Eric Soong Chee Chew

Experience

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  Madinat Jumeirah

  Jan 2004 - Jan 2006

  Chef de Cuisine

  Joined as pre opening team to open Pai Thai restuarant. Pai Thai is a modern with authentic taste of Thai Cuisine. After a year, I also take charge of Senses Restaurant that is a Asian fusion Restaurant Total I have 18 staffs working under me. During my time with Pai Thai restuarant, the restaurant is being voted best Top 10 Restaurant in Dubai for 10 consecutive weeks.

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  Mandarin Oriental Hotel Group

  Jan 2006 - Jan 2008

  Chef de Cuisine - Re opening of Cafe Casuatte and Clipper Lounge

  I joined Mandarin Oriental Hong Kong as the re-opening team there after the flagship went through a major refurbishment for 9 months. I was in charge of reopen the cafe called Cafe Causette and Clipper Lounge. Cafe Causette is a full a la carte all day dining restaurant with wide selection of cuisine ranging from Mediterannean, Asian, Western and Chinese.As for Clipper Lounge it is a buffet restaurant which emphasize on wide selection of seafoods. I have a total of 28 staffs working under me with 2 sous chef at each kitchen. After a year into operation, I also took the in room dining into my supervision as well. I have to cater for 502 rooms and suites during that time. Foods from the Cafe emphasize on modern platting and retaining its authentic flavors. During my time at the Mandarin Hong Kong, my work was being recognized by Dr Lo Wing Lok (Chairman of Hong Kong Medical Association since 2000) in Hong Kong Economics Times on 13th June 2007 – Gourmet Guide and as well features in one of the best Airline Magazine in Japan under their editor Rie Suzuki. Tunjukkan kurang

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  The Portman Ritz Carlton Shanghai

  Apr 2008 - Sept 2009

  Chef de Cuisine

  I joined the Portman Ritz Carlton Shanghai as re-opening chef for Tables. My responsiblity was to open the restaurant and to set up the buffet and a la carte for Tables. The buffet is emphasize more on quality ingredients and as well local ingredients. In the mean time the lobby lounge, The Ritz Bar and in room dining was under my supervision as well. Total I have 26 staffs with 2 sous chef helping me to run the opertaion for all the outlets. During my time there I also participate in few major outside catering such as BMW Golf Open, HSBC Golf Open, a few luxury branded store opening, doing cooking show for Gaggeneau Appliances in Plaza 66 and also a Chaine de Rostiserie function under the guidance of Chef Christian Rassinoux and Toine Hoeksel. I also successfully lead Tables into the #1 position as the Best Hotel Dining voted by City Weekend in Shanghai just 8 months after successfully went through a major renovation from the old Tea garden at The Portman Ritz Carlton Shanghai Tunjukkan kurang

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  Nagaworld Ltd

  Jan 2010 - Jun 2010

  Executive Sous Chef
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  The Marco Polo Hong Kong Hotel

  Jul 2010 - Jan 2011

  Executive Sous Chef

  Assist the Executive Chef in daily operations. Revamp the whole banqueting menu to be more exciting and competitive to market demand. Increase revenue in outlets and managing daily and monthly food cost not exceeding budget. Attend daily meeting with sales and event team.Work closely with hygiene manager to ensure daily hygiene and sanitation are follow. Encourage staffs to be multi task and increase productivity output.

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  Shangri-La Hotels and Resorts

  Jan 2011 - Jul 2014

  Assist the Executive Chef in daily operations such as controlling of daily food cost, approving daily market list, attending daily meetings, hygiene and sanitation, banqueting, staff training, monitoring and solve guest complaints, menu request by sales and event team, liaise with centralized kitchen ordering from China World Hotel and engineering issue such as maintaining all equipments in functional and good conditions. Drive staffs productivity to be more efficient and encourage multi tasking.2010 Best New Open Hotel - VOYAGE – Hotel & Resort Best Value Awards2010 Top 10 Newly Open Hotels of China - 6th China Hotel Starlight Awards2010 Best New Open Hotels in the Greater China Region - Travel & Leisure Magazine2011 Best MICE Hotel - World Traveller Awards2011 Best Business Hotel - Gold List Trends Traveler New Hotel of the Year 2011 of China Business Travel & MICE Market - China BT MICE The Miracle Workers Award 2011 Top 10 Best New Open Hotel in China - 8Th Golden Pillow Awards2011 New Business Hotel of the Year - China Travel & Meeting Industry AwardsChina's Outstanding Hotel of 2011 - Hotel Modernization MagazineLeading Green Business Hotel of Asia - 2011 ASIA Annual Hotel Awards2011 Top 10 Luxury Hotels - Travel + Leisure 2011 China Travel Awards2011Best Business Hotel - 2011 China Hotel Charisma Awards2012 Four-Star Hotel Rating - Forbes Travel Guide 2012 2012 China Green Hotel--Gold Leave - China Tourist Hotel Star-rating Committee Tunjukkan kurang

  • Executive Chef

    Jan 2013 - Jul 2014

  • Executive Sous Chef

    Jan 2011 - Jan 2013
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  Weil Hotel

  Jan 2014 - Jan 2016

  Executive Chef- Pre Opening
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  Hilton

  Jul 2016 - Jan 2017

  Executive Chef
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  Langham Hospitality Group

  Feb 2017 - Jan 2019

  Executive Chef
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  ASC Cuisine World Sdn Bhd

  Jan 2019 - Jan 2022

  Executive Chef
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  Howard Plaza Hotel Taipei

  Jun 2022 - Feb 2023

  Executive Chef
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  Movenpick Mactan Cebu

  Jul 2023 - now

  Executive Chef