Eno Harun

A dedicated and innovative Head Chef with over 10 years experience in the management of kitchen,operation and food preparation.Safety conscious and skilled in the application of health and safety procedures with profound knowledge of food and hygiene regulations.Experience in western and asian food.Passionate about working with fresh produce.Creating innovative dishes and improving restaurant ratings.Collaborative communicator continually focused on building relationship.Managing and developing staff and promoting synergy across restaurant setting.

Cook to Senior Cook - Buddy Hoagies, Bukit Timah - Singapore

(2004-02 - 2008-03)

Daily mise en place

• weighing,measuring,mixing and prepping ingredients according to recipes
• checking food and and ingredients for freshness
• Arranging and garnishing dishes
• Ensuring that the kitchen area,equipment and utensils are cleaned
• helping lead and inspire our kitchen staff with the restaurant manager

Chef de Partie to Junior Sous Chef - Oosters Belgian Brasserie, 25 Church street

(2008-09 - 2009-09)

• Ensure consistent and smooth running of food production
• Ensure effective stock purchase,its receipt and storage
• Supervise performance of kitchen staff to ensure proper activity
• Ensure that required standards are adhered to in the kitchen and preparation of food-in quality,quantity and safety
• Give appropriate support or guidance to members of kitchen when need arises
• Partly responsible for the preparation of kitchen cleaning roasters and the supervision of cleaning schedules

Sous Chef to Outlet Chef - Billy Bombers, Cineleisure Orchard

(2009-10 - 2011-10)

• Develop new menu options based on seasonal changes and customer demand
• Assist Excecutive Chef with the preparation and planning of meal design for all outlet
• Ensure that kitchen activities operate in timely manner
• Monitor and record inventory and if necessary order new supplies
• Recruit and train new kitchen employees to meet restaurant and kitchen standards
• Manage food logs
• create schedules for kitchen employees and evaluate their performance
• Adhere to implement sanitation regulations and safety regulations

Outlet Chef - Espressoul KPMG, 12,Marine View(Clubhouse)

(2011-10 - 2013-07)

• Handle Outlet to make sure all food enuff for daily
• Communicate with central kitchen for low item
• Do mise en place
• Do ordering for weekly
• Handle function for KPMG staff and prepare food for breakfast,lunch and dinner
• Preparing weekly new menu for staff follow budget
• Do costing for food,Inventory for weekly and monthly
• Ensure appealing plate presentation
• Experiment with the recipes and suggest new ingredient
• Maintaining and producing high level standards in food quality in the assigned outlet
• Inspect cleanliness and condition of assigned station and services areas and rectify and deficiencies

Head Chef - Jimmy Monkey Cafe&Bar, One-North Gateway

(2013-07)

• Set up new team for kitchen
• Setting kitchen workflow
• Construct menus with new or existing culinary creation ensuring the variety and quality of the servings
• Do ordering for kitchen and bar
• Controlling and directing the food preparation process and any other relative activities
• Maintain kitchen cleanliness and hygiene of staff
• Plan order equipment or ingredients according to identified shortages
• Estimate staff's workload and compensations
• Arrange for repairs when necessary
• Approve and "polish" dishes before they reach the customer
• Ensuring every feedback from customers is take seriously
• Maintaining of relation with long term regulars
• Foster a climate of cooperation and respect between co-workers

Sek.Men.Keb.Taman Perling, SPM (1996-01 - 1998-12)

Certificate in Culinary Art - Culinary Art - Yayasan Pelajaran Johor(YPJ), Johor Bahru (2008-01)