1. MAK YAT MENG
Riverside Apartment Royal Tower II A / 7C
Jl. Pluit Karang Barat No.50 Jakarta Utara – 14460
Mobile : 0813 896 777 66
Phone : 085 777 5757 63
Nationality : Malaysian
Email: henrymak76@gmail.com
PROFESSIONAL OBJECTIVE
Seeking a challenging and growth oriented position utilizing extensive educational, high self motivation,
and experience
SKILL SUMMARY
 Computer skills : Microsoft Word, Excel, Power Point, Access
 Language : Indonesian (speaking and writing), English (speaking and writing), Mandarin
(speaking and writing), Cantonese (speaking)
 Food Safety Management System Training
 Safe Step – Ecolab
 Interactive Skills for Culinary – Shatec Singapore

2. PERSONAL
 Fast learner
 Hard Working
 Good at working as a team or as an individual
 Good Communication and Interpersonal Skill
 Good Leadership, proactive, patient, and cooperative
 Multi Cooking Skill
EDUCATION BACKGROUND
 Institute of Technical Education, 2005
Wise English Language Module 3
 Institute of Technical Education, 2005
Wise English Language Module 2
PROFFESIONAL EXPERIENCES
 HOTEL CIPUTRA JAKARTA (SWISS - BELHOTEL INTERNATIONAL) Indonesia / Jakarta
Position: Chinese Chef – Executive Chef
Period: February 1, 2013 – Present
 Major Responsibility:
- Develops standard recipes and techniques for food preparation and presentation which help to
assure consistently high quality and to minimize food costs
- To participate in preparation and implementation of the strategic plan
- To plan the yearly food revenue and profit target
- To work with hotel management over all aspects of kitchen reinvestment
- Operations and Product Quality
- Analyses local-market needs and trends, and then lead the definition of the hotel’s overall Food
& Beverage offering
- Manage menu preparation and pricing in line with the stated F&B objectives of the hotel and the
brand
- Develop new menus and food items to meet the taste and dining requirements of the guests
- Maintain sensitivity to local cultural traditions and adhere to religious beliefs in preparation and
services of all food on premises
- Manage the preparation and presentation of food products to ensure quality at all times
- Monitor and check guest satisfaction
- Implement procedures to minimize wastage and over-production.
- Ensure standards of presentation and preparation of food items meet hotel & brand standards
- Departmental Leadership

3. - Ensure that that Kitchen professionals are fully aware of hotel F&B strategy, and that their
products meet these requirements
- Must ensure that all supplies are ordered, stocked, and properly stored. This includes all food
items, dishes and utensils, cleaning products, cooking supplies, and any other item necessary
for kitchen functioning
- Direct and coordinate the daily activities of the kitchens
- Coach and guide new members of the team, putting in place proper orientation training and
ongoing training and development for team members
- Recruitment and interviewing of new staff members
- Control payroll and business expenses of the department
- Manage relationships and contracts with suppliers
- Support and facilitate staff participation in local, national and international competitions
- Health, Hygiene & Safety
- Maintain the highest standards of Food Hygiene, and adherence with all Health and Safety
standards
- Report and take appropriate action to correct any health or safety hazard
- Liaise with Chief Engineer regarding maintenance and repairs of equipment and fire equipment
- Check and ensure the proper storage of raw and processed food items including the condition of
food in freezers
- Instruct staff on all emergency measures in case of accident and have a first aid kit available and
stocked in the kitchens
- Ensure all work areas in the kitchen are kept tidy and clean
- Marketing & Guest Relations
- Attend guest and official functions as a representative of the executive team
 XIANG GARDEN FUNCTION HALL & RESTAURANT (PT. SBV – AGUNG SEDAYU GROUP )
Indonesia / Jakarta
Position: Product & Kitchen Managements Manager
Period: June 21, 2009 – July 31, 2012
 Major Responsibility:
- Plan menu for all food in the Gallery restaurant
- Establishes controls to minimize food and supply waste. Information about the expenses incurred
by the kitchen must be accurately tracked and reported.
- Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all
kitchen areas at all times
- Develops standard recipes and techniques for food preparation and presentation which help to
assure consistently high quality and to minimize food costs
- Attend food and beverage staff and management meetings
- Must ensure that all supplies are ordered, stocked, and properly stored. This includes all food
items, dishes and utensils, cleaning products, cooking supplies, and any other item necessary for
kitchen functioning.
- Ensures proper staffing for maximum productivity and high standards of quality ; controls food and
payroll costs to achieve maximum profitability
- Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and
equipment
- Interacts with food and beverage management to assure that food production consistently exceeds
the expectations of members and guests
- Periodically visits dining area when it is open to welcome members
- Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure food
preparation is economical and technically correct

