Fredo Johnstone
Miri, Sarawak
Summary
Adept Chef De Partie with a robust background at IMPERIAL HOTEL, specializing in Malaysian cuisine and buffet setups. Demonstrated expertise in food spoilage prevention and culinary arts, enhancing banquet functions and ensuring top-notch food safety. Excelled in team management and innovative recipe development, showcasing proficiency in English and a commitment to excellence.
Overview
13
13
years of professional experience
Work History
Chef De Partie
IMPERIAL HOTEL
Miri, Sarawak
12.2016 - Current
- Specialized in buffet setup and tea break arrangements.
- Managing banquet functions & outside catering
- Focus in crafting diverse Malaysian food recipes.
- Oversaw the preparation and presentation of meals to ensure standards adherence.
- Monitored food products, driving quality, freshness and integrity.
Cook
Juara Katering Service
Miri, Sarawak
06.2015 - 11.2016
- Specialized in buffet style cuisine.
- Trained in adhering to organizational cleanliness standards.
- Enforced proper sanitation practices to prevent spoiling or contamination of foods.
- Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
- Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
Dawi Chef
Imperial Hotel
Miri, Sarawak
06.2014 - 05.2015
- Aligned food presentation with established norms.
- Preserved an immaculate and well-structured kitchen environment.
- Checked quality of raw materials before use.
- Monitored temperatures of prepared food and cold-storage areas.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
Commis
Imperial Hotel
Miri, Sarawak
02.2012 - 06.2014
- Worked closely with Chef De Partie and kitchen staff during service periods to ensure efficient operations.
- Checked quality of food products to meet high standards.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Maintained a clean working area at all times in compliance with health codes.
Education
Diploma In Culinary Arts
SATT College
Kuching01-2010
Skills
- Proficient in English
- Dish preparation
- Proper food handling
- Counter sanitization
- Food spoilage prevention
- Culinary arts
Languages
English & Bahasa Malaysia
First Language
Expected Salary
- RM 3,000
Timeline
Chef De Partie
IMPERIAL HOTEL
12.2016 - Current
Cook
Juara Katering Service
06.2015 - 11.2016
Dawi Chef
Imperial Hotel
06.2014 - 05.2015
Commis
Imperial Hotel
02.2012 - 06.2014
Diploma In Culinary Arts
SATT College
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