Felix Lie
About
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Industry Food & Beverage
PROFESSIONAL SUMMARY
Experienced Chef with a strong background in luxury hotels, high-volume buffet operations, and Western cuisine and specialised Japanese culinary. Proven experience across cold kitchen, grill, Western cuisine, and large-scale buffet, delivering consistent food quality in line with international hospitality standards. Demonstrated leadership capability as Sous Chef, with hands-on experience in team supervision, service coordination, quality control, and operational efficiency. Strong compliance with food safety and hygiene standards. Entrepreneurial experience in restaurant ownership and operations, bringing a practical, cost-aware approach to kitchen management. Highly adaptable, reliable, and well-suited to fast-paced Australian hospitality environments.
Education
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2009 - 2011
SHATEC (SIngapore)
Diploma in Pastry & Baking
Experience
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2024 - 2025
Shangri-La Hotel Jakarta (Indonesia)
Sous Chef
Run daily kitchen operations for a high-volume all-day dining buffet, ensuring smooth service across breakfast, lunch, and dinner. Supervised and coordinated kitchen teams, supporting staff performance, task delegation, and on-the-job training to maintain efficiency and consistency. Maintained strict compliance with food safety, hygiene, and sanitation standards in line with hotel policies and international HACCP requirements. Ensured consistent food quality, presentation, and portion control aligned with Shangri-La brand standards, while supporting menu execution, buffet setup, stock control, waste minimisation, and overall operational efficiency.
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2022 - 2025
Atlantis The Royal Dubai (UAE)
Chef de Partie
Managed the Grill and Western section within a large-scale luxury food hall and buffet operation, overseeing breakfast and dinner service in a high-volume environment. Operated and maintained hot smoker equipment, ensuring consistent cooking standards and food quality. Held full responsibility for section setup, service execution, and workflow management, while supervising and mentoring junior chefs to deliver efficient, high-quality service. Worked closely with the Sous Chef on menu creation, refinement, and continuous improvement, contributing to product consistency and guest satisfaction. Selected as part of the pre-opening team, supporting kitchen setup, operational planning, and the establishment of service standards prior to launch.
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2025 - 2018
Pork Star Restaurant Bali (Indonesia)
Assistant Head Chef
Led daily food production with a primary focus on pork-based dishes, delivering consistent quality within a modern Asian–Western fusion concept. Supervised and managed overall kitchen operations, including service execution, staff coordination, and workflow efficiency. Oversaw kitchen storage and inventory management, ensuring proper stock rotation, cost control, and compliance with food safety and hygiene standards. Supported menu execution and operational planning to maintain consistency, efficiency, and customer satisfaction in a fast-paced restaurant environment.
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2013 - 2015
Mandarin Oriental Jakarta (Indonesia)
Commis de Cuisine
Worked in the cold kitchen section of a fine-dining French restaurant, supporting daily food preparation and service with a strong focus on classical techniques, precision, and consistency. Operated under strict HACCP and hotel food safety regulations, maintaining high standards of hygiene, sanitation, and product quality. Assisted senior chefs during service, ensuring timely mise en place, proper ingredient handling, and consistent presentation in line with Mandarin Oriental brand standards.