Experience

  • Project Manager

    at Compass Group Pte Ltd ( Singapore)

    August 2017 - at Present

    Singapore

    • Managing and operating all hospitality services either onshore and offshore operations. • Training of all staff in food service, housekeeping and maintenance department. • Implement HACCP, ISO & OH&S and other programs as per location or country requirements. • Role required myself to organise new operations, mobilisation of crew and vessels, cooking based upon a 24hrs operations.

  • Project Manager

    at Sodexo Singapore Pte. Ltd.

    July 2013 - July 2017

    Singapore

    • Managing and operating all hospitality services either onshore and offshore operations. • Training of all staff in food service, housekeeping and maintenance department. • Implement HACCP, ISO & OH&S and other programs as per location or country requirements. • Role required myself to organise new operations, mobilisation of crew and vessels, cooking based upon a 24hrs operations.

  • Senior Project Consultant

    at Uluru Sdn. Bhd.

    September 2001 - January 2012

    Sabah

    • Design, build and operate facilities for clients in the various fields with focus in food service sector. From farm to plate • Design and implement full training programs for local staff in accordance with ISO. HACCP, and HALAL. • Business plan development for new or expansion of projects

  • Techincal Advisor ( Cookery)

    at P.T. Patra Services & P.T. Prasmindo Boga Utama

    March 2004 - March 2006

    Provinsi Kalimantan Timur

    • Design, build and operate facilities for clients in the various fields with focus in food service sector. • Design and implement full training programs for local staff in accordance with ISO. HACCP, and HALAL. • Business plan development for new or expansion of projects . Train local staffing in western cooking styles and food items.

  • Chef De Partie

    at Voyages Resorts Pty. Ltd.

    January 2000 - August 2001

    Northern Territory

    A chef crew of 4 person we would setup main restaurant 500 seat cap. Breakfast/dinner times only operation. Work on Business/menu plan for new fine dine outlet. Working 10 days on and 3 days off (4 days breakfast/pastry chef, 6 days main buffet chef) menu modern Australian cuisine

  • Apprentice Chef

    at Group Training Australia

    March 1996 - December 1999

    State of Queensland

    Learning skills for cooking in 2 areas of general food and pastry sector. Under group training apprenticeship system we would work max of 6 months at 1 location before moved to new location. This would give you up to 6-8 different types of cuisine, style of food outlets from hotel, cafe, hospitals, chain outlets etc. Then for 6 weeks each year we would return to college to undertake exams, training to prove we can advance to the next year level.

Education

  • Certificate Cookery III (Pastry)

    at Queensland Dept. of Training and Industrial Relations (apprenticeships)

    1996 - 2000 (4 years) State of Queensland

  • Bachelor Of Business Management (Tourism)

    at University Of Queensland

    1996 - 2000 (4 years) State of Queensland

  • Trade Certification III Cooking

    at Queensland Dept of Training & Industrial Relations Apprenticeship

    1996 - 1999 (3 years) State of Queensland

  • Certificate in Introductory Cookery

    at Hospitality Training Assoc.

    1996 - 1996 (1 year) State of Queensland

Languages

  • English Native

  • Malay Conversation

  • Indonesian Conversation

Hives