Bhone Khant Thaw
Dubai,UAE
Summary
Results-driven Demi Chef de Partie with 3+ years of experience in high-volumerestaurant kitchens in the UAE. Strong background in hot & cold kitchen operations,HACCP compliance, food safety, inventory control (FIFO), quality assurance, foodpreparation, menu execution, and team collaboration. Certified in Culinary Arts andAdvanced Person-in-Charge (PIC). Committed to delivering consistent food quality,reducing waste, and supporting efficient kitchen operations.
Overview
3
3
Languages
1
1
Certification
4
4
years of professional experience
Work history
Demi Chef de Partie
OFK (Open Flame Kitchen)
Dubai, UAE
08.2025 - Current
- Prepared cover 200+ dishes daily while maintaining company quality standards.
- Maintained HACCP compliance and food safety procedures.
- Reduced food waste through proper stock rotation and portion control.
- Coordinate with kitchen team during busy service periods.
- Maintained food quality and presentation standards.
- Manage assigned section during busy service.
- Managed mise en place tasks before service hours for smoother operations during peak times.
Demi Chef de Partie
The Coffee Club
Dubai, UAE
04.2024 - 07.2025
- Maintained consistency in food production, ensuring a high standard of quality in every dish served.
- Supervised food preparation activities while ensuring timely service during high-volume restaurant operations daily.
- Controlled inventory levels, reduced food waste, and supported efficient stock replenishment processes effectively.
- Maintained strict food safety, sanitation, and workplace hygiene following UAE hospitality regulations consistently.
- Collaborated with kitchen colleagues to improve workflow efficiency and enhance overall guest satisfaction.
Commis Chef
Golden Duck Restaurant
Yangon
09.2022 - 03.2024
- Assisted senior chefs in preparing ingredients and cooking dishes within established quality standards.
- Performed food preparation duties while maintaining cleanliness and organized kitchen workstations throughout shifts.
- Supported inventory management through proper stock rotation, receiving deliveries, and storage procedures accurately.
- Followed HACCP guidelines and food safety procedures to ensure regulatory compliance consistently.
- Worked efficiently under pressure while contributing to smooth kitchen operations and timely meal service.
Education
Bachelor's Degree - First Year
Tokyo Metropolitan Institute
YangonBachelor of Arts - Culinary Art
Emirate Education Center
Dubai 09.2025 - 03.2026
Skills
- HACCP
- Food Safety
- FIFO
- Inventory Control
- Hot Kitchen
- Western Cuisine
- Food Preparation
- Team Leadership
- Menu Preparation
- Quality Control
- Stock Rotation
- Guest Satisfactions
- Kitchen Operation
- Food Cost Control
- Hygiene Standard
- Dubai Municipality PIC
Certification
- Advanced Certificate (Person-in-Charge) TSI Quality Services L.L.C S.O.C
- Culinary Arts & Professional Cooking Techniques Training Certificate Emirates Education Centre
LANGUAGES
English (Intermediate)
Japanese (N5 Level)
Burmese (Native)
Timeline
Bachelor of Arts - Culinary Art
Emirate Education Center
09.2025 - 03.2026
Demi Chef de Partie
OFK (Open Flame Kitchen)
08.2025 - Current
Demi Chef de Partie
The Coffee Club
04.2024 - 07.2025
Commis Chef
Golden Duck Restaurant
09.2022 - 03.2024
Bachelor's Degree - First Year
Tokyo Metropolitan Institute