RESUME

Name : Pele Kuah Choon LiangAddress : No. 14, Jalan Pandan Indah 5/24, Taman Pandan Indah, Pandan Indah,

55100 Kuala Lumpur.Telephone (Handphone) : +6017-2656000Email Address : pelekuah@yahoo.comIC Number : 821107-01- 6511Passport No : A15991828Date of Birth : 7th November 1982Age : 32Gender : MaleNationality : MalaysianRace : ChineseReligion : Tao Marital Status : MarriedHealth : HealthyInterest : Cooking, reading books, swimming, cycling, net

surfing, playing badminton, soccer and etc.Language Written : English, Bahasa MalaysiaLanguage Spoken : English, Mandarin, Bahasa Malaysia

Highest Education

Year : 2001 – 2002Level : Diploma in Culinary ArtsInstitution : Legend International School Of Hospitality & Tourism

Lot 3.38 3rd floor, The Mall 100 Jalan Putra, 50350 Kuala Lumpur, Malaysia.

Tel : 603-27717772

Year : 2000 – 2000Level : Pre-career Training Programme (EPTP)Institution : English language

Erican language centre 12-1B,Jalan Sultanah,

83000 Batu Pahat, Johor, Malaysia.Tel : 607-4352901

Personal Particulars

Educational Background

Year : 1994 - 1999Level : PMR & SPMInstitution : Sekolah Menengah Tinggi Batu Pahat 83000 Batu Pahat Johor, Malaysia.

Alain Ducasse’s Grand Livre De Cuisine, Charlie Trotter’s Raw, Coco top 100 chef, Gastro pub.

Interpersonal Traits And Attitude :

Passionate with food ,Positive attitude, able to work long hours, good team player, good social skill, good in western, Asian cuisine, molecular gastronomy and Japanese cuisine. Work indepently, creative, and able to maintain quality and consistency on every dishes. Experience in handling high volume of banquet function and vvip function. Never stop improving. Good in leadership skill.

Aiming for a challenging career, and hope that I can gain knowledge, experience as well as to upgrade self-development, organizational improvement, communication skill and social skill. Want to contribute to outstanding business establishment with an excellence culinary.

Fully trained by multi award winning Chef Dirk Haltenhoff in Mandarin Orientalfine dining restaurant (Voted top restaurant by tatler malaysia & most innova-tive cuisine on MIGF 2007)

Trained by Michelin star Chef Jeff Ramsey , Tapas Molecular Bar Tokyo dur-ing his Michelin star promotion at Mandarin Oriental Hotel 2007 & 2008

Trained by Michelin star Chef Serge Chenet , Entre Vigne et Garrigue Restau-rant ,France during his Michelin star promotion at Mandarin Oriental Hotel 2006 & 2007

Bronze medal in main course (seafood or fish) FHM Culinaire Malaysia 2009 Bronze medal in main course (meat or poultry/game) – Battle Of The Chefs

11th Penang International Salon Gastronomique 2007 Gold medal (3 course menu) – MO black box culinary challenge 2007 Silver award pizza challenge Malaysia 2012 (organize by Fonterra foodser-

vice) Guiding a staff to win gold medal at Pizza Challenge 2013 (organize by

Fonterra foodservice) Nominated for Hospitality Asia Platinum Award (HAPA) for Best Western Chef

2013 /2014 Cooking for Malaysia Prime Minister Dato Sri Najib and his VVIP tables during

Deepavali open house 2014 at dahtaran pahlawan Melaka On NTV7 Cooking show “Best In Town” with host Miss Malaysia 2009 Cooking for Lewis Hamilton and VVIP F1 Petronas Team during F1 event

2015

Ability

Objective & Goal

Achievements

Favorite Book

Appointed by Norwegian seafood council as their ambassador chef for Malaysia 2015 & 2016

Appointed by Arla food denmark as their cooking demo and research & devel-opment chef 2015 (Top 10 dairy company in the world)

Company Name : BLVD HOUSE (Upscale Casual Dining) Les Amis Group Singapore & Naza Group Position : Executive Chef Cum Consultant Chef Date joined : Jan 2016 to May 2016Contact : Level 1,Menara NAZA, Platinum Park,No11,Persiaran KLCC

