1) Ong Swee Hock is a Chinese-Malaysian chef seeking a higher position that allows him to showcase his culinary skills and knowledge gained from years of professional experience. 2) He has experience working in 5-star hotels in Malaysia, Dubai, Manila, and Macau, holding positions including Sous Chef and Assistant Chinese Chef. 3) Ong is knowledgeable in Asian ingredients and international culinary standards like HACCP. He aims to empower kitchen staff and pursue ongoing learning.

1. ONG SWEE HOCK
A-3-O5BLOCKA,SRI PANDAN
JALAN PANDAN MEWAHUTARA
PANDAN MEWAH 68000,AMPANG,SELANGOR
CHINESE-MALAYSIAN
+60126171638(MOBILE)
CONVERSANTIN MANDARIN,CANTONESE,ENGLISHANDBAHASA MALAYSIA
chefongsh@yahoo.com
OBJECTIVE /HIGHLIGHTS
To obtain a higher position within an esteemed establishment that would showcase
my culinary skills and knowledge obtained from my years of experience working with
professional chefs. Exposure to 5-Star standards throughout my hospitality career has
enabled me to possess the requisite know-how and leadership qualities that best
reflect a seasoned chef. A firm believer in imparting and allowing others to be
empowered through sharing and exchanging culinary notes- throughout the different
ranks in the kitchen hierarchy. Am adaptable to various working conditions and
environments and am very much up to speed on the current developments of the
culinary world through the pursuit of knowledge.

2. PERSONAL PROFILE
 Well-versed in both kitchen operational standards as well as service-related
key performance criteria's that are critical to success of any food and beverage
outlet
 Knowledgeable in raw and fresh produce from the Asian market
 Active in building and maintaining lasting relationships with key personnel
internally and externally
 Exceptionally well organized with a proven track record that demonstrates self-
motivation, creativity, and initiative to achieve both personal and corporate
goals
 Knowledgeable in HACCP and ISO related matters
PROFESSIONAL EXPERIENCE
July 2014 till present
CITY OF DREAM, MANILA
SOUS CHEF /CHINESE KITCHEN
 OPENING TEAM
April 2013 till JUN 2014
ONE WORLD HOTEL, Petaling Jaya
Assistant Chinese Chef - Zuan Yuan Kitchen
 Constantly evaluating food products to ensure that the highestquality standards are
maintained
 Demonstrating cooking techniques and the correct use of equipment to staff
 Ensuring that all administrative processes are followed and recorded as
required
 Maintaining a safe kitchen area and hygienicworking environment
 Create the a la carte and promotion menu

3. July 2012 to April 2013
GRAND HYATT HOTEL, Kuala Lumpur
Sous Chef - 38 Restaurant (Chinese section)
 Part of the opening team
 Create the a la carte menu and market list
 Responsible for the overall coordination of food preparation and cooking
 Monitor production and quality of food prepared
 Train and maintain colleague's cooking skill and HACCP knowledge
April 2011 to April 2012
SHANGRILA-LA HOTEL, Dubai
Sous Chef – Shang Palace Kitchen
 Assisted executive Chinese chef in daily kitchen operation
 Ensuring food quality of all A la carte items adhere to the appropriate
standards including ambient/surrounding temperature and cleanliness
compliant to HACCP standards
 Handling of overall kitchen operation and staff development through
monitoring of staff performance and conducting appropriate training in food
handling as well as food preparation using the proper kitchen equipment
 Ensuring proper quality control over the food quality through staff
development programs and constant adherence to HACCP standards and
procedures to maintain hygiene standard
July 2009 to December 2010
GRAND HYATT HOTEL, Macau

4. Sous Chef – MEZZA 9 (Chinese section)
 Part of the opening team
 Create the a la carte menu and market list
 Responsible for the overall coordination of food preparation and cooking
 Monitor production and quality of food prepared
 Train and maintain colleagues’ cooking skill and HACCP knowledge
August 2006 to July 2009
Mandarin ORIENTAL HOTEL, Kuala Lumpur
Sous Chef – Lai Po Heen kitchen
An award-winning restaurant, Lai Po Heen has a total capacity of approximately 180
persons, serving Contemporary Cantonese cuisine featuring an extensive a la carte
menu and a delightfully popular mix of dim sum fare. Catering to both in-house guests
as well as businessmen from nearby offices, some of my key responsibilities include:
 Ensuring food quality of all A la carte and Buffet items adhere to the
appropriate standards including ambient/surrounding temperature and
cleanliness compliant to HACCP standards
 Keeping check on production issues through daily checklists – ensuring that
there are no overproduction issues, no spoilage of produce due to unchecked
quantities
 Aside from assisting the Executive Chinese Chef and Assistant Chinese Chef
during their absence, am also in charge of requisitions for all food items whilst
keeping in mind cost and profitability issues
 Responsible for overall operation of the kitchen as well as overall management
of colleagues by ensuring a conducive working and functioning working
environment by fostering a positive learning experience for lower-rank kitchen
subordinates through leading by example
 An active member in the implementation and maintenance of the International
Standards that governs the daily kitchen operation through active participation

