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Click here or scroll down to respond to this candidateCandidate's Name
EMAIL AVAILABLE, PHONE NUMBER AVAILABLE (C)USA . MinnesotaPROFESSIONAL PROFILEYears of experience in the consummate preparation and presentation of soups, salads, sauces and entres of international cuisines in accordance with international and local standards.I assure food inventories are appropriate to meet ever changing menus and demands without overstocking, purchasing the best quality goods at the best possible price.As managing senior chef I see that kitchen staff are aware and follow all standards and protocols, leading and instructing staff on issues concerning food safety, kitchen sanitation, raw and cooked food handling, food storage, cleanliness and personal hygiene.I am at home greeting and nurturing guests with an unmatched hospitality to ensure they know that they are the absolute focus during their dining experience.PROFESSIONAL EXPERIENCECook at Sams Cafe Fridley2023 to untilChef de PartieForiegn Correspondents Club of Japan (FCCJ), Tokyo 2019 to 2021At FCCJ I worked with International Chefs in preparing foods for Banquets and A-La-Carte orders. I enjoyed my time here working with talented and loving people. May Covid-19 abate in 2021 and let us cook again.Chef de PartieRoyal Catering, Mussafah, Abu Dhabi, UAE 2014 to 2016Royal Catering is one of the region's leading catering and hospitality service providers. I work with chefs that are renowned across Europe, the Middle East and Asia in cooking and preparing international cuisine in vast quantities for venues such as: Royal Weddings, religious holidays, private home functions, fundraising events, educational institutions, businesses, industries and corporations. I also help to ensure that food safety and hygiene standards are always met or exceeded and that our food is of the highest standards.Senior ChefArmed Forces Officers Club and Hotel, Abu Dhabi, UAE 2011 to 2014At this prestigious five star hotel I lead day-to-day operations in coordinating kitchen staff, menu planning, food preparation, staffing and all related operational activities. I direct staff (sous chefs, chef de parties, demi chef de parties, commis I, II, III, IV, V, VI, kitchen helpers and trainees) to ensure preparation of food(s), safety, quality, quantity and taste so as to consistently maintain exceptional customer satisfaction and retention. As aid to my executive chef I ensure that food requirements are well balanced to meet established and dynamic demands while staying within budgetary constraints. I coach the staff in cooking technique, presentation, food safety and sanitation, customer service, etiquette, kitchen hygiene and personal hygiene on daily basis. I help manage the purchasing and inventories of foods, supplies and equipment and facilitate menu development through movement data, customer feedback and costs and daily availability.Demi Chef de PartieLe Meridien Hotel, Abu Dhabi, UAE 2010 2011My responsibilities included the oversight of several kitchen staff to ensure proper standards and tastes for international cuisine. I prepared A La Carte and specific orders in a fast paced environment always working closely with my team to ensure customer satisfaction. It is here that I learned the specialties of Thai cuisine.Demi ChefSiji Hotel and Apartments, Fujairah, UAE 2010 2010Prepared A La Carte, live cooking and buffet dishes for our guests, primarily in Arabic and continental cuisines. Guided guests with questions concerning various food items and/or ingredients and special dietary orders as necessary, always with courtesy and respect.Continental CookCity Season Al Hamara Hotel & Apartments, Abu Dhabi, UAE 2006 2009Performed various kitchen duties concerning the preparation, presentation and delivery of continental and regional cuisines. Provided A La Carte, buffet dishes and room service, working closely with the sous chef and kitchen team members in a very fast paced and challenging environment.Key Achievements Granted the Employee of the Year 2011 Award following provision of excellent kitchenservices and supervisor feedback. Awarded Employee of the Month award three times consecutively. Managed kitchen oversight for three simultaneous events while maintaining exemplarycustomer satisfaction and seamless operation. Established and implemented a food rotation procedure by employing a time log toensure food safety.EDUCATIONBachelor of ArtsUniversity of Yangon 1996 |
