Joe Lee

No 5, Jalan Antoi Kanan 4, Kepong Baru, Kuala Lumpur, 52100Cellphone:0146268941 -joelee910830@gmail.com

Summary

Chef that believe food create and call back memories. Can work under high pressure but still able to produce food that’s safe and delicious. I am specialized in Western Cuisine and looking forward for a challenging role in culinary management.

Strength

Able to adapt to new environment Able to work under pressure Responsible and trustworthy High volume production capability Well-tuned palette ServSafe certified

Experience

Part timer Kitchen Helper (Western)April 2011 to October 2011Kuala Lumpur Convention Center-Kuala Lumpur City Centre, Kuala Lumpur

Assist chef to do mise en place and take care buffet. Do basic cooking and plating. Learn more on hazard and safety of food due to banquet style of cooking.

InternOctober 2011 to January 2012Traders Hotel- Kuala Lumpur City Centre, Kuala Lumpur

Complete 5 department internship and training mostly on western, cold kitchen, butchery, cold kitchen and staff cafeteria.

Assist chef to prepare mise en place and also helping to serve guest. Manage to finish my internship training with good reviews and was offered a job but i did not

take it.

Part timer Kitchen Helper (Butcher)February 2012 to June 2012Kuala Lumpur Convention Center-Kuala Lumpur City Centre, Kuala Lumpur

Assist butcher chef to deal with all kitchen transfer form and make sure all meat items is ready according to all department needs preparation.

Handle most butchery item, marinating, searing and also carving station.

Commis 3June 2012 to September 2012Intercontinental Kuala Lumpur- Ampang, Kuala Lumpur

Help chef to do mise en place and cook for buffet and functions. Was one of the chef in-charge in learning Korea cuisine due to Korea promotion and there is

no non halal chef to cook.

Commis chefSeptember 2012 to September 2014Grand Hyatt Kuala Lumpur- Kuala Lumpur City Centre, Kuala Lumpur

Responsible for all mise en place and cooking for buffet and function. Taking care of buffet setting and private function set ups. Responsible to assist Chef De Party and Sous chef. Give guidance and responsible towards part timers. Have good reviews and comment from customer.

Café ChefOctober 2014 to February 2014Manhattan business hotel- Petaling Jaya, Selangor

Responsible to cook and prepare mise en place. Help train new staff. Responsible to contact suppliers.  Stock counting. Think of promotion and also menu for the cafe.

Demi ChefMay 2015 to CurrentThe Rice Miller and Godowns- Georgetown, Penang

Responsible to manage and lead staff. Planning of new menu. Conducting training to staff. Assist Sous Chef in making menu and recipe. Responsible to do mise en place and cooking.

Education

High School Diploma: Culinary Art, 2011Legend International Collage of Hospitality and Tourisms- Putra, Kuala Lumpur, Malaysia

CPGA:3.5

Serv Safe , 2015Serv Safe Manager – Georgetown, Penang , Malaysia

Referee

Mohd FaizalSous Chef- The Rice Miller and Godowns Cellphone:012-3698765

Chef AlvinChef De Cuisine- The Rice Miller and GodownsCellphone:016-6075590