Arnold Miranda

CACS, Center Asia Culinary School at American Culinary Federation
Alliance Francaise

Kuala Lumpur Malaysia
Nationality: Philippine

Special Training

Food Hygiene (HACCP Level 1, 2, 3, Ireland)
Manual Handling, (Ireland)
Customer Care Training, (Ireland)
Health & Safety Training 1, 2, 3Levels (UK)
An energetic, international and highly skilled cuisine expert who has more than 17 years’ experience in Hotel Industry and currently working as executive chef at Malaysia. His expertise in international cuisines like French, Mediterranean, Italian & South East Asian Cuisines and presented a number of creative recipes to hotel Industry. He is confident of his food and develops his own menu which has international reputation. He has fingertip control methods in Food/Labor Costs Controls - Fine Dining & Gourmet.

Professional Experience – 17 years

Executive Chef – 2 years at Empire Hotel, Subang Jaya, Malaysia - 4* Boutique Hotel 380 room Executive Chef – Clarion Hotel Suites, 4 years at Steamboat Quay, Limerick, Ireland – 4* Chef De Cuisine, 2 years at Gresham Hotel, Ennis Road, Limerick City, Ireland – 4* Sous Chef, 3 years at Adelphi Hotel, 187 Flinders, Melbourne VIC 3000, Australia - 4* Junior Sous Chef, 2 years at The Regent (Four Season Hotel), Kuala Lumpur, Malaysia - 5* Chef de Partie, 2 years at JW Marriott Hotel, Al Shuhada Street Safat, Kuwait - 5* Apprenticeship, 2 years at Hotel Nikko Manila Garden, Manila, Philippines - 5*

Please contact me for more assignments on Hotel and Restaurant Projects, specialty services, Personality development, Staff grooming, organizing Food Festivals and also serve faculty services.

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