JUN RUBIO
Kuala Lumpur
Overview
10
10
years of professional experience
2
2
Languages
Work History
Head Chef
La Bodega Global Sdn Bhd
11.2020 - Current
- Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
- Created recipes and prepared advanced dishes.
- Placed orders to restock items before supplies ran out.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Mentored kitchen staff to prepare each for demanding roles.
Sous Chef
Gastrodome Group
11.2019 - 10.2020
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
Chef De Partie
Gastrodome Group
11.2018 - 11.2019
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
- Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
Commis
Gastrodome Group
04.2014 - 12.2018
- Paid attention to detail while completing assignments.
- Worked well in a team setting, providing support and guidance.
- Developed and maintained courteous and effective working relationships.
- Assisted with day-to-day operations, working efficiently and productively with all team members.
Education
SIJIL PELAJARAN MALAYSIA
Sekolah Menengah Taman Fajar
Sandakan, Sabah, Malaysia12.2002
Skills
Banquets and catering
Signature dish creation
Forecasting and planning
Plating and presentation
Inventory Rotation
Food Safety Regulations
Performance Assessments
Food spoilage prevention
Ingredient Selection
Allergy awareness
Vendor Relations
Cost Reduction
Waste Reduction
Menu Supervision
Kitchen Management
Purchasing
Food Safety
Food Pairing Knowledge
Customer Service
Timeline
Head Chef
La Bodega Global Sdn Bhd
11.2020 - Current
Sous Chef
Gastrodome Group
11.2019 - 10.2020
Chef De Partie
Gastrodome Group
11.2018 - 11.2019
Commis
Gastrodome Group
04.2014 - 12.2018
SIJIL PELAJARAN MALAYSIA
Sekolah Menengah Taman Fajar