Sous Chef or Senior Chef

Kot Shone Kaung (George)

* **** ******, ************** *** 2145, Sydney, AUSTRALIA

+61-412****** (mobile, Sydney, Australia) *********@*****.*** (email) Objective

Sous Chef or Senior Chef or Chef de Partie

in the contemporary Continental Cuisine, from cafe bar to fine-dining restaurant. Professional Experience

Head Chef

o Took responsibility to oversee the management and operations of function while guiding and driving the development and performance of individuals and the team. o Experienced in high quality food, produce and service delivery with a focus on delicious and creative dishes.

o Developed and standardized recipes.

o Determined menu prices with high profit margin.

Team Management

o Had proven success and experience within a high end functions or catering.

Stock Ordering

o Committed to the profession and passion for excellent quality food and seasonal produce ordering.

Creating Seasonal Designed Menu

o Offered seasonal designed menu which is dictated by the seasonality of domestic and imported products available in markets at the peak of their freshness, flavour and value.

Cost Effectiveness Strategy

o Performed inventory counts nightly and weekly.

o Ordered wisely.

o Cooked seasonally

o Controlled portion size

o Decreased waste

o Had more than one vendor

Hands-on Role

o Worked as a key player of the team and rolled up the sleeves alongside the colleagues.

Health and Hygiene Procedures

o Maintained safety and sanitation in the kitchen. o Managed cleanliness of equipment.

Administrative Decisions

o Made most of the administrative decisions such as interviewing, hiring, training new kitchen personnel, giving performance reviews, granting pay increases and taking disciplinary action when necessary.

Professional Trainings

Essentials of Japanese Cuisine Techniques, 1977 - 1978, TOKYO, JAPAN.

Lausanne Cooking Class, 1980 - 1982, La Cuisine de Mason, LAUSANNE, SWITZERLAND.

B. S. (Biology), 1973 - 1977, Rangoon University, RANGOON, BURMA. Award

Award for Excellence in Meat Cuisine, 1986, Sydney, AUSTRALIA. Employment Experience

Head Chef

o Fruition, MLC Center, Martin Place, Sydney, 2007 - 2016

Head Chef

o Deliziosa, MLC Center, Martin Place, Sydney, 2002 – 2007

Head Chef

o CAFE City Grind, Bligh Street, Sydney, 1999 - 2002

Head Chef

o CAFE Negri, MLC Center, Martin Place, Sydney, 1997 – 1999

Head Chef

o CAFE Courtyard, MLC Center, Martin Place, Sydney, 1995 - 1997

Head Chef

o Kuno Catering and K “7” Thai, Sydney, 1991 – 1995

Head Chef

o Jordons Seafood Restaurant, Darling Harbour, Sydney, 1990 - 1991

Senior Sous Chef

o Argyle Tavern (1850 Seats), The Rocks, Sydney, 1987 - 1990

Head Chef

o KaBuKi Japanese Restaurant, Woolloomooloo, Sydney, 1985 - 1987

Sous Chef

o Sebel Town House, Elizabeth Bay, Sydney, 1984 - 1985 Excelled in Vegetable and Butter Sculpture

Head Chef

o Noriko Teppanyaki, Martin Place, Sydney, 1982 - 1984

Head Chef

o Le Celeste Empire, GENEVA, SWITZERLAND, 1980 - 1982

Chef

o Japanese Traditional Cuisine, Shinjuku, TOKYO, JAPAN, 1977 - 1980 Personal

Australian Citizen

References

Chris Patronis (Business Owner) (041*******)

Omar (Sous Chef) (040*******)

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