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Luke Shawan Mendis

Luke Mendis 400x400 Edited

Luke Shawan Mendis

Malaysia

With more than 29 years of experience in culinary arts, training & catering. Since 1989, my vast experience includes 5 STAR rated to Business Class Hotels and Beach Resorts, including Country Clubs, Hypermarkets and International Caterings. My culinary adventures has brought me to Russia, Uzbekistan, Singapore and Vietnam. I was a part of the Hoi…

With more than 29 years of experience in culinary arts, training & catering.

Since 1989, my vast experience includes 5 STAR rated to Business Class Hotels and Beach Resorts, including Country Clubs, Hypermarkets and International Caterings.

My culinary adventures has brought me to Russia, Uzbekistan, Singapore and Vietnam.

I was a part of the Hoi An International Food Festival 2017 and Abu Dhabi Food Festival 2019 sampling flavours from Malaysia.

Currently I’m employed with Cilantro Culinary Academy whereby I share my gastronomic adventures with the young master chefs as Chef Instructor.

Cooking and creating something deferent is in my blood. My ultimate ambition is to publish a book containing some of my creative recipes that have been tried & tested successfully over the years.

Expertise

  • Culinary Art Trends
  • Creative Food Preparation & Menu Design
  • Managing front & back operations
  • Kitchen & Service Crew Management
  • Training & Team Building
  • Quality Assurance
  • Special Events Planning
  • Customer Service & Satisfaction
  • Manage Cost & Reduce Wastage

Achievements

1998 ATP Tennis Tournaments (Tashkent, Uzbekistan)

  • Prepare & serve healthy food for a turnover of 2000 people per day
  • Ensure the food served met the standards & sufficient throughout
  • Supervise & prepare 30 varieties per meal
  • Manage, train & supervise a staff of 35
  • Set-up kitchen, vendor selection & purchasing

1998 Youth Olympics (Moscow, Russia)

  • Food preparation for 6000 athletes (18,000 meals per day)
  • Manage, train & supervise staff of 200
  • Ensure quality & hygiene of food in accordance with the Ministry of Health & Sports Standards

2017 Hoi An International Food Festival (Vietnam)

  • Work alongside with 12 world class Master Chefs.
  • To assist Master Chef K.K. Yau with all his specially catered menus.
  • To ensure kitchen runs smoothly and food catered for all guest are on time and sufficient.
  • Ensure quality & hygiene of food in accordance with the Ministry of Health & Sports Standards

Berjaya Beach Resort (Pulau Tioman)

  • Introduced a new MENUS, portion size and pricing which resulted in repeat patronage and positive reviews
  • Increased patronage by introducing vegetarian cuisines
  • As a result of increased patronage, the resort decided to open a new dining area focusing on European cuisine
  • Managed a staff of 75
  • Recruited senior staff
  • Consistently managed a full-house restaurant of a capacity 200 persons daily
  • Received several Letters of Compliments from Berjaya Group for achievements in superior service & quality of food
  • Catered for the local royal families and VIP’s

2017 Gastronomique Adventure with International Master Chefs at KDU University

  • Work alongside with world class Master Chefs.
  • To assist Master Chef K.K. Yau with all his specially catered menus.
  • To ensure kitchen runs smoothly and food catered for all guest are on time and sufficient.