1. ALLEN C. CABACCAN
#33 Langgak Golf, Jalan Ampang
Kuala Lumpur, Malaysia
Mobile: 018-2679-049
Passport: EC2701497
lenz2883@yahoo.com
DESIRED POSITION: CHEF
PERSONAL SUMMARY
Hardworking and self-motivated Chef with a successful record of impressing the customers through
delicious meals and elegant food presentation. Capable to instruct the staff in the kitchen and delegate
them to their responsible job, such food preparation, cooking, garnishing and presentation of food in the
highest quality and proper standards. Experienced on doing catering in house, such as, breakfast, lunch,
seat down dinner and even big reception for the higher class of people, like; Prime Minister of Australia,
Group of High Commissioners in Malaysia, Ministry Affairs of Malaysia and more. Experience in Hotel &
Restaurants field as Chef, in a fine dining & semi-fine dining concept. Experienced in the planning menu,
costing, purchasing and supervising of special occasion such catering, seminars, parties in a busy
environment.
AREAS OF EXPERTIESE
Food preparation, Planning menus, Cost control, Kitchen hygiene, Catering/Function, Hospitality, Food for
special occasion/events
SPECIALTIES
Western & Asian
DETAILED WORK ACTIVITIES
• Responsible for operational management of the kitchen and dining area.
• In charged of cooking, preparation and serving of meals and refreshment.
• Ensuring the kitchen organized, ensuring utensils are sanitized and keep in the proper place.
• Ensuring the kitchen equipment and surroundings are in safe environment.
• Making sure that all health and safety requirements are met.
• Advising new cooking techniques and equipment to the new staff.
• Cooking breakfast, lunch and evening meals.
• Prepare and present dishes in the right time.
• Checking food items on delivery and tidy them into cold storage/room temperature.
• Ensure all food the food produced is in the highest standard and delicious.
• Serving western and Asian cuisine.
• Responsible for food stock control and purchasing high quality stocks.
• Preparing food for both public visitors and private event such birthday party etc.
• Meal preparation and menu planning.
• Introducing & developing new menus/dishes & measuring consistency and performance.
• Maintain production or work record.
• Monitor worker performance.
• Investigate customer complaints.
• Modify work procedures or processes to meet deadlines.
• Schedule duty roster for employee.
• Use oral or written communication techniques.
• Resolve or assist worker to resolve work problems.
1
2. TASKS INCLUDE:
• Recruit and hire staff, including cooks and other kitchen workers.
• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Analyze recipes to assign prices to new menu items, based on food, labor and overhead costs.
• Meet with the sales representative/suppliers in order to negotiate prices and order supplies.
• Collaborate with other personnel to plan and develop recipes and menus, taking into account such
factors as seasonal availability of ingredients and likely number of customers.
• Record production and operational data on specified forms.
EMPLOYMENT HISTORY
November 2015 – Present Australian High Commissioner of Malaysia
Chef
Summary of responsibilities:
In-charged in the operation for every function in related to High
commissioner’s event. Planning menus for vegetarian, vegan and
those with food restriction. Also purchasing, cooking, food
preparations, plating, costing and inventory.
May 2015 - Present Olive Tree Concepts Sdn.Bhd
Olive Tree Hotel
Chef De Partie Western Dept.
Summary of responsibilities:
In-charged on food preparation in western station, planning menus,
purchasing, cooking, food preparations, costing, inventory etc.
Length of stay 6 months
Reason for leaving Better Job Opportunity
January 2014 – Present Taco Wraps Food Stand
Owner
March 2011 – Present Max International
Health & Wellness Company
Independent Associate ( Sales Man )
March 2010 – March 2011 La Gourmet Grill
Owner
Indoor – 60 seats
Outdoor – 150 seats
Summary of responsibilities:
In-charged in the all operation of my business, planning menu,
purchasing, marketing, dealing with the events, function, staffing,
cooking, costing etc.
Length of stay 1yr
Reason for leaving High cost of place rental, lacked of cash flow
2
3. October 2008 – August 2009 David & Mark Sdn. Bhd, Malaysia
Chef & Operation Mgr Mark’s Place Bar & Restaurant
Indoor – 100 seats
Outdoor – 100 seats
Compensation details:
Rm3500 basic, Centralized SC, Accommodation provided and
transportation for daily working & business related activities, Mobile
allowance, duty meals, VL/SL, Commission of 10% for every function
with average per function Rm1000 and above, Bunos every year end.
Summary of responsibilities:
Report directly to the Director, in charge of the day to day operations
of the Bar and restaurant focused on kitchen and dining division; in
charged for any events, function and promotions(Catering, Birthday
party, Company Seminars etc). Mostly hitting target sales.
