Jansen Abraham
Johor Bahru
Summary
Hardworking, highly motivated professional eager to lend combined knowledge and skills to enhance business performance. Operates well in both individual and team capacities, leveraging seasoned work ethic to quickly adapt to different processes and drive company objectives. Resourceful and results-driven with a passion for growth and efficiency to meet company needs and increase service value.
Overview
16
16
years of professional experience
Work History
Chef
P.S Gourmet Pte. Ltd.
09.2023 - Current
Head Chef
La Bonne Table MIAH Pte. Ltd
10.2020 - 05.2023
- Demonstrated ability to manage multiple tasks while remaining adaptable and flexible
- Participated in ongoing training to enhance own job skills and knowledge
- Provided efficient and courteous service to customers at all times
- Managed and coordinated multiple projects while ensuring timely completion
- Collaborated with departmental leaders to establish organizational goals, strategic plans and objectives
- Oversaw ordering of food supplies and ensured freshness of all products used in the kitchen
- Supervised and coordinated activities of cooks or workers engaged in food preparation
- Inspected supplies, equipment, or work areas to verify conformance to established standards
- Developed and implemented innovative recipes to enhance customer experience
- Forecasted supply needs and calculated costs for approval
- Worked with vendors to negotiate favorable supply pricing and coordinate delivery timelines
Chef
Apostrophe Collective Pte. Ltd
02.2018 - 06.2020
Jr. Sous & Sous Chef
Delicious Group Malaysia
05.2015 - 01.2018
- Collaborated with front-of-house staff to develop new ideas for pairing dishes with wines, cocktails, and beers
- Coordinated with vendors to ensure timely delivery of fresh ingredients while maintaining budget restrictions
- Streamlined ordering processes to reduce wait times for customers and improve overall efficiency in the kitchen
- Analyzed food, labor and overhead costs to assign menu pricing
- Created cost-effective recipes that reduced food waste
- Drafted catering menus for weddings, parties and banquets
- Utilized advanced culinary techniques such as braising, curing, smoking and pickling to create unique dishes
- Hired and coached new personnel in restaurant and kitchen standards
- Implemented creative solutions to reduce waste while optimizing labor costs
- Analyzed financial data such as sales reports to identify areas of improvement or growth potential
- Created weekly schedules for staff and managed payroll
- Trained cooks and food preparation workers in cooking techniques and kitchen processes
- Coordinated kitchen workflows, fostering swift service and high-quality food preparation
- Delegated tasks and oversaw work performed, addressing bottlenecks or underperforming stations
Commis Chef & Chef De Partie
House & Co.
02.2011 - 04.2015
- Cooked food items by grilling, frying, and sautéing according to recipes and standards
- Cleaned and sanitized cooking surfaces at end of shift
- Monitored stock levels in storerooms and pantries; adjusted orders when needed
- Coordinated with other kitchen staff to ensure timely and efficient food production
- Performed inventory checks to complete food storage logs
- Performed general maintenance duties such as cleaning floors, walls and equipment using appropriate chemicals and supplies
- Maintained high levels of sanitation when preparing meals for large groups
- Utilized culinary skills to ensure timely completion of all dishes served at banquets
- Created detailed prep lists for upcoming events to ensure efficient production times
- Prepared ingredients and cooked meals according to established recipes
Kitchen Cook
Yoogane Malaysia
08.2008 - 01.2011
- Cleaned and sanitized work areas, utensils and equipment.
- Verified proper portion sizes to consistently attain high food quality standards.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Prepared and cooked meals according to recipes and customer specifications.
- Proved successful working within tight deadlines and a fast-paced environment.
Education
Advanced Diploma - Business Information Systems
04.2024
High School Diploma - undefined
01.2005
Skills
- Customer service
- Leadership
- Interpersonal Communication
- Adaptability
- Decision Making
- Management
- Time Management
- Flexible and able to multitask
- Strategic planning
- Team management
- Hospitality Management
- Kitchen Division
- Event Planning
- Manpower Management
- Administrative
- Quality Assurance
- Staff Training
Accomplishments
- Experienced in handling other Local Ministers and celebrities events.
- Handled few other high-profile company events.
- Handled food reservations for Liverpool during their stay at Saujana Hotel.
Cookingskills
- Knife Skills
- Making the Perfect Stock
- Mastering the Five Mother Sauces
- Meat, Poultry & Fish
- Vegetable Sanitation
- Kneading the Dough
- Staying Safe in the Kitchen
- Sous vide cooking
- Combi oven cooking
- Grilling and torch cooking
- Gastronomic Cooking
Personal Information
- Date of Birth: 06/08/88
- Nationality: Malaysian
Locations
B1-3-39-08, R&F Seine Region, Jalan Tanjung Puteri, 80300, Johor Bahru, Johor.
Timeline
Chef - P.S Gourmet Pte. Ltd.
09.2023 - Current
Head Chef - La Bonne Table MIAH Pte. Ltd
10.2020 - 05.2023
Chef - Apostrophe Collective Pte. Ltd
02.2018 - 06.2020
Jr. Sous & Sous Chef - Delicious Group Malaysia
05.2015 - 01.2018
Commis Chef & Chef De Partie - House & Co.
02.2011 - 04.2015
Kitchen Cook - Yoogane Malaysia
08.2008 - 01.2011
University Technology Malaysia - Advanced Diploma, Business Information Systems
Montfort Boys Town - High School Diploma,
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