List of Courses
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 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.
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.
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
Head of Centre
Chef Mohammed Razif HaronHead Chef and Senior Lecturerm.firstname.lastname@example.org+603 27882014
Chef Shanmugam RajooChef Lecturershanmugam.email@example.com+603 27882048
Chef Nurul Huda ZaidChef Lecturernurul.firstname.lastname@example.org+603 27882049
Mr Khartigeyan SuderamF&B Lecturerkarthigeyan.email@example.com+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