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Applicant 6


 



Albee Jay

Sous Chef / Japanese Chef

 

Constance Halaveli Luxurious Resort

Alifu Alifu Atoll, Halaveli 09130

Republic of Maldives

 

 

Passport number: EC6840638

Country: Philippines

Nationality: Filipino

Sex: Male

Personal Profile

 

 

 

 

A highly young motivated Chef. Specialized in Japanese, Asian, Mediterranean, Western, Arabic Cuisine, Fine Dining and Garde Manger. Has good public relation skills and communicate well in English. Able to take instruction from superior easily and has own initiative as part of the team. A well-being person with a strong personality and eager to learn. A calm, pleasant, helpful and hardworking individual who has a passion for great food and who enjoys cooking mouthwatering dishes. Albee is working in a busy kitchen, and great pleasure out of seeing happy faces enjoying a good meal that he has cooked. As a natural leader he is not only able to give orders and delegate tasks, but is also able to reliably carry out orders as well. As an experienced Chef he has a proven track record of making great food that will entice diners and leave them wanting more. He loves the freedom of expression that cooking gives him and is willing to work hard to build a career in the culinary world. Right now he is looking for a suitable position with a company that wants to recruit talented and enthusiastic individuals. 

 

 

 

Career and Achievements

 

 

 

 


QUALIFICATION SKILLS:

 

 

Sous Chef                                                                                         Jun 2016 - Present

Jing Restaurant, Asian Chic

Fine Dinning Signature Restaurant

Constance Halaveli Resort Maldives

5* Resort and Leading Hotel of the World

www.constancehotels.com

 

Sous Chef

Kaika Restaurant

Japanese Cuisine

Constance Halaveli Resort Maldives                                      

www.constancehotels.com

 

·   Reporting to Executive Chef.

·   Full responsible of Kaika Restaurant & Jing Restaurant.

·   Assisting the Executive Chef in all outlets in the resort including Main Kitchen (Hot & Cold Kitchen),

     Meeru Restaurant (Grill western concept).

·   Coordinate daily tasks with Executive Chef.

·   Assists the Executive Chef in the enforcement of health and safety standard in the kitchen.

·   Responsible for planning and directing food preparation.

·   Responsible of smooth running operation under pressure.

·   Responsible to handle any problems that may arise in the kitchen.

·   Japanese, Korean and fine dining Menu Development.

Including Special Set Menu (Chef’s Choice, World Discovery, Vegetarian and Vegan Menu). The Korean Barbeque, The shabu shabu, Tokyo sushi & sashimi and more.

         Lunch, Dinner A la carte and special destination dinner.

·   Responsible for weekly/monthly duty roster.

·   Responsible for controlling food cost and wastage.

·   Responsible for ordering the stocks and checking the deliveries in daily basis.

·   Responsible for completing the daily checklist (Functions, VIP’s, Chiller and Food temperature records,

        FSA / HACCP Records and Kitchen tools, equipment records.

·   Ensure customers are served efficiently and effectively.

·   Ensure the highest standard and consistent quality in the daily preparation and keep up to date the new products, recipes and preparation techniques.

·   Supervise and manage Chef de Parties through their daily requirements in food preparation.

·   Responsible of checking the sections of requirements, cleanliness, wastage and cost control on daily basis.

·   Consult and check daily requirements for group bookings on each restaurants.

·   Guide and train subordinates on a daily basis to ensure high motivation and economical working environment.    

·   To ensure that the food preparation and sanitation procedures are up to company standards.

·   Have a complete understanding of and adhere to the company’s policy relating to fire, hygiene and food safety.

 

 

 

Japanese Sous Chef                                                                  Nov 2015 – Jun 2016

Rakuen Restaurant                                                                                

Pre-Opening Japanese Restaurant

Bulacan, Philippines

 

·   Responsible of smooth running operation under pressure.

·   Reporting to Executive Chef.

·   Japanese Menu Development.

·   Responsible for ordering the stocks and checking the deliveries.

·   Responsible for completing the daily checklist.

·   Coordinate daily tasks with Executive Chef.

·   Ensure the highest standard and consistent quality in the daily preparation and keep up to date the new products, recipes and preparation techniques.

·   Supervise and lead subordinates through their daily requirements in food preparation.

·   Responsible of checking the sections of requirements, cleanliness, wastage and cost control on daily basis.

·   Consult and check daily requirements for group bookings.

·   Guide and train subordinates on a daily basis to ensure high motivation and economical working environment.    

·   To ensure that the food preparation and sanitation procedures are up to company standards.

·   Have a complete understanding of and adhere to the company’s policy relating to fire, hygiene and food safety.

 

 

 

Junior Sous Chef                                                                       Dec.2013 – Nov. 2015

Jing Restaurant, Asian Chic        

Fine Dinning Signature Restaurant

Asian Mediterranean Cuisine                                 

Constance Halaveli Resort Maldives, 5* Hotel

www.constancehotels.com

                         

 

Japanese Chef                                                                          01 August 2015

Kaika Restaurant                                                                                                        Pre-opening Team

Japanese Cuisine

Constance Halaveli Resort Maldives,

www.constancehotels.com

 

·   Pre-opening and Responsible of Kaika Restaurant and Jing Restaurant.

·   Reporting to Executive Chef.

