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CV Catering, chef, seafood cooking

 
Catering, chef, seafood cooking

Resume built for oil and gas job opportunities by a jobseeker with experience in Catering, chef, seafood cooking - would you like to offer this candidate a job/contract employment?

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CV/Resume ID no.: 84080

Location (Residence): singapore, Singapore
Citizenship: Singapore
 
Languages:
  Native: Chinese Singapore
  Other: English, Thai
 
Education & Experience: Work Authorization & Relocation:
Education:
  Vocational in culinary

Years of Experience: 16 years
Authorized to work in:
   European Union, UK (in particular), United States, Afghanistan, Albania, Algeria, American Samoa, Andorra, Angola, Anguilla, Antarctica, Antigua & Barbuda, Argentina, Armenia, Aruba, Australia, Austria, Azerbaijan, Bahamas, Bahrain, Bangladesh, Barbados, Belarus, Belgium, Belize, Benin, Bermuda, Bhutan, Bolivia, Bosnia & Herzegovina, Botswana, Bouvet Island, Brazil, Brunei Darussalam, Bulgaria, Burkina Faso, Burundi, Cambodia, Cameroon, Canada, Cape Verde, Cayman Islands, Central African Rep., Chad, Chile, China, Christmas Island, Colombia, Comoros, Congo, Congo, Dem. Rep., Cook Islands, Costa Rica, Cote D'ivoire, Croatia, Cuba, Cyprus, Czech Rep., Denmark, Djibouti, Dominica, Dominican Rep., Ecuador, Egypt, El Salvador, Equatorial Guinea, Eritrea, Estonia, Ethiopia, Faroe Islands, Fiji, Finland, France, French Guiana, French Polynesia, Gabon, Gambia, Georgia, Germany, Ghana, Gibraltar, Greece, Greenland, Grenada, Guadeloupe, Guam, Guatemala, Guinea, Guinea-bissau, Guyana, Haiti, Honduras, Hong Kong, Hungary, Iceland, India, Indonesia, Iran, Islamic Rep. of, Iraq, Ireland, Israel, Italy, Jamaica, Japan, Jordan, Kazakhstan, Kenya, Kiribati, Korea, Dem. Rep., Korea, (South), Kuwait, Kyrgyzstan, Lao, Dem. Rep., Latvia, Lebanon, Lesotho, Liberia, Libyan Arab Jama., Liechtenstein, Lithuania, Luxembourg, Macao, Macedonia, FYR, Madagascar, Malawi, Malaysia, Maldives, Mali, Malta, Marshall Islands, Martinique, Mauritania, Mauritius, Mayotte, Mexico, Micronesia, Moldova, Monaco, Mongolia, Montserrat, Morocco, Mozambique, Myanmar, Namibia, Nauru, Nepal, Netherlands, Netherlands Antilles, New Caledonia, New Zealand, Nicaragua, Niger, Nigeria, Niue, Norfolk Island, Norway, Oman, Pakistan, Palau, Panama, Papua New Guinea, Paraguay, Peru, Philippines, Pitcairn, Poland, Portugal, Puerto Rico, Qatar, Reunion, Romania, Russian Federation, Rwanda, Samoa, San Marino, Sao Tome & Principe, Saudi Arabia, Senegal, Serbia & Montenegro, Seychelles, Sierra Leone, Singapore, Slovakia, Slovenia, Solomon Islands, Somalia, South Africa, Spain, Sri Lanka, Sudan, Suriname, Svalbard, Swaziland, Sweden, Switzerland, Syrian Arab Rep., Taiwan, POC, Tajikistan, Tanzania, Thailand, Timor (East), Togo, Tokelau, Tonga, Trinidad & Tobago, Tunisia, Turkey, Turkmenistan, Tuvalu, Uganda, Ukraine, United Arab Emirates, United Kingdom, United States, Uruguay, Uzbekistan, Vanuatu, Venezuela, Vietnam, Virgin Islands, British, Virgin Islands, U.S., Wallis & Futuna, Western Sahara, Yemen, Zambia, Zimbabwe
Present Location:
   singapore, singapore
Relocation:
   Anywhere (International)
 
Expertise
Category Subcategory Ability Experience
Other Catering Experienced 25 years
 
CV/Resume Details
 
1. Summary (Cover Letter) - CV/Resume Part 1 [Mandatory]

Dear Sir/ Mdm,

The opportunity to join your company as a sous chef is an excellent match with my 12 years of experience specialize in seafood product and cuisine of French, western, Asian, fusion and using organic produce.

