Exécutive Chef
MIRA FOODS COMPANY
Total des années d'expérience :17 years, 7 Mois
MIRA FOODS COMPANY
(THE NOODLE HOUSE RESTAURANT, LUSIN ARMENIAN CUISINE RESTAURANT & THE MELTING POT FONDUE RESTAURANT)
RIYADH, KINGDOM OF SAUDI ARABIA
06/2009 - Pressent : Exécutive Chef
Managing of three deferent franchising kitchen concept (Asian Cuisine, Armenian Cuisine & Fondue Cuisine) with seating capacity 140 seats, 160 seats & 250 seats.
Established kitchen protocol for each menu items.
Maintained food cost analysis, inventory, budgeting and purchasing of foods and kitchen supplies.
Supervised cooks and managed the preparation, portioning, garnishing and storage of all food items.
Developed new menu for lunch, dinner and catering.
Reorganized kitchen operations and hired all staff.
Implementing of franchising menu standard and maintained kitchen operational.
Applying hygiene standard as per local municipality law.
Report to Chief Executive Officer.
Benefit: Family status, medical insurance, bonus, yearly annual leave, free children education and free accommodation (Family Apartment).
HABTOOR GRAND RESORT & SPA
JUMAERAH BEACH, DUBAI
UAE
02/2008 - 03/2009: Sous Chef Room Service - Chef De Cuisine Banquet
● Handled of room service kitchen and pool bar kitchen in five month. Then
● I got promotion as Chef De Cuisine Banquet.
● In charge in banquet kitchen with banquet capacity 1000 pax.
● Make buffet menu, set menu, coffee break menu and cocktail menu.
● Handle for all banquet events like set menu, coffee break, Cocktail reception, outside catering and buffet menu set-up.
● Manage of kitchen (Purchase order (Material Control system), training program, scheduling and Attendance record (TAS Program)
● Control of Banquet food cost.
● Report to Executive Sous Chef and Executive Chef.
● Benefit single status, medical insurance, bonus, year annual leave and free accommodation (studio room)
● Exécutive Chef: Paul Hage
THE RITZ CARLTON PACIPIC PLACE
JAKARTA - INDONESIA
Pre - Opening Team
08/2007 - 02/2008: Chef De Partie Banquet (Chinese Section)
● In charge in banquet Chinese kitchen with banquet capacity 10.000 pax.
● Manage of all banquet events (Set menu, coffee break, Cocktail reception and buffet menu set-up)
● Manage of kitchen administration (Purchase order (Material Control system) and Attendance record (Sunfish Program)
● Control of Banquet food cost.
● Training development and implementing hygiene standard.
● Report to Chinese Chef.
● Benefit Family status and medical insurance.
● Chinese Chef: Ken See Leong.
THE RITZ CARLTON JAKARTA
JAKARTA-INDONESIA
10/2005 - 08/2007: Chef De Partie
● In charge in Airlangga Restaurant (Coffee shop) with seating capacity 460 seats and bigger buffet in Jakarta.
● Handle for all ala carte menu outlets (In Room Dinning, Lobby Lounge and Mistere (pub) and buffet menu.
● After one year I got transfer to Italian Restaurant 'PORTOVENERE' and in charge at grilled section.
● I did also pepper work like Purchase order (Material Control system) and Attendance record (Sunfish Program)
● Report to Chef De Cuisine.
● Executive Chef: Rudolph R Blatter.
GRAND HYATT DUBAI
UNITED ARAB EMIRATES
Pre-Opening Team
02/2003 - 08/2005: Commis Chef
● In Charge for open kitchen (Seafood Singaporean Cuisine Restaurant) in wok section (Rice, noodles and Singaporean specialties) . Daily cover 200 pax ala carte menu and set menu. And only open for dinner with seating capacity 160 seats.
● After one year I got promoted as Chef De Partie with Excellent appraisal performance.
● Report to Chef de cuisine and Sous chef.
● Benefit single status accommodation.
● Chef De Cuisine: Eng Wai Meng
● Executive Chef: Max Burkhalter.
THE ARYADUTA HOTEL JAKARTA
INDONESIA
(Management by HYATT International)
12/2000 - 02/2003: Commis Chef
● In charge in "AMBIENTE" Italian Fine Dinning Restaurant.
● Responsible in soup and pasta section. And mise en place basic sauce.
● Daily Anti pasti buffet concept.
● Seating capacity 100 seats. And open for Lunch and Dinner.
● Report to Chef De Partie.
● Executive Chef: Roger Habermacher.
THE PARKLANE HOTEL JAKARTA
INDONESIA
06/2000 - 12/2000: Commis II
● In charge in main kitchen and coffee shop.
● Responsible for mise en place ala carte, buffet breakfast, lunch, dinner and Asian section.
● Seating capacity 160 seats.
● Report to Sous chef.
● Executive Chef: Gilles Marx.
SAUDI ARABIAN AIRLINES, JEDDAH
(Catering Division)
KINGDOM OF SAUDI ARABIA
04/1998 - 04/2000: COMMIS I
● In charge in Main kitchen as Chef Reliever.
● Responsible in Sauce section, Boiling section, Frying section, Soup section and Sautéing section.
● We prepared meal in low season for 16.000 passenger and in peak season 86.000 passengers per day.
● Effective on September 1999 I got promoted as Foreman (Demi chef de Partie)
● Report to Chef de partie.
● Exécutive Chef: Boulos E. Aziz.
SANTIKA HOTEL JAKARTA
JAKARTA - INDONESIA
Pre-Opening Team
10/1997 - 04/1998: COMMIS II
● In charge in banquet kitchen.
● Responsible for all menu banquets (western, Asian and Indonesian food)
● Banquet capacity is 750 pax and six meeting room for capacity 20 pax-100 pax.
● Report to Sous Chef.
● Executive Chef: Jeff Gilbert.
THE MILLENNIUM SIRIH HOTEL JAKARTA
JAKARTA - INDONESIA
Pre-Opening Team
08/1994-10/1997: COMMIS III
● In charge in main kitchen specialties food production.
● Responsible for mise en place ala carte coffee shop and daily buffet.
● Seating capacity 160 seats.
● Handle for 24 hours menu in room dinning.
● Report to Chef de partie.
● Executive Chef: Jeff Gilbert.