1. RESUME
Position Applied For: Executive Chef / Executive Sous Chef
NAME : LIM TENG KOOI
ADDRESS : BLK 16-9-9
JALAN TUN DR AWANG,
SERI NIBONG,
11900 BAYAN LEPAS
PENANG MALAYSIA.
CONTACT NUMBER : +6016 445 8057 / 6016 4175532
NIRIC NUMBER : 811016 – 07 – 5015
DATE OF BIRTH : 16TH
OCTOBER 1981
PLACE OF BIRTH : GEORGETOWN
NATIONALITY : MALAYSIAN
AGE : 30
GENDER : MALE
RACE : CHINESE
RELIGION : BUDDHISH
MARITAL STATUS : MARRIED
EMAIL : limtengkooi@gmail.com
WORKING EXPERIENCE
1999 – 2005 VISTANA HOTEL PENANG
Position as commis cook and promoted toward to chef de partie till 2005.
Working in Chinese banquet section and a la carte. Responsibility in charge in
Chinese wedding function and coffeehouse a la carte menu and Asian cuisine as
well. Also leaning western cuisine to up hold the experience as chef de partie in
Vistana Hotel Penang. Report to Chinese Chef and under supervision
department head of Chef Eric Cheng (Chef de Hote)
2006 – 2007 E & O HOTEL PENANG
Position as Assistant Outlet Chef. Responsibility in Coffee house kitchen, main
kitchen and banquet function. In charge of the entire kitchen in coffeehouse and
planning menu and food cost control. Responsibility in control stock takes
inventory and prepared special menu to served VIP customer. Working under
Chef Bob Lee department head of kitchen E & O Hotel Penang.
2007 – 2008 The Majestic Melaka Hotel
Position as Sous Chef in charge of the entire hotel F & B outlet in kitchen.
Responsibility in control food cost, food inventory, menu planning, VIP Lounge
Menu planning, western food, Nyonya Food preparation, Spanish food,
Portuguese food, staffing control and hiring, attending meeting. Reporting to GM
Mr. Robert Hunter the Majestic Melaka Hotel.
2008 - 2009 Swensens Café & Restaurant
Position as Kitchen Manager, Purchasing & Marketing department. Responsible
most the swensens fancying outlet restaurant. Projection in menu changing and
menu planning. In charge of the entire kitchen outlet food quality, food cost,
preparation, central kitchen preparation, ordering, conduct, monthly promotion,
meeting and briefing. Report work to Mr. Cheah (Operation Director)
2009 – 2012 Eastin Hotel Penang
Position as Sous Chef. Responsible Asian, Main, Muslim, Butcher, western and
Banquet Kitchen. In change of the entire food quality, food cost, training, daily
operation, menu planning, daily chef meeting, daily briefing, monthly promotion,
ordering, created standard recipe, staff appraisal, duty roster, control food quality
standard, basic HACCP (Hazard Analysis and Critical Control Point), staff
attendance and created new menu. Responsible all the kitchen operation and
need to back up Executive chef. Report work to Executive Chef (Chef Leong).
2012 – 2014 Cititel Penang
Position as Exec Sous Chef. Responsible Asian, Main, Muslim, Butcher, western,
pastry and Banquet Kitchen. In change of the entire food quality, food cost,
training, daily operation, menu planning, daily chef meeting, daily briefing,
monthly promotion, ordering, created standard recipe, staff appraisal, duty roster,
control food quality standard, basic HACCP (Hazard Analysis and Critical Control
Point), staff attendance and created new menu. Report work to General
Manager (Mr Tony Goh).

2. 2014 – Current Eastin Hotel Penang
Position as Executive Sous Chef. Responsible of overall kitchen operations and
planning. In change of the entire food quality, food cost, training, daily operation,
menu planning, daily meeting, daily briefing, monthly promotion, ordering,
created standard recipe, staff appraisal, duty roster, control food quality standard,
basic HACCP (Hazard Analysis and Critical Control Point), staff attendance and
created new menu. Report work to General Manager and Food & Beverage
Manager.
