OUCH AN

I am a passionate chef who is flexible, reliable, self-motivated, and hard-working, with 14 years of experience in the culinary department. I am a team player with a friendly and trustworthy disposition who is customer-focused and believes every meal should be an occasion. As someone who possesses a real passion for great food. A highly trained chef who knows his stuff and shares my expertise with others. I have a successful track record of preparing culinary delights for customers by serving them the highest quality of the food and by giving them a superb overall dining experience. Enthusiastic Job Title eager to develop high-quality menus for new and established restaurants. Reliable, hardworking and driven to give guests top-quality foods.

• Development excellent food cost measure that have been very profitable
• Mongered many outlets evens and functions with excellent feedback from customers
• Occupational Health & Safety of part
• Hazzard Analysis Critical Controls Point (HACCP) Certificate
• Standard Operation Organization (SOP) Certificate

• Date of Birth: 10/19/85
• Gender: Male
• Nationality: Cambodian
• Marital Status: Married

• ROSS ERICKSON, Executive Sous chef, Sokha Beach Resort, ross_erickson@ymail.com
• HAN SOCHEAT, Executive sous chef, Six senses Koh Krabey Island, Sihanouk Ville, Cambodia, +85510522622, hansocheat@gmail.com
• Mr. Bob Fielding, Group executive chef, Chaweng Regent & Melati at Koh Samui Island Thailand, Bobchef1902@gmail.com, +61499144423
• JASON GAVIN, Executive chef, Hill Robinson Company, Riyadh City, Saudi Arabia, +966531458945, Jason.gavin@hillrobinson.com