Head chef

• Mar 2018 - Present

Duties and Responsibilities:Coordinate and direct all food preparation, from prep through serviceMonitor the quality of all food and beveragesTrack, record, and maintain inventory stock including foods, beverages, and kitchen suppliesDelegate daily tasks to sous chef and other kitchen staff; manage their progress throughout the dayOversee entire kitchen staff activity and ensure efficient workOrder and arrange pickup or delivery of foods for the weekOversee repairs of kitchen appliancesDirect and design and plating/presentation techniques for all dishesCreate new recipes and design overall menu, including specials each weekHelp determine pricing for menu itemsHire and train new kitchen staffWork efficiently to resolve any problems that arise in the kitchenResearch and implement new culinary trendsMaintain a clean kitchen and abide by all state food safety and sanitation laws

head chef

• Aug 2016 - Present

 Order supplies and report to the head of the establishment Ensure the serving of quality culinary dishes and on schedule Ensure that no problem arises during serving; if any, it should be rectified quickly Approve all foods before they leave the kitchen Develop menu offerings Forecast supply needs and estimate costs Recruit kitchen staff Ensure efficiency of the kitchen and staff. Ensure production of quality and consistent food Perform accounting functions and scheduling of meals to be served Weigh in on patron complaints Ensure that the food servicing facility meets all necessary standards and regulations such as sanitary and safety guidelines Create recipes and prepare advanced items Assign tasks that are less complicated to lower kitchen staff Maximize the productivity of the kitchen staff Manage the rest of the chefs in the chef’s chain of command Ensure proper equipment maintenance and operations Oversee special catering events and where necessary offer culinary instruction and demonstrate techniques Supervise kitchen personnel and their performance Take charge of kitchen staff payroll and initiate possible increase Report to the food service director Order food from designated suppliers Manage stock of food organize.

pastry chef ( chef de cuisine )

• Mar 2015 - Jun 2016

responsible for the whole operations of pastry and bakery, directly reporting to executive chef and executive sous chef. responsible for maintaining the company standards in pastry, scheduling, implementing new menu for desserts ala carte and buffet. responsible keeping the food cost in pastry below. responsible for maintaining the HACCP standards and food safety standards in pastry and bakery area.

chef de patissiere

• Sep 2003 - Mar 2015

over all in charge of all pastry production with a 24 hours operation in pastry production,responsible for keeping the pastry in HACCP standards, company standards and responsible for 25 pastry staffs for educating and training according to company standards.directly reporting to executive chef and executive sous chef in daily basis.

chef

• Mar 1997 - 2000