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Wilson Loh Seng - Penang, Washington

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About Wilson loh Seng

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Wilson Loh Seng is currently living in Penang, Washington, and is interested in Food, Bev, Tobacco.
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Location

Penang, Washington

Categories of Interest

Food, Bev, Tobacco

Resume

Loh Theam Seng
224B-04-03, Taman Cemerlang
Jelutong Barat
11600 Georgetown
Penang.
Malaysia


To Whom it may Concern


Dear Sir

RE: APPLICATION FOR THE POSITION OF CHEF DE CUISINE

With regards to the above matter, I would like to forward my resume for
your kind consideration.

Currently I am running galley operation second in charge at Star Cruises
(Ship: M/V Wasa Queen) as a Sous Chef position, which includes Outlets such
as buffet consent for 600 guest, A-La carte Outlet for 180 Guest, Lounge
and KTV for 250 guest and also the Room Service. My responsibilities also
include overseeing all functions mainly to all concerning food in the
outlets, coordinate the work of servers to ensure the highest possible
standard of food service to the customers in order to maximize guest
satisfaction and budgeted profit.

During my career, I have possessed considerable skills to manage and
motivate a team of people to meet the standards and objectives of the
department to achieve organization's overall mission.

I am profoundly objective driven and exceedingly willing to learn.
Furthermore, I am genuinely interested in the job and strongly believe to
be a strong team contributor to any employer.

I would really appreciate if given an opportunity to attend an interview to
further discuss on my knowledge and experiences


Thank you and best regards.


Yours faithfully

Loh Theam Seng




















Loh Theam Seng

PERSONAL PARTICULARS

ADDRESS 224B-04-03, Taman Cemerlang
Jelutong Barat
11600 Georgetown
Penang.

NATIONALITY Malaysian

E-MAIL ADDRESS wilson70@yahoo.com

MOBILE 00 6 016 3420613

MARITAL STATUS Single

DATE OF BIRTH 29 December 1970

GENDER Male

EDUCTION BACKGROUND

1986 - 1988 Sijil Pelajaran Malaysia ( High School
Education )

1983 - 1985 Sijil Rendah Pelajaran ( Secondary Education )


1977 - 1982 Primary School Education



TRAINING AND AWARDS

Attended several Management Training Program while working as a Senior Sous
Chef such as

. Time Management
. Food Safety & Hygiene Procedure
. Train the Trainer
. Job Safety and Security
. Soft Skill Training Course
. Servesafe Food Safety Training Course














EMPLOYMENT HISTORY

2006 (DECEMBER) - PRESENT STAR CRUISES (CRUISES SHIP)

2006 December - promote as a Sous Chef second in charge overall galley,
stewarding & Provision Department


. Responsibility for all outlet consumption daily basic, for the operation
need organize menu engineering, Planning, costing, portion control, food
standard, hygiene standard and training program.

. Meet regularly with F&B Manager in planning & discussed a head promotion
for the outlet.

. Control the budget cost given and cost saving (daily food cost, weekly
food cost & monthly food cost).

. Hold daily communication meetings with Food and Beverage management team
to ensure that they are well informed regarding all hotel matters.

. Maintain a good rapport and relationship with staff and to be opened to
suggestions and ideas, sensitive to work concerns and staff motivation
and ensure information are always passed down the line.

. Inspect physical equipment to ensure proper maintenance, supervise
requisition operating equipment, food items and stationery.

. Handling of guest complaints in the most pleasant and effective manner to
ensure guest satisfaction.


2004 (December) - 2006 (November)
Cruises Ferris (STAR CRUISES GROUP)
Joined as 1st Wok Chinese galley (responsibility Asian Cuisine and Chinese
Kitchen), restaurant capacity for 600 guest.

. Responsibility for all outlet consumption daily basic, for the operation
need organize menu engineering, Planning, costing, portion control, food
standard, hygiene standard and training program.

. Meet regularly with Outlet Manager in planning a head promotion for the
outlet.

. To train staff personnel, according to the standard and procedures.

. Control the budget cost given and cost saving (daily food cost, weekly
food cost & monthly food cost).










2000 (August) - 2003 (December)
Super Star Leo
Joined as Chef De Partie, In Charge at Production and Main galley (Asian
Cuisine)
A second larger ship in the Asian, Capacity for 2500 passenger, with two
Restaurant for 600 persons capacity (for two dine seating), 150 persons
capacity at the fine dinning with two Restaurant (for two dine seating) and
Japanese Restaurant for 120 person capacity.

