Leong Toong Ling

Develops benchmark recipe and translates into a application format (recipe formulation), Develops and conducts training programs for regional team Leads and support product application development projects. Acts as a culinary expert in the organization. Demonstrates knowledge of current and emerging consumer and culinary trends and able to apply this knowledge in the development of new products. Develops a culinary network from which to draw upon as needed

Technical Solution Manager: >Transfer tech. knowledge to the region. >Drive culinary & FS initiatives. >Work with commercial to drive business strategy. >Set up APAC training academy. Regional Technical Chef: >Lead on culinary brainstorming. >Develop benchmark recipe and translates into application format. >Works with customers on menu solutions. Team manager: >Develop team goal & growth strategy. >Coach team on career path. >Develop team capabilities. >Guide team on projects. >Inspire & motivate team.

 Focus on execution of Asia growth strategy with potential for role expanding to support other markets across Asia.  Coordinating and managing the entire process from ideation through ongoing program and supply for new and improved products/equipment at a local level  Collaboration and maintaining effective business relationships across all stakeholders (licensees, suppliers and company functions – e.g., Marketing and Operations) to ensure group engagement, alignment and appropriate hand-offs to suppor

 Reported directly to RDC Director  Lead Chefmanship team of 4 chefs in GC region and indirectly lead & co-ordinating with 7 chefs within the SEA & ANZ region  Lead ICA R&D team of 4 in GC region and indirectly lead 1 R&D member in HK  People & Resources management

Creating training program for the region Develops benchmark recipe and translates this into a commercial bench standard with accurate recipes for manufacture. Leads complex development projects with the R&D organization Recommends strategies to drive culinary innovation and improve culinary skills throughout the organization. Demonstrates knowledge of current and emerging consumer and culinary trends and able to apply this knowledge in the development of new products. Develops a culinary network

Menu planning, menu engineering analysis, liaise with suppliers, marketing on food trends, food & hygiene, cost and quality control, organizing kitchen, supervise entire kitchen operation, conducting daily service briefing and training of staffs. Reported directly to the director of operation. Managed a team of 48 chefs.

Menu planning, monthly promotion presentation, marketing, food & hygiene control, cost and quality control, organizing kitchens and training of staffs. Menu planning, developing special recipes, organizing kitchen operations, making recommendations on upgrades of equipments, basic maintenance and kitchen layouts. Reported to the Executive Chef Managed a team of 12 Chef

Menu planning, marketing, cost control, food & hygiene, liaise with suppliers, supervision of kitchen operations and training of staffs. Assigned to Jakarta and Nagoya for new restaurants opening Reported to Executive Chef Managed a team of 7 chefs

Menu planning, monthly promotion presentation, marketing, food & hygiene control, cost and quality control, organizing kitchens and training of staffs. Menu planning, developing special recipes, organizing kitchen operations, making recommendations on upgrades of equipments, basic maintenance and kitchen layouts. Reported to the Executive Chef Managed a team of 12 Chef

Menu planning, marketing, cost control, food & hygiene, liaise with suppliers, supervision of kitchen operations and training of staffs. Assigned to Jakarta and Nagoya for new restaurants opening Reported to Executive Chef Managed a team of 7 chefs

Menu planning, marketing, cost control, food & hygiene, liaise with suppliers, supervision of kitchen operations and training of staffs, developing concept/themes. Managing 2 establishments Managed a team of 16 chefs