Working Experience

WORKING EXPERIENCE

Here are my working experiences history:

  1. I started my kitchen career as a Kitchen Apprentice in Amber Restaurant at Landmark Mandarin Oriental Hotel Hong Kong, it is a French Contemporary restaurant which has 2 michelin stars and also listed no. 21 on World’s 50 Best Restaurant 2017. I worked there for 7 months from June 2016 till January 2017 under Chef de Cuisine Maxime Gilbert and Chef Richard Ekkebus. Hot garnish section, vegetable section, pass section and cold section are the sections where I exactly worked in there. Here is the official website of the restaurant: https://www.mandarinoriental.com/hong-kong/the-landmark/fine-dining/restaurants/contemporary-cuisine/amber. If you are a recruiter and want to get references about me when I was working in this restaurant, you can contact to Levin Chun (Junior Sous Chef) phone no. : +85296806769 or to Chloe Lao (Commis 3) phone no. : +85295255722.

  2. Then I got a new job with Commis position and also as a opening team of Aji Restaurant at MGM Cotai Hotel Macau, it is a Nikkei (Japanesse Peruvian) restaurant and also it is the sister restaurant of Maido Restaurant in Lima, Peru which is listed no. 8 World’s 50 Best Restaurant 2018. I worked for 1 year and 2 months from November 2017 till January 2019 under Chef de Cuisine Edwin Guzman Navarro and Chef Mitsuharu Tsumura. Sushi section, tiradito section, robata section, ceviche section and hot starter section are where I exactly worked in there. Here is the official website of there restaurant:  https://www.mgm.mo/en/cotai/dining/aji. If you are a recruiter and want to get references about me when I was working in this restaurant, you can contact to Chef Edwin Guzman (Chef de Cuisine) phone no. +85362755774 or to  Aki Loo (Chef de Partie) phone no. +85366181952.

  3. After 1 year and 2 months worked in Aji, I got a promotion from Commis to Demi Chef de Partie then I continue worked there till November 2019. With the promotion, I worked more motivated, bigger responsibilities, more job desk to do, more things to organized and be an example for other colleagues to work better. By November 2019, I resigned with good history and reputation in there.

  4. Only shortly moment after resigned from Aji, I got a new job with Chef de Partie position also as a part of the opening team of new restaurant named KOI at Crowne Plaza RDC Hotel & Convention, it is  Nikkei (Japanesse Peruvian) restaurant with modern influences. I worked here for 1 year and couple of months under Chef Eduardo & Chef Kadek Raditya. Hot Kitchen and Cold section are where I exactly I was incharged.  Here is the official website of the restaurant:  https://koi-riyadh.com/.  If you are a recruiter and want to get references about me when I was working in this restaurant, you can contact to Chef Eduardo Barbosa whatsapp no. +966565862077 (Chef de Cuisine) or Chef Kadek Raditya (Sous Chef) whatsapp no. +6282237889029. Corona pandemic made a crisis in the country, then our restaurant was closed for unpredictable period of time. Condition was not really good so I resigned and moved back to my own country.
  5. After a few months and the pandemic situation is getting better, I received a great opportunity to work as a Junior Sous Chef for opening team in a beach club restaurant named February 30 that located in premium spot of West Beach Palm in Dubai. Japanese and Mediterranean dishes are serving in this huge restaurant and bar with 600 seating capacity. I am working here under Chef Jefry Tobing and Chef Khairel Asyraf. I basicly incharge and assisting Chef Jefry for the whole kitchen operations. Here is the temporary website of the restaurant: https://february30dubai.com/
  6. Just about 2 months after I join the opening team of February 30 Dubai, I got promoted to be Sous Chef. Working here till October 2022.
  7. Then I join Mandapa, a Ritz Carlton Reserve Ubud Bali as a Chef de Cuisine to re-open their Japanese restaurant and bar called Ambar.
  8. After an incredible year in Bali, I joined the re-opening team of UMI, the signature modern Japanese restaurant at Waldorf Astoria Ras Al Khaimah, part of Hilton Worldwide’s luxury portfolio, where I served as Chef de Cuisine, leading the culinary direction and delivering elevated Japanese dining experiences.
  9. Currently, I am the Executive Sous Chef for the pre-opening of Paradisus by Meliá Bali, where I lead multi-outlet culinary development, kitchen teams, and large-scale operations, translating technique, creativity, and discipline into memorable dining experiences.