Jeremy Bleszynski

Experience

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  OTHERS

  Mar 2013 - Jun 2014

  SHORT TERM TRAINING / COOK / APPRENTICE

  Other work / training historySKYE 56 - Senior CookPortico Bistro - CookYamas Greek - CookHotel Bukit Indah - Apprentice

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  The Parlour Kitchen, Bar & Lounge

  Jul 2014 - Dec 2015

  Monthly inventory, daily orderings.Mise en place of sauce, meat and fish.Ensuring food is up to standards.Cooking & plating during service time.Food labelling standards.The role in hot & cold section.

  • Chef de Partie

    Jan 2015 - Dec 2015

  • Cook

    Jul 2014 - Jan 2015
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  Potato Head Family

  Feb 2016 - Oct 2018

  Day to day pre-service checklist, weekly senior chefs meeting.Maintaining food consistency, keeping par level on track.Helping along Chef de Cuisine & Ex Chef with menu development, supporting food trials.Prep-ing, cooking, running the pass.Reports daily to Chef de Cuisine & Ex Chef.Guiding and coaching other staffs, teaching monthly trainings.Over seeing the kitchen flow during peak hours, communicating with other sections.Ensuring kitchen appliances and cooking instruments are always in order.Food costings, MICROS, ensuring all dishes are updated on MC.Supporting Ex Chef with new outlets, developing menus for monthly specials.Overseeing the Pizzeria, maintaining consistency of all pizzas. Show less

  • Senior Sous Chef

    Feb 2017 - Oct 2018

  • Sous Chef

    Feb 2016 - Feb 2017
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  The Island Brew House

  Dec 2018 - Jul 2019

  Head Chef

  Maintaining food consistency, keeping par level & waste on trackImplementing & training chefs about zero waste in the kitchenMenu development, designing, layout & creating menusReports directly to owner, weekly management meeting with FOHPrep-ing, cooking & expeditingFood knowledge trainings with FOHOver seeing the kitchen flow, communicating between other sectionsFood costings (COGS), menu pricing, ensuring all dishes & recipe cards are updatedDaily orderings, monthly stock takeWorking closely with suppliers, and supporting the local farmers & producers Show less

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  THE RECHABITE

  Jul 2019 - Dec 2019

  Head Chef (Pre-Opening)

  Manage pre-opening activities including staff recruitment.Manage day-to-day operations, quality of food product, ensuring consistency in food delivery and standards.Develop and implement kitchen standard operating procedures manual.Development and maintenance of Standard Operating Procedures (SOP’s) and related training.Estimate food consumption and requisition of food products and kitchen supplies.In conjunction with the consulting Executive Chef Jesse Blake, create and review menus, analyse recipes, determine food, labour and overhead cost and draft prices of menu items.Develop and create standard recipe cards with pictorials.Recruit, train, guide and evaluate performance of all kitchen personnel.Manage department controllable expenses including food cost, supplies and equipment. Show less

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  Fishbone Local | Mason

  Feb 2020 - Feb 2021

  Manage day-to-day operations, quality of food product, ensuring consistency in food delivery and standards.Develop and create daily & weekly specials for “Special’s board”.Reports to Executive Chef Benjamin Cross.Maintenance of Standard Operating Procedure (SOP’s) and ensures all staff are updated on recipes, current methods and follows company policy.Analyze recipes, determine food, labour and overhead cost.Recruit, train, guide and evaluate performance of all kitchen personnel.Trainings with BOH & FOH about food knowledge, dietary restrictions and food safety.Manage department controllable expenses including food cost, wastage control, supplies and equipment. Show less

  • Head Chef

    Sept 2020 - Feb 2021

  • Senior Sous Chef

    Feb 2020 - Sept 2020
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  LYD Group

  Jun 2021 - now

  Manages La Brisa daily kitchen operations, quality of food product, ensuring consistency in food delivery and standards.Develop and creates weekly/monthly specials for La Brisa promos.Demonstrates knowledge of high quality food products, presentations and flavor.Works closely with other chefs of all levels.Maintenance of Standard Operating Procedure (SOP’s), HACCP and ensures all staff are updated on recipes, current methods and follows company policy.Analyze recipes, determine food, labour and overhead cost.Menu design and development, create new/rotation menu every 6-8 months.Recruit, train, guide and evaluate performance of all kitchen personnel.Trains BOH & FOH about food knowledge, dietary restrictions and food safety.Manage department controllable expenses including monthly food cost, wastage control, supplies and equipment, kitchen manning budget.Develop and create new kitchen space for the beach club. Show less

  • Group Head chef

    Sept 2023 - now

  • Head Chef

    Jun 2021 - Sept 2023