DANIEL FRAGO RAYOS

ph.linkedin.com/in/chefdanielrayos

DESIRED POSITION: GROUP EXECUTIVE CHEF

PROFESSIONAL EXECUTIVE CHEF SUMMARY

A highly professional & innovative individual with over 36 years of extensive international experience in the hospitality industry. Possesses excellent team-building, leadership and organizational skills with the ability to train, manage & motivate multi-national teams of skilled & semi-skilled staff. With several pre-opening experiences and trained under European mentors. With continuous desire to improve craft as professional Chef and always striving to achieve excellence. Most willing and interested to handle positions with managerial responsibilities that will afford opportunities for learning and advancement.

EMPLOYMENT HISTORY

02/2017- present Executive Chef

Pre opening, Demonstrate ability to develop and lead strong culinary teams with a track record of streamlining operations and delivering the highest levels of food quality and hospitality. Genuine passion for food cookery and presentation. To provide a safe, clean, healthy meals, to prepare and deliver food on a timely basis, to develop healthy menus in accordance with the policies and procedures and to assist in the purchasing and maintenance of food and materials needed to promote clients health and well-being.

05 / 2015 - 12/2016 Executive Chef

Vikings Luxury Buffet Restaurants

Manila, Philippines

www.vikings.ph

Duties and Responsibilities

Responsible for the administration, operation, inter-departmental relations, communication, cost / control, hygiene & cleanliness, quality, standards, supervision, manning, training and employee relations. Implement all standardized procedures, rules and regulations systematically to be in line with Vikings standards and policies. Handled VIKINGS SM BF, Vikings MOA AND SM JAZZ MALL.

09/2014 – 06/2015 Group Executive Chef

Al Arian Group W.L.L

Manama, Kingdom of Bahrain

Duties and Responsibilities:

In-charge of all food and beverage outlets of the Al Arian Group. Le Buffet, The Boss Café, La Baguette and the pre-opening of 7 more restaurants -The Stories Café, Asia-me, the Kit6hen ( 6 Kitchen) Italian and the Teatro. Conducted staff trainings on Basic Culinary Cooking, Food Costing, HACCP, Food Hygiene and Safety. Planned, organized, directed and controlled all food preparation-related functions and tasks carried out by all kitchens in accordance with the standard policies of the Al Arian Groups of Restaurants

06/2012 – 09/ 2014 Group Executive Chef

The Lofat Group

FOODNA / Sataj Group,Kuwait City, Kuwait

In- Charge of all kitchen, the Central Kitchen and 7 Restaurant Outlets. Instrumental in increasing Lifestyle Clients’ meal, COOPS and Schools. Managed, increased and tripled revenues met the budget projects and achieved project scheduled goals. Played integral role in reorganizing and restructuring. Increased and maintained higher gross sales and profitability, with initiatives to include; in-house food preparation programs, increased catering sales, opening of retail units, vending, and concessions. Strong emphasis placed on staff training and developing in areas of; proper cooking techniques, sanitation, food safety, physical safety, to coincide with HACCP requirements.

01 / 2012 – 06/12 EXECUTIVE CHEF

City Seasons Hotel

Muscat, Oman

www.cityseasonsgroups.com

5 Star Hotel

City Seasons Muscat offers six diverse restaurants that ensure local diners as well as in-house guests have a choice of options for lunch and dinner. In charge of kitchen outlet and outside catering.

Pre-opening Team

Successful introduction and implementation of HACCP, SOPS. Developing and initiation of training programs geared towards a higher level of guest satisfaction

02 / 2011 – 01 / 12 Brand Executive Chef

Jumeirah Restaurants /Al-Siddiqi International Group

The noodle house, Doha, Qatar

www.sig.com.qa / FB the noodle house, Doha, Qatar

Doha, State of Qatar

Duties and Responsibilities:

Jumeirah Restaurants Brand - established and developed menus according to the standard ( Delivers all recipes to the Brand Standard ) Over-all in charge of 3 The Noodle House Brands and assist all the other restaurants- Italian, French and Arabic Lebanese Restaurant.

Developed brand strategy and statistics systems.

Maintain the highest hygiene and sanitation, HACCP. Manage the kitchen to the brand standards. Manage training and development of all kitchens and demonstrate management and leadership of all financial and control.

