Avelee Alichus
About Avelee Alichus
Avelee Alichus is an Assistant Cook at Viking Cruises and a Demi Chef at Empire Hotel Subang in Selangor, Malaysia, with extensive experience in various culinary roles.
Current Position at Viking Cruises
Avelee Alichus began working with Viking Cruises as an Assistant Cook in October 2019. In this role, she is responsible for assisting in the preparation of meals, maintaining kitchen hygiene standards, and supporting the cooking staff. Her contributions ensure that guests on Viking Cruises receive high-quality cuisine and exceptional dining experiences.
Role at Empire Hotel Subang
Avelee Alichus is currently employed at Empire Hotel Subang in Selangor, Malaysia, as a Demi Chef. Her duties include overseeing kitchen operations, assisting with menu creation, and ensuring the quality of dishes served. Prior to this, she held other positions within the same hotel including Commis I from 2016 to 2017 and Commis II from 2014 to 2016.
Previous Experience in Culinary Industry
Avelee Alichus has an extensive background in the culinary industry. She has served in various roles including as a Cook at The Jesselton Hotel, Bella Italia in 2013, a Commis 2 at Best Western Kinabalu Daya Hotel from 2012 to 2013, and a Service Assistant at Mount Kinabalu Heritage & Spa Kundasang Sabah in 2011. She also worked at The One Restobar in Kota Kinabalu, Sabah as a Cook, and as a Temporary Commis 1 at Royal Brunei Catering in 2013.
Education and Training in Culinary Arts
Avelee Alichus pursued her education in the culinary field at Ascot Academy Boutique Hospitality Skills Institute, where she obtained an Executive Diploma in Culinary Arts Management between 2011 and 2012. She also completed a course in Western and Eastern Food Supply/Provision of Food and Drink at Higher Secondary School in Keningau, Sabah, Malaysia, earning her Malaysian Certificate of Education in 2010.
Skills and Culinary Expertise
Throughout her career, Avelee Alichus has developed a broad range of skills within the culinary arts. She has specialized in areas such as Butchery, Banquet/Catering, Asian Cooking, Western Cuisine, Garde Manger, Grilling, and expediting. Her extensive hands-on experience in various culinary environments has contributed to her versatility and proficiency as a chef.