Ricky Sambora
Chef
Copenhagen
Summary
Dynamic Sous Chef with a commanding leadership style, recognized for enhancing culinary excellence at Hanzo Restaurant Copenhagen. Expert in menu development and Asian cuisine, I have successfully maintaining high food quality standards. Passionate about fostering collaboration and creativity in the kitchen.
Bringing positive, upbeat attitude and passion for culinary excellence, with deep knowledge of food preparation and kitchen management combined with advanced skills in recipe creation and plating. Adept at maintaining high standards of kitchen hygiene and efficiency, ensuring smooth operations and exceptional dining experiences. Committed to delivering innovative dishes and enhancing guest satisfaction.
Overview
9
9
years of professional experience
Work History
Sous Chef
Hanzo Restaurant Copenhagen
03.2024 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
Sous Chef
Foo Foo Jakarta
09.2023 - 02.2024
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Junior Sous Chef
The Westin Mauritius
10.2022 - 05.2023
- Received praise from customers for exceptional flavor combinations and presentation skills, enhancing the restaurant''s reputation for culinary excellence.
- Prepped daily menu items to quickly deliver upon request.
- Reduced food waste by closely monitoring inventory levels and adjusting purchasing practices as needed.
- Oversaw cleanliness of each station in kitchen.
- Led team by example in preparing items accurately and according to high-quality standards.
Chef De Partie
Sun Siyam Irufushi Maldives
05.2019 - 09.2022
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Rotated stock to use items before expiration date.
- Maintained well-organized mise en place to keep work consistent.
- Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
Chef De Partie
Hoshinoya Resort Bali
08.2019 - 02.2021
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Plated meals paying special attention to garnishes and overall presentation.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Commis Chef
Grand Hyatt Abu Dhabi Hotel & Residences Emirates Pearl
02.2018 - 11.2018
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Rotated through all prep stations to learn different techniques.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
Commis Chef
JW Marriott Marquis Dubai
10.2015 - 09.2016
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
Education
Diploma - Culinary
Bandung Institute of Tourism
Bandung07.2015
Skills
Commanding leadership style
Timeline
Sous Chef
Hanzo Restaurant Copenhagen
03.2024 - Current
Sous Chef
Foo Foo Jakarta
09.2023 - 02.2024
Junior Sous Chef
The Westin Mauritius
10.2022 - 05.2023
Chef De Partie
Hoshinoya Resort Bali
08.2019 - 02.2021
Chef De Partie
Sun Siyam Irufushi Maldives
05.2019 - 09.2022
Commis Chef
Grand Hyatt Abu Dhabi Hotel & Residences Emirates Pearl
02.2018 - 11.2018
Commis Chef
JW Marriott Marquis Dubai
10.2015 - 09.2016
Diploma - Culinary
Bandung Institute of Tourism
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