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Executive Chef/ Head Chef

Posted last year
Job seeker

753 Visits

TO WHOM IT MAY CONCERN:

I would like to take this opportunity to apply for the position as advertised within your company.

My knowledge in various cultures can be seen in my work, I am from Melbourne, Australia and began my career 23 years ago in Italian restaurants such as Italy 1, Bistro 1 & Vineyard in StKilda and have learnt many styles of cooking including French, Asian, Middle Eastern, Mexican, Spanish, European, Mediterranean & Italian just to name a few and bring these into my unique style of cuisine.

I have strong managerterial and leadership skills which allow me to guide, train and enstruct the employee's working with me to delvelop a productive and proficient team.

I would love the chance to show you what I can do and I love the challenge of being part of something new, I work extremely well under pressure and can help take your business to the next level.

I have attached my CV for you to look at and hope you are willing to try me and see that I would be perfect for this role.

I am currently living in Jakarta, Indonesia.


Experience
Expert

Language(s) spoken
English - Mother tongue

Contract types
Fixed-term contract
Permanent contract
Freelance

Working time
Full time

Skills
Jason Partridge

D.O.B: 08.07.1974

Marital status: Married

Languages: English and a little Bahasa Indonesia

Address: Kemang, Jakarta, Indonesia

Mobile: 62 812 3745 2683

Email: jaycook8@hotmail.com

Passport: I am a duel Passport holder, Australian & United Kingdom





Brief:

Over the past 23 years I have studied under the likes of Stephanie Alexander, Mickael Galager, Rick Davis & Jeff Slattery, I've operated my own restaurant in Western Australia serving up Australian bush tucker and modern Australian cuisine, worked in various restaurants and hotels in Australia, Indonesia & Cyprus, ran a Japanese fusion sushi bar in Melbourne and at present I am currently employed with PARC19 bistro terrace in Jakarta and am staying here on a KITAS visa.




Employment: (this is only the last 10 years of employment positions)

July 2012 to present
Parc19 bistro terrace, Jakarta, Indonesia
Executive chef

September 2011 to July 2012
Kamikaze Kitchen, Melbourne, Australia
Executive chef / owner

February 2010 to September 2011
The Lodge African Bar and Grill, Cyprus
Executive chef

2008 to 2010
Echo Beach Restaurant, Western Australia
Owner/ Head Chef

Ski season 2008 to 2008
Executive Chef
Alpine Retreat
Mt Buller, Australia

2006 to 2007
Club Manager/ Executive Chef (contracted)
Club Azur
Kemang, Jakarta

2005 to 2006
Executive Chef
Surf Travel Co. Rip Curl/ Quicksilver
Mentawi, Padang, West Sumatra, Indonesia.

2004 to 2005
Executive Chef
Porta Venezia Italian Restaurant, Aston Hotel
Jakarta, Indonesia.

2003 to 2004
Head Chef
CIRCA Restaurant and Bubble Bar
BNI 46 Jakarta, Indonesia

1999 to 2003
Second Chef
Kamel Restaurant & Bar
Albert Park Melbourne, Victoria, Australia.













My strengths:

1.Staff Training
2.Food & Beverage Costing
3.Menu Development
4.Product Knowledge
5.Hygiene, Health & Safety & Storage Procedures
6.Customer Relations
7.Bar & Service Procedures
8.Concept Development & Execution
9.Wine Knowledge & Selection
10.POS Operating Systems
11.Microsoft Office Systems
12.Event & Marketing
13.Membership Management & Relation
14.Back Office Systems & Management

Education & Training:
1989 to 1993
Chef Apprenticeship in “Cookery”
1990, Victorian Training System.
Training was completed in 1993.
Before that; High School Education, Level: Vocational
Melbourne, Australia.

History:
In the past 23 years I have worked in various establishments and have learned a range of cuisines and skills. I have been in charge of some small kitchens and some rather large ones, I have organized training and education in these posistions for all individuals I have worked with, guided them in restaurant and kitchen management, cooking skills, hygiene, cost control, stock control, inventory, product knowledge and many other aspects of the hospitality industry.
I am very creative in menu design, food technology and development, I enjoy being free to come up with new dishes and serving up the unexpected to the customer and seeing their reaction. I love to mix up different cultures and blend ingredients to enhance flavors and excite the pallet.
I have also played a very active role in back office systems including dealing with suppliers, ordering of kitchen stock and that of the bar and restaurant, keeping up with trends in pricing and sourcing of new products.
I am creative and have a way of working that is unconventional but I get results and enjoy my job and make the people I work with want to be there working along side me.


References: Character

Troy Allan Mobbs: 62 811865929
Reza Budisuryra: 62 816 801 375
Paal Mathison: 62 813 1110 692
Duke Dihn: 61 419 888 228

PLEASE NOTE ANY FURTHER REFERENCES AND PORTFOLIO CAN BE SUPPLIED ON REQUEST



Thank you

Jason Partridge


  • Please contact  Jason Partridge
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