Benedict Lukang

Benedict Lukang

Sous Chef at Emirates Flight Catering
Lives in Dubai, United Arab Emirates
over 6 months ago

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18 years of experience in food and beverage. I'm looking for a company that I can enhance and share all my skills. If you are looking for a hardworking and ready to give everything for the company then you are looking for me. My specialty cuisine is Continental andOriental.

Experience

  • Sous Chef

    Emirates Flight Catering - Dubai, United Arab Emirates

    F&B kitchen
    April 2013 - Now · 5 years and 10 months

    • Effectively manage kitchen team and ensure smooth day-to-day kitchen operation. • Ensure that all products served are of consistent quality at all times. • Responsible for controlling costs such as food, labor, facilities and inventory to maximize profitability. • Coach, train and conduct on the job training on kitchen staff in correct food preparation skills, methods and knowledge for all regular and new menu items, workflow, planning, as well as increasing their competency level. • Ensure fairness and optimum use of manpower when scheduling duty roster for the staff. • Prepare requisition needed for the day based on the menu. • Responsible for inventory of the kitchen stocks and wares. • Check all buffets for smooth day to day operation. • Report to Executive Sous Chef and Executive Chef. • Ensure all standard for hygiene are followed. • Ensure all standard are followed with ISO standard. • Ensure the satisfaction of all passengers on the lounge.

  • Chef De Cuisine

    Best Western Premier Philippines - Valenzuela, Philippines

    F&B kitchen
    March 2012 - September 2012 · 7 months

    • Forecasting and planning for the yearly budget and development. • Planning all the events for the year. • Responsible for controlling costs such as food, labor, facilities and inventory to maximize profitability. • In charge of steward and production, optimum use of manpower when scheduling weekly duty roster for the staff. • Coach, train and conduct on the job training of kitchen staff in correct food preparation skills, methods and knowledge for all regular and new menu items, workflow, as well as increasing their competency level. • Prepare requisition needed for the day based on the menu. • Responsible for menu development and event. • Oversee the potential hazard and suggest for solutions. • Responsible for inventory of production stocks and wares. • Responsible for banquet and Restaurants operation. • Check all events in banquet and restaurant for the smooth day to day operation. • In charge in overall operation at main kitchen as Executive Chef. • Ensure all standard are followed with HACCAP.

  • Sous Chef

    Vikings Luxury Buffet - Valenzuela, Philippines

    F&B kitchen
    October 2011 - September 2012 · 12 months

    • Effectively manage kitchen team and ensure smooth day-to-day kitchen operation. • Ensure that all products served are of consistent quality at all times. • Responsible for controlling costs such as food, labor, facilities and inventory to maximize profitability. • Coach, train and conduct on the job training on kitchen staff in correct food preparation skills, methods and knowledge for all regular and new menu items, workflow, planning, as well as increasing their competency level. • Ensure fairness and optimum use of manpower when scheduling weekly duty roster for the staff. • Ensure fairness and optimum use of manpower when scheduling weekly duty roster for the staff. • Prepare requisition needed for the day based on the menu. • Responsible for inventory of the kitchen stocks and wares. • Check cleanliness & Sanitation. • Ensure all standard are followed with HACCAP.

  • Head Chef

    Somuchmore. - Singapore

    F&B kitchen
    July 2009 - July 2011 · 2 years and 1 month

    • Reporting to General Manager. • Forecasting yearly budget. • Responsible for controlling costs such as food, labor, facilities and inventory to maximize profitability. • Coach, train and conduct on the job training on kitchen staff in correct food preparation skills, methods and knowledge for all regular and new menu items, workflow, as well as increasing their competency level. • Responsible for catering and checking the quality of food. • Check the mis- en place before the opening of the kitchen. • Prepare requisition needed for the day to day based on the menu. • Responsible for inventory of the kitchen stocks and wares. • Check cleanliness & Sanitation.

Education

  • Marketing management

    De La Salle - College of Saint Benilde - School of Hotel, Restaurant and Institu

    June 1997 - December 2001

Languages

  • Filipino
    Native or fluent
    100%
  • English
    Professional working
    60%

Skills

  • Administer Budgets
  • Budget, Forecast
  • Computer savvy
  • Creative Menu Design
  • Playing basketball
  • Pre opening
  • Revenue Forecasting
  • Staff management
Connections
Sunil Varma
Demi Chef de partie at Kar Food
Chef Raj Mamgain
Commis 1 at The Canvas hotel
Kasun Harsha De
F&B Waiter at Metropoliton Hotel Dubai
View 6 connections
Following
Mandarin Oriental London
London, United Kingdom
Zuma Restaurants
London, United Kingdom
Volante Life (Dubai Branch)
Dubai, United Arab Emirates
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