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Associate Principal Engineer

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Cuisinier passionné et expérimenté, doté d’un patrimoine culinaire riche hérité d’une enfance baignée dans l’art pâtissier grâce à mon père. Fort d’une expérience concrète en cuisines marocaine, française, vietnamienne et italienne, je maîtrise les épices complexes du Maghreb, les techniques raffinées de la gastronomie française, les saveurs fraîches et audacieuses de l’Asie du Sud-Est, ainsi que les plats traditionnels italiens.

Mon parcours comprend des environnements à fort volume, notamment un hôtel très fréquenté du Vieux-Port avec trois restaurants et plus de 600 clients par jour, ainsi qu’un établissement attenant à la patinoire des Canadiens de Montréal, où j’ai contribué au service pendant la saison de hockey et participé à des banquets de plus de 2000 personnes.

Inspiré par mes racines et animé par une vision contemporaine de la cuisine, je m'efforce de créer des expériences gastronomiques authentiques, généreuses et mémorables, alliant tradition et innovation.

 Motivated CHEF with 12 years of progressive experience. Energetic self-starter and team builder. Navigates high-stress situations and achieves goals on time and under budget. 

Culinary professional with expertise in developing innovative seasonal dishes and maintaining high food safety standards. Proven ability to enhance dish quality and presentation through effective team collaboration. Demonstrated success in driving operational efficiency in high-pressure environments.

Professional chef and artist in the kitchen with 32 years of culinary experience. Currently working in The Brunei Hotel restaurant in Bandar Seri Begawan.
Seasoned Executive Chef with 3 years of culinary experience. Maintains and handles all operations for establishment and staff. Received several Award for culinary excellence.
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with Western and Asian cuisine, skilled in sourcing high-quality ingredients, controlling budgets, and enhancing restaurant profiles through consistent culinary excellence.

Ngarangi Joan Takarua

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Work History

Chef de Partie/Sous Chef

Retail, customer service, stocking shelves

console operator, cook, sandwich hand

All Rounder

Service Assistant

Chef

Cook

Chef

Cook (Part time and casual)

Cook and Grill Chef

Cook (Part time)

Cleaner

Education

All Rounder - Food Preparation, Customer Service, Cleaning, Cooking, Deliveries, Store Person, Ordering

Apprenticeship -

Preferred Name

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Chef de Partie/Sous Chef

Retail, customer service, stocking shelves

console operator, cook, sandwich hand

All Rounder

Service Assistant

Chef

Chef

Cook (Part time and casual)

Cook

Cook and Grill Chef

Cook (Part time)

Cleaner

All Rounder - Food Preparation, Customer Service, Cleaning, Cooking, Deliveries, Store Person, Ordering

Apprenticeship -

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