Hi everyone - I am looking for a new role and would appreciate your support. Thank you in advance for any connections, advice, or opportunities you can offer.

1. Thian Taik Yong
Email: taik-yong@hotmail.com
Phone: +6012 748 6159
Address: C-28-05, Residensi Parkhill, No.12 Lebuhraya Bukit Jalil, 57300 Kuala
Lumpur.
Working Experiences
Empire Hotel – Subang, Malaysia Jul 2019 – Present
Executive Chef
As Executive Chef of Empire Hotel, I led a team of ~40 kitchen associates and managed the operation of the kitchen
team for Empire Hotel with 200 rooms, 3 F&B outlets, 5 function room, one grand ballroom capacity of 400 pax.
A typical day of myself started at 9 in the morning which I will join the morning briefing with the management team to
discuss the key updates and highlights of the day. After the briefing, I will meet with smaller groups of my kitchen
staff to brief them our priorities for the day or over the weekends. I also spend one or two hours over the desk to
review and approve some pending POs ensuring it is not surpassing the approved budget while keeping the food
cost at ~30 to 32% in generally. I will also take some time to check on the Event Orders board for the upcoming lunch
buffet and follow up on the preparation work with my banquet chef for the weekend function. For some of the larger
or critical events, I may even visit our Receiving Department to perform quality check on the ingredients. Much of the
rest of the time is spent working directly with my kitchen staff, coordinating and supporting them during peak time
and most importantly managing the quality of the food being served and expediting the food service.
Berjaya Waterfront Hotel – Johor Bahru, Malaysia Jul 2018 – Feb 2019
Executive Chinese Chef
As Executive Chinese Chef at the Berjaya Waterfront Hotel, I was responsible for the Chinese Restaurant, as well
as managing the Chinese Banquet and Expo with the capacity of 2,000 pax under the Hotel.
During my tenure, I worked closely with my team to improve the sales of a loss-making restaurant by revamping the
kitchen operations to better produce quality foods, increase the speed of service and strict control on food cost.
Additionally, I have been heavily involved in the opening of the Chinese Restaurant of Berjaya Tioman Resort, such
as human resource planning & hiring, kitchen interior design, equipment planning & budgeting, as well as menu
design. As a result, we managed to set up the restaurant within the short period of 2 months.
One of my key achievements include having the great opportunity to serve YMM Sultan Johor, Sultan Ibrahim Ibni
Almarhum Sultan Iskandar in his private cruise.

2. Empire Hotel – Subang, Malaysia May 2012 – Jul 2018
Executive Chinese Chef
Job Responsibilities:
 Overall in charge of Chinese non-halal restaurant (Di Wei Chinese Restaurant), as well as Chinese
banquet under the Hotel;
 Responsible of food produced, wastage control, efficiency in productivity, market food trends and
value added experience towards guest preferences;
 Ensure smooth kitchen operations and culinary standards in term of appearance andtaste;
 Proper menu planning for special occasions and able to develop menu engineering &strategy;
 Design/ prepare Chinese set menu, wedding set menu and a la carte menu;
 Keep excitement with a changing menu as highly versatile and creative;
 Food and wine/ beer pairing;
 Formulate and control the food cost between 30% to 32%;
 Follow up on all kitchen defects with maintenance department/ contractor;
 Monitor staffs performance and development;
 Ensure the safety and hygiene are strictly followed by fellowsubordinates;
 Plan staff's annual leaves (AL) and public holidays (PH); and
 Identify and provide training, coaching and monitoring based on staff's performance and competency.
Achievements:
 Successfully assisted to deliver approximately 6,000 guest outside catering at the ‘Party of the
Century’ organized by Empire Hotel for the Empire City Launching.
Related articles:
http://www.thestar.com.my/Metro/Community/2015/01/31/Heiress-helms-dance-party-Hilton-
takes-to-the-decks-at-launch-of-integrated-lifestyle-commercial-dev/
http://www.thestar.com.my/News/Nation/2015/01/23/Paris-to-perform-in-KL-today/
http://www.kpopstarz.com/articles/170055/20150131/2am-party-century-empire-city-
malaysia/photo2.htm
News & Interviews:
 https://www.instagram.com/p/BXDWnsZBkN3/?tagged=diwei
 http://followmetoeatla.blogspot.my/2017/08/di-wei-chinese-cuisine-restaurant-at-empire-hotel-subang-
jaya.html
 http://www.thestar.com.my/Metro/Eat-And-Drink/2015/02/04/Eighteen-treasures-well-worth-the-pot-
Enjoy-poon-choy-and-other-Chinese-New-Year-lunch-specialities/
 http://www.thestar.com.my/Lifestyle/Food/Eating-Out/2013/11/22/Di-Wei-Chinese-Cuisine-serves-
Shanghainese-delicacy/
 http://foodstreet.com.my/food-street/page.s?outlet=Di+Wei+Chinese+Cuisine+Restaurant&pid=5171
 http://www.malaysianflavours.com/2014/09/di-wei-chinese-cuisine-restaurant-empire-hotel- subang.html
 http://www.thesundaily.my/news/794298
 http://www.thestar.com.my/Lifestyle/Food/Eating-Out/2013/03/19/Di-Wei-Chinese-Cuisine- Restaurant-
Di-Wei-offers-affordable-Chinese-culinary-delights/
 http://jommakan.blogspot.com/2013/03/empire-of-good-food.html
 http://pureglutton.com/festive-dining-at-di-wei-empire-hotel-subang-for-chinese-new-year
 http://www.rebeccasaw.com/chinese-new-year-menu-2013-di-wei-chinese-cuisine-restaurant-empire- hotel-
subang/
 http://pureglutton.com/hairy-delights-at-di-wei-chinese-cuisine-restaurant-empire-subang
 http://jommakan.blogspot.com/2012_10_01_archive.html

