Malaysian Christopher Toh took up the Le Cordon Bleu Adelaide degree knowing it would help advance his career, taking him from cuisine and into the business side of hospitality. For the past three years he has been Associate Director–Financial Planning & Analysis at Singapore’s iconic Marina Bay Sands Hotel & Casino.
Le Cordon Bleu gave me a firm foundation preparing me for hospitality and business as a profession
He started out with a culinary diploma from the Singapore Hotel and Tourism Education Centre while a kitchen apprentice at the Shangri-La Hotel. Followed, he expanded his skills in various restaurants in the kitchen.
With an eye to his future, mindful that the world has much to offer and does not limit anyone from exploring great opportunities, Christopher signed up for Le Cordon Bleu’s Bachelor of Business (International Restaurant Management) in year 2000.
While studying at Le Cordon Bleu, he joined the Le Cordon Bleu Sydney Olympics team working in various food & beverage positions.
Back in Singapore he worked at Sheraton Towers, moving higher up the ranks year on year - from Butler in 2002 to Concierge in 2004, to Duty Manager in 2006, to Assistant Front Office Manager in 2007.
Le Cordon Bleu plus follow-up exposure to various business units provided the backdrop for my move to the Marina Bay Sands as a pre-opening Team Member
He joined the Marina Bay Sands in 2009 as Quality Manager, focusing on service quality for all operating divisions. This role expanded into Process Management, in particular, on how each business operated with an emphasis on profitability and productivity.
His appointment as Associate Director–Financial Planning & Analysis in 2013 was another significant leap.
Despite the radical change in career direction over the years, Christopher says that cooking remains a passion and he loves to cook for friends and family in his free time.
I always remind myself to be humble and respect everyone and everything that comes into my life as there is always a purpose