Quality Food

ROWELITO LLOSE GRESOLA

* **** ** ******** ***** Toro Project 8 Quezon City. Philippines

Mobile no. +63-928*******

Email: ***************@*****.***.**/ *************@*****.***

COOK

Integrating exceptional culinary and knife skills, and kitchen management experience to accomplish the employer’s ultimate goals.

SUMMARY

Over 10 years of experience in culinary arena. I am a hard worker and the type of person that is very skilled and is willing to learn. I am currently prepared to move from my current location to find the right job. I have a great love for the food industry and will do whatever it takes to learn as much as I can, and through both my education and experience hope to acquire a full time Chef position, line cook position or leadership position to further my career.

CORE COMPETENCIES

• Food Safety

• Kitchen Management

• Gastronomy

• Nutrition

• Product Knowledge

• Culinary Math

CULINARY SKILLS

• Highly skilled in preparing, seasoning, and cooking a wide range of foods, including soups, salads, entrees, and desserts

• Hands-on experience in baking, roasting, grilling, boiling, and frying meats, fish, vegetables, and other foods

• Proven record of garnishing, arranging and serving food to patrons

• Competent at checking freshness of raw food and ingredients before cooking

MAJOR ACCOMPLISHMENTS

• Reorganized cooking procedures – shortened processing time by 20%

• Achieved the targets of quality and hygiene

WORK EXPERIENCE

Executive Chef Zakiya Trading & Development Corporation–Quezon City, Philippines

May 5, 2014 – Present

Managed Company Cuisine

Provided assistance for routine operations in kitchen as allotted.

Maintained effectual employee relations

Developed menu and guidelines for tasting, plating and station set up.

Assisted assistant cook with recruitment and kitchen employee training.

Ensured latest development and smooth opening of BBQ, Dim Sum, Kitchen and Banquet Operations.

Prepare meals food for next day meals and make sure food is properly stored.

Assisted assistant cook in maintaining highest quality for preparation and production of food items..

Organized food production cost efficiently in hygienic way.

Prepared menu in compliance with ingredients quality, availability and seasonality.

Maintained and updated kitchen purchase lists on daily and weekly basis.

Ensured Company policies and procedures were followed all the time.

Adhered to all fire life health safety & security Standards.

Formulated, coordinated and supervised menu plans and implementation.

Improvised operating systems and procedures.

Line Cook Norwegian Cruise Line (Norwegian Breakaway) –New York, USA

April 10, 2013 – December 13, 2013

Set-up work station

Wash and unwrap fresh fruits and vegetables

Weigh, evaluate, and mix ingredients

Prepare ingredients for cooking, including portioning, chopping, and storing food

Prepare and cook food in keeping with recipes, quality standards and presentation standards

Operate stoves, grills, fryers, ovens and microwaves

Test foods to verify if they have been cooked adequately

Monitor food quality whilst preparing food

Serve food in appropriate portions onto suitable receptacles

Wash and sanitize tools, knives, kitchen area, tables, and utensils

Line Cook Norwegian Cruise Line (Norwegian Jade) - Italy

December 11, 2012 – February 13, 2013

Prepared all the prep work for soups, salads, sauces and entrees

Supplied assigned work area with all required products and utensils used for production

Stored all food items in appropriate storage area

Interacted with patrons so as to provide for special requests

Line Cook Norwegian Cruise Line (Norwegian Jade) - Italy

June 1, 2012 – November 21, 2012

Ensures all food is prepared fresh and is of the highest quality

Strictly adheres to all recipes, methods and instructions from supervisor

Reports to work on-time and in a clean uniform

Maintains an organized and efficient flow of production, with regards to changes in forecasts and menus

Responsible for mise-en-place, and food service for station

Consistently checks temperatures in foods and follows proper procedures in regards to chilling, re-heating, and holding food.

Reports waste to supervisors on a daily basis

Checks station upon arrival to determine status of outstanding safety, or equipment issues

Checks station prior to leaving to ensure cleanliness, proper disposal/removal of food, and proper storing and labeling

Line Cook Norwegian Cruise Line (Norwegian Epic) – Barcelona, Europe

May 20, 2011- February 27, 2012

Assisted with preparation of cooking menu items

Ensures that all sanitation rules are observed by the kitchen staff

Maintained kitchen equipment and utensils

Checked all items to ensure adequacy and quality

Completed utility jobs as and when required

Prepared salads, dressings and desserts

Tested new recipes for quality and taste

Maintain records of prepared food and manage inventory

TGI Fridays- Assistant Cook – Kuwait

February 14, 2006 – February 15, 2011

I started at TGI Fridays Kuwait working since 2006. During my time at TGI Fridays I have worked all of the stations including pantry, pizza/ hot apps/ pasta/sauté, and the grill. I have also worked as the expeditor insuring high quality food going out of the kitchen at all times.

Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.

Verified proper portion sizes and consistently attained high food quality standards.

Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.

Maintained updated knowledge of local competition and restaurant industry trends.

Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.

Lead Grill at the newly store opened.

Charge of behind the line expediting maintaining a sanitized working environment.

Followed proper food handling methods and maintained correct temperature of all food products.

Established and maintained open, collaborative relationships with the kitchen team.

I displayed a positive and friendly attitude towards customers and fellow team members.

Served over 1,500 covers in a timely proficiency order every night.

Cook Certificate:

Technical Education Skills Development Authority Training – NC ll Commercial Cooking Quezon City,Philippines

EDUCATION

Bachelor of Science on Marine Transportation ( Undergraduate)

Asian Institute of Maritime

2001-2003

References:

Will be provided upon request

Contact this candidate