Previn Menon

I am a passionate and detail-oriented  Chef with hands-on experience in both resort kitchens and large-scale catering events across Malaysia. My culinary journey blends creativity with discipline, where I thrive in fast-paced environments and bring a strong focus on teamwork, consistency, and flavor innovation.

🍳 Culinary Expertise: Skilled in BBQ, grill, and Asian-Western fusion menus, with a proven ability to design cost-effective dishes that delight diverse audiences.

👨‍🍳 Leadership & Operations: Experienced in supervising kitchen teams, managing prep schedules, and ensuring smooth service during high-volume events.

🎯 Event & Resort Experience: From university retreats to resort dining in Oman , I’ve delivered memorable dining experiences that balance creativity with efficiency.

🌍 Professional Growth: Currently expanding my culinary footprint in Malaysia, with a vision to build a sustainable catering brand while contributing to resort and hospitality excellence.

I believe food is more than nourishment—it’s an experience that connects people. My goal as a sous chef is to elevate every plate with passion, precision, and a touch of innovation.

With over 10 years of culinary experience across Malaysia and the Middle East, I have built a career that blends creativity, leadership, and operational excellence. My journey spans resorts, restaurants, catering, and entrepreneurial ventures, where I consistently deliver flavorful menus and memorable dining experiences.

Executive Chef – Rainbow Langkawi (2022–2024) Led kitchen and bar operations, designed daily menus, trained staff, and implemented SOPs for inventory, ordering, and hygiene.

Founder – Chef Vin’s Cuisine, Sri Hartamas (2020–2021) Operated a boutique restaurant during the pandemic, specializing in comfort food and personalized menus, with delivery via Grab and FoodPanda.

Sous Chef – Southern Rock Seafood, Kuala Lumpur (2019–2020) Managed kitchen operations, staff scheduling, and supplier coordination while creating new menu items and mentoring junior chefs.

Consulting Chef – Starling Bistro SS2 & Restaurant Minam Cheras (2017–2018) Oversaw pre-opening setup, menu development, team training, and food safety protocols.

Chef de Partie – Silka Maytower Hotel, Kuala Lumpur (2017) Assisted in grill, butchery, and pastry, preparing weekly specials and ensuring compliance with health standards.

Commis Chef – Alila Resort, Jabal Akhdar, Oman (2016–2017) Worked across Arabic and Southeast Asian outlets, supported food festivals, and stepped into Chef de Partie duties for four months.

NVQ Level 2 Diploma in Professional Cookery City & Guilds – National Hospitality Institute, Sultanate of Oman Formal certification in professional cookery, covering core culinary techniques, kitchen operations, and hospitality standards.

Professional Attachments & Training

Mandarin Oriental Hotel, Kuala Lumpur – Event catering & à la carte preparation

Modesto’s Italian Restaurant – Large-scale event support

Lone Pine Hotel, Penang – Kitchen attachment

Puri Pujanka Hotel, Kuala Lumpur – Kitchen attachment