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.
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 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
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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.