Experience Gained
I had experienced in serving the VIP of the Vistana Hotel and Majestic Hotel Melaka. At Eastin Hotel i had
experienced in serving TYT, Penang CM and experiences in outside catering. Furthermore, I had also
involved in the Nyonya Promotion, Protégées Promotion, Classical Chinese Promotion, Indian Promotion,
Chinese Set Dinner, Western Cuisine and etc. In Change of many private dinners, Wedding Chinese 8
course dinner, Malay Set and company dinner.
Besides this, Majestic Hotel Melaka and Eastin Hotel Penang was a new opening Hotel, I had learn on
how to handle and set up a new Hotel and System. At Eastin Hotel i plan the Banquet kit, kitchen system,
staff training, created ala-carte menu, standard recipe, job scope, kitchen system and costing planning.
Been send to JW Marriot Kuala Lumpur 2 month For Chinese cuisine training and also send to Swensen’s
Singapore 2 week for market survey and system planning.
I had experienced in promotion on Nyonya Cuisine (Peranakan) and Western 5 course cuisine promotion
(Wine & Dine, French, Spanish, Germany, Korean, Japan & Malaysian) on newspaper, demonstration &
created a menu for monthly promotion. Beside this, I also need to prepare food cost, food quality control,
training, created recipe, HACCP (Hazard Analysis and Critical Control Point) and ordering. Beside this, I
had a lot experience of opening hotel and set up kitchen.
Academy Qualification
1993-1999 PMR & SPM at Sekolah Menangan Jelutong
2012-2013 Jan Global Master Chef organize by WACS
2012-Current Management Talent Skill organize by Hotel Management
Skills
Language Proficiency
Language Speaking Reading Writing
Bahasa Malaysia Good Good Good
English Good Average Average
Chinese
Cantonese
Good
Good
Average
Medium
Medium
Medium
Cuisine Skill
Western Cuisine (Spanish, Germany, French, Italy & Portuguese)
Chinese Cuisine (Hong Kong, Chinese, Szechuan, Peking & Teow Chua)
Asian Cuisine (Korean, Japanese, Malaysian & Indian)
Nyonya Cuisine
Malay Cuisine
Additional Info
Career Objective : To continue and grow in leadership and knowledge, develop my skills as a
professional and utilize my current knowledge in the food industry.
Strengths : Eager to learn, hardworking, well organize.
Highlights of the
Career and
competition
: Year 2001 –salon gastronomy Penang –Char keoy teow (Silver)
Year 2001-Salon gastronomy Penang –Fruit carving display (Diploma)
Year 2001 –Salon Gastronomy Penang –Chinese Plating (Diploma)
Year 2003 –Salon Gastronomy Penang –Chinese 4 season Plating (Diploma)
Year 2003 –Salon Gastronomy Penang –Art carving (Diploma)
Awarded The Best Employee Of The Month (Vistana Hotel) Year 2002
Awarded The Best Employee Of The Year (Vistana Hotel) Year 2002
Guest Chef at Intel- Western cuisine 3 Course
VVIP Dinner (TYT Function) Western Set 5 Course
Pelapas Function – Western 4 Course
Training HACCP (Hazard Analysis and Critical Control Point)
Global Master Chef
Management Talent Skill
Salary
Current Salary : RM 4500
Expected Salary : RM 5500
References
Name : Chef Eric Cheng
Position : F&B Manager
Company : Vistana Hotel Penang
Contact Number : 019-4181056
Relationship : Former Chef

3. Name : Kenny Liew
Position : Artist
Company : Eastin Hotel,Penang
Contact Number : 016-4446756
Relationship : Friend
Name : Chef NG Wing Lam
Position : Exec Chinese Hong Kong Chef
Company : YTL Hotels & Properties Sdn Bhd
Contact Number : 019-6000859
Relationship : Former Chef
Name : Chef Lim Soon Leong
Position : Exec Sous Chef
Company : Rasa Sayang Penang
Contact Number : 016-4175532
Relationship : Chef
Name : Chef Cheah Teik Huat
Position : Chinese Chef
Company : Eastin Hotel Penang
Contact Number : 016-4930096
Relationship : Chef