Werdegang
2014- present
Owner / Executive Chef
Opening self-own Restaurant Rosarium
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2012-2014
Executive Sous Chef
Opening Mandarin Oriental Hotel, Guangzhou, China
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Developing of concept of the Cantonese Restaurant Jiang - Awarded by 2 Michelin Stars
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Oversaw all operational areas and functions of this flagship hotel with 688 rooms, 800 colleagues and 8 direct reports.
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Also in charge of non-profit areas such as CSR, Health, Safety, Hygiene as well as hotel systems, licensing and certifications such as ISO14000, OHSAS18001 and ISO22000.
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Achieved highest Richey Audit score of the hotel in 2015 (6th highest in the group
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Initiated, planned and executed consolidations of departments/functions to increase productivity, flatten hierarchies and to enhance colleagues’ empowerment as well as development.
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Designed and implemented “PSI” (Process / Simplification / Innovation) – a program in which colleagues of all levels can share their operational ideas and suggestions on an online platform to streamline work processes for greater efficiency and guest experiences (In 2017 alone, 1,667 ideas were submitted – 167 were implemented in operation).
2010-2012
Chef de Cuisine
Restaurant Lafit, Shangria Hotel, Kular Lumpur
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n charge of Lafite Restaurant, French fine dining, 80 seat
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In charge of kitchen planning and menu set up.
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Lead, mentor, and manage culinary team.
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Develop and plan menus and daily specials.
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Create prep lists for kitchen crew.
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Manage food costing and inventory.
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Maintain standards for food storage, rotation, quality, and appearance.
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Ensure compliance with applicable health codes and regulations.
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Establish maintenance and cleaning schedules for equipment, storage, and work areas.
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Participate in interview process and selection of kitchen staff.
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Schedule staff and assist in human resources processes as needed
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Controlling the food cost of 32.0% Develop and Maintaining high standards on food quality and implement new ideas for staffs and as well food hygiene and training plans
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Restaurant Lafite won during my leadership 2010 and 2012 every year:
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AAA Award “Best Restaurant in Malaysia”
2007-2014
MVZ school / Rothenburg
Management school in cost-calculation and controlling
2007-2014
Chef de Cuisine
Ritz Carlton, Guangzhou, China
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In charge of Terra Restaurant, contemporary French fine dining, 60 seat
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In charge of kitchen planning and menu set up.
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Terra – a fine dining restaurant which concept is modern and contemporary cuisine
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Had 12 chef reporting to me
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In charge of controlling the food cost of 28.0%
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Good in organizing paperwork and maximizing staff productivity
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Maintaining high standards on food quality and implement new ideas for staffs and as well food hygiene and training
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Menu planning – a la carte, lunch and dinner specials menu, monthly promotion.
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Implementing HACCP rules and regulations to both kitchens
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Terra restaurant won Food Award „My favourite restaurant “from magazine PR That’s Guangzhou
2006-2007
MVZ school / Rothenburg
Chef’s Master Craftsmen’s diploma, Rothenburg, Germany