Junel Mar Filart

Expert in making food at reduced cost without compromising on quality and taste. Have expertise in quality procedures and regulations to be followed while making food. Also specialized in preparing the menu for the day, with good combinations to attract customers.

Can handle high pressure environments and make dishes of good taste and health for large volumes in stipulated time efficiently. Also efficiently managing a team of chefs and cooks and conduct training for them to handle tasks efficiently and make good, delicious dishes.

Cook - Kimchi House - 407 Patricia St. Jasper, AB

(2022-08)

Cook - 7BRIDGES HANOI TAPROOM - 104 XUAN DIUE, QUAN AN TAYHO, HANOI VIETNAM

(2020-11-05 - 2022-07)

• By collaborating with the taproom managers, understand well the customer demographic of the taproom and create the most attractive and suitable menu for each taproom.
• In addition to the main menu, create special menus, today's recommendations, seasonal specials, and promotions to attract our customers.
• Keep a good connection with the suppliers to produce high-quality food at a good price.
• Try to get a discount from the suppliers by buying more quality for other taprooms if the supplier has the distribution to the other taprooms of 7 Bridges.
• Make sure that each kitchen has an optimal number of staff. It should not be too many or too few.
• The head chef should be in charge of hiring the kitchen staff by collaborating with managers.
• Meats and other raw materials must be stored separately in a hygienic way.
• Safety the food and safety standard of Vietnam.
• 7Bridges has the company vision as a 'sustainable business model'. Following this vision, try to purchase raw materials from sustainable businesses and local farmers.
• Support the creation of zero waste products such as malt vinegar, chilli sauce, used cooking oil, etc… made by a product of beer and kitchen waste.
• Communicate well with the taproom managers, the floor staff, the admin staff, and the social media team to conduct a smooth operation and to keep the working environment comfortable for everyone.
• Prepare the catering in case of events.
• Be a good team player and a leader.

Chef - FUJI FOODS VIETNAM - Tang 7, Tao Nha 18-4, 8 Pham Hung Cau Giay Ha Noi

(2018-05-15 - 2020-02-01)

• Provide menu for costumer
• Cooking the beef product for costumer
• Creating new product for the company
• Checking the beef standard
• Checking the food standard, guiding and teaching the staff in the kitchen.
• Maintaining and checking the sanitation for kitchen and kitchen equipment.

Chef - VIETNAM TRADING CONSULTANCY AND INVESTMENT JOINT STOCK COMPANY (CIC VIETNAM) - 1st Floor, Vimeco Building, Pham Hung Street, Cau Giay District, Hanoi Vietnam

(2017-04-05 - 2018-04-10)

• Developing of Menu
• Organizing and supervising the kitchen
• Checking the food standard
• Making New Menu for party's
• Guiding and teaching the staff in the kitchen.
• Maintaining and checking the sanitation for kitchen and kitchen equipment.
• Organizing the kitchen staff rooster