation standards.

Follows proper handling and right temperature of all food products.

Ensures employees maintain required food handling and sanitation

certifications.

Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring,

or otherwise helping others to improve their knowledge or skills.

Ensures employees are treated fairly and equitably.

Trains kitchen employees on the fundamentals of good cooking and

excellent plate presentations.

Administers the performance appraisal process for direct report

managers.

Interacts with the Banquet Chef and Catering department on training

regarding food knowledge and menu composition.

Observes service behaviors of employees and provides feedback to

individuals and or managers.

Manages employee progressive discipline procedures for areas of

responsibility.

Leadership To build and maintain the team work among all staff.

Leading by example. Providing excellent self discipline.

To give respect to gain respect.

Guest satisfaction To follow up all guest request and complaint and to establish

preventive actions from future recurrence.

Ensure to provide courteous and professional manner and service at all

time.

Maximize using guest name.

April 2012 to September 2014


With a private beach, views of the sparkling coral islands, and legendary attentive service, Shangri-La's Tanjung Aru Resort and Spa offers the serenity of a secluded tropical Kota Kinabalu luxury resort just 10 minutes away from the centre of downtown Kota Kinabalu. Shangri-La’s Tanjung Aru Resort and Spa comprises 492 luxurious rooms and suites in two wings, the Kinabalu Wing and the Tanjung Wing.

April 2011 to April 2012

SHANGRI-LA’S TANJUNG ARU RESORT MARINA & SPA

POSITION: EXECUTIVE SOUS CHEF DUTIES:

Responsible for the day to day operational running the kitchen operation

Directly supervising all production and 200 kitchen brigade staff

Maintaining highest professional food quality in the hotel

Overlooking all the food outlets, Shang Palace, Coco Joe’s bar and grill, Café Tatu, Banqueting and Catering and the fine dining Italian restaurant Peppino

Outlet Menu creation

Oversees high volume banqueting event functions for indoor caterings as well as

outside caterings of the Hotel.

Contribute Ideas to Create Menus for Private Dining and special requests

Successfully handle a-la-carte in both section Asian and Western cuisine for in-room dining and all-day dining by following the standard recipe and SOP

Creating new recipes and SOP

Maintain the highest possible standards on cleanliness of kitchen and the food

safety following the set rules of HACCP and SFSMS

Handling Store & Market Requisition Through CHECK EAM SYSTEM as well as Maintaining food cost within the Budget

Job description includes the managing the food cost and achieving the outlets

revenue budget

Hiring and selecting of staff, training and evaluating performance of employees

SHANGRI-LA’S TANJUNG ARU RESORT MARINA & SPA POSITION: SOUS CHEF DUTIES:


Maintaining highest professional food quality in the hotel Managing the all-day

dining restaurant Café Tatu and banqueting operation.

Contribute Ideas to Create Menus for Private Dining and special requests

Handling Cooking Class and Chef Master Table

Successfully handle a’la Carte in both section Asian and Western cuisine for in-room dining and all-day dining by following the standard recipe and SOP

Creating new recipes and SOP

Maintain the highest possible standards on cleanliness of kitchen and the food

safety by attending the SFSMS programme

Handling Store & Market Requisition Through CHECK EAM SYSTEM as well as Maintaining food cost within the Budget

Managing the food cost and achieving the outlets revenue budget.

Conducting on the job training for employees and hotel industrial trainees

Producing and implementing standard recipe cards for improving consistency

and cost effectiveness

Approving suitable products that are to be utilized in the hotel

Managing employee roster

Maintaining and exercising the hotel’s food safety and hygiene policy

Attending banquet event coordination briefings and resume meetings

Dec 2010 to April 2011

Kuala Lumpur, Malaysia We pride ourselves on delivering quality products and exceptional service, and we are dedicated to maintaining and enhancing the calibre of all our brands. QSR Brands (M) Holdings Sdn Bhd and its subsidiaries guarantee full halal compliance to customers in all of the group’s markets. Every aspect of the food

QSR BRANDS BHD. (Pizza Hut Sdn. Bhd.) POSITION: PRODUCT DEVELOPMENT MANAGER DUTIES:

