Calgary, Alberta, Canada
Professional Chef with more than 24 Years Experience Working in a 5 Star Hotel Various Locations and Luxury Hotels and as well as F&B Outlets, Last Job as Sous Chef, Oversee Cafe and 4 Others Outlets, Overseeing Quality Assurance for all dishes, Analyzing Food Costs and Controlling Waste. Lower Carbon Food Print and Cost, By Sourcing Local Ingredients, Performance Management to Increase Productivity and Lower Cost.
• Assist In charge of Cafe kitchen, Banquet kitchen, Room Service kitchen, pool side kitchen and Lobby Cake Shop. • Experienced in supervising at team of chefs for a banquet of 1200+ guests meal . • Experienced in banquet preparation for various ethnic cuisine such as, Vegan, Halal and Jain food • Multi skills in all department of kitchen, cold and hot kitchen; and butchery. • Plan and manages by portion control and plating requirements to meet banquet standard food cost. • Follow and enforce HACCP policies and procedures. • Reduce 15% food cost by enhancing and improving of menu. • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers. • Produced revolutionary menu offerings to put establishments on local, regional and national map. • Planned and directed high-volume food preparation in fast-paced environment. • Modernized processes for kitchen staff to reduce guest wait times and boost daily output. • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
•In charge of cold kitchen and hot kitchen to provide innovative menu ideas, prepare, cook and present all salad, appetizer, tapes and sandwiches for restaurant. • Re-engineer lackluster menu with attractive new tea sets and menu to improved sales by 150%. • Ensure to meet and maintain standard food cost for the kitchen by inventory and portion control. • Train junior cook to maintain kitchen cleanliness and food safety under standard of ISO 22000. • Also Manage hot and cold kitchens, commissary kitchen, pool kitchen, lounge kitchen and butchery serving all meals from early breakfast to late night suppers. • Serving over 400pax lunch and dinner buffet with menu of Asian and Western Cuisine. • A full a la carte menu for the 80 pax seating pool terrance opened daily from 7:00am to 6:00pm. • Offer breakfast, afternoon tea and cocktail at the Lounge with seating of 120 pax hotel guests. • Quarterly menu creation and presentation for Lounge afternoon tea with different themes of savory items.
“Opening” New Outlet/Restaurant • Responsible for all the F&B operation for food outlets owned by UEL with a team of 70 staffs. • Oversee daily operation and maintain safe and comfortable working environment for staff, floor and kitchen. • Contribute ideas and assist company owner with the opening of new F&B outlets such as kitchen design and purchase of equipment. • Cost Calculation & Control and Menu Design. • Assist of all F&B menu design, recipe writing (including a la carte, set menu, buffet, afternoon tea set etc.) and cost calculation. • Monthly P&L meeting with account department and other directors to discuss food and beverage cost control. • Produce / verify all daily reports (such as sales, reservation, promotion and event report) in a timely manner. • Train and assist junior chefs with their menu design and provide ideas. • Awards: Tikitiki Bowling Bar (one of UEL F&B outlets) achieved Leaders of Innovation Awards and Outstanding Brand for The Best Entertainment Restaurant & Bar Award in 2019.
“Opening Team” of Four Season Hong Kong . • In charge of the overall Lobby Lounge kitchen operation. • Managed a team of 16 people. • Lobby lounge afternoon tea, Western and Asian menus design. • Trainer for university internship, new and old staff . • Applied hygiene and food safety practice to the workplace. • Conducted quality control on the food preparation process. • Ensured all staff follow standard recipe and maintain cooking standard. • In charge of checking of food ordering for Pool Terrace and Lobby Lounge kitchen. • Monitored and controlled food cost.
• Assisted chef with planning easy but elegant appetizers to spark customer interest. • Prepared food items in compliance with recipes and portioning control guidelines. • Managed kitchen staff to supervise preparation of foods and explain steps for readying specialty items. • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.