·   Kaika Menu Development and Jing Restaurant.

·   Responsible for ordering the stocks and checking the deliveries.

·   Responsible for completing the daily checklist.

·   Coordinate daily tasks with Executive Chef.

·   Ensure the highest standard and consistent quality in the daily preparation and keep up to date the new products, recipes and preparation techniques.

·   Supervise and lead subordinates through their daily requirements in food preparation.

·   Responsible of checking the sections of requirements, cleanliness, wastage and cost control on daily basis.

·   Consult and check daily requirements for group bookings.

·   Guide and train subordinates on a daily basis to ensure high motivation and economical working environment.    

·   To ensure that the food preparation and sanitation procedures are up to company standards.

·   Have a complete understanding of and adhere to the company’s policy relating to fire, hygiene and food safety.

 

 

 

 

Japanese Chef de Partie                                                            Sept.2011-Aug.2013                                                                                                                                                             

Ajji Restaurant                                                                                                          Pre-Opening Team

Pan Asian Cuisine

Nutritional Food Company, Jeddah, K.S.A.   

 

·   Responsible of all Sushi & Sashimi, Tapas and Salad Operation in absence of Sous Chef.

·   Responsible of smooth running operation under pressure.

·   Reporting to Sous Chef or Executive Chef.

·   Up selling with the guest, communicate with the guest feedback.

·   Prepare the misc-en-place for daily a-la-carte.

·   Coordinate daily tasks with Executive Chef.

·   Follow the instructions and recommendations from the immediate superiors to complete the daily task.

·   Ensure the highest standard and consistent quality in the daily preparation and keep up to date the new products, recipes and preparation techniques.

·   Supervise and lead subordinates through their daily requirements in food preparation, Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control on daily basis.

·   Consult and check daily requirements for group bookings.

·   Guide and train subordinates on a daily basis to ensure high motivation and economical working environment.    

·   To ensure that the food preparation and sanitation procedures are up to company standards.

·   Responsible for ordering the stocks and checking the deliveries.

·   Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control on daily basis.

·   Ensuring kitchen operation according Hazard Analysis Critical Control Point (HACCP).

·   Maintain good employee relations and motivate colleagues.

·   Responsible for completing the daily checklist regarding misc-en- place and food storage.

·   Keep the section clean and tidy at all times.

·   Pass all information to next shift.

 

 

 

Jumeirah International LLC.                                            May 2007-July2011

 

 

Sushi Chef / Garde Manger                                                       Oct. 2010 - July 2011  

Junsui Restaurant

Japanese Asian Cuisine

Jumeirah Burj al Arab Luxurious Hotel, 7* Hotel                                                    Dubai, U.A.E.

www.jumeirahhotels.com

 

 

Sushi Chef / Garde Manger                                                       May 2007 – Sept. 2010

Al Fosan Restaurant

Casual Dining Restaurant                                                     

Jumeirah Bab al Shams Resort and Spa  , 5* Hotel                                                    Dubai, U.A.E.

www.jumeirah.com

 

·   Knowledgeable in all of menu items.

·   Reporting to Chef de Partie or Sous Chef.

·   To ensure that the food preparation and sanitation procedures are up to company standard.    

·   Organize with Chef de Partie with regard to misc-en-place production and its service.

·   Take orders from Chef de Partie and carry them out in the correct manner

·   Maintain good employee relations and motivate colleagues

·   Work to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe index.

·   Responsible for completing the daily checklist regarding misc-en-place and food storage.

·   Check the main information board re change of any Banquets or other information regarding the organization.

·   Pass all information to next shift

ü  About functions

ü  Misc-en-place (report everything)

ü  Make sure night is covered

·   Have a complete understanding of and adhere to the company’s policy relating to fire, hygiene and food safety.

 

 

 

Education, Training and Achievements

 

 

 

 

 

 

 

 

 


·   Gold Medal & Certificate

    - Seafood – Hot Cooking

    - Food & Hospitality Asia International Culinary Challenge & Exhibition.

   - August 2014, Maldives.

 

·   Gold Medal & Certificate

    - Team Challenge

    - Hotel Asia Exhibition & International Culinary Challenge.

    - September 2014, Maldives.

 

·   Silver Medal & Certificate

    - Seafood – Hot Cooking

    - Hotel Asia Exhibition & International Culinary Challenge.

    - September 2016, Maldives.

 

 

·   Bachelor in Arts, Major in English

·   HACCP Certified

·   Certificate of Basic Food Hygiene by TUV Middle East.

·   Achieving Dubai Quality Award Appreciation Certificate, Jumeirah 2008.

·   Certificate in Fire and safety.

·   Certificate in First Aid & CPR Training, Jumeirah.

·   Certificate of General Induction Program

·   Certificate of Policies & Guidelines on Lieu Leave & Overtime.

·   Certificate of Effective performance Appraisal

·   Certificate of Train the Trainer Level 1

·   Certificate of Train the Trainer Level 2

·   Cross Training in Food & Beverage Certificate (Cold Kitchen) Burj al Arab.

·   Creating Ultimate Experience Certificate, Burj al Arab.

·   Special Citation of Merit for winning Gold.

    - Food & Hospitality Asia Competition 2014

·   Special Citation of Merit for winning Gold.

    - Hotel Asia International Culinary Challenge 2014