Chef Kiang
Chef Kiang has a wealth of experience since his humble beginnings from a commis cook in 1989 to his present day role of being the Head of Culinary at JR Food Production. During the past 26 years of working in the culinary line, he has contributed his expertise in cooking to a multitude of companies, including Rendezvous Hotel and the esteemed Resorts World Sentosa, Singapore.
During his time in Rendezvous Hotel, he was offered to work together with a Media Corp Channel 8 programme and had the opportunity to organize a 160 pax cooking class in October 2009. From 2009 to 2014, Kiang had been promoted several times from Acting Executive Sous Chef to Head Chef in Resorts World Sentosa Casino operations, with his job scope expanding to include responsibilities such as being in charge of the overall casino culinary operation, business planning, new menu planning, training of WSH Safety Awareness and central production. He served approximately 18,000 pax per day, generating SGD140, 000 in revenue.
Consistently participating in competitions to hone his skills and have greater exposure to other culinary cuisines, Kiang has participated in numerous cooking competitions and has earned international recognition by claiming various medals for his dishes. During April 2012, he was the Chef De Mission for the 18th FHA international competition, leading the Gourmet Team of RWS to become overall champions, clinching gold medals and the most prestigious ‘Lion Trophy’. The team brought home 4 individual gold, 2 silver and 4 bronze medals. He was also awarded silver medals for gourmet team aspect in the 2013 15th HOFEX international competition based in Hong Kong.
Chef Kiang is now currently the Head of Culinary in JR Food production, leading the production team and supporting 5 various outlets. His responsibilities include new menu planning, P & L, R & D and new product launching.
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