Experience

Shanghai Me
• United Arab Emirates
• Restaurants
• 1 - 100 Employee
• Demi Chef De Partie

  • Nov 2022 - Present


FIVE Hotels and Resorts

• United Arab Emirates
• Hospitality
• 700 & Above Employee

• Demi chef

  • Mar 2021 - Nov 2022

  -Working Asian section. Handing alacate brunch, ladies night and ladies day. -responbility about ordering keep standard item. -keep standart for recipe and methode cooking. -support new dis. -give Training for service staff about the food -keep maintaining hyigine the food, cleaning storage and FIFO -Working Asian section. Handing alacate brunch, ladies night and ladies day. -responbility about ordering keep standard item. -keep standart for recipe and methode cooking. -support new dis. -give Training for service staff about the food -keep maintaining hyigine the food, cleaning storage and FIFO



Hyatt Regency

• United States
• Hospitality

• commis Chef (japanese speciality)

  • Oct 2018 - Mar 2021

  working japanese autentic cuisine and worked in different section,grilled,sushi,hot food and teppanyaki. working japanese autentic cuisine and worked in different section,grilled,sushi,hot food and teppanyaki.



DUBAI INTERNATIONAL HOTEL

• United Arab Emirates
• Hospitality
• 100 - 200 Employee

• commis chef

  • Sep 2017 - Sep 2018

  incharge in Cho Gao Restaurant asian cuisine handle alacarte,all prepation and monitouring kitchen.. incharge in Cho Gao Restaurant asian cuisine handle alacarte,all prepation and monitouring kitchen..



shakti hotel Bandung

• commis chef

  • Jun 2016 - Dec 2016

  incharge in night shiff handle breakfast,lunch,dinner and alacarte. i know now how to cook traditional indonesia food and able to use wok . incharge in night shiff handle breakfast,lunch,dinner and alacarte. i know now how to cook traditional indonesia food and able to use wok .



hotel horison Bandung 4 star

• On Job Training Mainkitchen

  • Aug 2015 - Dec 2015

  working under supervision of the head chef, i required to measure the ingeredients, prepare food and present food,control the settings of the cooking equipmen and also clean up. working under supervision of the head chef, i required to measure the ingeredients, prepare food and present food,control the settings of the cooking equipmen and also clean up.