Chef

MOSES LUM’S PERSONAL PROFILE,BIODATA & CURRICULUM VITAE

PERSONAL PROFILE

I am a Chef and (Demi Chef or Chef D’Parte in Five Star Hotels and Cruise Ship mostly responsible for morning and afternoon shifts)- with over 8 years of cooking experience in all kind of dishes which includes; Indians, Fijian, English, Italian, Chinese, any other dishes and or as ordered by guest.( I have also worked as Head Chef/ Cook/ Barman with personnel directly reporting to me.

Also I have gained broad knowledge of sales and marketing while promoting and selling FMF range of products, the leading quality food manufacturing company in Suva Fiji. Now I am a Chef in a Tug vessel with PBS, travelled to Brisbane, Tasmania, New Caledonia, Cook Islands, and all other outer Islands in Fiji and currently I am working for Pacific Marines Civil Solutions vessel which travels around the Pacific Islands.

My major areas of responsibility are to oversee the general kitchen cooking and always ensure that safety and hygiene is in practice and efficient operation of the kitchen.

I have a vast knowledge in preparing menu, controlling of food used and purchases, budget, purchasing of food items, staff supervision/training, routine/preventative planning and quality, stock control, stock-take and cleaning.

I have general overview and knowledge in vast cooking; buffet, lovo, traditional Night, cuisine and

A la carte presentation etc.

At present my interest is in Quality, Safety, and Hygiene, other kinds of dishes and desserts etc.

I am confident that with my vast experience and ability I can be an outstanding Chef for P & O

I am a non smoker and non-drinker with a pleasant personality.

BIODATA

FULL NAME: Moses Lum

NATIONALITY: Fijian

MARITAL STATUS: Married

DATE OF BIRTH: 14th December 1963

PLACE OF BIRTH: Ba Mission Hospital

DRIVING LICENCE: Group 2

EDUCATION

Secondary

1981 University Entrance Examination

1980 New Zealand Certificate

1979 Fiji Junior Examination

EMPLOYMENT & EXPERIENCE

Company: Pacific Marine Civil Solutions

Duration: 2013 to date -2015

Position: Chef and Catering Manager on Vessel

Task /Responsibilities

Incharge of all the masters and Officers incharge of the vessel

Responsibility of preparing meals for the crew

Maintaining the hygiene level of the kitchen

Responsibility of all purchasing for the vessel

Stock take of the inventory and recording of goods

Company: Government Shipping

Duration: 2012 - 2013

Position: Chef on Vessel

Task /Responsibilities

Incharge of the President and PM of Fiji and all other government officials

Incharge of all the Masters and Officers in charge of the vessels

Responsibility of preparing meals for the crew

Maintaining the hygiene level of the kitchen

Responsibility of all the purchasing for the vessel

Stock take of the inventory and recording of goods

Company: William & Gosling –Trans Sam

Duration: 2010-2011

Position: Chef on vessel Captain Tasman

Task /Responsibilities

Responsibility of preparing meals for the crew

Maintaining the hygiene level of the kitchen

Responsibility of all purchasing for the vessel

Stock take of the inventory and recording of goods

Company: PBS Fiji Ltd/Pacific Marine Civil Solution

Duration: 2009 – 24/02//2012

Position: Chef & Part-Time Welder on tag Vessel

Task /Responsibilities

Responsibility of preparing of meals for the crew

Maintaining the hygiene level of the kitchen

Responsibility of all the purchasing for the vessel

Company: Barging Fiji Ltd

Duration: 05/05/2008 – 30/03/2009

Position: Chef one year contract

Task /Responsibilities

Responsibility of running the kitchen as a Head Chef, travelled to Australia, New Caledonia, and to most of Outer Islands in the Pacific

Company: Flour Mills of Fiji Ltd

Duration: 06/08/2007- 05/05/2008

Position: Bakery Specialist/Executive Sales Rep.

Task /Responsibilities

Reporting directly to General Manager Sales and Marketing Mr Preetam Saikia

Responsible to all restaurant and Hotels teaching bakery, Restaurant and Hotel cooks and/or Chefs on how to bake different kinds to product based on FMF product list, storage to avoid infestation, hygiene and house keeping for all our bakery products of Flour Mills of Fiji Ltd.

Company: Flour Mills of Fiji Ltd

Duration: 06/07/2006 – 06/08/2007

Position: Chef- Self employed

Task /Responsibilities

Running my own canteen business at Flour Mills of Fiji Ltd

Company: Rarotonga Beach Resort & Spa

Duration: under contract for 1 year(10/09/05 – 10/09/2006)

Position: Executive Chef

Task /Responsibilities

Cooking

Training staff/apprentices from overseas and locals, the art of cooking

Stock control

Overall responsibility of the kitchen

Liase with customers and suppliers

Portion control

Food and hygiene

Maintaining a sufficient profitable level on a monthly basis

Company: Morris Hedstrom

Duration: 30/10/2001 – 01/02/02

Position: Food Court Supervisor/Chef

Task /Responsibilities

Cooking

Managing the Counter & serving

Stock control and reporting variances monthly to finance department

Training staff for cooking

Attending to cash register

OHS representative Officer for Ba Branch

Inventory control –all cooking items

Meeting all deadlines

Reporting all day to day events of the food-court in management meeting

Assist other supervisors in Groceries department

Overall responsibility of the kitchen

Liase with customers and suppliers

Purchasing control for kitchen on food items

Maintaining a sufficient profitable level on a monthly basis

Obtaining strategic information from outside the company to help boost profitability

