About Me

I was intrigued by the Executive Chef opening at your hotel, and I am very interested in discussing this opportunity.

Classically trained at the renowned Ceylon Hotel School & School of Tourism affiliated with Hague University in Holland Hilton University and Lobsterink, I earned an honor in culinary arts and mentored under French chef Serge Fauves, Hubert Bourdon and Jean Pierre as a sous chef for 7 years. Following this experience, I held executive chef positions within 5-star hotels for a leading hospitality groups Hilton, Sheraton, Shangri-La, and Amari, and spent the past 2 years as a Sous chef on luxury cruise liner in Miami U.S.A.

Whether preparing a small intimate dinner or a 7-course affair for 1250+, I take pride in delighting clients with delicious meals prepared to the highest standards. My mission is to exceed customer expectations, and I have earned a reputation for precisely doing that throughout my career.

Well versed in preparing ethnic cuisine (e.g., Italian, Asian, Indian, Mediterranean, Mexican, French and Caribbean, Thai) using the freshest ingredients, I also enjoy creating unique dishes that blend unexpected flavor combinations. In addition, I am experienced in meeting special dietary needs and requests, including gluten-free, vegetarian, vegan, low-calorie, low-carb and dairy-free meals.

It would be a pleasure to prepare sample dishes for you and your team to give you a “taste” of my culinary style. Please call me at +66929263208 to set this up. Thank you.




Rosh Jay


Culinary 2000

Ceylon Hotel School, Hilton University, Lobsterink

Foundation Level and Intermediate Level in Kitchen Management


Training and managing kitchen staff and establishing reliable team spirit within the kitchen brigade. Ensuring kitchen standards of hygiene & sanitation, food technology & business trends, budgeting & cost control, and highest food quality. Managing daily kitchen operations in accord to maintaining standards for guest satisfaction.


Travelers best choice 2020

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