50088 Kuala Lumpur Malaysia References : 012-3056580 Ansgar Schlemmer (Group General Manager) Reason for Leaving : Done Opening & Contract Over

Responsibilities : - Responsible for the setting up of a new upscale casual dining restaurant for a

very well reputable company . Responsible to draw kitchen layout, purchase equipment and utensils. In charge of menu planning costing, photo shooting and menu engineering. Trained the floor waiter about the food that we serve. Responsible for hiring and trained kitchen staff and making sure the kitchen

runs smoothly and effectively. Setting up SOP for training purpose as well as daily operation purpose. Making sure the food that is serve is at the highest quality and consistency. Fully In-Charge in leading, organizing and managing the kitchen Require-

ments to the highest standards and in accordance with the Standard Operating Procedures.

Making sure that all the kitchen members are highly motivated and prepare the best quality food .

Supervise & manage activities and scheduling on all kitchen position and Kitchen Training for efficiency Operation including trainings on food preparation/food presentation/kitchen Safety & sanitation /5S system/personal hygiene & grooming.

In charge of food supplier account opening and daily delivery plan.

Company Name : Elegantology Restaurant & Gallery (Fine Dining) Under Martell Group Pernod Ricard Malaysia Position : Executive ChefDate joined : June 2015 to December 2015Contact : lot35 Level G2 , Publika, solaris dutamas , Malaysia

Tel:+60362065577 Fax:+6062861261

Responsibilities : - Fully In-Charge in leading, organizing and managing the kitchen Require-

ments to the highest standards and in accordance with the Standard Operating Procedures.

Making sure that all the kitchen members are highly motivated and prepare the best quality food .

Supervise & manage activities and scheduling on all kitchen position

Employment History

and Kitchen Training for efficiency Operation. Performance, including trainings on food preparation/food presentation/kitchen Safety & sanitation /5S system/personal hygiene & grooming.

To conduct daily briefing and attending meetings for a smooth operation. Conduction performance appraisal, coaching and mentoring staffs. Planning, forecasting and budget for Food Requisition, Kitchen supply and

cost control. Menu planning and creation in accordance to standard of quality and suitability

for Events.. Handling High Expectation VIP fine dining menu and functions . Speak to guest after each dinner service and making sure guest is highly satis-

fied.

Company Name : Hotel Equatorial Melaka(5 star) Position : Executive ChefDate joined : Nov 2013 to May 2015 (1 year 6 months ) Contact : Bandar Hilir , 75000 Melaka , Malaysia

Tel:+6062828333 Fax:+6062861261Capacity : 500 Hotel rooms, 3 meeting rooms, 6 Food & Beverage

Outlets, 11 kitchens and 2 ballrooms with the total capacity of 1,600 paxs

Responsibilities : - Fully In-Charge in leading, organizing and managing all kitchens Require-

ments to the highest standards and in accordance with the Standard Operating Procedures.

Supervise & manage activities and scheduling of Exec sous chef , Chef De Cuisine, Pastry chef , Chinese Chef, Japanese Chef, Sous Chef, Junior Sous and More than 70 staffs include permanents and Kitchen Training for efficiency Operation. Performance, including trainings on food preparation/food presen-tation/kitchen Safety & sanitation/ISO standard /5S system/personal hygiene & grooming.

To conduct daily briefing and attending meetings for a smooth operation. Conduction performance appraisal, coaching and mentoring staffs. Planning, forecasting and budget for Food Requisition, Kitchen supply and

cost control. Menu planning and creation in accordance to standard of quality and suitability

for Events. Excellent product knowledge and communications with events team in under-

standing food requirements and timely set up of all functions. Arrange for all maintenance, repair and purchase of equipments in a timely

manner. Handling high volume of banquet functions and vvip functions with an average

F&B sales of RM 1.5 million per month and maintain food cost at 32% .