4.  COSI Hong Kong & Macau Café (PT. Three Dragon Holding Company) – Indonesia / Jakarta
Position: Executive Chef
Period: April 01, 2007 – August 31, 2008
 Major Responsibility:
- Monitors the quality and quantity of the food and strive for high productivity in line with the objective
set and established by the Management
- Actively introducing new menus, seasonal food concept and promotional activities for improvement
towards excellent services and increasing F&B outlets business
- At all times, assures the quality of food materials, cost control wastage and spoilage, proper use of
equipment and upkeep of the kitchen areas
- Management of the kitchen production, staff supervision and provide staff training
- Do special skill: Hong Kong and Malaysia cuisine, Chinese Fine Dining
- Make recommendations and suggestions on menu to the Management
- Establishes partnership with Supplies and purchasing section to ensure supply is consistent and of
high quality
- Responsible for overseeing the cleanliness, hygiene and maintenance of the kitchen and
undertakes steps necessary to maintain the highest possible standard in this area
 Crystal Jade Kitchen (Bugis) Pte Ltd – Singapore
Position: Sous Chef
Period: April 01, 2005 – June 30, 2006
 Major Responsibility:
- Plan menus and estimate food requirements
- Set up and controls the implementation of all decision concerning the preparation of the dishes,
quality, and appearance
- Ensure all the time a clean working place and safe one in all areas
- Ensure all policies are strictly applied
- Hong Kong and Macau cuisine, Asian cuisine, staff management, stock control
- Monitors the quality and quantity of the food and strive for high productivity in line with the
objective set and established by the Management
- Plan and organizes the preparation and cooking of food and to create F & B menu
- Implements staff rosters and supervises the activities of cooks and assistants
- Requisitions food, kitchen supplies and equipment
- Select and train staff
 The Sentosa Resort and Spa – Singapore
Position: Demi Chef
Period: October 28, 2002 – March 11, 2005
 Major Responsibility:
- Prepares, seasons and cooks food in Banquet or dining establishments
- Regulates temperatures of ovens, grills and other cooking equipment
- Design and create variety of Banquet functions
- Set standard of menu
- Control of food and beverage operational

5.  Crystal Jade Kitchen (S.C.) Pte Ltd – Singapore
Position: Assistant Cook
Period: April 01, 1999 – October 23,2002
 Major Responsibility:
- Examines food to ensure quality
- Manage variety of food
- Control of food and beverage operational
 Ming’s Palace - Malaysia
Position: Assistant Special Cook
Period: July 15, 1997 – December 26,1998
 Major Responsibility:
- Assist the chef of kitchen operational
- Examines food to ensure quality
 Crown Prince Hotel - Malaysia
Position: Commis 1
Period: April 02, 1996 – July 20,1997
 Major Responsibility:
- As a kitchen helper
- Assist the chef of kitchen operational
ORGANIZATIONAL EXPERIENCE
As a participant in Food Hygiene Officer’s Course
As a team building and communication workshop
Becoming a guest champion
PERSONAL QUALITIES
I am accustomed to accept responsibilities and delegating authority, and capable of working with and
through people at all levels and environments. I am able to plan, organize, develop, implement and
supervise the job. I like a challenging job and learn something new and able to fit into teamwork, and like
to finish my job with the best result.