02 / 2010 – 02 / 11 Executive Chef

Century Park Hotel (Formerly Sheraton Park Hotel)

www.centurypark.com

5 Star Rating - 500 rooms / Century Ballroom - 800 seats

Café In the Park – 250 seats / Century Tsukiji- Japanese Restaurant -80 seats,Palm Grove – 120 seats / Top of the Century – 80 seats

Atrium Lounge – 60 seats / Deli Snacks – 25 seats / Room Service

Duties and Responsibilities:

Overall kitchen in-charge of the 6 food and beverage outlets of the hotel. Introduce monthly Food Festivals featuring cuisines from different countries. Handle staff discipline, welfare, and performance. Design new menus, determine menu pricing and manage stock requisitions.

Team Leader – Chefs on Parade 2011 won Gold and Diplomas

Jury – Chefs on Parade 2011

09 / 2008- 12 / 2009 Executive Head Chef

Crowne Plaza Hotel Kuwait

www.crowneplaza.com.kw

Duties and Responsibilities:

Pre-opening team of all Outside Restaurants- Shaab restaurants now THE ZONE, and other branches located in different malls. Conducted culinary training to staff covering basic cooking, food costing, HACCP standards, food hygiene and safety. Planned, organized and controlled all preparation-related functions and tasks carried out by all kitchens in accordance with standard policies of IHG Group.

01/ 2005 –08 / 2008 Executive Chef

Marina Hotel Kuwait (Safir Hotels Co)

www.marinahotel.com

5 Star De Luxe Hotel - won Best Performed Hotel in WORLDHOTELS 2007.

Atlantis Restaurant - 120 seats / Palm Grove – 200 seats

Pool Bar - 120 seats / Function Rooms – from 10 to 1,000 seats

Beach Area – 10 to 3,000 seats / Room Service

Pre-opening Team – In-charge of all food and beverage outlets of the hotel. Conducted staff trainings on Basic Culinary Cooking, Food Costing, HACCP, Food Hygiene and Safety. Planned, organized, directed and controlled all food preparation-related functions and tasks carried out by all kitchens in accordance with the standard policies of the hotels. Handled caterings at Salwa Sabah Al Ahmed Theater Hall - the largest and modern banqueting facilities in Kuwait for national and foreign dignitaries

Judge at the Culinary Olympics Competition 2007. Team Leader in HORECA Competition, May 11- 13, 2008 and won 4 Gold, 1 Silver and 7 Bronze Medals.

09 /2002 – 08 /2004 Executive Chef

The Circle Group / Top Catering EST.

Abu- Dhabi, United Arab Emirates

E-mail: ac0kqo@r.postjobfree.com

Bonsai Japanese Restaurant - 80 seats/ Parc Cafe – 80 seats

VIP Rooms – 10 to 1000 seats

Pre-opening Team –

handled all kitchen layout, designs and equipment. Overall in-charge of all food and beverage outlets, including the Abu-Dhabi Health and Fitness Club, Mina Palace and others. Responsible in maintaining the highest food and beverage standards as well as Hygiene and sanitation. Catered to all VVIP functions from President, Sheikhs and other foreign dignitaries.

03 / 2001 – 09 2002 Executive Chef

The Rockwell Club

Rockwell Center, Makati City, Philippines

www.therockwellclub.com.ph

Duties and Responsibilities:

Over-all in-charge of kitchen operation and effective management of costs including labor, product and other expenses to approved levels. Participate in the development of departmental market plan for implementation and realization of stated goals. Conduct Culinary Cooking Class to the Club members.

Guest Speaker - World’s Food 2002 Seminar – Kitchen Management Menu Planning and Costing, at World Trade Center, Manila, Philippines, (August 02, 2002).