Emphasizing on the research and development of new food product concepts and maintaining the best quality ingredients for the mass market

Introducing new trends and innovation to the current and future product range and increasing value for the customers

Planning and organizing on aspects of marketing plans, product testing, new innovation and market survey

Organizing periodic brain storming sessions to conceptualize product ideas

Identify and develop opportunities to maximise sales through food product

offering & standards and to prepare and control overall quality & costs

manufacturing process follows strict controls and accepts only certificates recognized by the Department of Islamic Development Malaysia (JAKIM) and strictly adheres to MS1500:2009. With more than 30,000 staff in Malaysia, Singapore, Brunei, Cambodia and India, the company is one of the biggest employers in its sector.

August 2008 to November 2010

Kuala Lumpur, Malaysia

Tunku Abdul Rahman University College is committed to complement and supplement the efforts of the Government in providing quality education and training on a comprehensive range of disciplines and levels thereby adding the development of human capital in Malaysia.

Responsible for supplier compliance programs and new supplier development

Establish new product processes

Food Safety Audits

Maintain food product standards at all times.

Monitor & interpret food product performance as a method of optimising menu selection

Identification of potential local suppliers of high quality food & packaged food

TUNKU ABDUL RAHMAN COLLEGE POSITION: SENIOR CULINARY INSTRUCTOR DUTIES:

Job description includes lecturing, conducting tutorials and practical classes to all hotel management students

Producing exam and marking scheme according to Blooms Taxonomy to validate

students’ progress

Food recipe production and implementation

Producing and implementing standard recipes for improving consistency and cost effectiveness

Maintaining and updating program unit syllabus according to MQA standards

Managing the college training kitchen and restaurant

Producing innovative and contemporary menu ideas to keep up with current

food trends

TRADERS HOTEL KUALA LUMPUR POSITION: JUNIOR SOUS CHEF DUTIES:

Kuala Lumpur, Malaysia

Traders Hotel, Kuala Lumpur, is perfectly situated within the Kuala Lumpur City Centre (KLCC) and offers the best view of the Petronas Twin Towers.

It offers direct access to the Kuala Lumpur Convention Centre and is near to the city's iconic Petronas Twin Towers, Suria KLCC Shopping Mall and local tourist attractions, which are all surrounded by restaurants, bars, clubs and cafes.

This is the perfect hotel for travellers concerned with business, conventions, shopping or entertainment in the heart of Kuala Lumpur.

October 2005 to August 2007

Muscat, Sultanate of Oman

The deep turquoise blue water of the Sea of Oman is hypnotic, contrasting

Hiring and selecting of staff, training and evaluating performance of employees Conducting on the job training for employees and hotel industrial trainees Producing and implementing standard recipe cards for improving consistency

and cost effectiveness Approving suitable products that are to be utilized in the hotel Managing employee roster Member of OSHA, doing preventive maintenance and periodic spot check as to

keep the level of safety in the hotel at a high Maintaining and exercising the hotel’s food safety and hygiene policy

SHANGRI-LA’S BARR AL JISSAH RESORT & SPA POSITION: JUNIOR SOUS CHEF DUTIES:

Working as a pre-opening team member of the resort Assigned at the seafood restaurant (Bait Al Bahr) supervising the saucier, garde

manger and supports overall operations in the kitchen. The restaurant has a seating capacity of 130 people and we are serving a-la-carte and degustation menus. We also have periodic food promotions to entice the hotel and local clientele

My job description includes production of menu items as per verification and standards of the recipe, ordering of products, menu specials, cleaning and hygiene maintenance of the kitchen and equipments, planning and conducting training for the staff ,duty rosters, implementation of SFSMS policies(Shangri-la’s Food Safety Management System) among others

Brainstorming session along with the chef de cuisine for menu planning and its execution

Placed at the luxurious Al-Husn hotel in the all-day fine dining restaurant

fascination of Oman.

