Embed Size (px)
Citation preview
Anantara Qassar al sarab desert resort and spaAbu Dhabi,United Arab Emirates. 26.12.1986MarriedCambodian +971 56 156 8408Email: [email protected]
Hospitality /Culinary and Catering-Operations Management Following the hotel standard recipes ,methods of preparation and presentation according to the hotel standard as laid down by Sous Chef and Executive Chef , strive to exceed guest expectation and take the culinary team to go from good to great ,always act in a professional manner using the company’s mission ,vision and values ,fast moving service industry ,skilled in optimizing team potentials through delivery of training solution. Also I would like to work for a renowned hotel, resorts to gain valuable experience and face challenges on a continuous basis.
Areas of Expertise• Clean as you go •Relationship building •Waste Management • First in First out •Food and Safety Hygiene •Cleaning Procedures • Checking Cooking •HACCP following •Breakage and Foreign Material Cooling, Reheating •Service, Quality Assurance •Operational Management Display Temperature •Team Building •Grooming Procedures •Increasing Revenues •Food Delivery and Storage
Professional Working Experience
Working for Hotel Anantara Qasar Alsarab Desert Resort and spa Abu Dhabi from Pre-opening . UAE, Abu Dhabi .
Chef Departie 2016- PresentWorking in Room Service dinning
In Charge of / Responsibility:
• Work in a safe manner in a accordance to HACCP regulation.
• Take care of ordering all meat items from Butcher • Support &motivate kitchen colleagues• Promote a fun/professional and disciplined work environment • Assisting Sous Chef and Chef De cuisine with stock control • Managing and supervising cooks, commis chefs, and De mi chef• Assisting the banquet manager in coordinating banquet events• Assisting Sous Chef or chef de cuisine in ensuring that safety and hygiene standards are maintained .• Check and following by HACCP • Take care of ordering room dining and fine dining a la carte and breakfast • Helping the sous chef plan for preparing lunch, dinner and breakfast buffer • Working with the commis chefs and De mi chef to ensure the kitchen is clean• Checking, preparing and cooking lunch and dinner buffet at the main restaurant • Follow up recipe and menu of the day • Complete all grooming, spot check and temperature control sheets • Maintain cleanliness and proper rotation of product in all chillers • Check and following by HACCP • Support &motivate kitchen colleagues• Minimize wastage /spoilage • Promote a fun/professional and disciplined work environment
Worked for Anantara Qasar Al sarab Desert Resort and Spa Abu Dhabi from pre- opening Commis chef 2009-2010De mi chef De partie 2010-2012Chef De parties 2012-2016
Worked : in Alwa ha kitchen buffet , Al Ghadeer kitchen Ala cart, Suhail kitchen fine dining, and in Room service dining.Been cooked : Western, Thai food Asian hot, Italian, cold, Indian, and some Arabic food
Worked for Le Meridien Angkor Hotel ( Starwood Company )Commis 2006-2007Commis chef 2007-2009worked in Italian, Western, Asian Hot and Cold Kitchen fine dining
In Charge of / Responsibility:
• Daily checks of all mise en place to be fresh and quality standards• Minimize wastage /spoilage • Maintain cleanliness and proper rotation of product in all chillers • Promote a fun/professional and disciplined work environment • Communicate daily with Commis, De mi Chef Departie, Chef de Partie and Sous Chef to ensure open line of communication• Complete all grooming ,spot check and temperature control sheets• Complete assigned tasks in an efficient and timely manner • Perform task to the standard &expectation set forth• Check fridge, chiller, and storeroom with covering cling film, name and expired date • Check and following by HACCP
• Actively share, ideas, opinion &suggestions in daily shift briefing • Support &motivate kitchen colleagues
Professional DevelopmentAugust 2006-2009 : Certificate of commis in Le Meriedien Angkor Hotel July 31, 2007 : Certificate of Food safety and Hygiene 2005-2006 : Certificate of Cooking & Cuisine and food standard in Salabai hotel school
October 25 2009 : Certificate of Appreciation pre-opening of Qasar Al Sarab Desert resort by Anantara 4th-8th November 2010 : Certificate of in appreciation for a great team effort during the SIR BANI YAS11 October 2014 : Certificate of Seniority Award 5 years of service 25/ 2/2013 to 24/2/2018: Certificate Essential Food Safety8th – 16th April 2015 : Certificate first annual Anantara Gourment 2015 food festivalNovember 2015 : Certificate Sir Bani Yas Forum 2015 :
Formal internal training and in-house courses of BSCB (Building Starwood Class Brand) Understanding creative guest Service netting and recovery, Share the spirit, Service with Style, Everything communicate, Open mind, Chic, Cultured, Discover the moment, Be curious, Create solution, Emotional connection, Food handling, Presentation and Communication, Customer Cares.
Reference
• Nicolas Rouleau ( Executive Chef of Le Meridien Angkor Hotel ,Siem Reap ,Cambodia)Hand Phone : +85592727633Email : [email protected]
•Chhan Kosal (Sous Chef in Le Meridien Angkor Hotel)Hand Phone: +85512 607 090E-mail: [email protected]
Chef Sergio: Sous chef in Room service dining in Anantara Qasara Al sarab Desert resort And spa Hand Phone: +971505263258
Marus Benjamin Meek ( Executive sous Chef of Qasra al Sarab Desert resort and Spa E-mail: [email protected] Mobile: + 971 50 268 2059 Fax: +971 2886 2086
