James Patrick West

***/** *** * ***** Village

Soi Kathu 6 Vichit Songkarm Rd

Tambol Kathu Amphur Kathu

Phuket, Thailand

83120

Phone: +66-091*******

E-mail: acqxie@r.postjobfree.com

Work Experience:

Le Meridien Phuket Beach Resort, Phuket, Thailand

http://www.starwoodhotels.com/lemeridien/property/overview/index.html?propertyID=1848

Executive sous chef

November 2014 - Present

Running a brigade of 100 full time and casual chefs for this busy five star resort. We feature several dining options with Pakarang buffet restaurant, Latest Recipe all day dining restaurant, Ariake Japanese restaurant, Portofino Italian restaurant, Tonson beach BBQ and Mongolian grill, La Fiama beachside pizza restaurant, in-room dining and banqueting.

I am currently involved in revamping the daily offering at the buffet restaurants featuring a rotating menu with theme nights as well as new menu offerings for the all-day dining and beach BBQ restaurants. I am also directly responsible for hygiene and HACCP standards in the work place conducting daily internal audits, yearly supplier audits, as well as assisting our sister properties in the region by conducting per to peer audits. I work with the executive chef to conduct interviews and food tastings for potential new candidates.

Sofitel El Gezira, Cairo Egypt

http://www.sofitel.com/gb/hotel-5307-sofitel-cairo-el-gezirah/index.shtml

Sous chef Western cuisine

August 2013 - August 2014

Employed as the sous chef in charge of western cuisine. My main focus was the main kitchen where we produced a la carte menus for all day dining restaurant Sud, Café Madeleine, Le Deck restaurant, Sunny Bar poolside restaurant and Windows on the Nile lounge. This includes introducing new a la carte menus as well as implementing buffet theme nights, costing, intensive training and scheduling. I left this position after the completion of a one year contract.

Fairmont Royal York, Toronto Canada

http://www.fairmont.com/royal-york-toronto/

Sous chef main kitchen /AM banquets

February, 2012 – July 2013

Running the production kitchen this busy 5 star city hotel. With my team we produced soups, stocks, sauces and proteins for the outlets and banquet functions. I was also in charge of all breakfast and lunch banquets including buffet and plated meals. For the last few months of my tenure I oversaw a complete shift in the presentation for the room service menu in keeping with our luxury segment, including new recipes and plate presentations, photos and guidelines.

Wynn Macau Hotel and Casino, Macau S.A.R.

http://www.wynnmacau.com/en/

Chef de cuisine, Café Esplanada

March 2010 – September 2011

Café Esplanada is a busy all day dining restaurant featuring Macanese and Chinese cuisines, fresh noodles and dumplings, Western favourites and a variety of Asian classics from Thailand, Indonesia, Malaysia, Korea and Japan. With a brigade of 24 covering breakfast, lunch and dinner a la carte as well as daily breakfast and dinner buffets. We would average between 1,000 and 1,500 covers daily.

Grand Hyatt Guangzhou, Guangzhou China

http://www.guangzhou.grand.hyatt.com/en/hotel/home.html

Chef de Cuisine, G Restaurant, Guanxi Lounge, In-room dining, Grand Floor

June 2009 – January 2010

Running G Restaurant and Guanxi lounge, serving apple wood-fired steaks and seafood in a 160 seat fine dining open kitchen as well as running in-room dining and the Grand Club with a brigade of 21. I would also host a monthly dinner in conjunction with a wine purveyor for groups of up to 30. We hosted such vintners as Lapostolle, Penfolds, and Redbank.

Le Royal Meridien Dubai Beach Resort and Spa, Grosvenor House Dubai, Dubai UAE

http://www.leroyalmeridien-dubai.com/

Chef de Cuisine, Prime Rib and Bar Below

September 2008 – June 2009

A classic American-style steak house featuring a large selection of steaks and seafood with a variety of sauces and innovative sides. This was a small 40 seat restaurant featuring the best dry aged cuts cooked to perfection and fine dining service. This position was an internal promotion and transfer from our sister property, The Grosvenor House Dubai.

Sous Chef, Buddha Bar

http://www.grosvenorhouse-dubai.com/

August 2007 – September 2008

Featuring an extensive sushi and sashimi menu, classic Chinese and Thai cuisines and Asian inspired creations. Working with a brigade of 24 for dinner service only we would average between 600 to 800 covers per night producing a la carte plates and sharing platters.

Al Ghalia W.L.L.,Manama, Bahrain

http://www.alghalia.com/restaurants.html

Chef de cuisine Mezzaluna

December 2004 - August 2007

In charge of Mezzaluna, a fine dining Mediterranean restaurant in the heart of the trendy Adliya district in Bahrain. Full menu changes once a year as well as seasonal tasting menus paired with wines. Working with Al Ghalia farms to feature fresh seasonal and organic produce. Full implementation of hygiene standards with trainings provided for both culinary and stewarding. Daily briefings with front of house to communicate specials.

Fairmont Dubai, Dubai U.A.E.

http://www.fairmont.com/dubai/

Senior chef de partie, Spectrum on One

March 2003- December 2004

Featuring eight interactive kitchens specializing in six influential cuisines from India, Thailand, Japan, China, Europe and the Middle East Spectrum on One is the signature restaurant of the Fairmont Dubai.. My role was to oversee the Indian/ tandoor kitchen, Arabic, Raw bar and European kitchens with a brigade of 14 as well as communicating with the satellite kitchens via radio to ensure all food was picked up at the same time. I was also an integral part of the launch of the award winning Spectrum on One Bubbly Brunch. I received this position as a transfer from the Fairmont Southampton Resort.

Fairmont Southampton Resort, Bermuda

http://www.fairmont.com/southampton-bermuda/

Chef de partie

Aug 2001-March 2003

My predominant role was as chef de partie for the AAA Four Diamond and Wine Spectator Award winning fine dining restaurant the Waterlot Inn. Here I worked in all areas of the kitchen including pastry, garde manger, saucier and seafood and grill. I was also afforded the opportunity to work in several other of our award winning outlets including the Whaler Inn (Ocean Club), Rib Room, Jasmine lounge, and the Newport Room. I transferred from this property to the Fairmont Dubai.

Education:

Canadian Red Seal # 415A-356394

Ontario Ministry of Education, Kingston, Canada

June 1997

Passed the Canadian Journeyman Certification test after completing 6000 hours of industry employment.

Culinary Diploma

S.A.I.T Calgary, Canada

April 1995

www.sait.ab.ca

Graduated from a two year intensive culinary program

High School Diploma

L.C.I., Lethbridge, Canada

June 1993

www.lethsd.ab.ca/lci

Safe Steps (Ecolab food safe certification) 2015

HACCP principals, HACCP in practice, Basic and Intermediate Food Hygiene

Fire marshal and bomb training, First aid

Interactive Management, HR 101 (A Fairmont program)

Finance 101 (A Fairmont program), P&L 101 (A Fairmont program),

Essentials of Leadership, Train the Trainer

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