Demi Chef de Partie Sushi
Resume:
SAMUEL
SULAIMAN
HOME ADDRESS :
Bogor Barat
West Java, Indonesia.
Mobile Phone: +966*********
E-Mail: **************@*****.***
Skype ID: samuelsulaiman
Personal Information
Full Name : Samuel Sulaiman
Place/Date of Birth : Bogor, Indonesia/15th November 1989 Gender : Male
Marital Status : Single
Nationality : Indonesian
Passport Number : X055313
Passport Exp. Date : 04/11/2019
Career Objective
A Demi Chef de Partie with 7+ years of experience of working with fine culinary in internationally exposed environments. Aiming to use my proven knowledge in Garde Manger, Japanese Sushi, French Haute Cuisine. and kitchen administration skills to effectively filled a mid-level position in Culinary Department. Possess a Diploma III in Hotel Management.
Professional Experience
Demi Chef de Partie Garde Manger, St. Regis Saadiyat Island 10th February 2019 – Present
Job Description:
Supervising kitchen operational in the Cold Kitchen All Day Dining Olea Restaurant up to the St. Regis standard, being active and engaged with guest needs throughout breakfast, lunch and dinner buffet as well as taking care a’la carte and amenities.
Responsible with sushi and sashimi items on weekly brunch and Asian nights.
Monitoring the hygiene and cleanliness practices up the Marriott standard and maintain a proper HACCP record accordingly.
Ensuring the banquet garde manger operational according to daily BEO and up the standard presentation.
Demi Chef de Partie – Sushi Centro at Centro Shaheen Jeddah by Rotana Hotel Corporation 01st June 2018 – Present
Job Description:
Ensuring sufficient number of stock and mise en place for hot and cold a'la carte and weekly Sushi Buffet, included but not limited to sushi, sashimi, salad and appetizer, tempura, noodle and rice as per Rotana Corporate Standard on daily basis.
Ensuring the kitchen workplace hygiene and sanitation as per standard from Jeddah Municipality
(Baladiya) and ensure a well maintained CRISTAL score in regard HACCP practice inside the kitchen.
Ensuring a smooth, well timed and high quality meal delivered throughout the meal service period for highest guest satisfaction. Ensuring a well presented Sushi buffet on weekly basis.
Ensuring food cost at lowest level possible by controlling stock quantity using FIFO (First In First Out) system to match daily operational needs.
Supervising and trained sub-ordinate through daily operational to ensure a production of food that matched the company standard.
Assisting Sous Chef or Executive Chef with administrative work around kitchen as per request. Commis I Sushi – Sushi Centro at Centro Shaheen Jeddah by Rotana Hotel Corporation 01st September 2016 – 31st May 2018
Job Description:
Ensuring sufficient number of stock and mise en place for hot and cold a'la carte and weekly Sushi Buffet, included but not limited to sushi, sashimi, salad and appetizer, tempura, noodle and rice as per Rotana Corporate Standard on daily basis.
Ensuring the kitchen workplace hygiene and sanitation as per standard from Jeddah Municipality
(Baladiya) and ensure a well maintained CRISTAL score in regard HACCP practice inside the kitchen.
Ensuring a smooth, well timed and high quality meal delivered throughout the meal service period for highest guest satisfaction. Ensuring a well presented Sushi buffet on weekly basis.
Ensuring food cost at lowest level possible by controlling stock quantity using FIFO (First In First Out) system to match daily operational needs.
Assisting Sous Chef or Executive Chef with administrative work around kitchen as per request. Commis I – Velassaru Maldives, SLH (Small Luxury Hotel) in South Male Atoll, Maldives 26th December 2013 - 21st May 2015
Job Description:
Assigned in the Turquoise Restaurant’s garde manger outlet, responsible with breakfast buffet, afternoon a’la carte up to 200 pax, and dinner buffet consist of portioned salad in a glass as well as compote salad with condiments.
Assigned in the Mediterranean themed Etesian fine dining restaurant, responsible with any kind of starter, amuse bouche, and appetizer.
Assigned in the cold section in the Sand signature grill restaurant with up to 70 pax daily a’la carte, as well as weekly occasional special buffet.
Assigned with resort special events such as barbecue dinner and outside buffet.
Assisting Executive Chef with editing and assorting recipe card from each outlet after duty.
Creating recipe card, and presenting menu costing for the cold section.
Ensuring a well maintained stock quality and quantity using Stock Transfer, Stock Request, and Purchase Order in a daily basis.
Implementing a high standard of hygiene and sanitation practice, including daily HACCP record. Commis I – Mandarin Oriental Hotel Jakarta
11th June 2012 – 3rd November 2013
Job Description:
Assigned in preparation for a wide variety of starter and appetizer for a fine cold buffet, including but not limited to creating a fruit buffet display and garnishes.
Assigned in the In-Room Dining kitchen serving a wide selection of international menu, including but not limited to pasta, steaks, salad, sandwiches and burger, soup and stew.
Maintained a good hygiene and sanitation practice around working areas, utensils, and equipments according to the HACCP Policy of Mandarin Oriental Hotel Group.
Ensured a well maintained stock quality and quantity using Stock Transfer, Stock Request, and Purchase Order in a daily basis.
Ensured a smooth operation for breakfast, lunch, and cocktail buffet in the small exclusive buffet at The Executive Club Lounge, included but not limited to fancy canapés, petite hot gourmet display Assistant Cook Trainee - Princess Cruise Lines, Ltd 3rd April 2011 – 18th January 2012
Job Description:
Responsible for sushi buffet and sushi bar in the Wine Bar
Planning and arrange a sushi buffet for up to 1500 persons.
Working as Tournant during dinner time in fine dining Sabatini's Italian Restaurant.
Training, control and evaluate sub-worker to provide a high quality sushi for the exclusive Sushi buffet.
Maintaining the highest hygiene and sanitation practice in the working areas according to United States Public Health regulations.
Kitchen Casuals - Four Seasons Hotel Jakarta, Indonesia 29th September 2010 – 28th March 2011
Kitchen Trainee – Holiday Inn Resort Batam, Indonesia 15th January 2009 – 14th July 200
Achievements
Silver Medal– Young Chef Category, Class 13 Appetizer & Main Course Hotel Asia Competition 2014, Maldives
Employee of the Month Kitchen Nominee, July 2013.
Mandarin Oriental Hotel, Jakarta
Employee of the Month Kitchen Nominee, June 2014.
Velassaru Maldives
Education
STP-Bogor Hotel Institute
Diploma III in Hotel Management
Computer Skills
Microsoft Office (Word, Excel, PowerPoint, and Access) Menu costing, budgeting, data recording, report, and professional presentation. Design Software (Adobe Photoshop & Illustrator, Google Sketchup, Macromedia Flash) Menu book design, promotional leaflets, and building concept. Certification and Competence
Certificate of Completion – International Cruise Ship Culinary Program Meranti Magsaysay Institute, 15 July 2010
Certificate of Completion – Public Health and Sanitation Magsaysay Center of Hospitality & Culinary Arts, 29 January 2011. Basic Safety Training - Certificate of Proficiency Ministry of Transportation of the Republic of Indonesia, 05 August 2010. References
Jason Dell
Job Title: Director of Food and Beverage
Company Name: Mohammad Omar Bin Haider Holding Group Phone Number: +971.503293043 (Ext. 3043)
Email Address: *****@*****-****.***
Alvin Ekkawat Tan
Job Title: Executive Chef
Company Name: Xin Divine Singapore
Phone Number: +65.90482097
Email Address: *****.*******@*****.***
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