01 / 1999 – 01 / 2001 Food Director / Executive Chef

Holiday Inn / Asiaworld Plaza Hotel

Formerly – Asiaworld Plaza Hotel Taipei

Taipei, Taiwan, Republic of China

www.holiday-inn.com

5 Star De Luxe Hotel

1057 rooms and suites, 37 food outlets

Le Parc Café – 800 seats /Steak and Seafood House – 120 seats

Japanese Restaurant 80 seats / Arirang Korean Restaurant – 80 seats

Shanghainese – 150 seats / Manhainese – 80 seats /Cantonese 180 seats

Szechuan- 80 seats/Room Service, Grand Ballroom - from 10 to 3,000 seats

Duties and Responsibilities:

Overall kitchen in-charge of the 37 food and beverage outlets of the hotel. Introduced monthly Food Festivals featuring cuisines from different countries. Represented the hotel in 1999-2001 annual Chinese Food Festivals at Taipei World Center, which the hotel won gold and silver respectively. Featured in leading English and Chinese newspapers magazines (Travel Taiwan, This Month in Taiwan). Vice-Chairman - membership Committee -Association of Professionals and Executives in Taiwan. (1998 – 2001)

03 /1993 - 12 / 1998 Executive Chef

The Grand Hotel Taipei

Taipei, Taiwan, Republic of China

www.grand-hotel.org

5 Star De Lux Hotel

NUMBER OF ROOMS: 500 (59 SUITES)

The Grand Ballroom - 3,000 seats Conference Room - 500 seats

Grand Garden (Western) – 200 seats / Ming Court (Grill Room) 120 seats

Golden Dragon – 250 seats / Szechwan – 200

Duties and Responsibilities:

Brought recognition and exposure to Grand Hotel by being a Finalist and Winner of Best Coordination Award at the 1996 Great Chefs of Asia Competition and accepted in 1997 as Chef Rotisserie of the Confrerie De La Chaine Des Rotisseurs. Upgraded culinary background of kitchen and service staff through conduct of training courses at Grand Hotel Taipei and Kaoshiung as well as of the Yuan Shan Club of both cities. Published in major magazines in Taiwan (GOURMET WORLD MAGAZINE, August 1996 No # 57) What‘s Cooking TVBS Channel a TV Show. Represented hotel at the annual Chinese Food Festival in 199*-****-****.

02 /1991 – 02 / 1993 Executive Chef

President Hotel

Taipei, Taiwan, Republic of China

www.presidenthotel.com.tw

5 Star De Luxe Hotel

480 Luxurious Guest Rooms

Duties and Responsibilities: Doubled annual sales revenue from NTD 36 Million to NTD 72 Million. Maintained Food Cost Percentage at 30%.

Represented the hotel at the annual Chinese Food Festival 1992-1993

09/1987 – 09 /1990 Executive Chef

Bilquis Mareb Hotel

Mareb City, Republic of Yemen

5 STAR RATING -- Owned and Managed by the Yemen Hotels

Company, Subsidiary of Yemen Airways.

NUMBER OF ROOMS: 120 elegant Rooms

RESTAURANTS: Western – 60 seats Coffee Shop – 80 seats, Arabian Poolside Barbecue – 120 seats,Ballroom Room - Banquet Rooms from 10 to 1,000 people.

Duties and Responsibilities:

Pre-opening Team. Coordinated pre-opening planning, preparations and executions. Over-all in-charge of the kitchen supervised cooks in the preparation and cooking of dishes and assisted and guided kitchen staff. Functioned as Food and Beverage In-Charge from May to September 1988. Rendered service as Executive Sous Chef of Sanaa Sheraton Hotel, Sanaa, Yemen while awaiting the opening of Bilquis Mareb Hotel. Promoted to Executive Chef in 1988.

12 /1984 – 02 /1987 Head Chef – Albassateen Kitchen

Jeddah Marriott Hotel

Jeddah, Kingdom of Saudi Arabia

5 Star Rating

www.marriotthotels.com

Duties and Responsibilities: Supervised preparation and presentation of daily buffet and a la carte menus. Offered suggestions in the design of new dishes, pricing, menu planning and other areas relating to kitchen operations.

Part of the opening team.

Received Merit Award in 1986

09 / 1977 – 11- 1984 Chef Saucier

Asian Institute of Tourism Inc. Hotel

University of the Philippines, Diliman, Quezon City

Philippines

5 STAR RATING

HOT COMMIS (1979)

Assisted Chef Saucier.

COLD COMMIS (1977)

Prepared buffet centerpieces, cold platters, salads & other cold preparations.