Company Name : Movida Group( Modern European cuisine with asian influence)Position : Group Executive ChefDate joined : 16th Nov 2011 - Nov 2013Company Outlets : Sunway Giza Kota Damansara, Puchong IOI boulevard,

Melaka Hatten Square, Scotts Garden Old Klang Road, Changkat Bukit Bintang, Cheras C-180, Setapak

Contact (HQ) : No. 25-2, Jalan PJU 5/15, Dataran Sunway, Kota Damansara, 47810 Petaling Jaya, Selangor

Tel : 603-61413301 Fax : 603-61413302Responsibilities : - Responsible to set up any new outlet’s kitchen for Movida Group total 8 outlets

has been setup for a very successful company Advise and decide on purchasing any kitchen equipments and utensils for new

outlet base on the menus. Responsible in menu engineering for all Movida outlets nationwide. Train and manage kitchen personnel and supervise/coordinate all related culi-

nary activities. Control food and labor cost, demonstration cooking, menu development, and

pricing and development of culinary team. Standardize production recipes to ensure consistent quality. Establish presentation technique and quality standards Ensure proper equipment operation/maintenance Standardize food suppliers to ensure consistent ingredients quality. Ensure proper safety and sanitation in kitchen and also ensure food prepara-

tion always follow HACCP standards. Directly supervises kitchen personnel with responsibility for hiring, discipline,

performance reviews and initiating pay increases. Making sure the food that is served is at the highest quality and consistency.

Company Name : Only World Group Central Production Kitchen & Food tree café

Position : Group Head Chef (Managed 20 staff )Date joined : 16th June 2011 – 15th Nov 2011 Contact : No.10, Jalan Pelukis U1/46, Section U1,

Temasya Industrial Park, Glenmarie,       40150 Shah Alam, Selangor Darul Ehsan, Malaysia       Responsibilities : - To help the company to enforce and implement ISO 22000 standards and

procedures. Making sure production line runs smoothly and effectively and be able to sup-

ply to 26 outlets nation wide. Constantly educate subordinates by explanations and demonstrations of first

class quality food production. Involve in R&D, implementation of new products and menu engineering in ev-

ery each outlets. Making sure the production par level is closely monitor. Planning for weekly production output and schedule ordering of raw items and

packaging materials accordingly. Training of production cooks and production chef on HACCP procedure and

hygiene issue to prevent cross contamination. Maintaining central kitchen food cost on a desire percentage. Making sure all the productions cook meets their productivity and follow the

correct recipe to prevent inconsistency. Making sure the food that is produce and served is at the highest quality and

consistency in central kitchen as well as food tree café. Work closely with production Chef, Café Chef and R&D on new Asian products

& recipes in Central kitchen as well as Food Tree Café.

Company Name : Brussels Beer Café (Belgium Cuisine Theme Bistro) Position : Group Head Chef (Manage 30 staff including 5 Sous Chef,

6 CDP, and cooks)Outlets incharge : Hap Seng, Ampang, Jaya One, Solaris Mont Kiara Date joined : 15th Oct 2009 - June 2011 Responsibilities : - Responsible to set up 4 new outlets for a very successful company. Responsible to draw kitchen plan, purchase equipment and utensils for new outlets. In charge of Menu planning, photo shooting, food promotions throughout the year. Menu engineering. Train floor waiter and supervisor about the food that we serve. Train kitchen staff and making sure the kitchen run smoothly and effectively. Making sure food preparation always follow HACCP standard. Making sure the food that is served is at the highest quality and consistency. Also help this company to set up a whiskey bar kitchen with Asian fusion cuisine. Maintain food cost at a desire percentage.

Company Name : Indulge restaurant (semi fine dining ) Position : Head chef (Managed 8 staff)Date joined : 1st March 2009 - 14th Oct 2009 Contact : Tropicana City Mall L1. 12, Level 1, No 3, Jalan SS 20/27, Selangor Tel No : 03 - 77106112Responsibilities : - Responsible for the setting up of the new semi fine dining restaurant Responsible to draw kitchen layout, purchase equipment and utensils. In charge of menu planning costing, photo shooting and menu engineering. Trained the floor waiter about the food that we serve. Responsible to trained kitchen staff and making sure the kitchen runs smoothly

and effectively. Making sure food preparation always follow the HACCP standard. Making sure the food that is serve is at the highest quality and consistency.

