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Click here or scroll down to respond to this candidateCandidate's Name
Mobile: PHONE NUMBER AVAILABLEEmail: EMAIL AVAILABLEPROFILEWith 18 years of culinary expertise enriched by experiences across various international locations, I bring a dynamic approach to the culinary world. Motivated by challenges and driven to excel, I possess a deep understanding of diverse cultures, allowing me to create authentic culinary experiences that resonate with guests. My seven years spent honing my craft in the UAE, particularly in Dubai and Abu Dhabi, have equipped me with the skills to cater to a global clientele. Furthermore, my seven-year tenure in the Turks and Caicos Islands, British West Indies, has enhanced my ability to create dishes that not only delight the palate but also reflect the nuances of different regions. I am dedicated to fostering strong guest relationships and thrive in leadership roles.EMPLOYMENT HISTORY- Private Chef/Personal Chef, NYC (August 2022 - Present): Currently responsible for curating and preparing meals for a family in Manhattan, showcasing culinary creativity and exceeding client expectations.- Private Villa Chef, Amanyara Resorts, Turks and Caicos Islands(March 2021 - August 2022)Managed culinary operations at a privately owned luxury resort villa, delivering exceptional dining experiences in a high-end setting.- Sous Chef (Pastry), Morimoto Japanese Finding restaurant, Mondrian Hotel, Doha, Qatar (January 2020 - December 2020)Demonstrated pastry expertise and contributed to the success of a renowned Japanese restaurant.- Freelance Pastry & Bakery Chef, Myanmar/Burma(February 2019 - January 2020)Provided customized pastry and bakery services, showcasing versatility and creativity in culinary offerings.- Pastry Chef, Le-Meridian Club, Turks & Caicos Islands, British West Indies(October 2017 - January 2019)Oversaw pastry operations, ensuring quality control, hygiene standards, and leading a team of eight staff members.- Jr Sous Chef (Pastry), C.R. Hotel Ltd. - Amanyara Resort, Turks & Caicos Islands, British West Indies(November 2014 - October 2017)Managed daily dessert production, special events, and VIP flight catering to deliver memorable culinary experiences.- Junior Sous Chef, Southern Sun Hotel, Abu Dhabi(March 2014 - November 2014)Assisted the Executive Pastry Chef in culinary operations, demonstrating leadership and teamwork.- Chef de Partie, Movenpick Battuta Mall Gate Hotel, Dubai(November 2013 - February 2014)Led a culinary team in preparing and executing menus for various dining outlets and events, ensuring quality and guest satisfaction.- Chef de Partie, Shangri-La Hotel, Dubai(March 2011 - October 2013)Managed mise-en-place for multiple outlets, ordered all needed supplies, controlled food costs, and maintained adherence to food safety standards.- Demi Chef de Partie, The Fairmont Hotel, Dubai(December 2008 - February 2011)Executed pastry production for various dining areas, controlled costs, and maintained efficient kitchen operations.- Commis-1 Pastry, The Address Montgomerie Golf Resort & Spa, Dubai(November 2007 - November 2008)Supported pastry chefs in dessert preparation, maintained hygiene standards, and assisted in menu planning.- Commis-1, Sedona Hotel, Yangon, Myanmar(August 2005 - October 2006)Produced culinary creations following hotel recipes and ensured food quality and presentation.- Commis-2 Bakery, Sedona Hotel, Mandalay, Myanmar(January 2004 - July 2005)Executed bakery operations, communicated effectively with superiors, and contributed to the production of various bread varieties.EDUCATION- High School GraduateTRAININGS & COURSES- Food Hygiene Certified- Supervisory Training (Shangri-La Hotel Dubai)PERSONAL- Marital Status: Single mom- Date of Birth: 15-Aug-1974- Nationality: MyanmarREFERENCES- Executive Chef Erik GrimmerEmail: EMAIL AVAILABLEExecutive Chef Sous Chef Lane LehmanEmail: EMAIL AVAILABLE |
