CHRIS YEAP JUN CHONG

*Duty Roster, Staff Development, guiding potential colleague out of their comfort zone for further development, managing skill and practical skill etc.

* Menu Planning - Breakfast Buffet, Seasonal Tea Set, À La Carte Dinner (Mediterranean Cuisine), Festive Set Dinner, and Promotion Menu.

*Costing, daily check on ordering and work on menu engineering to achieve organization budget food cost. Select and purchase best quality product align with budget given.

*OE request, CAPEX, and restaurant display and entertainment budget, etc.

*Outlet performance review, sales report for new menu development, time-by-time observation, and feedback on different operationa period strengths and point to improve.

*Market research to experience the same category outlet from competitors for better market awareness.

*Food safety, working closely with hygiene team for food handling and practice to minimize risk to customer and daily check all the sop and training topic has been execute well.

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• Purchasing of OE and machinery, TM selecting, MGTO license process, Menu Planning, leading Subordinate, Work flow planning, yearly and seasonal promotion activity, HACCP implementation, Quality assurance, P&L.

• Menu planning, Recipe project, manning selection for specific cuisine, simulation calendar planner and follow up action, Maintain operation, sustain coming years culinary offer to next level.

• Duty roster, Menu planning and rotation, purchase equipment for set up of restaurant, man power planning, ensure HACCP standard, ensure food quality consistency, leading subordinate, Food cost control, P & L.

• In charge for room service food production for 2500 rooms service, Pool bar operation, Pop up event and pop up restaurant.

• Pre-opening and set up restaurant, Duty roster, Menu planning and rotation, purchase equipment for set up of restaurant, man power planning, ensure HACCP standard, ensure food quality consistency, leading subordinate.

• Duty roster, Menu planning and rotation, purchase equipment for set up of restaurant, man power planning, ensure HACCP standard, ensure food quality consistency, leading subordinate, Food cost control, P & L.

• Organizing man power and equipment's, food cost and quality control, leading subordinate.

• Organizing equipment's and man power, food cost and quality control.

• Menu planning, food cost control, food quality control, market list ordering.

• Mis-en place and looking after operation for various section.(Japanese, Indian, Western, Italian etc).