The experience is elevated at Shangri-La’s Barr Al Jissah Resort and Spa, Sultanate of Oman. Three hotels await your arrival. And each gets better as you explore. Approaching Al Waha, your excitement heightens as a man-made tunnel through the mountain leads you to a sanctuary facing the Sea of Oman. Al Waha lives up to its name with several swimming pools merging to form a serene oasis. Date palms and traditional Dhofari architecture remind you that you are in Arabi

September 2003 to September 2005

Tuaran, Sabah, Malaysia

This is Shangri-La's Rasa Ria Resort on Pantai Dalit Beach. Set amidst a nature reserve, the resort enchants endlessly with its natural magic. The resort is home to an eco-friendly championship golf course and the magnificent Spa at Dalit Bay. Unique to the Rasa Ria resort is the Orangutan Education Centre where you’ll meet Sabah’s icon.

job consists of supervising the shift kitchen brigade, degustation menu planning, procurement of daily produce, staff training, staff roster, SFSMS implementation and overlooking the production of quality products of the kitchen

Orchestrated numerous private dining for the hotels VIP’s and royalties.

SHANGRI-LA’S RASA RIA RESORT POSITION: CHEF DE PARTIE DUTIES:

Assigned in the award winning Californian restaurant named “Coast” Supervising the day to day operation of the kitchen and supporting the chef de

cuisine in all aspects of the planning, implementation and execution of the menu and promotions

Managing the kitchen in absence of a chef de cuisine for 6 months by handling of all purchases, duty rosters, training and SFSMS policy implementation

Assisting in organizing and executing high end wine dinner functions for a smooth and successful event

Contribute ideas to create menu for private dining or special request

Handling Store & Market Requisition as well as maintaining food cost within the budget

July 2002 to August 2003



July 1997 to September 2002


Located in a suburban setting of Kinabalu

City, this 4-star hotel offers majestic view

SHANGRI-LA’S TANJUNG ARU RESORT MARINA & SPA POSITION: CHEF DE PARTIE DUTIES:

Job responsibilities include maintaining the SFSMS hygiene standards, quality control, portion control, taking care of store and market requisition of daily production.

Assigned at the banquet/production kitchen and overlooking the all-day dining kitchen in absence of the sous chef.

Assignment includes preparation of daily hot buffet spread, outside caterings, set dinner functions, production of stocks and sauces etc.

BEVERLY HOTEL POSITION: CHEF DE PARTIE DUTIES:

Overlooking the operation of the all-day dining kitchen ( Café Oriental ) Job includes the procurement and quality control of all products, menu planning

and development, hygiene control, duty rosters, implementing the policies and procedures of the company.

Production of daily breakfast, lunch and dinner buffets and a-la-carte, banquet functions and outside caterings.

islands, and the bustling city. Beverly Hotel

features Café Oriental, a restaurant with Al

Fresco dining, Tapai Lounge which

provides nightly live entertainment

(except for Mondays); six meeting rooms

which cater for 12 to 450 persons,

complimented by the latest multimedia/

audio visual equipment; and a business

centre services. Our hotel also offers a fully

equipped fitness centre which includes

sauna and a swimming pool with a sunset

patio for its guests’ pleasure.

ACHIEVEMENTS

REFERENCES

Food handlers training organized by the ministry of health in Sabah

SUPEX (Supervisory Excellence) ambassador organized by the Shangri-la brand

Certified Shangri-La Care Angel for module 1,2,3

Premiere club member for customer delight program

Member of the award for Best restaurant of the year 2003 for “Coast” restaurant,

best among all Shangri-La restaurant outlets

Cross exposure program at award winning restaurant “Petrus” in Island Shangri-

La Hong Kong

Numerous commendation for extraordinary measures to delight customers

Member of the award winning restaurant “Sultanah“, best fine dining restaurant

in the Middle East and North Africa

Certified HACCP Trainer

Shangri-La’s Food Safety Management System Trainer

OSHA member for Traders Hotel Kuala Lumpur

Re-launching of 7 F&B outlets with 100% new menu’s and concepts at Nexus

Resort Karambunai

References available upon request

Brian Chong Resume 2015

Documents

Transcript of Brian Chong Resume 2015