This resume summarizes Pele Kuah Choon Liang's professional experience. He has over 15 years of experience as an executive chef and consultant chef for various restaurants and hotels. His most recent roles include being the executive chef for BLVD House, an upscale casual dining restaurant, and the executive chef for Elegantology Restaurant & Gallery, a fine dining restaurant. He has extensive experience in menu development, kitchen management, and training chef staff.

1. RESUME
Name : Pele Kuah Choon Liang
Address : No. 14, Jalan Pandan Indah 5/24,
Taman Pandan Indah, Pandan Indah,
55100 Kuala Lumpur.
Telephone (Handphone) : +6017-2656000
Email Address : pelekuah@yahoo.com
IC Number : 821107-01- 6511
Passport No : A15991828
Date of Birth : 7th
November 1982
Age : 32
Gender : Male
Nationality : Malaysian
Race : Chinese
Religion : Tao
Marital Status : Married
Health : Healthy
Interest : Cooking, reading books, swimming, cycling, net
surfing, playing badminton, soccer and etc.
Language Written : English, Bahasa Malaysia
Language Spoken : English, Mandarin, Bahasa Malaysia
Highest Education
Year : 2001 – 2002
Level : Diploma in Culinary Arts
Institution : 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 – 2000
Level : 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

2. Year : 1994 - 1999
Level : PMR & SPM
Institution : 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 Oriental
fine dining restaurant (Voted top restaurant by tatler malaysia & most
innovative cuisine on MIGF 2007)
• Trained by Michelin star Chef Jeff Ramsey , Tapas Molecular Bar Tokyo
during his Michelin star promotion at Mandarin Oriental Hotel 2007 & 2008
• Trained by Michelin star Chef Serge Chenet , Entre Vigne et Garrigue
Restaurant ,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
foodservice)
• 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
Ability
Objective & Goal
Achievements
Favorite Book

3. • Cooking for Lewis Hamilton and VVIP F1 Petronas Team during F1 event
2015
• Appointed by Norwegian seafood council as their ambassador chef for
Malaysia 2015 & 2016
• Appointed by Arla food denmark as their cooking demo and research &
development 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 2016
Contact : 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
Requirements 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 Chef
Date joined : June 2015 to December 2015
Contact : lot35 Level G2 , Publika, solaris dutamas , Malaysia
Tel:+60362065577 Fax:+6062861261
Responsibilities : -
• Fully In-Charge in leading, organizing and managing the kitchen
Requirements to the highest standards and in accordance with the Standard
Operating Procedures.
Employment History

4. • 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. 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
satisfied.
Company Name : Hotel Equatorial Melaka(5 star)
Position : Executive Chef
Date joined : Nov 2013 to May 2015 (1 year 6 months )
Contact : Bandar Hilir , 75000 Melaka , Malaysia
Tel:+6062828333 Fax:+6062861261
Capacity : 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
Requirements 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
presentation/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
understanding 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 Chef
Date joined : 16th
Nov 2011 - Nov 2013

5. Company 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 : 603-61413302
Responsibilities : -
• 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
culinary 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
preparation 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
supply 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
every 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.

6. • 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 - 77106112
Responsibilities : -
• 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 Malaysia
Position : Cook 1- Chef De Partie (Entremetier & Saucier section)
Date joined : 15th
Nov 2005 – 27th
Feb 2009
Contact : Kuala Lumpur City centre

7. P.O. Box 10905
50088 Kuala Lumpur , Malaysia
Tel : 603 - 23808888
Responsibilities : -
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 Lumpur
Position : 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 Bqt
Position : 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 :
Experience
Reference

8. Ansgar Schlemmer
(Group GM for BLVD HOUSE and other fnb outlets)
Tel no : +60326309999
Mobile :012-3056580
Email: 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
Telephone
:
: +971 4366 6819
Facsimile:
Email :
: +97143016705
dirk.haltenhof@jumeirah.com
Chef Jochen Kern (Consultant Chef for Brussels Beer Cafe)
Director School of Culinary Arts
Global Master Chef certified by WACS
Berjaya University College of Hospitality
Level 11, west wing
Berjaya times square
No.1 , Jalan Imbi
55100 Kuala Lumpur
Tel: +60 3 2687 7106
Mobile: +60 17 634 6680
Email: 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 7640
Mobile :+63 917 861 2037
Email : 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

9. 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 :+6012-2006599
Email: rogerhew@gmail.com
Danny Wong
FnB Director Equatorial Hotel Melaka
Mobile :+6017 3982513
Photos