GILBERT SWANNO
DUBAI
Summary
Over 5 years + Experience as Adept Sous Chef with a proven track record at NOVOTEL YANGON, enhancing kitchen productivity by optimizing workflow and mentoring staff. Skilled in food safety and presentation, I increased efficiency and reduced waste, showcasing leadership and culinary excellence.
Overview
14
14
years of professional experience
Work History
Sous Chef
NOVOTEL YANGON,Myanmar
2014.03 - 2024.04
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Commis Chef
Pakokku Restaurant ,Yangon Myanmar
2010.02 - 2013.10
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
- Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
- Seasoned and marinated cuts of meat, poultry and fish.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Maintained a safe working environment by adhering to established safety protocols and promptly addressing potential hazards as they arose.
- Rotated through all prep stations to learn different techniques.
- Prepped daily menu items to quickly deliver upon request.
Job Training
Micasa Hotel Apartments, Yangon, Myanmar
2009.11 - 2010.02
- Responsible for cold kitchen daily Mise En Place.
- Stand by breakfast themes buffet (Live Stations, Cold and Hot buffet)
- Producing the cold kitchen A La Carte' and Room Service.
- Cold Kitchen Items receiving assist Sous Chef
Education
Bachelor of Science - Business
University Of Pyay
Myanmar12.2006
Skills
- Team Leadership
- Kitchen leadership
- Food Safety
- Inventory Management
- Safe Food Handling
- Food presentation
- Menu Planning
- Food Preparation
- Kitchen Organization
- Allergen awareness
- Supervising Food Prep
- Knife Skills
- Menu development
Languages
English
Intermediate (B1)
Timeline
Sous Chef
NOVOTEL YANGON,Myanmar
2014.03 - 2024.04
Commis Chef
Pakokku Restaurant ,Yangon Myanmar
2010.02 - 2013.10
Job Training
Micasa Hotel Apartments, Yangon, Myanmar
2009.11 - 2010.02
Bachelor of Science - Business
University Of Pyay
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