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Mark Jeremie Timbol, Head Chef Japanese/Omakase

Mark Jeremie Timbol

Head Chef Japanese/Omakase·Shun Omakase

United Arab Emirates

Bachelor's degree, Hotel and Restaurant Management

Work experience

Total years of experience: 19 years, 9 months

Head Chef Japanese/Omakase

August 2023 - Present

Shun Omakase

Kuta, Indonesia

August 2023 - Present

Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

Japanese Chef/Omakase Chef

May 2022 - May 2023

Nagaimo Exclusive

Phnom Penh, Cambodia

May 2022 - May 2023

Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

Japanese Chef/Omakase Chef

March 2021 - April 2022

KYO Omakase

Phnom Penh, Cambodia

March 2021 - April 2022

Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

Sushi Chef

February 2020 - February 2021

Intercontinental Dubai Festival City

Dubai, United Arab Emirates

I found this job using Bayt.com

February 2020 - February 2021

Duties and Responsibilities
Maintain personal hygiene as well as colleagues hygiene practices
Assists in planning for future staffing needs.
Assists in recruiting in line with company guidelines.
Prepares and administers detailed induction program for new staff .
Assists in maintaining a comprehensive, current and guest focused set of
departmental standards and procedures and oversees their implementation.
Ensures training needs analysis of Kitchen staff is carried out and training
programmes are designed and implemented to meet needs .
Provides input for probation and formal performance appraisal discussions in line
with company guidelines.
Coaches, counsels and disciplines staff, providing constructive feedback to enhance
performance.
Regularly communicates with staff and maintains good relations.
Approves leave after considering hotel occupancies.
Assists in co-ordinating the preparation of the departmental annual budget
Controls and monitors departmental costs on an ongoing basis to ensure
performance against budget
Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

Head Chef

October 2018 - December 2019

Mikawa japanese cuisine Sky Bar

Cambodia

October 2018 - December 2019

Responsibilities include menu planning, formatting standard recipes, kitchen
stewarding, food controller, costing analysis, and guest relations.
• Responsible in quality control, Kitchen food waste control
• Staff Development and Training
NagaWorld II 5star Hotel Casino
Samdech Techo, Hun Sen Park, Phnom Penh
Kingdom of Cambodia.
SousChef/Opening Team
Company industry:
Catering, Food Service, & Restaurant
Job role:
Management

Sous Chef

September 2015 - October 2018

Nagaworld Luxury Casino Hotel

Cambodia

September 2015 - October 2018

Duties and Responsibilities
•Responsible for Teppanyaki and Sushi Section
• FullShow Cooking at Teppanyaki table
• Trains junior kitchen staff to improve their culinary skills
• Interact with clients while cooking.
• Stock control.
• Determines proper cooking time temperature.
• Takes inventory of supplies on hand and orders food supplies and
Ingredients
• Clean and sanitizes all food preparation equipment and ensures that it is
kept in safe
Company industry:
Hospitality & Accomodation
Job role:
Hospitality and Tourism

Sushi Chef

February 2013 - September 2015

DOHA MARRIOTT HOTEL

Qatar

February 2013 - September 2015

Showing tricks and exhibitions while cooking.
• Fillet and slice whole fish, meat, and other ingredients necessary to prepare meals
• Costumer contact.
• Interact with clients while cooking.
• Stock control.
• Determines proper cooking time temperature.
• Takes inventory of supplies on hand and orders food supplies, ingredients, and other
Consumables on a scheduled basis as determined by menu
• Clean and sanitizes all food preparation equipment and ensures that it is kept in safe
Company industry:
Hospitality & Accomodation
Job role:
Customer Service and Call Center

Sushi Chef

March 2008 - December 2012

NIJI JAPANESE RESTAURANT TEPPANYAKI YAKINIKU SUSHI BAR

United Arab Emirates

March 2008 - December 2012

Sushi and sashimi preparation.
• Showing tricks and exhibitions while cooking.
• Fillet and slice whole fish, meat, and other ingredients necessary to prepare
meals
• Costumer contact.
• Interact with clients while cooking.
Job role:
Customer Service and Call Center

Cook

June 2007 - January 2008

GYUU JAPANESE BBQ AND TEPPANYAKI RESTAURANT

United Arab Emirates

June 2007 - January 2008

Duties and Responsibilities
• Showing tricks and exhibitions while cooking.
• Ensure kitchen infrastructure and safe.
• Preparing different kinds of steaks.
• Costumer contact.
• Interact with clients while cooking.
• Stock control.
• Knowing quantities to order.
• Ensure kitchen has all daily / weekly requirements necessary for operation.
• Ensure fridges are stocked and all perishable are properly stored.
• Operate power driven equipment such as
Job role:
Customer Service and Call Center

Cook

April 2006 - May 2007

HANA-MI JAPANESE RESTAURANT AND SUSHI BAR

United Arab Emirates

April 2006 - May 2007

Duties and Responsibilities
• Sushi and sashimi preparation.
• Fillet and slice whole fish, meat, and other ingredients necessary to prepare
sushi and sashimi meals.
• Ability to determine the freshness and quality of raw and cooked food products
by sight and taste.
• Knowledge of safe temperatures for serving food and storage of refrigerated
and frozen storage of raw and cooked foods.
• Knowledge of principles of food sanitation, health hazards, and necessary
precautionary measures.
• Ability to stand for long period of time
• Ability to lift up to 50 pounds.
• Ability to provide on the job training in food preparations to lower level
employees.
• Ability to maintain effective working relationships with others.
Job role:
Customer Service and Call Center

Education

Tertiary Holy Angel University

June 2020

June 2020

Bachelor's degree, Hotel and Restaurant Management

United Arab Emirates

courses: Competence Certificate Programming Training Workshop Rouxbe Cooking School Culinary Foundation Level

Holy Angel University

January 2005

January 2005

High school or equivalent, Hotel and Restaurant Management

United Arab Emirates

Skills

Health
Expert
Health
Expert
Training
Expert
Training
Expert
Operation
Expert
Operation
Expert
Restaurants Management
Expert
Restaurants Management
Expert
Stock
Expert
Stock
Expert
COOKING
Expert
COOKING
Expert
CUSTOMER RELATIONS
Expert
CUSTOMER RELATIONS
Expert
STOCK CONTROL
Expert
STOCK CONTROL
Expert
EXHIBITIONS
Expert
EXHIBITIONS
Expert
INVENTORY MANAGEMENT
Expert
INVENTORY MANAGEMENT
Expert
CONTROL
Expert
CONTROL
Expert
QUALITY CONTROL
Expert
QUALITY CONTROL
Expert
STAFF DEVELOPMENT
Expert
STAFF DEVELOPMENT
Expert
QUALITY
Beginner
QUALITY
Beginner
BUDGETING
Beginner
BUDGETING
Beginner
Health
Expert
Health
Expert
Training
Expert
Training
Expert
Operation
Expert
Operation
Expert
Restaurants Management
Expert
Restaurants Management
Expert
Stock
Expert
Stock
Expert

Languages

Japanese
Expert