Marcus Chan
Summary
A hardworking and passionate job seeker with strong organizational skills eager to secure entry-level chef de partie position. Ready to help team achieve company goals.
Overview
8
8
years of professional experience
1
1
Certification
Work History
Cook Grade 3
SATS Inflight Catering Centre 2 (Japanese Kitchen)
02.2024 - Current
- Supported sou chef in daily operation and assigned preparation.
- Seasoned and marinated cuts of vegetable, meat. and fish.
- Daily Mise-en place for next day's operation.
- Monitored food production to verify quality and consistency.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Prepared various food items in fast-paced catering environment.
- Handle daily oven operation independently.
- Assist in developing menu change item.
Chef De Partie
Don Don Donki (Delicatessen)
07.2019 - 02.2024
- Well-adapted in the following stations: Fryer, Teppan, Oven, Donburi and Onigiri.
- Handles daily operations independently.
- Mise-en-place daily for the next day’s operation.
- Coordinated with vendors to order supplies.
- Carry out inventory management.
- Assist in developing seasonal menu items.
Demi Chef
Haru
02.2018 - 01.2019
- Supported head chef in daily mise-en-place, assigned preparation projects and inventory activities.
- Seasoned and marinated cuts of meat, poultry and fish.
- Observed head chef preparation of sauces and other items to gain knowledge in diverse cooking techniques.
- Monitored food production to verify quality and consistency.
- Prepped daily menu items to quickly deliver upon request.
- Disciplined and dedicated to meeting high-quality standards.
Commis Chef
Craft Feeds
03.2017 - 09.2017
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Seasoned and marinated cuts of meat, poultry and fish.
- Assisted chef de partie with ingredients preparation in support of recipes designed by head chef.
- Disciplined and dedicated to meeting high-quality standards.
- Observed chef de partie' preparation of sauces and other items to gain knowledge in diverse cooking techniques.
Skills
- Customer Needs Assessments
- Retail Sales Customer Service
- Inventory Management
- Food Safety and Sanitation Practices
- Operations support
Languages
English
Chinese
Cantonese
Thai
Certification
- Workplace safety and health for food and beverage operations - 2
- Food safety and hygene - 1
Timeline
Cook Grade 3
SATS Inflight Catering Centre 2 (Japanese Kitchen)
02.2024 - Current
Chef De Partie
Don Don Donki (Delicatessen)
07.2019 - 02.2024
Demi Chef
Haru
02.2018 - 01.2019
Commis Chef
Craft Feeds
03.2017 - 09.2017
- Workplace safety and health for food and beverage operations - 2
- Food safety and hygene - 1
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