Faculties

Centre For Culinary Entrepreneurship

INDUSTRY PARTNERS

The red beanbag

The Red Beanbag is a modern contemporary Australian-inspired café, located in a bright and beautiful corner overlooking the Piazza at Publika, Solaris Dutamas at the front, and with a spectacular view of the Royal Palace at the back. With so much to catch your attention, you could just sit and relax here all day with a Cuppa or an Iced Chocolate prepared by our passionate baristas.

A rustic square communal table placed in the middle of the café has plenty of magazines and books to while your time away as you watch our creative and hardworking kitchen crew prepare your meal. If not a fan of reading, take time to browse through our quirky interior design – splashes of red, but why? Come CHECK us out, we are NOT YOUR USUAL.

The Meritz Hotel, Miri, Sarawak

The hotel is the latest four-star business class hotel in the heart of Miri providing a place of contemporary elegance and luxury, unforgettable hospitality and inspirational surroundings catering for both business and leisure travellers who are looking for a modern and function product with quality service.

Delicious Restaurants

Delicious started as a cosy tearoom in 1 Utama Shopping Centre with just a few items on its menu in 2004. Even though its location was not prominent, news of its delicious wholesome food spread like wildfire through word-of-mouth. Soon, the thriving café was packed to the seams with families and young professionals looking for the comfort of homemade food served up.

Soon, a second outlet sprouted up in Bangsar Village and now there are five Delicious cafes in the Klang Valley with one more opening in Penang at Straits Quay, Sri Tanjung Pinang in May 2011.

Its menu has blossomed into a veritable treasure house of western and local favourites and satisfies the palates of its diners from breakfast till late supper.

Word has it that more Delicious cafes are springing up in the Klang Valley and other parts of Malaysia and Singapore so that more food loving folks will have a taste of Delicious’ simply sumptuous dishes.

Industry Advisors

Hafiz Hisham

Hafiz Hisham has been a passionate bartender ever since he started his career (2004) as a professional bartender with Club Nuovo.

Character wise, Mr Hafiz has been very hospitable, friendly and a jovial person. Many of his customers/clients came back to his work place to enjoy his professional service. At the same time he creates repeat business for the establishment that he worked for.

The Art of mixology, mixing cocktail drinks, whether standardized or new concoctions is very much the life blood of Mr Hisham.

Mr Hisham’s forte is not only to work behind beverage bars, but also to organize the set- up of a Drinks bar, Bar operation, training bar tenders and create standardized beverage recipes.

So far, Mr Hisham had achieved an immense accomplishment pertaining to customer count, increased sale volume of drinks and introduced the most unique and creative drinks for periodical drinks promotions.

Leslie Hon Kha Sen

Group F&B Operation Manager, Waz Lian Group of Companies, Kuala Lumpur

Has been in the Hospitality Industry for about 22 years specializing and managing the Food and Beverage Operation Department. Experienced in Pre-opening of Five Star International Hotels within Singapore and Malaysia namely Century Park Sheraton Hotel Singapore, Palace of The Golden Horses Hotel Kuala Lumpur and Cyberview Lodge Resort & Spa Cyberjaya.

Past working experience in Hubertus Grill Fine Dining European Continental Restaurant at the Century Park Sheraton Hotel Singapore, Modesto’s Club Damansara Heights, Water Margin Restaurant at Life Centre Kuala Lumpur, Villaraya Recreation Club Selangor etc.

Member of Singapore Sommelier Association in 1995, Member of Malaysian Food & Beverage Executives Association (MFBEA) since 2007 and Member of International Food & Beverage Association (IFBA) since 2012.

Among his notable experience as the Team Leader in the Culinaire Malaysia National Level competition, under F&B Service Category – Cocktail, Mocktail & Fruit Flambe Competition in 2009 & 2013 in-conjunction with the bio-annually Food Hotel Malaysia (FHM). He was later appointed as the Judge for Fabulous 1 Flair Tending Mocktail Competition in 2013, which was in conjunction with the Malaysian Golden Chef ASEAN Cuisine Competition.

Currently working in Waz Lian Group of Companies as the Group F&B Operation Manager under Club Management of Seven Food & Beverage outlets including Restaurants, Bars and Entertainment operations.

Raja Kamaroszaman Raja Zainal

Executive Chef, The Royale Bintang Hotel Kuala Lumpur

26 years in experience with hotel and catering industry, specialize in Malaysian and Asian cuisine.

Have spend more than 5 years as chef de cuisine for banqueting ,fine dining restaurant and coffee house operation.

Diploma In Hotel management at hospitality College in Stugart Germany.

Certificate certified train the trainer from St Gallen University Swiss.

As an Executive Chef for 14 years, Deputy chairman for Practical Artistic in Culinaire Malaysia 2009, 2011, 2013 & 2015. Serving as judge in several food competition in Malaysia. As external examiner Diploma culinary art for Taylor’s University and Berjaya University.

Has been sent for Malaysian Food Promotion in various country in the world such like China, Turkey, Sydney, Japan, Vietnam, Manila, Ireland, London and Jakarta.

Eric Olmedo

Sociologist: Workplace Specialist and Food Scholar

Eric Olmedo is currently Principal Research Fellow at the institute of ethnic Studies (KITA) at the National University of Malaysia (Universiti Kebangssaan Malaysia). He conducts research activities in the fields of anthropology of organisations and sociology of work. He is also a Food Scholar.