Length of stay 10 months
Reason for leaving working visa expired
February 2008 – September 2008 Fusion Classique Sdn. Bhd, Malaysia
Chef De Cuisine & Operation Mgr La Gourmet House
Indoor – 40 seats
Outdoor – 150 seats
Compensation details:
Rm5000 basic, Accommodation provided and transportation for daily
working & business related activities, duty meals, VL/SL, Bunos every
year end.
Summary of responsibilities:
Report directly to the Director, in charge of the day to day operations
of the restaurant focused on kitchen and dining division; manage a
total of 23 staff. In charged for any events,function, purchasing and
doing promotions. Mostly hitting target sales.
Length of stay 6 months
Reason for leaving Changed Management
November 2007 – January 2008 Decanter Pub & Restaurant, Malaysia
Chef De Cuisine Indoor – 80 seats
Outdoor – 20 seats
Compensation details:
Rm2500 basic, Accommodation provided and transportation for daily
working & business related activities, duty meals, VL/SL, Bunos every
year end.
Summary of responsibilities:
Report directly to the Operation mgr, in charge of the kitchen
operation focused on cooking, purchasing and menu planning. Always
hitting target sales.
Length of stay 3 months
Reason for leaving Back to the recent company and promised for better offer.
November 2004 – October 2007 Fusion Classique Sdn. Bhd, Malaysia
Chef De Cuisine La Gourmet House
Indoor – 40 seats
3
4. Outdoor – 150 seats
Compensation details:
Rm3000 basic, Accommodation provided and transportation for daily
working & business related activities, Mobile allowance, duty meals,
VL/SL, Bunos every year end. Commission of 10% for every function
with average per function Rm1000 and above.
Summary of responsibilities:
Report directly to the Director, in charge of the day to day operations
of the restaurant focused on kitchen and dining division; manage a
total of 23 staff. In- charged for any events, function and promotions.
Always hitting target sales.
Length of stay 3 years
Reason for leaving Salary delayed for few months
October 2004 – February 2005 Ricky Western Restaurant, Malaysia
Assistant Chef Indoor – 60 seats
Outdoor – 20 seats
Compensation details:
Rm1500 basic, Accommodation provided and transportation for daily
working & business related activities, duty meals, VL/SL, Bunos every
year end.
Summary of responsibilities:
Report directly to the Director, Assisting the Chef for the kitchen
operation.
Length of stay 4 months
Reason for leaving Better offer & getting more experience
June 2003 – October 2004 KFC Holdings Sdn. Bhd, Malaysia
Kitchen Crew Indoor – 100 seats
Compensation details:
Rm1100 basic, Accommodation provided, duty meals, VL/SL.
Summary of responsibilities:
Report directly to the Manager, in charge for the “mis en place” in the
kitchen and pizza baker.
Length of stay 1 year
Reason for leaving Better offer & getting more experience
May 2002 – May 2003 Edjonel-ann Construction, Manila
Electrician (Now Gendo Construction & trading)
Compensation details:
Php8000 basic Salary, Bunos every year end.
Summary of responsibilities:
4
5. Report directly to the Director, in charge for the electrical installation
and maintenance.
Length of stay 1 year
Reason for leaving Abroad
EDUCATIONAL BACKGROUND
Education Level: Undergrad of College
Course: Diploma of business Administration
Year: 2007-2009
School / University: Lincoln College
Location /Address: Kuala Lumpur, Malaysia
Education Level: Vocational Graduate
Course: Basic Electrical Technology
Year: 2002-2003
School / University: Polytechnic University of the Philippines,
Location /Address: Lipanto Manila
Education Level: Undergrad of College
Course: Marine Transportation
Year: 2000-2001
School / University: Polytechnic University of the Philippines,
Location /Address: Lipanto Manila
PERSONAL INFORMATION
Age: 33
Date of Birth: February 8, 1983
Civil Status: Married
Nationality: Filipino
Religion: Jehovah’s Witnesses
Other relevant information you may wish to share
WORK REFERENCES
Leanne Bruekner - Smith
High Commissioner of Australia (First Lady)
Kuala Lumpur, Malaysia
H/P: 0122528394
Email: leannebrue@hotmail.com
Annie Gan
Human Resource Manager
Olive Tree Hotel
Penang, Malaysia
H/P: 0124180818
Email: annie.gan@olivetreehotel.com.my
Shahril bin Hussain
Restaurant Manager
La Gourmet House
Kuala Lumpur, Malaysia
Previously my Supervisor and now became my Restaurant manager 2006-2008
5
