David Toh

• Directed cross-functional hotel operations to strengthen service consistency and guest satisfaction.
• Developed operational strategies aligned with luxury hospitality standards and brand expectations.
• Oversaw budgets, forecasts, and cost controls to support financial performance.
• Coordinated with sales, revenue, and marketing teams to optimize room and event business.
• Monitored compliance with safety, security, and regulatory requirements across property functions.
• Evaluated service processes and implemented improvements for efficiency and guest experience.
• Collaborated with senior stakeholders to resolve issues and support strategic decisions.
• Managed budgets effectively to ensure optimal use of resources while maintaining financial stability.
• Improved project efficiency with strategic planning, resource allocation, and time management practices.
• Implemented innovative solutions to solve complex problems, resulting in increased productivity and streamlined operations.
• Leveraged professional networks and industry knowledge to strengthen client relationships.
• Spearheaded innovative approaches to resource allocation and strategic planning.
• Boosted client satisfaction rates through exceptional relationship management and prompt resolution of issues.
• Spearheaded successful product launches that resulted in increased brand visibility and customer acquisition.
• Expanded into new markets, conducting thorough market analysis and establishing key local partnerships.
• Optimized inventory management to minimize costs and ensure product availability.
• Led departmental managers in executing luxury hospitality strategies across rooms, F&B, and guest services.

• Trainer at SHATEC delivering hands-on training to aspiring chefs
• Designed hospitality training modules aligned with competency standards and learner outcomes.
• Served as consultant to various international F&B establishments, including:
• SAPUTO FHA2026 DEMO CHEF
• Palermo Italian Restaurant
• BLEU French Restaurant
• The Padel Club, Philippines

• Led operation for 3 brands - LeNu, Le Shrimp & Canton Congee
• Overseeing 18 outlets across Singapore, with expansion plans to 25 locations.
• Conducted monthly staff training to maintain consistent culinary standards and service quality.
• Designed and implemented special promotional menus to enhance customer engagement and drive sales.
• Providing monthly P&L reports and operational data to support executive decision-making.
• Ensured all outlets operated within budgetary guidelines set by the CEO, maintain strict cost control.
• Manage daily operations and upheld service excellence across all outlet.
• Supervise a culinary team of 80 staff, ensuring team cohesion & performance.
• Support oversea project, including kitchen layout planning and on-site restaurant opening.
• Directed kitchen operations, aligning menu execution with brand standards and guest expectations.
• Developed seasonal menus, balancing culinary creativity with food cost and margin control.
• Implemented HACCP-compliant workflows, supporting food safety and regulatory adherence.

• Liaised directly with clients to gather feedback and customize menus according to their request & budget.
• Oversee the full P&L for banquet operations, ensuring financial efficiency & accountability.
• Led and managed a team of 18 kitchen staff to deliver seamless banquet execution.
• Maintain exceptional food quality standards, even in high volume production settings.
• Manage high-profile diplomatic events, including Embassies of Italy, China, India, Oman & High Commission of Australia.

• Consulted with restaurant owner on new restaurant setup, menu engineering, cost analysis, and business strategy improvement, enhancing operational readiness.
• Rotated across various F&B establishments to refine skills and gain insights into diverse operations.
• Served as personal chef for a billionaire in Singapore, preparing customized meals and catering to dietary preferences.
• Appointed personal chef to a billionaire residing in singapore
• Spearheaded relaunch of Kilo Kitchen, revitalizing menus and optimizing operations for improved guest experience.
• Advised stakeholders on process improvements and operational priorities across complex consulting engagements.
• Analyzed client requirements to develop actionable recommendations aligned with business objectives.

• Led team of 12 kitchen & service staff, ensuring seamless daily operations.
• Maintained high standards of food quality & presentation, enhancing restaurant’s reputation.
• Engaged with clients to gather feedback and tailor menus to meet individual preferences.

• Collaborated with clients to develop customized menus for their events.
• Maintained high-quality food standards while adhering to budget constraints.

• Led cooking classes and corporate bonding sessions, enhancing team engagement and culinary skills.
• Executed food styling for television features and publications & new menus development for television feature & publication.
• Styled food and developed new menus for a television feature and publication.

• Overseeing all catering operation,ensuring timely execution & quality service
• Oversaw daily kitchen operations at Raffles City outlet.
• Directed kitchen operations to maintain consistent Thai menu quality and timely service.
• Developed seasonal specials and refined recipes to align with authentic Thai flavors.
• Trained kitchen staff on preparation standards, portion control, and food safety procedures.

• Managed culinary operations for VIP club lounge and led team for external catering events, ensuring high standards of service and presentation.
• Assisted 1 Michelin star restaurant during major events and festival season by coordinating kitchen operations.
• Supervised daily mise en place, maintaining smooth workflow across hot and cold kitchen stations.
• Prepared high-quality dishes to recipe standards, supporting consistent luxury dining presentation.
• Coordinated with service team to ensure timely banquet and à la carte order delivery.

• Placed in the fast-paced Seah St Deli, where speed,consistency & quality were critical to daily operation.
• Rotated through kitchen departments to learn diverse culinary skills.
• Utilized personal time to train in butchery and pastry, enhancing culinary fundamentals.

Withdraws