Timothe Jean Henry Buob

Chef de Cuisine

Location 15h@2xMacao

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Work Experience
  • Chef de Cuisine

    Aug. 2015 to Present (1 year and 4 months)

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    Role & Tasks:

    City of Dreams is an integrated urban entertainment resort that combines entertainment, nightclubs, an amazing array of accommodation options that currently offers approximately 1,400 guest rooms (Crown towers, Hard Rock Hotel and Grand hyatt) With a capacity of 8000 visitors/day. Dining, designer brand shopping, a spacious and contemporary casino, as well as the spectacular show The House of Dancing Water.
    In charge of the bakery overall operation for all the F&B Outlets (35) in city of dreams VIP lounges, Cake Shop, Casino, Restaurants, Breakfast Lunch Dinner buffet, amenities, special sets for the daily and VIP arrivals for two Hotels (Crown and Hard Rock) in room dining, private jet and outside catering. in charge of the bread for the 2 stars michelin french restaurant The Tasting Room, 2 stars michelin Chinese Restaurant Jade Dragon and 1 star michelin Japanese restaurant Shinji by kanesaka more all the special guest chef and wine dinner (4-6/monthly), Michelin and Robert Parker Wine first ever dining series hosted in october 2016.
    In charge of The Pastry/Bakery department’s administration reporting to culinary director. Supervision of another bakery hotel (Altira, Macau) from the same group company. Actively involved in the training and development of the 22 kitchen staff members, training on supervisory skills, food standards and haccp hygiene, research and development.

  • Head Baker

    David Capy MOF Nanjing China
    May. 2014 to Jul. 2015 (1 year and 2 months)

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    Role & Tasks:

    In charge of the 1st Delice Capy opening shop in China. Incharge of the whole bakery and kitchen items (bread, viennoiserie, salad, pasta, burger etc …) Training staff (13 actual), particular request from the customers and outside catering. Maintain high quality of all products, quantity of daily productions and hygiene standard of the bakery and kitchen area. Weekly purchase order for all the items of daily productions.
    Monthly inventory and spoilage reports. Maintain quality and quantity
    according to the standards. Resolving problems, Handling customer relations and recruitments as well.

  • Head Baker

    K108 HotelDoha, Doha, QA
    Sep. 2012 to Apr. 2014 (1 year and 7 months)

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    Role & Tasks:

    Charity Hotel and Restaurant created in March 2012 by «His Excellency Youssouf Hussein Kamal» (Minister of economies and finances in Qatar 1995-2013)
    Part of opening team of Chef Hugo Coudurier, incharge for all the breads to supply the Hotel and Restaurant,
    particular request from the customers and outside catering. Maintain high quality of all products, quantity of daily
    productions and hygiene standard of the bakery area. Incharge for weekly purchase order for all the items of daily
    productions, incharge for monthly inventory and spoilage reports. Training staff, maintain quality and quantity
    according to the standards. Handling customer relations as well.

  • assistant head baker

    Jean Pierre SanchoPerth, Western Australia, AU
    Aug. 2011 to Aug. 2012 (1 year)

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    Role & Tasks:

    Voted best bakery in Australia 2011 et 2012
    Voted best croissant of Perth 2012
    Voted best hot cross bun of Perth 2012 (noted by amateur jury and a gastronomic society ) gaining 4.5/5
    French Bakery high standing
    In charge for all viennoiseries production, to supply 3 Shops that locate in
    Perth and suburbs, daily bread and viennoiseries for high class restaurant such as:
    Loose box by Alain Fabregues (Meilleur ouvrier de France) at Mundaring Western Australia,
    Daily bread for Rock pool Restaurant by Neil Perry (award winning) at Burswood Western Australia.
    Training Staffs, maintain the quality and quantity according to the standards.

  • Baker

    El PArisienValència, Comunidad Valenciana, ES
    Aug. 2010 to Jul. 2011 (11 months)

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    Role & Tasks:

    French Bakery High Standing.
    In charge of all kind of dough, tradition, sourdough, biological.
    Special Bread, all kind of breads, campagne, wholemeal, cereales, rye, walnuts, lardons, etc...
    Autonomous on the whole process of production.
    Supplying 4 shops in town and restaurants.
    Viennoiseries, pains chocolat, croissants, brioches.
    Hygiene standard of the bakery area.
    Monthly inventory and spoilage reports.
    Maintain quality and quantity according to the standards

Interests
travel, golf, basket ball
Languages
french Fluent
english Fluent
spanish Fluent
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