Lim Wei Siang is a Camp Manager with over 20 years of experience in culinary arts and hospitality management. He has managed camp operations, kitchens, and full catering facilities for mining and oil companies across Asia Pacific. His core competencies include project management, Western and local cuisine preparation, food handling safety, and people management.

1. LIM WEI SIANG
No.28-24, Kampung Hailam Mobile Phone: 012-6725311
Tanjung Kling, 76400 E-mail: lim.wei@adenservices.com
Melaka
Career Objective:
Obtain a challenging leadership position applying creative problem solving and fine
management skills with a growing company to achieve optimum utilization of its resources and
maximum profits.
Professional Profile:
Familiar from small to large establishment daily operational tasks I have been trained from a
kitchen mass production to a fine dining kitchen. Versatile to perform in a highly pressured
environment.
Core Professional Competencies:
• Project management
•Good in Western, Chinese and Malay local cuisine
•Well versed in theory of food handling
•Succession planning
•People management
Professional Experience:
Camp Manager, June 2014 – Present
Aden Services /Goldfields Project
Mankayan, Benguet, Philippines
 Responsible and manage for the overall Camp Operations like administration,
guesthouses, procurement, kitchen, laundry and housekeeping.
 Ensure successful and smooth operation of the Company.
 Establish policies and procedures under the general direction of the client and Aden
Management.
 Manage and approve all the financial operations of the Camp.

2.  Responsible for assuring that the Camp is in compliance with the client regulations but
not limited to workers compensation, health and safety.
 Prepares reports that required by the Head Office.
 Coordinate and update the Camp situation to the Client and the Head Office
LIM WEI SIANG Page Two
 Manage and approve the menu preparation and food service operation
 Responsible for maintaining the schedule of events.
 Maintain and coordinate good client relationship.
 Update all operations checklist as required.
 Responsible for the coordination to the client in terms of Camp maintenance.
 Follow-up to all the Department for the implementation of our Standard Operating
Procedures.
Camp Manager, March 2014 – May 2014
Aden Services /Natarang Gold Mining
Sumatra Indonesia
 Managed and responsible for the Full Camp Operations.
 Updated all the reports to the Head Office
 Coordinated and updated with the Client required operations.
 Ensured that the Kitchen Operations were met in the Standard Operating Procedure
Camp Manager, May 2014-June 2014
Aden Services /Indominco Coal Mining
Kalimantan, Indonesia
 Managed and responsible the Camp Operations
 Updated all the reports to the Head Office
 Coordinated and updated with the Client required operations.
 Ensured that the Kitchen Operations were met in the Standard Operating Procedure
Assistant Camp Manager/ Catering Manager, December 2011– March 2014
Aden Services /Masbate Gold Project
 In-charged the Camp Operations in the absence of the Camp Manager
 Managed the Catering and Kitchen Operations

3.  Planning menus for all variety of foods
 Managing stocks procurement and distributions
 Managed and approved all Camp Financial operations
LIM WEI SIANG Page Three
Senior Chef, 2010-2011
SPC Worldwide PTE LTD
Los Angeles, CA.USA
 Planning menus for Western and Chinese Food
 Making sure food is of the right quality/quantity and produced on time
 Managing stocks of food
 Controlling a budget and keeping accurate records
 Managing health and hygiene procedures
 Organizing the staff duty
 Training and developing staff.
Catering Manager, 2008-2010
Aden Services/Technip Oil Refinery
Dong Quat, Vietnam
 Responsible for the overall operation of a catering facility.
 Involved not only running the catering facility during an event, but also handling all the
preparation before the event and after as well.
 Worked closely with clients to ensure their event is a success, and follow up with the
client to get feedback after the event itself as well.
 Managed client relations but also maintain employee and vendor relations to run a
successful catering facility.
Head Chef, 2006-2008
Gulford Landing Function Centre
Australia
 Overall responsibility for daily operations in the kitchen
 Liaising with purchasing companies for food orders
 Maintaining or raising the profit margins on food
 Producing menus and new dishes

4.  Managing, training and recruiting a brigade of chefs
Executive Chef, 2005-2006
Zanzibar Bistro SDN BHD
Kuala Lumpur, Malaysia
 Responsible for daily operations in the kitchen
 Lead a team of staff and efficiently run a kitchen.
 Controlling the budget in the Kitchen Operation.
LIM WEI SIANG Page Four
 Producing menus and new dishes
 Managed and trained all the Chefs
Sous Chef/Hotel Manager, 2003-2005
Universal Ship Management PTE LTD
Macau, China
 Responsible for the Kitchen and Hotel Operation.
 Overlooked the Admin, Housekeeping and Laundry Operations
 Organized daily briefing of subordinates
 Responsible for planning and directing food preparation in a kitchen. This will involve a
large degree of supervising other kitchen staff, as well as keeping an eye out for
problems that arise in the kitchen and seizing control of a situation at a moment’s
notice.
 Responsible for staff scheduling and handling apprenticeship development.
Chef de Partie, 2000-2003
New Century Cruise Lines
Macau, China
 Oversee the preparation, cooking and presentation of meals
 Directing chefs in their section in preparing, cooking, and presenting culinary dishes
 Enforcing strict health and hygiene standards in the kitchen
Chef de Partie, 1997-2000
Rivera Bay Resort

5. Melaka, Malaysia
 Responsible for Kitchen Stocks
 Trained new staff to set up buffet in daily operations
 Enforcing strict health and hygiene standards
Senior Cook, 1996-1997
Delight Corner, Novena Graden
Singapore
LIM WEI SIANG Page Five
Chief Cook, 1994-1995
Jack Place Steak House
Bukit Timah, Singapore
Commis Cook, 1993-1994
Genting Highland Resort
Malaysia
Kitchen Helper, 1991-1992
New World Chinese Restaurant
Malacca, Malaysia
Education and Credentials:
Culinary Arts, 1990-1992
Stamford College Culinary
Singapore
References : Available upon request.