Herbert Hoibun Mak
Sous Chef at Hotel Kämp- Claim this Profile
Click to upgrade to our gold package
for the full feature experience.
-
English -
-
cantonese -
-
Chinese -
-
Finnish -
Topline Score
Bio
Credentials
-
evira
-Jan, 2013- Sep, 2024 -
advanced diploma of hospitality management
-Nov, 2006- Sep, 2024
Experience
-
Hotel Kämp
-
Hospitality
-
1 - 100 Employee
-
Sous Chef
-
Sep 2019 - Present
herbert.mak@choice.fi herbert.mak@choice.fi
-
-
-
Radisson Blu
-
Belgium
-
Hospitality
-
700 & Above Employee
-
Sous Chef
-
Apr 2014 - Sep 2019
-In charge of the kitchen operation -create time table/ roster for kitchen staff. -provide staff training, supervise all Senior Chefs. -menu design, create recipe cards, food quality control. -food ordering, stock take/ food inventory, food cost and labor cost control. -Communicate/ daily report to the Executive Head chef -In charge of the kitchen operation -create time table/ roster for kitchen staff. -provide staff training, supervise all Senior Chefs. -menu design, create recipe cards, food quality control. -food ordering, stock take/ food inventory, food cost and labor cost control. -Communicate/ daily report to the Executive Head chef
-
-
-
Blue Peter
-
Broadcast Media Production and Distribution
-
Senior Chef
-
Aug 2013 - Apr 2014
-Planning and directing food preparation in a kitchen -Assist in managing the day to day operation of the kitchen -Coordinate food production schedules and ensure highest level of food quality. -Maintain effective communication within the kitchen; be responsive to staff suggestions and concerns and work to resolve problems -Upkeep of high standards of cleanliness and hygiene at all time -Planning and directing food preparation in a kitchen -Assist in managing the day to day operation of the kitchen -Coordinate food production schedules and ensure highest level of food quality. -Maintain effective communication within the kitchen; be responsive to staff suggestions and concerns and work to resolve problems -Upkeep of high standards of cleanliness and hygiene at all time
-
-
-
Skipperstuen
-
Spain
-
Hospitality
-
Senior Chef
-
Jun 2013 - Jul 2013
-Develop menu -Assisting the head chef with food preparation for meals -Report to the head chef which the section of responsible with -Maintaining high levels of customer service and communications with staff -Upkeep of high standards of cleanliness and hygiene at all time -Develop menu -Assisting the head chef with food preparation for meals -Report to the head chef which the section of responsible with -Maintaining high levels of customer service and communications with staff -Upkeep of high standards of cleanliness and hygiene at all time
-
-
-
-
Head Chef
-
Mar 2011 - Mar 2013
-create seasonal and customized menus -Train and Supervise kitchen staffs -Food and kitchen supplies ordering based on best quality and price. -To reach the target of sales and profit for every month. -Quality control of all the food products and services -create seasonal and customized menus -Train and Supervise kitchen staffs -Food and kitchen supplies ordering based on best quality and price. -To reach the target of sales and profit for every month. -Quality control of all the food products and services
-
-
-
Rydges Hotels & Resorts
-
Australia
-
Hospitality
-
700 & Above Employee
-
Senior Chef de Partie
-
Jun 2012 - Dec 2012
-Help to create different kinds of menu for the hotel -Food ordering -take in charge of the service; make sure the kitchen runs smoothly. -Upkeep of high standards of cleanliness and hygiene at all time -create daily kitchen report to the head chef -Help to create different kinds of menu for the hotel -Food ordering -take in charge of the service; make sure the kitchen runs smoothly. -Upkeep of high standards of cleanliness and hygiene at all time -create daily kitchen report to the head chef
-
-
-
Hilton Worldwide
-
India
-
Hospitality
-
300 - 400 Employee
-
Chef
-
Sep 2008 - Jul 2010
-Take in charge of different section (breakfast, lunch and dinner) for every week/day -Assisting the head chef to create the menu for every 3 months -Report to the head chef which the section of responsible with -Maintaining high levels of customer service and communications with staff -Upkeep of high standards of hygiene level, both during food preparation and service -Take in charge of different section (breakfast, lunch and dinner) for every week/day -Assisting the head chef to create the menu for every 3 months -Report to the head chef which the section of responsible with -Maintaining high levels of customer service and communications with staff -Upkeep of high standards of hygiene level, both during food preparation and service
-
-
-
-
commis chef
-
Sep 2008 - Jun 2010
-Take in charge of different section (breakfast, lunch and dinner) for every week/day. -Assisting the head chef to create the menu for every 3 months. -Report to the head chef. -Maintaining high levels of customer service and communications with staff. -Upkeep of high standards of hygiene level, both during food preparation and service. -Take in charge of different section (breakfast, lunch and dinner) for every week/day. -Assisting the head chef to create the menu for every 3 months. -Report to the head chef. -Maintaining high levels of customer service and communications with staff. -Upkeep of high standards of hygiene level, both during food preparation and service.
-
-
-
OLD ENGLAND HOTEL PTY. LTD.
-
Australia
-
Hospitality
-
1 - 100 Employee
-
Senior Chef
-
Oct 2007 - Sep 2008
-Develop menu -Assisting the head chef with food preparation for meals -Report to the head chef which the section of responsible with -Maintaining high levels of customer service and communications with staffs -Upkeep of high standards of cleanliness and hygiene at all time -Develop menu -Assisting the head chef with food preparation for meals -Report to the head chef which the section of responsible with -Maintaining high levels of customer service and communications with staffs -Upkeep of high standards of cleanliness and hygiene at all time
-
-
-
-
Head Chef
-
Jan 2004 - Oct 2007
-Quality control of all the food products and services. -Food ordering, food cost control. -Setting up roster/time table for kitchen staffs -Maintaining high levels of customer service and communications with staff -menu design, create recipe cards. -Quality control of all the food products and services. -Food ordering, food cost control. -Setting up roster/time table for kitchen staffs -Maintaining high levels of customer service and communications with staff -menu design, create recipe cards.
-
-
-
green papaya restaurant
-
Canada
-
Restaurants
-
Sous Chef
-
Sep 2000 - Sep 2003
-Quality control of all the food products and services. -Food ordering -Setting up roster/time table for kitchen staffs -Maintaining high levels of customer service and communications with staff -Upkeep of high standards hygiene level. -Quality control of all the food products and services. -Food ordering -Setting up roster/time table for kitchen staffs -Maintaining high levels of customer service and communications with staff -Upkeep of high standards hygiene level.
-
-
Education
-
2004 - 2006
Carrick Higher Education Australia
Bachelor's Degree, Hospitality Administration/Management
Community
