CONNIE BUNSU
Chef De Partie
KUCHING
Summary
Experienced with high-pressure kitchen environments, ensuring consistency and quality in every dish. Utilizes keen eye for detail to maintain food safety and presentation standards. Track record of fostering teamwork and efficient kitchen operations, contributing to overall success.
Overview
18
18
years of professional experience
Work History
Chef De Partie
Sheraton Hotel
05.2024 - Current
- Supported sous chef during the event.
- Rotated stock to use items before expiration date.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Plated meals paying special attention to garnishes and overall presentation.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Sanitized all counters properly to prevent food-borne illness.
- Maintained well-organized mise en place to keep work consistent.
- Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
CHEF DE PARTIE
BORNEO CONVENTION CENTRE KUCHING (BCCK), KUCHING
01.2017 - 01.2024
- Transfer to Commissary Kitchen in year 2018
- Assist Sous Chef in the Commissary kitchen.
- Take charge of the kitchen when Sous Chef are absent.
- Taking care of food preparation and duties assigned by the superiors.
- Coordinating daily tasks with the sous chef and commis.
- Key in ordering in the market list while Sous Chef is not on duty.
- To make sure job task is done on time.
- To make sure item has been delivered accurate according to ordering.
- To ensure minimum wastage in doing mise-en-place.
- Cleaning and sanitizing the kitchen and their area before and after work
- Maintaining food safety and hygiene standards.
COMMIS 1
BORNEO CONVENTION CENTRE KUCHING (BCCK), KUCHING
01.2015 - 01.2017
- Assist Chef De Partie to complete work task.
- Taking care event, function.
- Cleaning, cutting, and preparing all fruits, vegetables and salad.
- Preparing dishes such as sandwiches, salads, and vegetables.
- Involve in western set, ramadhan buffet, buffet, chinese set and dome set.
- Ensure that item for event is enough.
- Taking care Ramadhan Buffet that is held every year in BCCK which can include 1000 pax per day.
COMMIS 2
BORNEO CONVENTION CENTRE KUCHING (BCCK), KUCHING
01.2009 - 01.2015
- Attach in Cold Kitchen which is combine with butcher
- Taking part in Grand Opening of Borneo Convention Centre Kuching on March 2, 2010.
- Complete task of 5000 pax within 3 days.
- Help Chinese kitchen during their chinese set. Such as doing the mise-en-place and dish out the food.
- When to Hotel Istana Kuala Lumpur for Sarawak Food Promotion for 2 weeks in year 2015 and 2016
- Taking care Ramadhan Buffet that is held every year in BCCK which can include 1000 pax per day.
- Certified by ISO, HACCP and Halal.
Commis 3
HOTEL HILTON KUCHING, KUCHING
01.2008 - 01.2009
- As part time for 3 month
- Attach in Cold Kitchen
- Took part in Chain Dinner on September 2008
- Took part during the visit of "HIS SERENE HIGHNESS PRINCE ALBERT 2 OF MONACO" on 19th-20th April 2008
- Took part in "THE STATE GOVERNMENT'S ROYAL BANQUET HOSTED DINNER" on April 19th 2008 at Astana Negeri Sarawak.
Education
DIPLOMA - CULINARY ARTS
SATT COLLEGE KUCHING
01.2007
SIJIL TINGGI PELAJARAN MALAYSIA - undefined
SEKOLAH MENENGAH BANTUAN ST. JOSEPH KUCHING
01.2004
SIJIL PELAJARAN MALAYSIA - undefined
SEKOLAH MENENGAH BANTUAN ST TERESA KUCHING
01.2002
Skills
Safe food handling
References
- Lester, Antija, Sous Chef, 0198290054, Borneo Convention Centre Kuching, Kuching
- Asfia, Rizal, Executive Chef, 01110361980, Raia Hotel & Convention Centre Hotel
- Elossa, Danette, Sous Chef, 0198145240, Aloft Hotel Kuala Lumpur Sentral, Kuala Lumpur
Personal Characteristics
- Personal Qualities: I have been described as outgoing. Willing to learn new things, accept the responsibilities and the task that is given to me.
- Preferred work style: I prefer to work in a fairly organized environment, where my performance can be measured with some accuracy. I would like to think that I am an ambitious person, yet realistic about my chances of completing a task successfully.
- Availability: I look forward to speaking with you. Please inform me the time and date earlier so i can arrange my schedule.
Timeline
Chef De Partie
Sheraton Hotel
05.2024 - Current
CHEF DE PARTIE
BORNEO CONVENTION CENTRE KUCHING (BCCK), KUCHING
01.2017 - 01.2024
COMMIS 1
BORNEO CONVENTION CENTRE KUCHING (BCCK), KUCHING
01.2015 - 01.2017
COMMIS 2
BORNEO CONVENTION CENTRE KUCHING (BCCK), KUCHING
01.2009 - 01.2015
Commis 3
HOTEL HILTON KUCHING, KUCHING
01.2008 - 01.2009
SIJIL TINGGI PELAJARAN MALAYSIA - undefined
SEKOLAH MENENGAH BANTUAN ST. JOSEPH KUCHING
SIJIL PELAJARAN MALAYSIA - undefined
SEKOLAH MENENGAH BANTUAN ST TERESA KUCHING
DIPLOMA - CULINARY ARTS
SATT COLLEGE KUCHING
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