c.v of chef jason lynn
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Personal Details
NAME Jason Kelly Lynn
ADDRESS Apartment 182 Ramee 2 Jaffar Bahrain TELEPHONE (++973) 34478410 EMAIL [email protected] SYPE Jason.lynn20
DATE OF BIRTH 13 September 1973
MARITAL STATUS Married
NATIONALITY New Zealand
My Current Position Ramee Grand Hotel & Spa Bahrain is the First 5 Star Luxury Hotel by the Ramee Group. We run 5 Kitchens spread over 4 floors of the Hotel that cover 11 different Outlets, 3 of which are Multi Awarding Wins for their own Culinary Dishes. The Kitchens and my own Vision is: We Are Here to Please Our Guests. Our Hotel Cuisine covers 9 different Countries and 17 different Styles of Cooking.
Personal Statement As a highly experienced Chef I am devoted to creating hotel and resort cuisine unlike any other in the world. I believe that true world-class status is only achieved when a hotel or resort combines the traditions of its host community with exceptional service, a luxury product and incredible attention to detail.
A snapshot of my professional history can be seen as: Years of international experience
13 years banqueting experience worldwide
6 years Fine Dining experience in Europe
Trained in Pacific Rim cuisine, Modern English Cuisine and Banqueting & Gala Dinners
Diverse knowledge of Seafood and Steak House Style Cuisine, Vietnamese, Chinese and Indonesian Cuisine
Knowledge of Indian & Arabic Cuisines
Experience in communicating, training, and managing multi-lingual staff
Strong inventory control skills
Run my own HACCP Program for entire hotel
Hands-on approach to management of staff, training, and work practices
Strong knowledge of F/B front of house, restaurant and kitchen designs
Professional Experience: Position Held: Executive Chef Ramee Grand Hotel & Spa Bahrain
Total control of all kitchen areas Japanese Fine Dining Fusion Restaurant, Classic Italian Restaurant, Modern Indian
Restaurant, All Day Dining Buffet Restaurant, 12 Meetings Rooms, Grand Ballroom, Executive lounge, Largest night club in Bahrain 1400pax, Sports Bar & 24 hour Room Services
Redesign all menus in the Hotel Maintain inventory control procedures by reviewing function sheets, requisitioning food &
supplies Provide hands on approach to ensure consistent food quality Implement a new costing program to show the true cost of all items sold from the kitchen
Position Held: Executive Chef Pullman Hanoi First Pullman in Vietnam From: 1st September 2012 to July 2013
Total control of all kitchen areas All Day dining Restaurant 270pax 12 Live Cooking Stations, 12 Meetings Rooms, Grand
Ballroom Seating 1000pax, Executive lounge & 24 hour Room Services Redesign all menus in the Hotel Maintain inventory control procedures by reviewing function sheets & requisitioning food &
supplies Provide a hands on approach to ensure consistent food quality Implement a new costing program to show the true cost of all items sold from the kitchen
lowered food cost from 78% to 38% in 3 months
Position Held: Executive Chef Novotel Phan Thiet Vietnam From: 1st Nov 2010 to September 2012
Total control of all the kitchen areas Over see 2 restaurants 4 meetings rooms 1 Bar & 24 hour Room Services Menu planning for upcoming events Change all menu’s in the Resort Maintained inventory control procedures by reviewing function sheets & requisitioning of
food & supplies. Provide a hand on approach to ensure consistent food quality. Implement a new costing program to show the true cost of all items sold from the kitchen &
lowered the food Cost from 67% to 32% in 2 months. Maintained Food cost of 32% for 17 months.
Position Held: Executive Sous Chef Ramada Plaza Hotel Doha, Qatar From: June 14th 2006 to August 29th 2010
Help to oversee 15 conference rooms, one Main Ballroom, Multiple outdoor Caterings from Qatar master, Asian Games 2006 where we served 3000 people 3 meals a day for 4 weeks
Administrative, assisting the Executive Chef in all Menu Planning, Forecast Budgeting and Food Costing
Responsible for supervising/overseeing the kitchen operation in the absence of the Executive Chef
Provide a hand on approach to ensure consistent food quality. Assist in maintaining food cost. Maintaining inventory control procedures by reviewing function sheet & requisitioning food
& supplies. Assists in hiring, scheduling, training & career development of kitchen employees. Work with engineering to ensure kitchens and kitchen equipment is maintained and meets
HACCP standards. Responds quickly to guests in a friendly manner to ensure guest satisfaction
Hotel Information: West Wing East Wing
Outdoor Catering up 1800Pax Multiple Events 5 Conference Rooms
7 Conferences Rooms 1 Pre Function Room
Giwana Ballroom 700 sit down dinner 1 Private Dining Room
Maxims Fine Dining Pier 12 seafood Restaurant
Italian Job Bentleys Steak Restaurant
Sakura Japanese Restaurant Bombay Balti Indian restaurant
Chingari Tandoori Indian Restaurant Ruby Wu’s Chinese restaurant
Hid Park All Day Dining Bistro Bistro Continental Restaurant
Palm Garden Cafe Greens Vegetarian Restaurant
Pool bar Snack food 2 Executive Floor Restaurants
2 Bars & 1Night Club 4 Bars & Lounge
SHERATON SURABAYA HOTEL AND TOWERS, INDONESIA
Position Held: Executive Sous Chef From: June 10th 2004 to June 10th 2006
Sitting with the guests to design menu’s for Weddings, Conferences and Special Events Implementing & running the hotels HACCP program Working with the Chinese Master Chef on all food presentations and restaurant
promotions. Working with the F\B Director to run all Food & Beverage department Banqueting for 2000 People Menus & buffet design for All Day Dining Restaurants Working with purchasing, receiving, store & accounting to lower the food cost from 35% to
30% over 8 months Working with the Family Club General Manager & Golf Club Manager on all areas of Food
& Beverage
Qualifications Culinary Techniques Stage 1, 2, 3 (Passed) April 1991 to August 1994 Cake, Bakery, Pastry Cooking and Bread Baking (Passed 1991) Course - General Catering Certificate (Passed 1991) First Pullman Kick-off training (2012)
Referees Pieter de Ward General Manager & Area General Manager Northern Vietnam Pullman Hanoi Contact: Tel: +844-3733 0688 Email: [email protected]
Dominique Garrigue Current Position: EAM at the Stamford Grand Adelaide Australia Passed Position: Operation Manager Pullman Hanoi Contact: Tel 0061 412 259 824 Email [email protected]
Jurgen Lepping Executive Chef Radisson Blu Doha Contact: Tel +974 4281428 Email [email protected]