Chef Jason Kelly Lynn

Experience

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  Copthorne Hotel

  Nov 1999 - Oct 2001

  Sous Chef (18+ staff)

  Sous Chef (18+ staff)Provide a hand on approach to ensure consistent food quality.Assist in maintaining food cost.Maintaining inventory control procedures by reviewing function sheet & requisitioning food & supplies.Assists in hiring, scheduling, training & career development of kitchen employees.Work with engineering to ensure kitchens and kitchen equipment is maintained and meets HACCP standards.

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  Crown Plaza Christchurch New Zealand

  Dec 2001 - Nov 2002

  Chef de partie

  Provide a hand on approach to ensure consistent food quality.Assist in maintaining food cost.Maintaining inventory control procedures by reviewing function sheet & requisitioning food & supplies.Assists in hiring, scheduling, training & career development of kitchen employees.Work with engineering to ensure kitchens and kitchen equipment is maintained and meets HACCP standards.

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  Kings Gate Hotel Te

  Nov 2002 - May 2004

  Executive Chef
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  Sheraton Surabaya hotel & towers

  Jun 2004 - Jun 2006

  Executive Sous Chef

  1.Implementing & Running the hotels HACCP program2.Working with the Chinese master chef on all food presentations and restaurant promotions.3.Working with the F\B Director to run all Food & Beverage department4.Banqueting for 2000 head plus running set menus for 900 head5.Menus & buffet design for All Day Dining Restaurants6.Working with purchasing, receiving, store & accounting to lower the food cost7.Working with the family club general manager & golf club manager on all areas of Food & Beverage Show less

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  Ramada Plaza Doha

  Jun 2006 - Aug 2010

  Executive Sous Chef

  Pool bar Snack food 2 Executive Floor Restaurants 2Bars & 1Night Club 4Bars & Lounge Administrative, assisting the executive Chef in all Menu Planning, Forecast Budgeting and Food Costing.Responsible for supervising/overseeing the kitchen operation in the absence of the Executive Chef. Provide a hand on approach to ensure consistent food quality.Assist in maintaining food cost.Maintaining inventory control procedures by reviewing function sheet & requisitioning food & supplies.Assists in hiring, scheduling, training & career development of kitchen employees.Work with engineering to ensure kitchens and kitchen equipment is maintained and meets HACCP standards.Head of the kitchen team for opening team of the new hotel.Responds quickly to guests in a friendly manner to ensure guest satisfaction. Show less

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  Novotel Phan Thiet

  Sept 2010 - Jul 2012

  Executive Chef
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  Pullman Hanoi

  Sept 2012 - Jun 2013

  Executive Chef

  A Great City

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  Restaurants & Hotels

  Sept 2013 - Oct 2013

  Temp Chef

  Went home and done some Cooking. It was great and showed me a lot. Was more like a holiday an work.

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  Ramee Group Of Hotels

  Oct 2013 - May 2016

  Executive Chef

  A new challenge

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  Novotel Citygate Hong Kong - Airport Hotel

  May 2016 - Oct 2017

  Executive Chef
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  Hong Kong Football Club

  Oct 2017 - May 2024

  Executive Chef
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  Best Western Premier Sonasea Phu Quoc

  May 2019 - Apr 2020

  Executive Chef

  High Points Accommodation includes 566 rooms, featuring 83 suites and 16 villas, providing diverse and luxurious options for guests' stay. A 392-square-meter meeting area, equipped with a spacious meeting room accommodating up to 350 guests for various events and conferences. Managing five kitchens situated throughout the resort, ranging from the rooftop to the beachfront, ensuring seamless culinary operations. Manage procurement and control processes for all food and beverage equipment to ensure quality and operational efficiency  Future planning for New Concepts from Asian Fusion, European Steak House, Beach BBQ Kitchen Manning: High season manning 110 Chefs and Stewards, Low season manning 64 Chefs and Steward Introduce a comprehensive costing system to accurately reflect the actual expenses incurred for all kitchen-sold items. Planning and organizing food waste area layout, ensuring efficiency from entry to exit points, minimizing wastage and promoting sustainability. Show less

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  Best Western Premier Sapphire Ha Long Bay Vietnam

  Mar 2021 - Mar 2022

  Executive Chef

  High Points Hotel Opening of FB Outlets in the middle of Covid Planning and arranging kitchen space and layout for optimal efficiency, functionality, and safety in food preparation. Manage procurement and control processes for all food and beverage equipment to ensure quality and operational efficiency. 1000 Rooms Two dining venues and a bar, offering diverse culinary experiences and beverages for guests' enjoyment. A 300-square-meter meeting area equipped with five versatile meeting rooms, providing a conducive environment for various business gatherings. Show less

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  JDRP-Luxury.com

  Mar 2022 - now

  Company Owner

  High Points Design and establish a functional shop layout and setup for optimal customer experience. Choosing and maintaining inventory items to meet customer demands and ensure store profitability. Promoting products and services effectively to attract customers and achieve successful sales and business growth. Establishing global guidelines ensuring consistency in operations, ethics, and standards across diverse international brand. Craft visually appealing promotional layouts optimized for Facebook, TikTok, and Google Merchant to enhance brand visibility, engagement, and conversion rates. Show less

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  Home with Family

  Apr 2022 - May 2024

  Personal Chef to my Kids