Submitting and analyzing weekly sales for management review

Company: Blue Lagoon Cruises

Duration: 20/08/1997-10/09/2001

Position: Assistant Chef - Vessel Nanuya Princess

Task /Responsibilities

Managing the morning and afternoon shift

Managing the ship gallery

Recycling of food items in the cooler and deep freeze

Preparation of Traditional “Lovo” and Beach BBQ

Managing of all functions like wedding and parties in the beach

Guest Entertain

Portion Control

Controlling of food preparation

Crew Master Station-position

Messenger for the Captain in case of Fire/Emergency operation

Gateway standby for passengers

Company: Waterfront Hotel

Duration: Late November 1995-19/05/1997

Position: Senior Cook promoted to Assistant Chef

Task /Responsibilities

Preparation of buffet, Indian & Fijian Night, A-La Carte

Meat and vegetable Portion Control

Managing of Cooler and Deep Freeze

Stock taking

Working with divisional Chef and company accountant on stock variance and profit of the month

Managing the quality of food and hygiene standard

Bar attendant

Company: Lautoka Hotel/Pizza Inn

Duration: 05/04/1992 - 18/11/1995

Position: Hotel Chef

Task/Responsibilities

Cooking mainly Morning and Afteroon Shift

Managing Pizza & Lautoka Hotel

Assist Executive Chef in other aspects of work involved,eg.Portion control,

Menu preparation

Supervision

Training Junior Cook

Company: Northern Club

Duration: from 10/09/1990 -15/12/1991

Position: Trainee Chef

Task/Responsibilities

Training under Executive Chef on all aspects of cooking as a Chef

Training on Portion control

Cooking Utensils and equipment

Meet and greet

Interpersonal communication especially with guest

Handled of Guest complaints

Preparation of menus

Control and purchase of food and other groceries

Quality control

Safety in kitchen

Stock management and supervision of monthly stock-takes

Company: Fine Foods Fiji Ltd

Duration: 1983- 1988

Position: Temporary Boiler Operator

Task/Responsibilities

Attend daily operation of the boiler

Company: Narayan Engineering Ltd- Ba

Duration: 1983-1984

Position: Apprentice in Welding

Task/Responsibilities

On the job training- Learning/Attending all welding task

PERSONAL SKILLS & ABILITIES

Good administrative skills

Excellent working knowledge through experience in small business management

Good communication skills

Self discipline, highly motivated and able to work on deadlines and under pressure without supervision

Appreciate team effort in accomplishing given tasks

LANGUAGES

English

Hindi

Fijian

PROFFESSIONAL DEVELOPMENT COURSES

Sea Survival Course- conducted by Blue Lagoon Cruises

Fire Evacuation Training – conducted by Blue Lagoon Cruises

First Aid Training –St Johns Ambulance

Life saving - conducted by Blue Lagoon Cruises

In house Training in Cooking and Hospitality – by Executive Chef Paul (Blue Lagoon )

Hot and Cold Dessert Course –FNTC (Fiji National Training Council)

Trade certificate in Cookery Test-III still undergoing stages II and I

Attended Bakery/Restaurant Training in Australia with Kerry Ingredients (Master taste),Brisbane, Australia

First Aid/CPR Course @ Sea -School of Maritime

Personal Survival Course - School of Maritime

Health & Safety Course - School of Maritime

Seaman Employment Pass Book attainment

Defensive Driving License

Basic Baking & Cake Decoration

Basic Fire Protection Course

INTEREST & ACTIVITIES

Travelling

Meeting people

Listening to music

Playing Rugby, Soccer, Volleyball

Fishing

Diving and water sports

REFERENCES

1.Captain Josh

Government Shipping Vessel – MV Iloilo Vatu

Phone: 679-***-****

2. Mr Noel

PBS Director

Phone: 679-***-****

3. Mr Lloyd Gounden

Manager Sales & Marketing

Flour Mills of Fiji Ltd,Suva

Phone: 679-***-****(ext 210)

4. Ross Young

Kerry Pinnacle

Brisbane, Australia

Phone: (617-********

5. Mr Naveet Sahu Khan

Solicitor

MK Sahu Khan

Ba

Phone: 679-***-****

6. Mr Howard Yam

Food & Beverage Manager

Sheraton Fiji Resort

Nadi

Phone: 679-***-****

7. Captain Voi

Sea Operation Manager

Blue Lagoon Cruises

Lautoka

Phone : 679-***-****

8. Chris Seamans

Engineering Manager

Blue Lagoon Cruises

Lautoka

Phone: 679-***-****

9.Ngere Kauvai

Avarua

Rarotonga

Cook Islands

Email: ******@*******.***

Phone: 20002 W/H,23901 A/H & Mobile: 54070

10. Rev Pastor Jone Lesu/Lydon O’ Brian

AOG Church/House of Refuge

Ba

Phone: 679-***-****/8315864

11. Ray Winnetka

Director Pacific Marine

Phone: 679-***-****

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