CLIENT CONFIDENTIAL CV Head Chef / Food & Beverage / Hotel & Restaurant Industry V: Visa Status E: resumewriting@dillardandassociates.com M: 909-510-0252
CAREER SUMMARY An experienced Head Chef, having over 14 years of international food and beverage experience in the hotel and restaurant industry. I have the acumen and passion for planning, organizing and developing the food and beverage services of organizations and businesses, while ensuring customer satisfaction, food and hygiene standards and financial targets are met. I am able to effectively identify opportunities, cook from Asian (Chinese, Indonesian, Thai, Japanese) to Western style cuisines, develop team focus and provide value-based solutions. Leveraging my expansive knowledge, I am now seeking my next challenge in the Restaurant Industry in Australia.
KEY SKILLS ▪ ▪ ▪ ▪ ▪
Experience in challenging, service-driven environments Experience cooking with woks, pans, grills, ovens, deep fryers and stoves International food preparation and presentation Creative menu planning Excellent analytical, organizational, strategic and critical thinking skills
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Excellent relationships with customers and colleagues Effective team management and cross functional synergy Food, beverage and labor cost Purchasing and inventory management Staff training and ability to create a happy and healthy working enviroment for staff
KEY QUALIFICATIONS 1999
BACHELOR DEGREE OF APPLIED SCIENCE IN HOSPITALITY ADMINISTRATION NEW HAMPSHIRE COLLEGE, MANCHESTER, NH USA
1998
ASSOCIATE DEGREE OF SCIENCE IN FOOD AND BEVERAGE OPERATION / DIPLOMA IN HOTEL MANAGEMENT LES ROCHES HOTEL MANAGEMENT SCHOOL, SWITZERLAND
KEY TRAINING (2004)
CERTIFICATE OF ACHIEVEMENT FROM MEAT AND LIVESTOCK AUSTRALIA
(2002)
SEMINAR IN THE BREAKING AND BONING AND IDENTIFICATION OF BEEF PRIMAL CUTS (NON LOIN AND LOIN)
EMPLOYMENT HISTORY APRIL 2010 – SEPTEMBER 2010
HEAD CHEF Windsor Hotel Bali Restaurant, Miles, Queensland, Australia www.website.com Windsor Hotel Bali Restaurant seats 70 and is known for its menu variations of Asian style dishes (i.e. Chinese, Indonesian and Japanese Sushi) and Western foods. As the Head Chef, I am accountable for overseeing the daily operations of the restaurant and working collaboratively with 4 kitchen staffs to ensure customer satisfaction and all standards and goals are maintained.
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CLIENT CONFIDENTIAL CV Head Chef / Food & Beverage / Hotel & Restaurant Industry
Responsibilities: ▪ Providing hands-on training to new and existing staff members ▪
Encouraging good teamwork and positive, healthy attitudes.
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Handling 50-70 covers per service plus hotel’s function.
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Serving each and every equally important dish with high consistent standard.
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Maintaining food hygiene and sanitation.
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Employing on-going cost control strategies and regularly monitoring the sensitive grey areas.
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Creating menus for specials and promotional strategies for the restaurant.
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Coordinating with suppliers and maintaining a good relationship with them.
ACHIEVEMENTS: ▪ ▪ ▪ ▪ ▪
Opportunity to take responsibility as Head Chef in a fast-paced restaurant Being systematic with serving many different orders simultaneously whilst ensuring 100% customer satisfaction Received many compliments and praises from customers regarding the quality of the food prepared Increased revenue of the Hotel through increasing popularity of the restaurant since taking on the position of Head Chef Kitchen staff have seen an increase in tips received (previous to my employment there were no tips received by kitchen staff)
SEPTEMBER 2006 – FEBRUARY 2010
HEAD CHEF AND FOOD & BEVERAGE CONSULTANT Juragan Ayam Restaurant, Jakarta, Indonesia www.website.com Juragan Ayam Restaurant seats 50 and specializes in Indonesian foods, serving traditional Indonesian, Chinese and some Western menu selections. As the Head Chef and F&B Consultant my daily responsibilities were to work in tandem with my businesss partners to manage the overall operations of the restaurant, including managing a team of 6 kitchen staff, managing profit and loss, spearheading recruitment efforts, managing budgets, driving sales and marketing, and controlling food, labor, and retail costs.I was also assigned the pivotal task of creating menu and dishes, developing secret recipes, and maintaing the standard level of excellence. Responsibilities: ▪ Creating main menu, beverage menu, specials and new promotional items for the restaurant. ▪
Training cooks and new staff members in service area.