Company Name : Mandarin Oriental Kuala Lumpur Pacifica Grill & Bar (fine dining restaurant)

Voted As Top 5 fine dining restaurant in MalaysiaPosition : Cook 1- Chef De Partie (Entremetier & Saucier section) Date joined : 15th Nov 2005 – 27th Feb 2009 Contact : Kuala Lumpur City centre

P.O. Box 10905 50088 Kuala Lumpur , Malaysia Tel : 603 - 23808888Responsibilities : -Person in charge of entremetier section. Report directly to Jr. sous chef and Chef De Cuisine. Responsible for amuse bouche, hot starter, pasta dishes, soups, and main course vegetables and starch. In charge of daily briefing HACCP Checklist (check every section before starting Operation). In charge of kitchen maintenance engineering work orders. Responsible for standard, quality and consistency of every dishes that is serve. Managed 2 staff. Person in charge of saucier Responsible for all the main course dishes and sauces. Deboning fish, poultry, meat and portioning. Responsible for whole kitchen butcher ordering list. While operation responsible to cook all meat items and while sous chef is not around responsible for plating.

Company Name : Western banquet kitchen (Banquet capacity 1200pax) Renaissance Hotel Kuala Lumpur Position : Cook 1 (1 year)Date joined : 25th July 2004 Contact : Corner of Jalan sultan Ismail & Jalan Ampang 50450 Kuala Lumpur , Malaysia Tel : +60321622233

Company Name : Vogue café Renaissance Hotel Kuala LumpurPosition : Cook 2 (1 year)Date joined : 15th July 2003 Contact : Corner of Jalan sultan Ismail & Jalan Ampang 50450 Kuala Lumpur , Malaysia Tel : +60321622233

Company Name : JW Marriott Kuala Lumpur Department : Cold kit, Chinese kit, Purchasing, Butcher, Coffee house

and Western BqtPosition : Trainee ( 6 Months )

Date joined : 1st Nov 2002 - 30th Apr 2003 Contact : 183 Jalan Bukit Bintang, 55100 Kuala Lumpur, Malaysia Tel : +603-27159000

14 Years in the 5 star kitchen line in various outlets including fine dining and banqueting kitchen , as well as stand-alone outlets .

Conducting cooking class , demo, and cooking show for media , cooking clubs and corporate company ( western cuisine , sushi and nyonya cuisine)

Salary Expectation :

Ansgar Schlemmer (Group GM for BLVD HOUSE and other fnb outlets) Tel no : +60326309999Mobile :012-3056580Email: ansgar.schlemmer@web.de

Chef Dirk Haltenhoff Resort Executive Chef Jumerah Madinat Dubai (previously Mandarin Oriental KL)

Address : PO Box 75157 ,  Dubai, United Arab Emirates

 Mobile :+971 55 500 9526

Experience

Reference

Tele-phone: : +971 4366 6819

 Facsimile:Email :

: +97143016705 dirk.haltenhof@jumeirah.com

Chef Jochen Kern (Consultant Chef for Brussels Beer Cafe)Director School of Culinary ArtsGlobal Master Chef certified by WACS

Berjaya University College of Hospitality Level 11, west wing Berjaya times squareNo.1 , Jalan Imbi 55100 Kuala Lumpur

Tel: +60 3 2687 7106Mobile: +60 17 634 6680Email: jochen.kern@berjaya.edu.my

Chef Bong Jun Choi (Chinese Master Chef Ex Mandarin Oriental K.L.) Executive Chef City Of Dreams Manila

Tel no : +63 2691 7640Mobile :+63 917 861 2037Email : BongJunChoi@cod-manila.com

Mr. Andrew (Director) Indulge restaurant Tropicana city mall L1. 12, Level 1, No3, Jalan SS 20/27, Selangor Tel no : +603-77106112 Mobile :+6017-8733130

Roger Hew Managing Director Movida Group Movida HQ Damansara Current MOVIDA Outlets are located at (1) Sunway Giza, Kota Damansara, (2) Taman Kota SyahBandar, Melaka, (3) IOI Boulevard, Puchong, (4) Scott Garden, Old Klang Road, (5) Changkat Bukit Bintang, (6) C180, Cheras Selatan, (7) Star Parc Point, Setapak (8) Ipoh (9) Bandar Sri Sendayan, Seremban (10) PJ Centerstage, PJ.

Mobile :+6012-2006599Email: rogerhew@gmail.com

Danny Wong FnB Director Equatorial Hotel Melaka Mobile :+6017 3982513

Photos