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<pre>Array ( [var] => cut_url ) </pre> Resume for Deddy S. for Chef / Food Preparation / Hotel & Lodging in Hoi An, Vietnam. Search More Resumes for Chef / Food Preparation on Resumark.com #KGC4I1RKJ
 

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Resume for Deddy S. for Chef / Food Preparation / Hotel & Lodging in Hoi An, Vietnam




Occupation: Chef / Food Preparation Industry: Hotel & Lodging
Country: Vietnam City: Hoi An
State: Da Nang ZIP: 24454



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                                                       Deddy.S.

                                                        Executive Chef 

PERSONAL 

Nationality:                 Indonesia

Place/date of birth:    Jakarta, January, ,

Marital status:             Married

Language skills:          Indonesia, English

Current location:        Hoi An, Vietnam

Phone:                        + / +

Email:                         

EXPERIENCES

SwissBelHotel Golden Sand Resort and Spa,    Dec, up to present

Hoi an, Vietnam

Executive Chef

Facilities : * Property with more than rooms, including suites, sport facilities and spa, theme restaurant true Vietnam food, Asian to Euronesia food, and western food, white orchid pub, ballroom with capacity – persons including two meeting room

Websites:

Reporting to: General Manager 
 
 
 
 
 
 
 
 

KEMPINSKI Palace, Djibouti, Africa                 July, up to Nov,

Main Kitchen Chef de Cuisine

Facilities : *deluxe property with more rooms, including suites and presidential room, sport facilities and spa, theme restaurant true Italian food, Mediterranean to Asian food, Resort pub and Safari night club and Casino, Ballroom with capacity – persons including meeting rooms.

Website:

Reporting to: Executive Sous Chef and Executive Chef

Responsibilities:

  • Supervise and control all the kitchen so as to provide authentic cuisine
  • Maintaining quality standard and specifies food cost
  • Ability to assess quality control and adhere to service standards
  • Knowledge of local law
  • Respond appropriately to guest needs during hours of operation
  • Ability to monitor financial payroll and cost
  • To ensure that presentation, quality and quantity of food is according to the hotel standards
  • Control spoilage and pilferage
  • Requisition daily raw material required and monitors the quality of same.
  • Supervise and control the kitchen to meet work exigencies
  • Ensure that all food, hygiene and sanitary standards are well practiced by all food handlers
  • Assist Ex Chef and Ex Sous Chef in controlling and analyzing on an on going basis the following: ensure optimum performance in all above area assigned, ensure hygiene and sanitation at work as per HACCP, scheduling of staff to ensure proper cover of each shift
  • Chef In Charge for Main kitchen, Coffee Shop Lac assal, Lac abbe pool, Room service and Private dining.
  •  

    Habtoor Grand Resort & Spa, Dubai, UAE    May, – June,

    Promoted as Banquet Chef de Cuisine 
     
     
     
     
     
     
     
     

    Habtoor Grand Resort & spa, Dubai, UAE        July – May

    Banquet Sous Chef  

    Facilities: * deluxe, with guest room including suites, sport facilities and spa,

                      Wide choice of theme restaurant, from fusion to true Italian, South

                     American to regional Arabic Cuisine, Fine Dining to Resort British Pub,

                     Ballroom with capacity – persons, including meeting room.

    Website:    / preferredhotels&resorts.com

    Reporting to: Executive Sous Chef and Executive Chef

    Responsibilities: 

  • Supervise and control all the kitchen so as to provide authentic cuisine
  • Maintaining quality standard and specifies food cost
  • ability to assess quality control and adhere to service standards
  • Knowledge of local law
  • Respond appropriately to guest needs during hours of operation
  • Ability to monitor financial payroll and cost
  • To ensure that presentation, quality and quantity of food is according to the hotel standards
  • Control spoilage and pilferage
  • Requisition daily raw material required and monitors the quality of same.
  • Supervise and control the kitchen to meet work exigencies
  • Ensure that all food, hygiene and sanitary standards are well practiced by all food handlers
  • Assist Ex Chef and Ex Sous Chef in controlling and analyzing on an on going basis the following: ensure optimum performance in all above area assigned, ensure hygiene and sanitation at work as per HACCP, scheduling of staff to ensure proper cover of each shift
  • Chef in charge for Banquet, Hot kitchen, Room service and Horizon pool terrace
  •  
     
     
     
     
     
     
     
     
     

    Gardline Geo Survey, Great Yarmouth, UK     June, to Feb,

    MV Sea Explorer, * Survey Cruise

    Head Chef 

    Facilities:    Gardline Geo Survey is Survey Vessel with up to guests with

                        Nationality guest, British, Norway, Dutch, Belgium, French and Scotland,

                        One company at UK territorial the jobs most the time come from oil

                        Company, like; Shell, BP, to Survey in North Sea.

    Website:       

    Reporting to: Master

    Responsibilities:   

  • Knowledge of all food standard procedure, quality presentation and Product
  • Knowledge of menu planning
  • Knowledge of food trends and special seasonal food
  • To ensure that the mise en place is correct to enhance the service timings
  • Ensure that physical aspect of all kitchen areas, cold rooms and equipment are well maintained
  • Daily menu rotation
  • Operational, payroll and food cost
  •  
     

    Reason to move:   EOC

                                 Get a new challenge and opportunity as Banquet Sous chef at *

                                  Deluxe in Dubai, UAE 
     
     

    Sea Trucks Group

    Barge Vessel Jascon Singapore                                 May, to Sept

    Camp Boss 

    Facilities:      Jascon is Barge vessel with guest room, with coffee shop restaurant,

                          dining restaurant, sports facilities and meeting

                          Rooms. 
     
     
     
     
     
     
     
     

    Website:      

    Reporting to: Master

    Responsibilities:

  • Menu Planning
  • Menu rotation for Breakfast, Lunch, Dinner
  • Monthly inventory report
  • Display good time management with proper planning and control
  • Ensure that all areas in the kitchen are efficiently managed and the
  •                                     Morale of the employee is in general high

  • Ensure that all employees are aware of the energy cost and to keep the Cost low
  • Ensure hygiene and sanitation in the work place following the assured 
  • Catering procedure
  • To assist with training and developing culinary employees in the outlet kitchen
  • Reason to move: EOC 
     

    Royal Olympic Cruises, Piraeus, Greece               April, to Oct,

    * Cruise Line

    Olympic Voyager, CDP Tournant 

    Facilities:       The Cruises Line with more than destination world wide and amazing

                           Array of exciting shore excursion shore and cruises tour options.

    Web site:          

    Reporting to: Chef De Cuisine

    Responsibilities:  

  • Shift Leader in main galley
  • Create new menu and ideas
  • In charge as Chef Tournant
  • In charge for Buffet with capacity seats
  • A good understanding and knowledge of the kitchen and restaurant
  • Knowledge of all food standard procedures, quality presentation and products
  • Reason to move: EOC 
     
     
     
     
     
     
     

    Magic Cruises lines, Limassol Cyprus                    May, to Nov

    * Cruise Line

    Asian CDP Tournant 

    Facilities:       Cruises lines with more than destination in Mediterranean territorial


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