Benedict Lukang

Benedict Lukang

Sous Chef chez Emirates Flight Catering
Actuellement à Dubai, Émirats arabes unis

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À propos de moi

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.

Expérience

14 ans et 1 mois

  • Sous Chef

    Emirates Flight Catering - Dubai, Émirats arabes unis

    Restauration cuisine
    avril 2013 - Maintenant · 11 ans

    • 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

    Restauration cuisine
    mars 2012 - septembre 2012 · 7 mois

    • 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

    Restauration cuisine
    octobre 2011 - septembre 2012 · 1 an

    • 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. - Singapour

    Restauration cuisine
    juillet 2009 - juillet 2011 · 2 ans et 1 mois

    • 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.

Éducation

  • Marketing management

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

    juin 1997 - décembre 2001

Langues

2 langues

  • Philippin

    Bilingue ou langue natale

  • Anglais

    Compétence professionnelle

Informations personnelles

Nationalités

  • Philippine

Compétences

8 compétences

  • Administer Budgets
  • Budget, Forecast
  • Computer savvy
  • Creative Menu Design
  • Playing basketball
  • Pre opening
  • Revenue Forecasting
  • Staff management
Connexions
Kasun Harsha De Alwis
F&B Head Waiter chez Habtoor Palace, LXR Hotels & Resorts
Twesige Henry
Sefety chez ENDIRO COFFEE UGANDA
ARMSTRONG MUGAMI
JUNIOR SOUS CHEF chez NOURISH HEALTHY FOOD RESTAURANT
Voir 11 connexions
Suivi
Carlton Downtown Hotel
Carlton Downtown Hotel
Dubai, Émirats arabes unis
Rikas Group
Rikas Group
Dubai, Émirats arabes unis
Park Plaza Westminster Bridge London
Autres membres
Sid Justine Tan
Dubai, Émirats arabes unis
Nigel Nathan Bautista
Dubai, Émirats arabes unis
Claire Bicong
Dubai, Émirats arabes unis
Mec Latayan
Dubai, Émirats arabes unis
Glaiza Pacana
Dubai, Émirats arabes unis
Voir plus
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