He is the Director of a laboratory in applied anthropology, namely “ANTROPOTEK”, from which he has been providing consultancy services, mainly in human resources’ management and development, for multinational companies. Check out the lab’ website: www.antropotek.com

Academic Team

Head of Centre

Dr Choong Yeow WeiHead of Centrechoongyw@www.help.edu.my+603 27882266

Coordinator

Ms Nur Amalina Johanis Bt JoharyCoordinatornur.amalina@helpcat.edu.my+603 27882038

Senior lecturers

Dr Mohammed OmarSenior Lecturermohammedo@helpcat.edu.my+603 27882099

Head Chef

Chef Mohammed Razif HaronHead Chef and Senior Lecturerm.razif@helpcat.edu.my+603 27882014

Chef Mohammed Razif Haron is the Head Chef and senior lecturer at the Centre for Culinary Entrepreneurship and Centre for Hotel Management at HELP College of Arts and Technology. In relation to the academic background of Chef Razif, he has obtained a Diploma in Hotel Management from MARA Institute of Technology, School of Hotel Management, a Diploma in Hotel Management from the Institute of Hotel Management and Tourism, Schloss Klessheim, Salzburg, Austria, a Bachelor of Science (hospitality Management) from Florida International University, Miami and a Master in Science (International Hotel Management), University of Surrey, Guildford, United Kingdom.

Chef lecturer

Chef Shanmugam RajooChef Lecturershanmugam.rajoo@helpcat.edu.my+603 27882048

Shanmugam Rajoo @ Chef Shan comes to HELP CAT with a wealth of experience, having worked in the United Kingdom for over nine (9) years as a chef in fine foodservice establishments. Chef Shan has excellent resources at his disposal and the ability to transform ordinary ingredients into a broad range of gastronomic delights. While in the UK, he also won the Hammersmith Council Cooking Competition which earned him the title “Chef of the Year 2008″. Back home in Malaysia, he is an active member of the Chef Association of Malaysia and the Malaysian Indian Chef’s Association. Together with his students, he had also participated in various Culinary Arts Cooking Competitions. Another accolade that he has captured is the ASEAN Heritage Food Trail by Chef Wan Culinary Cooking Competition last year with the “ASEAN Champions” Title. He was anticipated to organize Culinary Cooking Competition in INTI College Sarawak and Subang (Organizing Chairman). His vast culinary experience coupled with a BSc (Hons) Degree in Culinary Arts Management from Thames Valley University, London, UK (2002-2004) adds new hues and vibrancy to the courses that he teaches at HELP College of Arts and Technology in Malaysia.

Chef Nurul Huda ZaidChef Lecturernurul.huda@helpcat.edu.my+603 27882049

Chef Nurul is a young, enthusiastic chef who graduated from UiTM. Her love in cooking and her passion ignites the interest of many to venture into the realm of culinary, which is getting more and more popular nowadays. Chef Nurul has been working in the education sector for almost 4 years. She has diligently educated her students about the professional knowledge in culinary and patiently polished their culinary skills, equipping the students so that they are prepared to contribute to the industry in the future. Chef Nurul is a skilled culinary professional recognized for her comprehensive knowledge in local and international cuisine. Her main expertise is in pastry. Back in time when she was studying, though she was loaded with homework and assignments, her passion in culinary drives her to work in hotel and fast food restaurants so that she could gain extra practical knowledge and experience. With respect to academic qualifications, Chef Nurul holds a Bachelor (Hons) in Culinary Arts Management from UiTM, which is one of the top IPTA (Public Tertiary Education Institution) in Malaysia and she is currently pursuing her Master in Gastronomy in the same institution. Her culinary experience, strong academic background, innovative mind and great passion in the culinary and hospitality industry are great assets in her teaching approach at the Culinary Department of HELP College of Arts and Technology.

F&B Lecturer

Mr Khartigeyan SuderamF&B Lecturerkarthigeyan.s@helpcat.edu.my+603 27882129
Karthigeyan comes to HELP CAT with a wealth of experience, having worked in the hotel industry for over seven (7) years in the capacity of a manager in premier food service establishments. He graduated with a Bachelor’s Degree in Hospitality and Tourism Management from Taylor’s University College, Petaling Jaya Malaysia majoring in Hospitality and Tourism field and specializing in Food & Beverage. Throughout his career, had an extensive exposure in several hotels and fast food industry such as Hotel Sheraton Subang for technical training, Sheraton imperial for specialization training on the field of food & beverage, Hyatt regency Saujana for management training and working on project of Saujana golf course and McDonalds for fast food management training. Mr Kartig had also a working experience with a local and International catering such as Do & co, a Dutch base catering for the function and event of Formula 1 Circuit in Sepang and also for other caterings such as Bangles Northern Indian Restaurant. The Crystal Crown Hotel of Petaling Jaya was his next stint as a Coffee House Supervisor. Mr kartig’s forte is also in the Event management where he had worked for Istana Hotel Kuala Lumpur for 5 years which include Food and Beverage Service for lounges, Restaurant, Banqueting and Fine Dining restaurant. The experience and vast background in the related industry further enhanced his passion for training and imparting knowledge to others, especially to students of Hotel management. In 2015 he joined Help College Of Arts And Technology, Fraser’s Business park, Pudu, Kuala Lumpur, Malaysia as an academic lecturer in Food and Beverage and handling all event management and functions

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