Profile Summary

Pan Asian Sous Chef

Rady Heng

ad4oig@r.postjobfree.com

230-****-****

855-***-***-***

https://www.linkedin.com

/in/heng-rady-78370996/

Objective

Offering Patrons, the Finest in Food, Service, and Atmosphere; maximizing resources and improving

bottom line through expert leadership in quality

service, staff development and cost control

Location Preference: Overseas

Academic Details

● Skilled Culinary Professional, recognized for comprehensive cuisine experience in hospitality industry with recognized proficiency in dealing with people from different nationalities and cultures; offering nearly 15 years of rich experience in Multiple cuisine

● Capability in cultivating partnerships with service providers in obtaining the freshest and highest quality ingredients; committed to leaving patrons with an especially memorable dining experience

● Hands-on experience in managing hi-end restaurants, and maintaining high standards of personal conduct, hygiene and food safety; expert at working with all kinds of kitchen equipment

● Planning & implementing effective control measures to reduce running costs of the unit

● Exposure in managing teams to achieve incremental changes in processes in order to improve efficiency and quality

● Experienced in directing menu planning, inventory management and maintenance of a hygienic environment in the kitchen

● Expertise in working in fast-paced, high-tech environments requiring skills in management, team building and training

Notable Accomplishments Across the Career

ACHIEVEMENTS:

o Highly Commented Restaurant Award from Time Out TAMA Home Hotel, Phnom Penh, Cambodia.

o Best worker of the Year Award in 2013, Constance Lemuria Resort 5*, Seychelles, Indian Ocean.

o Best worker of the Year Award in 2010, Belmond La Residence D’Angkor 5*, South Asian, Cambodia.

o Awareness Food Hygiene training

o Completed special training for food handlers

o LQA training for LHW (Leading hotels of the world) o ISO 22000 Training

● Winner of Best of Gastronomies international from French, Germany in 2022.

Diploma in Hotel Management from International

School of École d’hôtellerie et de Tourisme

Paul Dubrule, Siem Reap Certificate in

cooking & Cuisine, Cambodia in 2008-2009

Culinary Skills

Operations Planning

Guest Servicing & Satisfaction

Kitchen Operations

Menu Engineering

Catering/Banquets/Events Management

Quality Control

HACCP / Safety Management

Budgeting / Food Cost Management

Resource Procurement / Inventory Management

Trainings Attended

● Intermediate Food Hygiene Training

● HACCP Training

● Health & Safety Training

● Brand Awareness Training

● Food Safety Training

● Personnel Hygiene and Grooming Standard

IT Skills

● MS-Office and Internet Applications

● Auto CAD

Work Experience

Mariotte le Meridien Hotel, Jade Kitchen as Pan Asian Sous Chef October 01 2024 to till date

Experience: 2 years (contract)

Mauritius

Brooklyn Delivery, Cloud Kitchen as Chef De Cuisine. May 01 2022 to September 2023

Experience: 1.5 years

Cambodia

ACAC School (Academe of culinary Art Cambodia), as Instructor of culinary Arts.

June 01 2018 to May 2022

Experience: 4 years

Cambodia

Alchemy Gastropub, western restaurant as Head Chef. October 01 2017 to April 2020

Experience: 4 years

Cambodia

TAMA HOTEL, western & Japanese restaurant as Sous Chef. September 04 2015 to September 2018

Experience: 4 years

Cambodia

Kempinski Residence & Suites Doha, as Demi Chef De parties. September 01 2014 to August 2015

Experience: 1 years

Doha, Qatar

Constance Lemuria Resort 5*, Seychelles, Indian Ocean as Demi Chef De parties.

September 01 2012 to August 2014

Experience: 3 years

Seychelles

Belmond La Residence D’Angkor 5*, South Asian, as Chef De parties. August 01 2009 to September 2012

• 2011 to 2012 Demi chef de parties

• 2010 to 2011 Commis

• 2009 to 2010 Cook helper

Experience: 4 years

Cambodia

Key Result Areas:

● Managing day-to-day operations for entire kitchen from ordering, receiving and production; administering all aspects of kitchen management including monitoring food preparation and aesthetic presentation of food and beverages

● Preparing menus with new or existing culinary creations, ensuring the variety and quality of the servings

● Defining and implementing various processes for transparent annual appraisal

● Developing SOPs and implementing the same for smooth operational support and maximum output

● Maintaining menu engineering

● Providing training to new employees, creating the schedule to ensure adequate manning for the kitchen, mentoring culinary staff and reviewing their performance as per procedure & company policies

● Administering recruitment, appraisals and staff development

● Focusing on effective Customer Relationship Management in order to develop and obtain new business through an enhance PR profile; executing policies & procedures in the operating systems to achieve greater customer delight

● Ensuring adherence to HACCP, Health & Safety and COSHH norms

● Supervising all purchasing, inventory, and food cost control Highlights:

● Increased appealing cost-effective menu items and seasonal specials

● Played a key role in revenue generation and cost management by implementing various techniques to enhance excellence, quality, cost and service

● Contributed as Department Trainer for the Kitchen Associates by Constance Lemuria resort.

● Acted as an In-charge of preparation and assisted in the enforcement of health & safety standards, and quality control PERSONAL DETAILS:

Date of Birth: 09th March 1989

Languages Known: Khmer, English.

Address: B11 House, St. 133, Phnom Penh city, Cambodia Nationality: Cambodia

Passport Details: N02008634

Expire Date: 21/04/2032

REFERENCE

Voisin Alexis Executive Chef, Constance Lemuria hotel 5* of the group by Constance, Seychelles, Praslin,

ad4oig@r.postjobfree.com

Jeff Ayson Executive chef, at The Prince Brewing group in Phnom Penh, Cambodia

Tell: +855-**-***-****

Nhim Reasey General Manager, at Tama Hotel group in Cambodia Tell: +855*********

DECLERATION:

I request that take into consideration my application, and give me the opportunity of the under-kind control, I am willing to do my very best to prove and produce the quality of work expected from me. I here declare that the above information is true and correct to the best of my knowledge. HENG RADY

Pan Asian Sous Chef de cuisine

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