TIM CHOI CHAN
MACAU
Summary
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level Job Title position. Ready to help team achieve company goals. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Overview
27
27
years of professional experience
Work History
Chef De Parties
MGM Hotel Cotai
08.2023 - Current
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
Chef De Parties
Sheraton Hotel-Macau
08.2016 - 08.2023
- Skilled at working independently and collaboratively in a team environment.
- Self-motivated, with a strong sense of personal responsibility.
- Proven ability to learn quickly and adapt to new situations.
- Worked well in a team setting, providing support and guidance.
- Rotated stock to use items before expiration date.
- Operated all kitchen equipment safely to prevent injuries.
- Complied with portion and serving sizes as per restaurant standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
Head Chef
Afedmm-Macau
02.2016 - 08.2016
- Created recipes and prepared advanced dishes.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Placed orders to restock items before supplies ran out.
Head Chef
Wagababa Takeaway-Macau
03.2011 - 03.2015
- Created recipes and prepared advanced dishes.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Placed orders to restock items before supplies ran out.
Sous Chef
Arowana Japanese Restaurant-Scotland
03.2004 - 03.2010
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
Senior Cook
Chinois Asia Buffet Restaurant-United Kingdom
03.2003 - 03.2004
- Inspected freezer and refrigerator daily to check and maintain proper temperatures.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Placed orders to restock items before supplies ran out.
Junior Cook
Ichiban Japanese Restaurant-United Kingdom
03.2002 - 03.2003
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Junior Cook
Holiday Inn Hotel- Macau
03.2001 - 03.2002
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Apprentice Cook
New Century Hotel-Macau
03.1998 - 03.2000
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Maintained food safety and sanitation standards.
- Followed strict standards for food handling and safety, minimizing risks to customers.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
Education
High School Graduation -
Macao Sam Yuk Middle School
Macau 08.1997
Skills
- Food Hygiene
- Food Safety and Quality
- Banquet Events
- Restaurant Operation
- Japanese Cuisine
- Staff Training
- Microsoft Word
Languages
Chinese (Cantonese)
Bilingual or Proficient (C2)
Chinese (Mandarin)
Bilingual or Proficient (C2)
English
Intermediate (B1)
Timeline
Chef De Parties
MGM Hotel Cotai
08.2023 - Current
Chef De Parties
Sheraton Hotel-Macau
08.2016 - 08.2023
Head Chef
Afedmm-Macau
02.2016 - 08.2016
Head Chef
Wagababa Takeaway-Macau
03.2011 - 03.2015
Sous Chef
Arowana Japanese Restaurant-Scotland
03.2004 - 03.2010
Senior Cook
Chinois Asia Buffet Restaurant-United Kingdom
03.2003 - 03.2004
Junior Cook
Ichiban Japanese Restaurant-United Kingdom
03.2002 - 03.2003
Junior Cook
Holiday Inn Hotel- Macau
03.2001 - 03.2002
Apprentice Cook
New Century Hotel-Macau
03.1998 - 03.2000
High School Graduation -
Macao Sam Yuk Middle School