Experience

G&S Print Co

• United States
• Advertising Services
• 1 - 100 Employee

• Multimedia Designer

  • Jun 2021 - Present



Macau Fisherman's Wharf 澳門漁人碼頭

• Hospitality
• 1 - 100 Employee

• Demi Chef De Partie

  • May 2012 - Present

• Demi Chef

  • Dec 2017 - Jul 2018

  Demi Chef, December 2017- Present• Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following: • Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues• Ensure the consistency in the preparation of all food items for a la carte and or buffet menus according to hotel recipes and standards• Actively share ideas, opinions and suggestions in daily shift briefings• Liaise daily with Outlet Chefs to keep open lines of communication regarding guest feedback• Complete daily checks of all mis en place to ensure freshness and quality standards• Maintain proper rotation of product in all chillers to minimize wastage/spoilage• Have full knowledge of all menu items, daily features and promotions• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment Show less



FATLACE

• United States
• Media Production

• Graphic Designer

  • Sep 2020 - Apr 2022



Great Image Corporation

• Photography
• 1 - 100 Employee

• Photographer

  • Oct 2018 - Dec 2019



Studio City Macau

• Hospitality
• 200 - 300 Employee

• demi chef de partie

  • Aug 2015 - Nov 2016

  Opening team-Spotlight Buffet, Western Hot Section. prepare food for an open kitchen. assist chef de partie on daily operation Demi Chef de Partie, August 31, 2015- October 20, 2016 • Review the daily production sheets with the Chef De Partie & Sous Chef. • Keeps overproduction and food waste to a minimum, ensures proper rotation, labeling, and storing of food in order to reduce food cost expense • Prepare the daily mise en place and food production in different sections of the main kitchen, mostly hot kitchen • Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques • Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the hotel health and safety program Show less



Fogosamba at The venetian Macao

• venetian macao

• jr cook/hot section

  • Feb 2013 - Apr 2015

  Churrascaria Brazillian Steakhouse, cold section. prepare different kind of salads and dressing. help and understand the authentic rodizio concept including traditional meat grilling. Work according to the menu specifications by the Chef de Cuisine • Prepare the daily mise-en-place and food production in different sections of the main kitchen, mostly cold kitchen • Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques Show less



don gelato,

• K43, The Grand Canal Shoppes, The Venetian Hotel-Resort Macau, China

• jr cook/gelato chef/garde mange

  • May 2012 - Jan 2013

  Control Gelato and Sorbet stock and production according to par level • Ensure the highest standards and consistent quality of over 40 flavors of Gelato/Sorbet at all times. • Help Cold Kitchen to prepare salad for everyday service Control Gelato and Sorbet stock and production according to par level • Ensure the highest standards and consistent quality of over 40 flavors of Gelato/Sorbet at all times. • Help Cold Kitchen to prepare salad for everyday service