Warren Peter

Experience

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  Dusit International

  Jan 2006 - Dec 2008

  Executive Sous Chef

  To take responsibilities of daily buffet preparation and functions requirement. (Hot Food, Cold Food, Pastry Items, Bakery Items, Butchery Items etc.…) To ensure store requisition are done according to daily BEO menu and raise daily inter-kitchen transfer as per outlet requested. In charge of receptive area to maintain the standard operation requirement according to SFSMS policies. Have assignment for monitoring quality of fruits and vegetables and organizing in place to ensure FIFO system are well moving. ( By distribution of goods) To take part in fire drill or evacuation drill ensures complete familiarization with all exits as escape. Have all employees been instructed on minimum sanitation and food protection requirements? Maintain complete knowledge and comply with all departmental policies/service procedures/standards. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended. Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day. Be familiar with all hotel service/features and local attractions/activities to respond to guest inquiries accurately. Resolve guest complaints, ensuring guest satisfaction. Monitor and maintain cleanliness, sanitation and organization of assigned work areas. Complete opening duties such as:a< Set up work station with required mise en place, tools, equipment and supplies.b< Inspect the cleanliness and working condition of all tools, equipment and supplies.c< Check production schedule and par.d< Establish priority items for the day.e<How to Maintain my Buffetf<Quality checking of buffet Items Start prep work and production of items needed for the day. Monitor the quality of specified products received from suppliers. Monitor and maintain the steak control sheet/products tag system to ensure a consistent inventory and food cost. Show less

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  Atlantis Resorts

  Jan 2009 - Sept 2014

  Senior Sous Chef

  Maintain complete knowledge and comply with all departmental policies/service procedures/standards. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended. Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day. Be familiar with all hotel service/features and local attractions/activities to respond to guest inquiries accurately. Resolve guest complaints, ensuring guest satisfaction. Monitor and maintain cleanliness, sanitation and organization of assigned work areas. Maintain and strictly abide by emirate’s sanitation/health regulations and hotel requirements. Meet with Executive Sous Chef, / Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance. Complete opening duties such as:a< Set up work station with required mise en place, tools, equipment and supplies.b< Inspect the cleanliness and working condition of all tools, equipment and supplies.c< Check production schedule and par.d< Establish priority items for the day.e<How to Maintain my Buffetf<Quality checking of buffet Items Start prep work and production of items needed for the day. Monitor the quality of specified products received from suppliers. Monitor and maintain the steak control sheet/products tag system to ensure a consistent inventory and food cost. Cut and fabricate specified Vegetables, fruits, meats, fish and fowl according to yield guides, portion size and recipes is. Issue Fruits, vegetables, meats, fish and fowl requisition by the Chef. Inform the Chef of any shortages before the item runs out. Inform the chef of any excess items that can be sued in daily specials or elsewhere. Assist kitchen staff wherever required to ensure optimum service to guests. Maintain production charts. Assist kitchen staff wherever required to ensure optimum service to guests. Maintain proper storag Show less

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  Ngwe Saung Yacht Club & Marina

  Sept 2014 - now

  F&B Manager

  Manages the departments Galley, Restaurant, Bars, Provision and Controlling effectively, enforce company standards, maintain food cost, improve and maintain sales and provability implement and maintain USPH standards and eliminate complaints. In charge of all aspects of the food and beverage operations onboard, including revenues, food costs, budgets, inventories, sanitation onboard and discipline in his department. Co-ordinates the different departments. Hotel General Manager, Head Office F&B Controller Bar Manager Provision Master Executive Chef All other employees in the F&B departments Areas of Responsibility Responsilble for the day to dayoperation of the food & beverage deparment and all my sections, according to company´s instructions as directed by the Hotel Director. Follow up on company´s policies, rules, regulations and procedures. Responsible for the standards of service delivered to the customers in the bars, dinning rooms, buffets and all other food & beverage outlets by F&B employees. Ensure the quality of services in accordance with the company standard. Ensure that all the F&B sections are organized, performed their duties and maintain their areas and eqipment in a manner in compliance with the company policiy and instructions as directed by the Hotel Director. Approves all F&B requesitions so as to ensure that they are prepared properly and placed in a proper and timley manner in compliance with company´s instructions. Ensure that all F&B areas are received and inspected in a timley manner and are in compliance with company´s standards by checking for quality. Maintains the highest level of sanitation throughout all food and beverage areas as prescribed by NSYC. Oversees the overall operation of the storerooms as per comapny´s instruction, including but not limited to rotation, preparation, distributation and bookkeeping. Participates in the daily preparation of meal times scheduled of all F&B areas collaboratio Show less