Felix Lie
Felix Lie
Sous Chef / Chef de Partie
Sector: Hospitality
Salary: AU$70000 / Yearly
(Age: 34 years)
Cibodas, Banten, IndonesiaAbout
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Academic Level Diploma
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Industry Food & Beverage
PROFESSIONAL SUMMARY
I started my chef career by graduated in diploma in pastry and baking at Shatec institutes (Singapore). Then I took short culinary course with Japanese chef for three months. After the course I accepted to work at Mandarin Oriental Jakarta for the French restaurant, I worked at cold section as commis for two years. Afterwards I join pre-opening team to open a restaurant at Bali, specialized at pork dishes with mix asian western cuisine for two years. Then I opened my own restaurant with casual and comfort food style for two years, but stop because of the pandemic situation.ย Subsequently I hired to worked at Atlantis The Royal Dubai (pre-opening team), I worked at grill/western section as Chef de Partie at Gastronomy (buffet restaurant) for one year and six months. Then recently I worked at Shangrila Hotel Jakarta as Sous Chef for the buffet restaurant for 9 months.
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
o Sous Chef at Satoo Restaurant (All-Day Dining) o Supervise the operation of restaurant o Maintaining and oversee hygiene /food safety aspect of kitchen
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2022 - 2025
Atlantis The Royal Dubai (UAE)
Chef de Partie
Chef de partie at Gastronomy Restaurant (Food Hall & Buffet Concept) Grill/Western section Operate hot smoker equipment Responsible to run and manage the section for breakfast and dinner service Supervise the team and junior on section to deliver the best service Working together with sous chef to create and improvise the menu Pre-opening Team
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2016 - 2018
Pork Star Restaurant Bali (Indonesia)
Assistant Head Chef
o Assistant Head Chef o Food production (Mainly Pork) o Supervise and manage kitchen operation o Kitchen Storage management
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2013 - 2015
Mandarin Oriental Jakarta (Indonesia)
Commis de Cuisine
o Commis de Cuisine at Lyon French Brasserie o Cold kitchen Section o Work under HACCP regulation in hotel kitchen