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Calculating food costs and setting the selling price for each item on the menu.
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Being innovative in creating secret recipe for the food, which are mainly Indonesian food and some Western food.
ACHIEVEMENTS: ▪ ▪ ▪
Developed a thorough knowledge on running a restaurant business, in particular, including cost control and budget management Created ways to increase the usage of potentially all sections of food products, thereby reducing wastage Successfully developed creative promotional approaches to the market to increase business
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CLIENT CONFIDENTIAL CV Head Chef / Food & Beverage / Hotel & Restaurant Industry
JANUARY 2003 – DECEMBER 2009
SALES AND MARKETING MANAGER Smartfood Internusa, Jakarta, Indonesia www.website.com Smartfood Internusa is an Australian, New Zealand and local beef and poultry supplier. As the Sales and Marketing Manager, I managed a team of 4, and my expertise was relied heavily upon to spur operational growth and profitability. Responsibilities: ▪
Managing all aspects of sales department from recruiting sales force, training them and giving them strategic sales planning to be implemented for each customers.
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Working closely with restaurants’ chefs and informing them about new products and items for specials and promotions.
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Increasing sales revenue and maintaining customers’ relations with the company.
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Developing and implementing annually/monthly company marketing plan, working with all department to execute the plan.
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Managing marketing budget plan and delivery of all marketing activity within agreed budget.
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Demonstrating technical marketing skill and product knowledge to all customers.
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Indonesian food and some Western food.
FEBRUARY 2001 – OCTOBER 2002
SALES EXECUTIVE IN FOOD SERVICES PT Sukanda Djaja, Jakarta, Indonesia www.website.com PT Sukanda Djaja is a retailer, wholesaler for ice cream, meat, dairy, dry food products. As a Sales Executive, my primary responsibility was to drive profitability, meet company goals and establish repeat business. I worked in a team of 15, and reported directly to the Sales Manager Responsibilities: ▪
Sourcing and establishing excellent relationships with new and existing customers..
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Identifying opportunities Reviewing customers’ purchase and evaluating the possibility to increase their purchase.
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Working collaboratively with team.
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Evaluating sales activity every week and identifying opportunities.
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Informing all customers for products’ updates and finding out what they need.
AUGUST 1998 – MAY 1999
MANAGEMENT TRAINEE Hotel Doubletree-Jantzen Beach, Portland, OR, USA www.website.com Hotel Doubletree is a 4-star hotel in the USA. As a Management Trainee, I was responsible for front office, reservation, guest relations and housekeeping.
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CLIENT CONFIDENTIAL CV Head Chef / Food & Beverage / Hotel & Restaurant Industry
JULY 1997 – DECEMBER 1997
COOK Hospital De Sion, Sion, Switzerland www.website.com As the cook for Hospital De Sion, I assisted sous chef in making healthy foods for patients, running the employees’ cafetaria, and working in pastry and cold kitchen area.
TECHNICAL SKILLS COMPUTING
Microsoft Office – Word, Excel, PowerPoint, Adobe Photoshop – Advanced Level
PROFESSIONAL REFEREES CONFIDENTIAL Justice of Peace (Qualified)/Co-Owner Windsor Hotel, Miles, Queensland M: CONFIDENTIAL E: email address CONFIDENTIAL Owner Windsor Hotel Bali Kitchen Restaurant M: CONFIDENTIAL E: email address
CONFIDENTIAL Director CV Smartfood Internusa M: CONFIDENTIAL E: email address CONFIDENTIAL Sales Manager PT Sukanda Djaja M: CONFIDENTIAL E: email address
CONFIDENTIAL Owner Juragan Ayam Restaurant M: CONFIDENTIAL E: email address
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