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Chef

Location:
Point Cook, Victoria, 3030, Australia
Posted:
September 17, 2018

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Resume:

Mark Lewis Arputham - Resume – Private & Confidential

RESUME

Contact Details

Name: Mark Lewis Arputham

Address: ** ********* ********* ***** ****,3030,vic Phone: 041*******

Email Address:

Career Objectives:

ac620y@r.postjobfree.com

Summary: I'm a dedicated & hardworking Professional Chef with over 13 years’ experience in the Hospitality industry, currently employed as a Chef on Watergardens Hotel, Over the past decade I have worked in a number of different roles, initially beginning my career as a Commis 2 with Legend Hotel, a Demi Chef at Italiannise, a Chief Cook with Ajang Shipping, and in later years working as a Chef in establishments such as Charlie’s Place Clubhouse, Pasta Junction,Emporio Lounge and grill as a Sous chef,Cafe23 as a chef . I was also a chef de Partie on P&O Cruises. I specialise in a wide variety of cuisine from European to Western and also Asian. My extensive experience in the industry as Head Chef has given me strong leadership qualities. Aside from my years of experience in Hospitality, I have several qualifications including a Certificate in Supervision in the Hospitality Industry, as well as Diploma in Hospitality.

I am comfortable working in a fast paced environment, and pay attention to detail. I have great communication skills, and am a highly motivated individual, which I believe is essential in any work environment. I’m seeking to further my career in Hospitality and obtain a Chef position within your establishment where I can utilise my knowledge and experience to perform my role effectively and efficiently.

Mark Lewis Arputham - Resume – Private & Confidential Education/Qualifications

Institution: Pax Institute

Location: Australia

Qualifications: Diploma in Commercial cookery

Completed:

Institution:

LEGEND INTERNATIONAL COLLEGE OF HOSPITALITY & TOURISM Location: Malaysia

Qualifications: Certificate in Supervision in the Hospitality Industry Completed:

2004 – 2006

Institution: LEGEND INTERNATIONAL COLLEGE OF HOSPITALITY & TOURISM Location: Malaysia

Qualifications: SKM 1 and 2

Completed: 2003 – 2004

Institution:

SMTE TAMAN EHSAN (SELANGOR)

Location: Malaysia

Qualifications: PMR

Completed: 1994 – 1997

Employment History

Watergardens Hotel

Start Date: 2018

End Date:

Position/Title: Chef

Responsibilities/ overseeing a section of the kitchen – from Preparation to hygiene Café 23

Start Date: 2017

End Date: 2018

Position/Title: Chef

Responsibilities/ overseeing a section of the kitchen and also weekly Achievements: orderings – from Preparation to Presentation. 1. Ensuring my team maintains high standards of food hygiene and follows OHS.

Mark Lewis Arputham - Resume – Private & Confidential Emporio Lounge and grill

Start Date: 2016

End Date: 2017

Position/Title: Sous chef

Responsibilities/ overseeing a section of the kitchen and also weekly Achievements: orderings – from Preparation to Presentation. 1. Preparing, cooking & presenting dishes within my specialty

(Italian, Asian & Western cuisine).

2. Managing and training demi chefs or commis working alongside me; assisting the head chef whenever required. 3. Ensuring my team maintains high standards of food hygiene and follows OHS.

P&O Cruises

Start Date: 2014

End Date: 2016

Position/Title: Chef de Partie

Responsibilities/ overseeing a section of the kitchen – from Preparation to Achievements: Presentation.

1. Preparing, cooking & presenting dishes within my specialty

(Italian, Asian & Western cuisine).

2. Managing and training demi chefs or commis working alongside me; Assisting the sous chef and head chef whenever required.

3. Ensuring my team maintains high standards of food hygiene and follows OHS.

Pasta Junction

Start Date: 2014

End Date: 2014

Position/Title: Chef

Responsibilities/ overseeing all areas of the kitchen. Achievements: 1. Overall responsibility for daily operations in the kitchen. 2. Liaising with purchasing companies for food orders. 3. Ensuring all kitchen staff maintain high standards of food hygiene and follows OHS.

Charlie’s Place Clubhouse

Start Date: 2012

End Date: 2013

Position/Title: Chef

Responsibilities/ overseeing all areas of the kitchen. Achievements: 1. Overall responsibility for daily operations in the kitchen. 2. Liaising with purchasing companies for food orders. Mark Lewis Arputham - Resume – Private & Confidential Bayam Offshore Services

Start Date: August 2009

End Date: March 2012

Position/Title: Camp Boss / Head Chef

Responsibilities/ overseeing all areas of the kitchen. Achievements: 1. Overall responsibility for daily operations in the kitchen. 2. Liaising with purchasing companies for food orders. 3. Ensuring all kitchen staff maintain high standards of food hygiene and follows OHS.

Employment History (cont’d)

Global Sodexo – Oil Company (Offshore)

Start Date: 2009

End Date: 2009

Position/Title: Western Chef

Responsibilities/ Specialising in Western Cuisine. Achievements: 1. Preparing, cooking & presenting dishes within my specialty

(Western cuisine).

2. Always maintaining high standards of food hygiene and following OHS.

Ajang Shipping Sdn Bhd – Oil Company

(Offshore)

Start Date: 2006

End Date: 2009

Position/Title: Chief Cook

Responsibilities/

Achievements:

Food Handler, Cleaning & Stocking Duties.

Italiannise – Italian Restaurant

Start Date: 2005

End Date: 2005

Position/Title: Demi Chef

Legend Hotel (Kuala Lumpur)

Start Date: 2004

End Date: 2004

Position/Title: Commis 2

Responsibilities/

Achievements:

Food Preparation work & Basic Cooking (under

supervision)

1. Maintaining high standards of food hygiene and following OHS regulations.

2. Preparing the ingredients for senior chefs; Measuring dish ingredients and portion sizes accurately.

3. Dealing with deliveries and stock rotation.

Mark Lewis Arputham - Resume – Private & Confidential Skill Summary

• Enthusiastic and Quick Learner

• Excellent Communication and Interpersonal Skills

• Strong Leadership Qualities

• Confident, Hardworking and Friendly

• Excellent Team Player and Loyal

• High regard for Food Quality & Cleanliness

• Excellent Organisational Skills

• Punctual, Trustworthy and Reliable

• Capable of working autonomously and in a team environment Skill Summary (cont’d)

• Able to work well under pressure and meet tight deadlines

• Well presented

• Bilingual – English & Bahasa Malaysia (Malay)

• Excellent computer skills and Proficient in MS Office: Excel / Word / Powerpoint

• Eager to Learn New Things and Take On New Challenges

• STCW / BST

• Certificate of Basic Offshore Safety & Emergency Training (M Boset)

• Seaman Book

• Seaman Card

Referees

Joel A Miranda

Phone: 040*******

Organisation/Position: Owner, Pasta Junction

Abdul Razak Mohd. Ali

Phone: +601********

Organisation/Position: InterContinental Hotel (Kuala Lumpur) / Executive Sous Chef Mohd. Isa

Phone: +601********

Organisation/Position: Shangri-La Hotel (Kuala Lumpur) / Head Chef Wassim

Phone: 043*******

Organisation/Position: Emporio lounge and grill (Point cook) / Restaurant Owner



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