The attached resume provides more detail about my other past experience and accomplishments. Endorsements from other professionals can also be seen in my resume

Thank you for your time and attention; I look forward to hearing from you soon.

2. Work Experience - CV/Resume Part 2 [Mandatory]

I am a 29-year-old married male. In 1998, I obtained an NTC-3
certificate in Chinese Cuisine. Upon leaving school, I attended the
Singapore Hotel and Tourism Education Centre (Shatec) and I obtained a
Diploma in Culinary skill with 2.68 GPA in 2000.
After a year training in school, I was attached to Raffles Hotel
Singapore for my practicum for a year.

Beside this, I had been working in this line for 14 years. In 1992, as
an apprentice at phoenix hotel for 1 years. In 1993,as a commis 3 at
Olio Dome restaurant for 2 years. In 1995, I was enlisted to national
service. In 1996, as commis 2 at Tango restaurant. In 1997, a full time
student at the Restaurant Association of Singapore Training Centre. I
was attached to the Confectionery Transformation to learn Cantonese
cuisine. In 1998 December, I was being employed to work in hotel
Rendezvous as a commis 2. I was rotated to every station. I was capable
at Western kitchen, Chinese kitchen, Gardmanger, Butchery and Banquet.
1999 I enroll to study diploma in culinary and was attached to raffles hotel for training in banquet, cold kitchen, butchery, Chinese restaurant and raffles grill classic fine dinning.
2001 I am in Conrad centennial hotel as a chef de partie; as a chef de
partie in Conrad centennial Singapore I was over see the various
sections in the kitchen like gardmanger, hot kitchen and Chinese
kitchen... Beside oversee the kitchen I also assist Sou chef for
planning menu and ordering market food. I also took part in food and
hotel Asia competition and won a gold medal in six-plated appetizer.
2002 I was being employed by bliss restaurant in Punggol Park as a Sou
chef and I over look the kitchen and daily cost of my food and quality.
2002 I had been to South Korea working as an Asian seafood sous chef prepare for opening new Singapore flavor restaurant specialize in pepper crab, chili crab and Thailand curry crab etc…
and I assist my head chef in planning menu and control the quality of
food and train the local people to understand what is Singapore and Asian cuisine. 2003 I am in les Amis fine dinning French restaurant as a chef de
partie in seafood section. I in charge of all fresh seafood products,
this restaurant use to be a classic French and now is a modern French
Cuisine by chef Gunther formally as sous chef working with alain parssard in la” pege Paris. 2004 I had join bunalun organic retail Singapore as a executive chef for the opening team and setting up the gourmet store and arrange to set up our warehouse for import and export product, this organic gourmet shop that I planned my deli menu create new product, control my food cost and frequently go to our farm to check the quality of the organic vegetable that are available and product, now setting up second store that has a concept of flagship lifestyle and Asian tapas. 2006 I had been employed by reef casino sofitel in cairns Australia as a asian chef de cuisine taking care of pacific flavours buffet, tamarind asian fusion and club prive vip private dinning. 2007 i travel down to Om Thai Sydney as a head chef creating contemporary asian cuisine menu as well as cooking school chef, but not for long i leave the company and came back to singapore. November 2007 i join back bunalun as a chef director overlook the kitchen creative and production catering and was appointed to in-charge of warehouse operation in july 2008.

Through many of learning stages and working experience, I learned
Asians cuisine, French cuisine, Italian cuisine and Fusion cuisine.
Through my studies and working experience the qualities I have in me are
Responsible, willing to learn, efficiency in work and independent.


3. Education & Training - CV/Resume Part 3 [Mandatory]

diploma in culinary and ntc 3 in chinese cuisine


4. Computer Skills - CV/Resume Part 4 [Mandatory]
microsoft words and etc...
5. Other Skills - CV/Resume Part 5 [Optional]
nil
6. Additional Information - CV/Resume Part 6 [Optional]
nil


 

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Catering, chef, seafood cooking
CV/Resume ID no.: 84080

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