(1888PressRelease)
December 06, 2007 - Mr. Matthias Roeke, general manager of Shangri-La’s Tanjung Aru Resort, Kota Kinabalu, is pleased to announce the appointment of Mr. Kent Ker Boon Chock as executive pastry chef, Mr. Philipus Lukas as banquet service manager and Mr. Jason Chin Kah Khiong as Shang Palace’s service manager.
Chef Kent has been in the culinary industry for over 19 years. He joins the resort from The Regent Hotel in Shanghai, where he was a pastry chef. Chef Kent started his career as a pastry commis chef at Yang Ming Shan Country Club in Taipei and moved on to hotels such as The Regent Shanghai in China. In Singapore, he worked at hotels such as the Ritz-Carlton Hotel and Raffles Hotel. In 2006, he won a Gold Medal in the FHC Shanghai Chocolate Showpiece and Praline Competition.
As the new executive pastry chef, Chef Kent reports to the executive chef and is responsible to high standards of cooking and baking preparation, presentation and hygiene and assisting in the overall operations of the pastry kitchen.
Philipus Lukas is not a new face to the resort. He started as a banquet service associate at Shangri-La’s Tanjung Aru Resort, Kota Kinabalu in 1993 and worked his way up to the position of banquet manager, before leaving the resort at the end of 2003. Prior to his appointment, he was the store manager for Starbucks Coffee in Kota Kinabalu. In his new position, Mr. Lukas will be overseeing and training both full and part time staff, running the banquet department and ensuring that standard operating procedures are carried out.
Jason Chin Kah Khiong, who is responsible for the Shang Palace operations, has more than 11 years of experience in the food and beverage industry. He has worked in numerous food and beverage outlets and resorts in Kuala Lumpur and Kota Kinabalu.
