ricky keen

* pre-opening hotel chef for western and Asian food division * To follows all coffee house kitchen renovation and confirm outlet location * To propose and confirm all coffee house outlet kitchen equipment * To propose and confirm all coffee house outlet kitchen utensil item * To prepare all market list daily or dry store item * manage and supervised overall operations of all hotel western and Asian food and restaurant * supervised the sous chef, chef de parties and restaurant manager handle working shift 24hours operation a day * To set up and training for kitchen and restaurant operation procedures * To follows 5 S food hygiene procedures * conducted training seminars for western kitchen staff and western service staff for 6 weeks * To planning new menu and food costing for hotel coffee house food division

* Fully running all F & B kitchen outlet ( coffee house, beach BBQ, Chinese restaurant, deli cafe, banquet, club lounge. * To propose all food menu and food promotion in F&B outlets * To propose kitchen operation budget and staff manning * To propose kitchen operation budget and staff manning * To maintain cost control to run the kitchen operation * To training all outlet sous chef and skill performance test

* Fully in charge of kitchen department ( coffee house, steak house, banquet, deli cafe) * To propose all food menu and food promotion in F&B outlets * To propose kitchen operation budget and staff manning * To maintain cost control to run the kitchen operation * To training all outlet sous chef and skill performance test

* pre-opening hotel chef for western and Asian food division * To follows all coffee house kitchen renovation and confirm outlet location * To propose and confirm all coffee house outlet kitchen equipment * To propose and confirm all coffee house outlet kitchen utensil item * To prepare all market list daily or dry store item * manage and supervised overall operations of all hotel western and Asian food and restaurant * supervised the sous chef, chef de parties and restaurant manager handle working shift 24hours operation a day * To set up and training for kitchen and restaurant operation procedures * To follows 5 S food hygiene procedures * conducted training seminars for western kitchen staff and western service staff for 6 weeks * To planning new menu and food costing for hotel coffee house food division * Advised management concerning: food cost control, Labor guideline, food festival promotion, inventory ordering, sales reporting , customer service * To planning all year’s festival or food promotion * Reviewed operations daily to ensure fresh food, clean environment

* To assist executive chef supervised overall kitchen operation for catering and central kitchen operation * Directed a crew 64 young employees on the shift in 3 outlet, requiring close supervision * Closed the restaurant each night inspected premises for kitchen cleanliness and hygiene * To assist executive chef for food cost controls and end month food inventory ordering * To assist executive chef to prepare promotion menu and cooking skill training for all kitchen staff * To make sure all outlet food in good quality and consistency

* To assist executive chef to supervised overall coffee house kitchen department * Directed a 24 kitchen employees on the shift in 24 hours operation * To training kitchen staff cooking skill in theory and practical * To ordering all market daily food and cost controls * To make sure all outlet food in good quality and consistency * Night inspected premises for kitchen cleanliness and hygiene

* To assist executive chef to supervised overall local Chinese kitchen department * Directed a 15 kitchen employees on the shift in 24 hours operation * To prepare dinner buffet food for 2500 pax per day * Successful to prepare 5000 pax buffet food for the government meeting * To training kitchen staff cooking skill in theory and practical * To ordering all market daily food and cost control * To makes sure all outlet food in good quality and consistency * Night inspected premises for kitchen cleanliness and hygiene

* Pre-opening sous chef for western division * To assists executive chef for all western kitchen renovation and confirm outlet location * To assists executive chef to confirm all western outlet kitchen equipment * To assists executive chef to confirm all western outlet kitchen utensil items * To ordering all market list daily or dry store item * Manage and supervised overall operations of coffee house kitchen department * Supervised the chef de parties and commis chef handle working shift 24hours operation a day * To assists executive chef for training to kitchen staff and restaurant operation procedures * To follows HACCP food hygiene procedures * Conducted training seminars for western kitchen staff and western service staff * To assists planning new menu and food costing for hotel western food division

* To assist executive chef to supervised overall coffee house kitchen department * Directed a 24 kitchen employees on the shift in 24 hours operation * To training kitchen staff cooking skill in theory and practical * To ordering all market daily food and cost controls * To makes sure all outlet food in good quality and consistency * Night inspected premises for kitchen cleanliness and hygiene

* To assists sous chef to supervised overall coffee house kitchen department * Directed a 24 kitchen employees on the shift in 24 hours operation * To training kitchen staff cooking skill in theory and practical * To assists sous chef ordering all market daily food and cost controls * To makes sure all outlet food in good quality and consistency * Night inspected premises for kitchen cleanliness and hygiene

* To prepare coffee house ala carte menu and buffet menu daily * To makes sure all outlet food in good quality and consistency * Attending all cooking training organize by hotel training department * To makes sure personal hygiene and cleanness

* To prepare garde manger buffet menu daily * To makes sure all outlet salad food in good quality and consistency * Attending all cooking training organize by hotel training department * To makes sure personal hygiene and cleanness

* To prepare coffee house ala carte menu and buffet menu daily * To makes sure all outlet food in good quality and consistency * Attending all cooking training organize by hotel training department * To makes sure personal hygiene and cleanness