1. Personal Details
NAME Jason Kelly Lynn
ADDRESS Apartment 182 Ramee 2 Jaffar Bahrain
TELEPHONE (++973) 34478410
EMAIL chef-jason@hotmail.com
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.

2. 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

3. 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

4. 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 FB 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: H7579-GM@PULLMAN-HANOI.COM
Dominique Garrigue
Current Position: EAM at the Stamford Grand Adelaide Australia
Passed Position: Operation Manager Pullman Hanoi
Contact:
Tel 0061 412 259 824
Email dominiquegarrigues@sga.stamford.com.au
Jurgen Lepping
Executive Chef
Radisson Blu Doha
Contact:
Tel +974 4281428
Email Jurgen.Lepping@radissonblu.com