Outstanding Employee Award 1982, Employee of the Month 1982

Part of the opening team

Member - Chef’s Association of the Philippines

EDUCATIONAL & TRAININGS BACKGROUND ATTENDED

2011

Partner Training Plan Executive Chef, The Noodle House, Jumeirah Restaurants, July 12, 2011, Jumeirah, Dubai

1997

Food and Beverage Management, conducted by Cornell University, New York, American Chamber of Commerce Taipei, Taiwan

1987

Food Service Management (member #5933) The Institute of Professional Managers and Administrators, Jersey, Britain (UK )

1982

Supervisory Development Course, National Manpower Youth Council, Office of the President Republic of the Philippines

1982

University of the Philippines Asian Institute of Tourism

B.S Business Administration, College of Business Administration Manila. Philippines

1977

High School Graduate, Batangas National High School, Batangas City, Philippines

RELEVANT SEMINARS ATTENDED

Leadership Training, 2006

Guest Speaker- World Food Expo 2002

Topics: Kitchen Management, Menu Planning and Costing (August 02, 2002 at World Trade Center, Manila, Philippines)

Crowd Management Course, International Maritime Training, 2001

Familiarization Training & Safety for Personnel Providing

Direct Services to Passengers in Passenger Spaces IMO Model C 1.28

Basic Safety Training - Elementary First Aid- IMO Model Course 1.13

Personal Survival Techniques- IMO Model - Course 1.19

Fire Prevention and Fire Fighting - IMO Model- Course 1.20

Personal Safety and Social Responsibility, 2001

Cost Control Workshop, Asian Institute of Tourism, University of the Philippines, Q.C. 1983

John Clements Supervisory Development Course. University of the Philippines, Q.C. 1983

Leadership Training, UPAIT, 1982

OTHER ACHIEVEMENTS / HIGHLIGHTS / CLUB MEMBERSHIP / AFFILIATIONS

Team Leader Chef on Parade, 2011 – won gold and diplomas / Chef on Parade Jury, 2011

Team Leader- HORECA Competition, May 11- 13, 2008 and won 4 Gold, Silver and 7 Bronze medals

Jury in Culinary Olympics Competition 2007

Leadership Award, 2007

Guest Speaker - Kitchen Management / Menu Planning and Costing, (August 02, 2002).

Team Leader 1999 annual Chinese Food Festival at Taipei World Center - won gold and silver

Featured in English and Chinese newspapers magazines (Travel Taiwan, This Month in Taiwan)

Vice Chairman - Membership Committee - Association of Philippine Professionals and

Executives in Taiwan. (1998-2001)

Chairman - Membership Committee - Association of Philippine Professionals and Executives in Taiwan. (1996 - 1997)

Finalist and Winner of Best Coordination Award at the 1996 Great Chefs of Asia Competition

Accepted in 1997 as, Chef Rotisserie of the Confrerie De La Chaine Des Rotisseurs.

Merit Award, 1986

Chefs Association of the Philippines

Outstanding Employee Award / Employee of the Month, 1982

PERSONAL INFORMATION

Age: 57

WORK REFERENCES

Mr. Horst Berger

Former Corporate Food & Beverage (Safir Hotels Co.)

Director – Food & Beverage

The Regency Hotel, Kuwait

E- mail : ac0kqo@r.postjobfree.com

Ms. Melinda Villena Tolentino

Faculty / Quality Assurance

Lyceum of the Philippines University- Batangas City

Email: ac0kqo@r.postjobfree.com

Tel: +63-917-*******

Mr. Philippe Bartholomi

Corporate Group Director & General Manager

Hospitality Innovators, Inc. (HII)

Former General Manager

Century Park Hotel Manila

E-mail: ac0kqo@r.postjobfree.com

Mr. Ross Peciller

Corporate Executive Chef

Vikings Buffet Restaurants

Tel: +63-915-***-****

Ms. Regine Supnet

PA – Area Director, HR and Training

Crowne Plaza Kuwait

E-mail: ac0kqo@r.postjobfree.com

I believe that I am the best candidate for this position because of my extensive culinary management experience and my ability to adapt to any situation. I have a passion for success and goal oriented that would push me to accomplish my set tasks. Also, with my personable character I can work well and communicate with others to contribute to team efforts. In all that I do I would strive to advance the company, and I feel that my previous work experience proves that.

dfr/2017

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