. Responsibility for all outlet consumption daily basic, for the operation
need organize menu engineering, Planning, costing, portion control, food
standard, hygiene standard and training program.

. Meet regularly with Outlet Manager in planning a head promotion for the
outlet.

. To train staff personnel, according to the standard and procedures.

1999 (June) - 2000 (August)
Super Star Virgo

Joined as Steamer Chef at Chinese galley

A large ship in Asia with a capacity of 2500 passengers including two
restaurants for 600 persons capacity (for two dining seating), 150 persons
capacity at the fine dinning with two restaurants (for two dining seating)
and Japanese Restaurant for 120 persons capacity.

. Responsibility for all outlet consumption daily basic menu steam item
product.

. Set standards and procedures for outlets, maintaining standards to
reflect the desired image and quality. Trains the new staff to
consistently supervise their performance.

1998 (Sept) - 1999 (June)
Mega Star Taurus
Joined as Chef De Partie
In the restaurant for 120 persons capacity (as Asian cuisine)



1998 (March) - 1998 (Sept)

Super Star Sagittarius



Joined as Chef De Partie


Capacity for 800 passenger, with one Restaurant Buffet for 400 person
capacity (for two dine seating)

. Assign in Malay Production and in charge the outlet.

. Liaise with the Executive Sous Chef on menu engineering and portion
control, ensuring the highest food standard is achieved.

. Responsible for checking of all stock, requisitions and equipment on
regular basis.

. To control the cost of ensure the item for the outlet and the product
quality & quantity, control overhead expenses, wages and benefits.

. Maintain daily hygiene standard in the production area.






1996 - 1997 GOLDEN SAND BEACH RESORT

Promote to 2nd Cook


A 4 star business class Beach Resort (Shangri-La Group) centrally located
in the Seaside of Georgetown with 400 persons seating capacity at the
Coffee House. 80 Seating capacity at the pavilion Restaurant, 120 person
seating capacity at the seafood restaurant, 40 person capacity at the
Golden Lounge and Ballroom with 300 persons seating capacity and 2 function
room.

Duties and Responsibilities

. Work as Coffee House A-La-Crate Outlet Chinese and Asian Cuisine for
prepare the sauce, Chinese appetizer cold & hot, Marinated specialty
combination.




1993 - 1995 GOLDEN SAND BEACH RESORT
Joined Golden Sand Beach Resort as 3rd Cook

A 4 star business class Beach Resort (Shangri-La Group) centrally located
in the Seaside of Georgetown with 400 persons seating capacity at the
Coffee House. 80 Seating capacity at the pavilion Restaurant, 120 person
seating capacity at the seafood restaurant, 40 person capacity at the
Golden Lounge and Ballroom with 300 persons seating capacity and 2 function
room.

Duties and Responsibilities

. Work as Main Kitchen, assign and responsibility for the BBQ, Buffet and
function as a prepare sauce and roaster for the events.

. Special outside catering as a in-charge of setting the buffet line and
the backup runner.




1989 - 1992 EDEN SEAFOOD RESTAURANT

Joined Eden Seafood Restaurant as Kitchen Helper (Chinese Kitchen)


A 3 star business class Restaurant centrally located in the Seaside of
Georgetown with 400 persons seating capacity.

































LANGUAGES

Written English ( 7 )
Bahasa Malaysia ( 8 )


Spoken English ( 8 )
Bahasa Malaysia ( 8 )
Chinese ( 7 )
Cantonese ( 7 )

ADDITIONAL INFO

Willing to Travel Yes

Willing to Relocate Yes

Expected Salary USD4,000.00 ( Negotiable )

Required Notice Any Time

REFERENCES

NAME KELLY LEONG WAI KEONG

COMPANY Star Cruises

POSITION Assistant Vice President Hotel Operation

E-MAIL ADDRESS wkleong@starcruises.com

OFFICE PHONE 00 6 03 3109 2531

Hand Phone 00 6 012 2778526

NAME LIM BEAN YEAN

COMPANY Star Cruises

POSITION Human Resources

E-MAIL ADDRESS bylim@starcruises.com

OFFICE PHONE 00 6 03 2302 8806

Quick Profile Summary

Wilson Loh Seng
Name: Wilson Loh Seng
Link: http://www.salespider.com/p-6631203/wilson-loh-seng
Location: Penang,Washington,Malaysia

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