Talk to sales Try for Free
Lam Qansoon

Lam Qansoon

Commis cook/barrista

Followers of Lam Qansoon196 followers
location of Lam QansoonWP. Kuala Lumpur, Kuala Lumpur, Malesia

Connect with Lam Qansoon to Send Message

Connect

Connect with Lam Qansoon to Send Message

Connect

  • Timeline

  • About me

    Head Chef at Meathical

  • Education

    • City & Guilds School of Hotel & Catering Management

      2005 - 2006
      Diploma Restaurant, Culinary, and Catering Management/Manager

  • Experience

    • Strudels

      Jan 2003 - Jan 2004
      Commis cook/barrista

    • Daily Cafe

      Jan 2006 - Mar 2006
      Assistant Manager

    • Hotel Equatorial Kuala Lumpur

      Apr 2006 - Feb 2008
      Commis Cook

      The CHALET - Classic Swiss Fine Dining CuisineUnder the guidance ofChef ValmuruganAward Winning ChefChef Jochern Kern(WACS) Global Master ChefMaster Of TradeChef Fritz Tschantre

    • Hilton Worldwide

      Feb 2008 - Jan 2017

      SENSES Restaurant - Modern Australian Fine Dining CuisineWorking under Award Winning Chef Michael Christopher ElfwingFrench Promotional3 Michelin Star guest chef: Mathew Pacaud- Cater for 200pax event- 80pax 3 days Wine DinnerFrench Promotional2 Michelin Star guest chef: Christopher Coutenceu- 80pax 3 days Wine DinnerSpanish Promotional2 Michelin Star guest chef: Paco Roncero- Cater for 200pax event- 80pax 3 days Gastronomie Wine Dinner Choeng Liew Promotional – Guest Chef - 50pax 5 days Fusion Food- 50pax Wine Dinner Fusion Food Pairing Meno dettagli

      • Sous Chef

        Jan 2013 - Jan 2017

      • Project Cluster Executive Sous Chef

        Jan 2014 - Jan 2014

      • Chef De Partie

        Feb 2008 - Jan 2012

    • EPICUREO MERCADO by Tinto

      Jan 2017 - Nov 2018
      Head Chef

      Restaurant & Retail ConceptThe restaurant serves fresh oyster bar to tableside cut Spanish Jamon, we have a display of meat chillers where about the guest may choose their cuts and choices of meat like Wagyu to Iberico. We sell ranging from Australian, US, NZ and Argentinian meats. The restaurant have over 60 different labels of wines with a sommelier to help you pair with food. Cater to a couple of wine dinner and corporate group part with no over than 30pax, covers also for over 50pax private outside catering. Meno dettagli

    • Char Grille

      Jan 2018 - Apr 2019
      Executive Chef

    • Yaki Ari Ampang

      Jan 2018 - Mar 2019
      Operations Manager

      Serving authentic Japanese food ranging from Teppanyaki, Sushi and Yakitori. Restaurant capacity over 80pax with one private dining room and a cigar bar. We also serve an open Tepppanyaki counter. Leading a team of 13 people including a local Japanese chef and service. We sort also have a huge range of wine list and over 10 types of Japanese sake's and Sochu.

    • Romanee Petrus

      Mar 2018 - Jan 2019
      Operations Manager / Co Owner

      Menu CreationDesign of Concept of RestaurantCost Control - P&LAdministrative WorkPayrollLeading a Japanese Head Chef, 2 Sous Chefs and over 30 people of the team.

    • EPICUREO by RP

      Mar 2018 - Jan 2018
      Head Chef

      We cater to modern European cuisine which emphasizes a classic with a modern twist. Ranging over 30 varieties on the menu.Leading a total team of 7 people including which combines service and kitchen team.

    • Yaki Ari Hartamas

      Nov 2018 - Apr 2019
      Operations Manager

      The restaurant serves authentic Japanese cuisines specializing from Yakitori, Teppanyaki, Yakiniku, and Nabemono. Operations runs from lunch till midnight with over 70 covers sitting available.

    • Forketers

      Jan 2019 - now
      Director Of Operations F&B Consultancy

    • GrillEat by Boozeit Retail Sdn Bhd

      Apr 2019 - Mar 2024
      Head Chef

    • The Daily Grill @ BSC

      Nov 2020 - Jan 2024
      Head Chef

    • Meathical Restaurant

      Feb 2023 - now
      Chef

  • Licenses & Certifications

    • City & Guilds Certificate in Food Preparation & Culinary Arts

      City & Guilds
      Jan 2005