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| Position wanted: |
Cook |
| Job category: |
Food ProcessingHospitalityHotel IndustryRestaurant/Food ServiceSkilled LaborSocial WorkSummerTourism |
| Preferred Location: |
USA |
| Objective and Resume Summary: |
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Seeking a recruiter/owner/company who want support for my work visa h2b/or company sponsor I am hand on experience for almost 10 years in Hospitality Industry at hotel,Resort,Cruise Line and restaurant
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| Skills: |
Cook,Demi Chef,Chef De Partie,Intership,H2b |
| Known languages (and levels): |
English-Very GoodFrench-A littleSpanish-A littleJapanese-A little
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| Type of Employment wanted: |
ContractFull TimeInternshipPart TimeTemporary
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| Minimum Yearly Salary in Numbers: |
26000 USD
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| Current Location: |
Indonesia, Jakarta |
| Education History, Qualifications & other additional information: |
| Level of Education: |
Unspecified
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Certificate Program /First Degree Diploma Hotel School Graduated Manado 1992
2. Senior High School SMA Negeri 197 Tomohon Manado Graduated Manado 1991
3. Junior High School SMP Gonzaga Tomohon Manado Graduated Manado 1988
4. Elementary School SD Frater Don Bosco Tomohon Manado Graduated Manado 1985
ertificate Program Sea Survival and Passenger Safety
CMPS/Crowd Management and Passenger safety Oct/18/2000
BST/Basic Safety Training Program Pertamina Oct/28 –Nov 6/2002
PSCRB/Proficiency Survival Craft and Rescue Boat Pertamina Nov 20-22/2002
Microsoft Word, Excel, Power Point and Internet.
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| Work History & Experience: |
| Years of Work Experience: |
7 to 10 Years |
Objective : Hand on Experience in western food,french, Italian, Chinese, Asian, Sushi specialty and Indonesian delight
Experience :
August 18th,2009 till Present time as “Chef De Partie Banquet ”Mandarin Oriental Hotel Jakarta Indonesia Check ,prepare and manage daily even “meeting/Coffee Break/Hot Food Lunch, dinner and coacktail party base on BEO,Maintanance daily activities,supervised trainee cook,Implement HACCP,inform daily purchase stock base to Executive Sous Chef
September 21st2008-28th,Mei 2009 “ Chef De Partie “ Club Med Kabira,Ishizaki City ,Okinawa
907-0453. Japan
Performed “ Incharge for Chef De Partie Hot Dinner” , High volume of Buffet Dinner with maximum Capacities for
700 serving Meals .Full incharge and maintaining Dinner Buffet Activities ,Supervised Dinner Cook,Store
Requestition and maintaning food Cost ,report daily activities and order,HACCP to Chef De Cuisine
Reference : Phone : (81)980-84-4600
October 31st 2007- May 22nd 2008 , “ Chef De Partie” Club Med Kanifinolhu Republic Of Maldives
Performed: Specialty In Canapé and Bar Snack Item..With Maximum capacities 700 serving meals .Maintain report
Activities to Sous Chef /Chef de Cuisine for daily order,HACCP and Parties /even , daily weekly.
Reference : +9606643152 Fax 960 6644859
Executive Chef : Faez Idrees Phone :960 7786358
December 16 2006 till June 19 2007, “ Second Cook “World cruises agency Portugal. MV Princes
Danae Lisbon Portugal.
Performed: Breakfast Cook for Maximum Capacities 500 meals,preparing setting,closing and check
Breakfast product and quality, maintain an activities to sous chef/Chef de cuisine for Higiene
Sanitation/HACCP and daily order routine .
Reference : Mr. José Correia/ Ms Maria Helene Poejoe
Phone 351-21-3931080 Fax : 351-21-3978244
August 2006 till December 14 2006 “Demi Chef De Partie” Manhattan Hotel Jakarta .Jl.Casablanca No.1 Jakarta Selatan
Performed : monitoring , supervised and reporting daily activities to Chef de partie /Sous Chef an order
Of Restaurant ,Room service and Banquet for daily stock base, mise en place and party of the day
Operation at morning and evening shift, As line Cook, Banquet Cook, Monitoring Canteen Cook, daily
Check & transfer procedure, stock balance, and Night Cook room service
Ala carte menu and Breakfast
Reference Phone : 62-21-3004-0888
Fax : 62-21-3004-0889
August 2004 – December 2005 “Line Cook” Marriott Hotel Resort Grand Dunes Myrtle Beach South Carolina USA.
