Resume

Manager Quality Control

Location:

San Pedro, CALABARZON, Philippines

Posted:

February 24, 2016

Contact this candidate

Resume:

CURRICULUM VITAE

NOBORU OZEKI

JAPANESE CHEF

PERSONAL DATA

Last Name Ozeki

First name Noboru

Nationality Japanese

Date of Birth June 09, 1960

Place of Birth Ibaraki-Ken, Japan

Educational attainment College graduate (Bachelor of law 1984)komazawa university

Address in Japan T315-0143, 417-2 shibauchi ishiokashi Ibaraki ken Japan

Address in Philippines 2357-b Rubi st. San Andres bukid manila, Philippines

Contact number +63-920******* (Philippines)

Email address actoqu@r.postjobfree.com

Have more than 25 years of experience in cooking Japanese authentic cuisine as well as fusion dishes.

I worked with different chefs in hotel and restaurant. I specialized in developing new menu,

Food preparations and can provide solutions to kitchen problems.. I can work under high

pressure and can professionally managed a team of chefs and cooks. I usually handle big task

making food orders for very large number of guest. I personally provide training on my staff.

STRENGHT

I cooked with passion and hardwork.. I can efficiently make large orders and finished on time

Im efficient in creating and developing new dishes, new concept on Japanese cuisine

Knowledge in food costing, quality control, Haccp, sales report and can lead a team of chefs

Achievement Received

Gold medal in Japanese Division

2011 Chefs on Parade-Manila “ULTIMATE ASIAN SHOWDOWN”

SPEAKS and WRITE : JAPANESE AND ENGLISH LANGUAGE

CARREER HISTORy

Movenpick Resort Boracay Island Hotel

Japanese Restaurant Consultant

(September 2015- Present )

Responsibilities;

I’m in charged all of things what we need for opening new Japanese restaurant

In Hotel.

For example Restaurant Concept, Design, Lay out, Menu, Recipe, costing, Hiring

Training, Scheduling, Select supplier, Ordering etc…

The Leela ambience Gurgaon hotel & residences

Japanese chef

(june 2014-March 2015)

Responsibilities:

I’m working in Spectora buffet kitchen it’s covered 250 seats,my responsibilitie

Is Taking care buffet, function menu, VIP guest support, and Japanese VIP guest

Relationship, We are also served special set menu for Japanese VIP guest like a

KAISEKI menu price is $50,$65,$80 and training Indian staff also.

Centara Grand Hotel (Lad Prao and,convention centre in Bangkok)

Japanese chef

(Feb 1, 2013-January 31,2014 )

Responsibilities;

I was in charged two Japanese restaurant of same Hotel group. One is traditional

Japanese restaurant, other is Japanese buffet restaurant. I create new dishes for these

Restaurant and revise old dishes. Specially staff training is most priority.

Watami Philippines ( opening )

Under Bistro Group

Executive chef/ Consultant

(Feb 15, 2012 –Jan31, 2013)

Responsibilities:

I was working as a consult for opened Watami Japanese Restaurant with a

Capacity of over 250 seats October 2012 in Mall of Asia and

Glorietta branch by December 2012. My responsibilities includes almost

everything such as creating menus, food costing and handling, staff training

research for a good Supplier, selection of all equipment and chinawares to be used,

food tasting.

The Taj Mahal Hotel India

Wasabi by Morimoto

Japanese Sushi Chef

(August 2011-Nov2011)

Responsibilities:

I worked in this hotel as Japanese sushi chef. This is a Japanese Iron chef MR

MORIMOTO produced restaurant. He is one of Japanese Iron chef.

My responsibilities includes ordering of raw ingredients, food preparation, making

variety of sushi and sashimi, appetizer. Overall in charge of sushi section.

Sofitel Philippine Plaza Manila, Philippines

Japanese Head Chef (Spiral Buffet Section)

(March 2007-July 2011)

Responsibilities:

I worked as Japanese Head chef at spiral buffet section.

As a Japanese head chef my responsibilities includes creating menus for both Sofitel spiral Japanese buffet section, and banquet and some VIP special orders.

I am responsible in food costing, quality control of raw materials, food preparation and production ensuring that all food coming out from the kitchen are of high quality.

I also make sure that proper food portioning, presentation and consistency are well maintained.

It is also my responsibility that all food orders received in spiral section and banquet orders

are promptly prepared and served on time.

I also ensure that all food is being prepared in a sanitized kitchen as well as proper hygiene of staff.

Proper handling of all kitchen equipment keeping it cleaned before and after use is also included in my job.

I personally provide training to staffs on Japanese cuisine.

Wasabi Bistro and sake bar manila.philippines

Japanese Chef

(June 2002-February 2007)

Responsibilities:

I am fully in charged of the restaurant kitchen overall operations from creation of food menu, food costing, selection of raw materials, quality control, food preparation,cooking, kitchen staff training on Japanese cuisine as well as food sanitation also includes choosing of the right supplier are my job.

The restaurant served Japanese food both a la carte and buffet service.

On a busy day we cater up to 700 guest having only a team of of 15 kitchen hardworking staffs.

Mandarin Oriental Hotel Hawaii

Tokyo Tokyo Japanese restaurant

Japanese Chef

(March 2001-February 2002)

Responsibilities:

My responsibility is totally managed in kitchen, and in addition I support

Dining maneger. VIP guest relationship is definitely important.

Wasabi Bistro and Sake bar Manila. Philippines

Japanese Chef

(Nov. 1999-Feb. 2001)

Responsibilities:

My job as a chef, I developed/created new menu for this restaurant. I hired and trained kitchen staffs.

Choosing the right supplier food costing, monthly financial report and kitchen stocks inventory are included In my duties. I am a part of the successful opening team of this restaurant.

Kumi’s Bistro Hawaii U.S.A

Japanese Chef

(June 1997-Oct.1999)

Responsibilities:

I am part of the team who opened this restaurant. Creating food menu and implementing new concept.

Hiring and training of staff and selecting supplier for the restaurant.

Wasabi Bistro Hawaii U.S.A

Japanese Chef

(April 1995-May 1997)

Responsibilities:

I’m in charge of restaurant kitchen operations, creations and improving new menu and concept.I hired and trained staff.

Reference

1)Name Christian Werdenberg

Relation Executive chef at Moevenpick Resort hotel

Work place Movenpick Resort Boracay Island hotel