Sous chef tại Amanoi Resort

10/2013 → / (11 năm 7 tháng)

Ninh Thuận

Assist the executive chef in running the entire operations of the resort as the executive sous chef was not there at that time. This included managing the whole brigade of 50 chefs to follow resort standards , for food quality and hygiene levels. Satisfy customer’s needs following the high service standards of the company. In charge of 2 busy restaurants: The Main Lodge which is serving fine dining food and 
Beach Club serving snacks, tapas and lunch. In charge of breakfast also when high seasons come. The resort was located very far from the normal delivery routes which required careful 
planning for all ingredients as emergency deliveries was almost impossible. I was responsible for ordering for the entire fresh food stores ( seafood , meat , vegetables , dairy ) and the dry stores, ensuring smooth delivery and supply chain management for the entire resort kitchens including staff dining room. Make sure best control food and avoid waste Inspect food quality and delivery time. Created new recipes put up in menu Make customised dished according to customer requests. This was very important as many guests had varied requirements with different dietary constraints. Aware of vegan , vegetarian , dairy free diets.

Chef de cuisine tại Marina Bay Sands

4/2015 → 5/2015 ()

Singapore

Worked in the hot kitchen in both the production team and the a la carte team serving the Rise buffet restaurant and Renku lough. Created gala menus during festive season like Christmas , New years as well as Chinese new year. I have a thorough knowledge of how to plan and execute big menus during very busy periods. Rise is a very busy restaurant and planning is very important. Helping the executive chef for planning manpower during operations for manning live stations and executing them successfully. Chef in charged for the Marina Bay Sands annual culinary extravaganza - The Epicurean Market ( 2015, 2016 ) http://www.marinabaysands.com/epicurean-market.html Assist the executive chef in creating new recipes for Epicurean Market, plan for Master Class, and manning the food stall. Responsible for the entire mise-en-place and manpower planning for this event. Assist executive chef plan project, prepare food and plating for events of up to 7000 guests Supervise junior chefs work to follow hotel standards. Very up to date and aware of hygiene standards followed in international class hotels. Able to follow FIFO for ingredients and HACCP systems for food safety. I’m aware of cleaning standards and personal hygiene standards to be followed in all 5 star hotels. 


Executive chef tại Ananti resort

5/2019 → Hiện tại

Budva - Montenegro

Set up and organised 2 kitchen from construction: The main restaurant which is serving Modern Asian fine dining, breakfast, lunch, room dining and Beach house serving snacks, tapas and lunch. Designed kitchen and arranged equipment for each station as hot side, cold side, production kitchen, butcher, pastry and bakery. Found and worked with all suppliers about equipment kitchen, utensil kitchen Planting flowers and micro herbs garden which is serving fine dining menu. Worked with HR department for hired , interviewed for all kitchen staff & chef positions. Looked and compare all suppliers offer for best costs with best quality. Coordinates the activities of all kitchen personnel and stations as they pertain to daily cuisine preparation, production, presentation and storage of all products and supplies. Created and costs all resort fine dining, breakfast buffet, lounge, pool, room service and banquet menus. Work and check with accountant department about sold out daily report. Make sure best control food and avoid waste Created special menus and follow up in every weekend, catering, event, meetings.. etc Created and follow up record of food temperature record, cold room temperature records for audit and inventory Maintains proper working order of all equipment. Inspects ovens, burners, water faucets, and refrigerators. Reports deficiencies to Engineering Department. Make sure kitchen always clean and neat Supervise chefs work to follow hotel standards. Always duties in the kitchen as needed.

Silver medal FHA 2018 - Singapore

5/2018

Gourmet team of Marina Bay Sands.

Silver medal FHA 2016 - Singapore

5/2016

Cold and hot tapas challenge

Nicolas Van Hembengens - Executive

Marina Bay Sands

NicolasVanHembengens@gmail.com