Chef Chris Sjafiroeddin

 
I started working in restaurants when I was 16. I started as a dishwasher and moved up to a cook. After high school my aspirations were to become a professional chef. Wanting to get my formal education first, I immediately attended Oklahoma State University. Graduating in 1986 with high honors, top of my class with a bachelors degree in Culinary Arts / Food Service Management.

Upon graduation, I began my career with the Marriott Hotel Corporation, where I met Chef P.J. Thomas. Starting as a Specialty Room Chef, I eventually worked in all areas throughout the Food and Beverage Division.

 
I was chosen a candidate and accomplished Marriott’s QCT (Quality Certified Training), which enabled me to train other employees in different facets of the kitchen, according to Marriott Corporation Standards. Working with Chef P. J. Thomas gave me a valuable knowledge in the industry.

In 1989 I again had the opportunity to work with Chef P.J. Thomas and relocated to Las Vegas. Since moving to Las Vegas I have been employed in Chef’s positions with Station Casinos, Boyd Group Enterprises, Hilton Hotel Corp. and Mandalay Bay Corp.

20 years of experience and a good work ethic enable me to evaluate any food operation, large or small, prioritize areas that need correction and to implement training programs for existing or new staff. I emphasize Sanitation, development of Company Standards and most of all Teamwork, to achieve and maintain a successful and profitable food operation.