Performed :Breakfast Cook, set the line, cook in charged and closing line. / Pantry Cook,mise en place
& rotating product, Cook In charged /Lunch Cook, set the line rotating product & mise en place, cook in
Charged./ Banquet cook,mise en place, set party of the day, Banquet for maximum 1500 serving meal
Buffet or ala carte, mise en place next day production /Sushi Cook Specialty summer season
Occasionally/Daily Check and report HACCP to Chef in Charge)Banquet for maximum 1500 serving
Meal buffet or ala carte.
Reference : Executive Chef: Mark Galvin
Executive Sous Chef: Bill whartley
March 2005- October 2005 “Line Cook”Liberty Taproom and Grill Myrtle Beach South Carolina USA
Performed (Sautee Cook/line Check, portioning and mise en place for sauté station. Make Special of the
Day, As Pizza Cook / Pantry Cook and Daily cleaning for closing line, Daily check and report HACCP to
Kitchen Manager in Charged) serving for ala carte for maximum off 250 meals a service
Reference: Michael Carr- Turn bough Corporate Chef: Phone 001 843 769 0350
January 2004 – August 2004 “Demi Chef”Laporchetta Pizza and Restaurant, Plaza Semangi Jakarta.
Performed: (Daily control for Portioning, Product Stock, line setting, Product balance, hygiene sanitation,
Record order and as line cook for both station Pizza and Hot station)
Reference: Phone : 62-21-225-3642 Fax : 62-21-22536457
November 2001 – June 2002 “Cook Round” Celebrity Cruise Line Infinity ship Port of call Hawaii, Caribbean and Alaska Performed (Vegetable Cook main station for Main Restaurant, Buffet Line and Italian Restaurant )
September 2000 – July 2001 “Cook Round” Renaissance Cruise ship VII Port of call Europe, Scandinavian and Mediterranean. Performed (Lido Cook ,Prep Cook Vegetable and Assistant Italian Cook fine Dinning and Grill)
October 1999 – August 2000 “Cook Round” Renaissance Cruise Line Ship IV Port of call Tahiti, Papetee French Polynesia. Performed (Crew Cook, Pizza Cook, Panorama/Lido Buffet Cook, sandwich and Appetizer Cook.)
Reference : Apollo Ship Chandlers. Inc. 1775.N.W. 70th Ave. Florida33126
Phone 001-305-592-8790 Fax: 001-305-593-8335
February 1995 – Sept 1999 “Second Commis” Mercure Hotel Pangeran Jayakarta Jakarta Indonesia.
Performed (Breakfast prep, runner and Stall corner station, Lunch prep for Ala carte and buffet, Dinner
Prep for ala carte /Buffet and room service.)
Reference: Phone: 62-21-628-7888
Fax : 62-21-6289458
Education :
1. Certificate Program /First Degree Diploma Hotel School Graduated Manado 1992
2. Senior High School SMA Negeri 197 Tomohon Manado Graduated Manado 1991
3. Junior High School SMP Gonzaga Tomohon Manado Graduated Manado 1988
4. Elementary School SD Frater Don Bosco Tomohon Manado Graduated Manado 1985
Additional :
# Known of Food Handling HACCP/USPH/United State Public Health # Certificate Program Sea Survival and Passenger Safety
CMPS/Crowd Management and Passenger safety Oct/18/2000
BST/Basic Safety Training Program Pertamina Oct/28 –Nov 6/2002
PSCRB/Proficiency Survival Craft and Rescue Boat Pertamina Nov 20-22/2002
Microsoft Word, Excel, Power Point and Internet.
Hobby and Interest: Music, Photography, Internet Surfing and Traveling
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