3. Crystal Jade Restaurant – The Gardens, Malaysia Aug 2011 – Feb 2012
Sous Chef
Job Responsibilities:
 Responsible for smooth kitchen operation;
 Assist Executive Chef in standard recipes writing which allow the restaurant to run at an acceptable
food cost;
 Order all market daily food and cost controls;
 Recongise superior product quality, presentation and flavor of Chinesecuisine;
 Plan weekly duty roaster and manage staff strength;
 Maintain purchasing, receiving and food storage standards; and
 Train, coach and motivate new kitchen staff.
Duck King Restaurant – Jaya One, Malaysia Nov 2009 – Jul 2011
Sous Chef
Job Responsibilities:
 Assist Executive Chef in standard recipes writing which allow the restaurant to run at an acceptable
food cost;
 Assist Executive Chef in supervising all employees engaged in thekitchen;
 Assist Executive Chef in establishing culinary standards;
 Assist Executive Chef in all administration tasks;
 Inspect all fresh food received daily and ensure the quality is maintained;
 Ensure the kitchen equipment and machinery are carried out by all kitchen employees in the correct
manner as set out by the Health & Safety regulations;
 Ensure the personal hygiene are strictly adhered to by all kitchen employees;and
 Successfully set up a new franchise (Duck King Express) in Pavilion Kuala Lumpur.
Crystal Jade Culinary Concepts Holding – Singapore Nov 2002 – Aug 2009
Sous Chef
I started in Crystal Jade Singapore as Commis I in year 2002 and left the Group as Sous Chef in year 2009.
During my tenure with Crystal Jade, I am responsible to the following:
 Ensure smooth kitchen operations and culinary standards in term of appearance and taste are
maintained;
 Assist Executive Chef to ensure disciplinary procedure and documentation are completed according
to Standard and Local Operating Procedures;
 Ensure optimum inventory supplies in the kitchen;
 Build mutual trust, respect and cooperation among team members; and
 Plan the weekly duty roster and manage staff strength.
Apart from that, I was also exposed to different environments when I was re-located to different Chinese
restaurants within the Group, namely:
 Crystal Jade Palace (Singapore);
 Crystal Jade Golden Palace (Singapore);
 Crystal Jade Kitchen (Singapore) and etc.

4. Professional Development & Education
Professional Courses
 Completed Food Handling Training with IPPJ Sdn Bhd, a food handling training school registered
under Ministry of Health Malaysia – Year 2019
 Completed Food Costs & Kitchen Efficiency Management with Sous Vide Cooking organized by
Beyond Culinary Training Provider in Malaysia – Year 2016
 Completed Food Handling Training organized by Global Business Excellence in Kuala Lumpur,
Malaysia – Year 2013
 Completed & Passed Basic Food Hygiene Test organized by Singapore Environment Institute and
National Environment Agency – Year 2006
Secondary School 1996 –2002
Shen Jai High School, Ipoh – Perak
References
Muhammad Firdaus Aminudin – HR Manager to Taik Yong at Empire Hotel
Current Position: Human Resource Manager
Contact no.: +60 12 798 8128
Jimmy Tan – work directly with Taik Yong at Empire Hotel
Previous Position: F&B Manager
Contact no.: +60 17 333 1116
Chef Jamal – Superior to Taik Yong at Berjaya Waterfront Hotel
Previous Position: Executive Chef
Contact no.: +60 13 201 2581