5. in ISO related programs i.e. ISO 9001, ISO 14001, ISO 18001, HACCP and most
recently ISO 22000 (implementation stage)

6. August 2003 to May 2005
HILTON HOTEL, Kuala Lumpur
Sous Chef – Chynna Kitchen
One of the newer hotels in town, the Hilton Kuala Lumpur is located within a short
distance to a myriad of attractions nearby. Less than 30 minutes from Kuala Lumpur
Airport, the Hilton Kuala Lumpur hotel offers a business center, Executive Lounge and
13 meeting rooms for 10-1500. Serving Hong Kong cuisine in classy 1920s grandeur,
Chynna restaurant caters to a young and hip crowd.
 Handling of overall outlet’s kitchen operation and staff development through
monitoring of staff performance and conducting appropriate training in food
handling as well as food preparation using the proper kitchen equipment
 Ensuring proper quality control over the food quality through staff
development programs and constant adherence to HACCP standards and
procedures to maintain hygiene standards
 Responsible for the implementation of special food promotions as well as the
development of an extensive A la Carte menu
January 2003 – July 2003 (Sheraton Imperial Hotel, Kuala Lumpur – Luxury Collection
Brand – Starwood Hotels & Resorts)
Chinese Banquet Chef
Part of the Luxury Collection Brand of the Starwood Group, Sheraton Imperial is
located within the Golden Triangle, making it just a stone’s throw away from some of
the top commercial, shopping and business districts in Kuala Lumpur. With 385 rooms
and 8 function rooms catering up to 1,000 persons at most at the Grand ballroom,
banquets are often done for company dinners and wedding functions.

7.  In charge of assisting Executive chef in the banquet operations i.e. function
catering for buffet set-up during set functions, coffee breaks and large banquet
settings i.e. wedding functions
 Responsible for maintaining and implementing quality controlmeasures
through proper food handling techniques from food preparation to
presentation methods coupled with the ongoing food concepts
 Ensuring the efficiency of the banquet kitchen through supervising
subordinates and conducting meetings and training sessions within and
throughout the kitchen ranks
May 2002 – December 2002 (Noble House Restaurant, Kuala Lumpur – Chinese Fine
Dining restaurant)
Wok 1 (Sous Chef)
A standalone restaurant, the Noble House restaurant serves Fine Dining Chinese
cuisine. My brief tenure at the Noble House included responsibilities such as cost
control, food quality management and training and development of kitchen staff.
January 1996 – April 2002 (Dynasty Restaurant – Renaissance, Kuala Lumpur – Chinese
cuisine)
Wok 1 (Sous Chef), Senior Chef de Partie, Chef de Partie
A five-star luxury hotel located within the Golden Triangle, the hotel comprises of two
wings namely the West and East Wing totaling 921 rooms and suites coupled with

8. business facilities and functions capabilities. Rising through the ranks at Renaissance,
some of my responsibilities are as follows:
 Ensuring the daily market list for daily production of the kitchen is in order
through daily checklists
 Responsible for taking into consideration the daily production and profitability
when ordering food items
 Overseeing the overall kitchen work area arrangement as well as hygiene
maintenance in compliance tofood hygiene standards
 Assisting the Sous Chef in organizing the daily schedules of kitchen colleagues
and maintenance of kitchen equipment through close working relationship
with Engineering colleagues
 Reporting directly to Executive Chef, assisted with the selection and
appointment of new colleagues
Reference:
Chef Kok Chee Kin
Executive Sous Chef
Renaissance Hotel Kuala Lumpur
H/p: +60123353899
E-mail: kckkin@hotmail.com

9. Reference:
Chef Bong Jun Choi
Chinese Executive Chef
Hand phone: 012-6381127