Staff Chef
Resume:
CAREER OBJECTIVE
To be able to join in an organization, which will help me enhance my skill and knowledge, so I can contribute a productive result and increase the quality of my work, which relates to my chosen career.
PERSONAL INFORMATION
Date of Birth: October 28, 1980 Nationality: Filipino
Height: 5’11 Weight: 189 lbs
Status: Single
CAREER SUMMARY
My career started when I joined as a Commis III at Silahis International Hotel. My courage helped me to try and get a job outside the country. I joined Burj Al Arab Hotel as a Commis I. After one year I was promoted as a (Demi Chef De Partie) on its sister company which is Jumeirah Beach Hotel. After I finish my four years contract again I joined Intercontinental Hotel in Abu Dhabi, as a Chef De Partie, which was very happy of my performance and capability. During two year of my experience I am able to get a job offer in UK as a Senior Chef de Partie. It was an excellent experience and for five years of stay in this country encourages me more to strive and develop my skill. Then, after that I went back home in Philippines for holiday then that’s the time I got offer from Anantara Kihavah Maldives, after year past I apply in doha Qatar in rotana same position then I moved to rotana abu dhabi in U.A.E. After my contract has finished I came back in Maldives to grab the opportunity as the Head chef in Baros Resorts and then again one of my collegue invite me to become a trainer in one of their hotel in Papua New Guinea which I am presently working.
EDUCATIONAL BACKGROUND
Elementary Year [From] - [To]
School: Baclaran Elementary School 1986 - 1991
Secondary
School: Paranaque Municipal High School 1991 - 1995
College
School: San Sebastian College 1996 – 1997
Under graduate Hotel and Restaurant Management
EMPLOYMENT HISTORY
Position: Executive Chef
Company: HIGHLANDER HOTEL PAPUA NEW GUINEA
Date: 2016 - 2017 FOR INVITATIONAL TRAINER
Job Description / Duties and Responsibilities:
In charge in Culinary operation.
Handling 37 staff on board.
Creating 7 days rotation menu.
Creating menu including pastries.
Used to be trainer in everyday operation.
Manage to do food costing.
Conducting training for food safety and hygiene.
Attending seminars and meeting at all coral sea hotels.
Position: Head Chef
Company: BAROS ISLAND RESORTS MALDIVES MALE
Date: 2014 -- 2016
Job Description / Duties and Responsibilities:
In charge in Culinary operation.
Handling 34 staff on board.
Creating menu including pastries.
Conduct a training every two weeks.
Manage to do food costing.
Conduct training for food safety and hygiene.
Task to train the kitchen team member to meet the standards of the hotel.
Position: Chef De Cuisine
Company: YAS ISLAND ROTANA HOTEL ABU DHABI U.A.E.
Date: 2012 -- 2014
Job Description / Duties and Responsibilities.
In charge in main hot kitchen.
In charge in Fine Dinning restaurant (Italian concept).
Handling 28 staff including butchery.
Creating Menu every week.
Creating SOP and food hygiene training.
Preparing market list and daily schedule and task for kitchen staff.
Implementing new style of cooking fusion cooking
Direct reporting to executive chef
Position: Sr Sous Chef
Company: CHIZEN ORYX ROTANA HOTEL
Date: 2011 -- 2012
Job Description / Duties and Responsibilities:
Reporting of the daily issues to the Executive Sous Chef and Executive Chef.
Set up the standard menus for the Pre-opening.
Setting up the implementation of local standard operating procedures for the pre-opening and operations of the kitchen department.
Handles the operation in different outlet eg (Main Kitchen and In-villa dining)
Manage to handle 25 staff under kitchen department.
Preparing market list and daily schedule and task for kitchen staff.
Task to train the kitchen team member to meet the standards of the hotel.
Position: Sr Sous Chef
Company: ANANTARA KIHAVAH MALDIVES
Date: 2010 -- 2011
Job Description / Duties and Responsibilities:
Reporting of the daily issues to the Executive Sous Chef and Executive Chef.
Set up the standard menus for the Pre-opening.
Setting up the implementation of local standard operating procedures for the pre-opening and operations of the kitchen department.
Handles the operation in different outlet eg (Main Kitchen and In-villa dining)
Manage to handle 25 staff under kitchen department.
Preparing market list and daily schedule and task for kitchen staff.
Task to train the kitchen team member to meet the standards of the hotel.
Monitoring of all the kitchen equipment to utilize the usage of it.
Monitoring all the buffet and al a carte set up in all outlet.
Position: Sous chef
Company: TAVISTOCK ROKER HOTEL UK
Date: 2007 – 2009
Job Description / Duties and Responsibilities:
Keeping control of the refrigerators and deep freezers, ceiling, walls, as well as shelving must be cleaned.
Check drawers, under counter refrigerators and to assure that they are cleaned and the contents are always fresh and fit for service.
Report to the Sous Chef of all Staff matters and their behavior.
Recommend promotions, transfer of staff to various outlets subject to the Sous Chef’s approval.
Present to the Sous Chef every Thursday all the staff schedule for the assigned outlets and signed them.
Prepare market list for the outlet.
Monitor and fully implement the portion control established with the recipe cards and portion control chart. To minimize wastage and spoilage.
Position: Sr Chef De Partie
Company: HIDE BAR CAFÉ U.K. DURHAM
Date: 2005 – 2006
Job Description / Duties and Responsibilities:
To keep control of the refrigerators and deep freezers, ceiling, walls, as well as shelving must be cleaned and sanitized.
To check drawers, under counter refrigerators and to assure those are cleaned and the contents are always fresh and fit for service.
To report to the Sous Chef of all Staff matters and their behavior.
To recommend promotions, transfer of staff to various outlets subject to the Sous Chef’s approval.
To present to the Sous Chef every Thursday all the staff schedule for the assigned outlets and signed them.
To prepare market list for the outlet.
To monitor and fully implement the portion control established with the recipe cards and portion control chart. To minimize wastage and spoilage.
Other duties that may assigned by Sous Chef
Position: Chef De Partie
Company: READING MOATHOUSE HOTEL U.K.
Date: 2004 – 2005
Job Description / Duties and Responsibilities:
To keep control of the refrigerators and deep freezers, ceiling, walls, as well as shelving must be cleaned.
To check drawers, under counter refrigerators and to assure that they are cleaned and the contents are always fresh and fit for service.
To report to the Sous Chef of all Staff matters and their behavior.
To recommend promotions, transfer of staff to various outlets subject to the Sous Chef’s approval.
To present to the Sous Chef every Thursday all the staff schedule for the assigned outlets and signed them.
To prepare market list for the outlet.
To monitor and fully implement the portion control established with the recipe cards and portion control chart. To minimize wastage and spoilage.
Position: Chef De Partie
Company: INTERCONTINENTAL HOTEL ABU DHABI U.A.E.
Date: 2001 – 2003
Job Description / Duties and Responsibilities:
Assisting on the control of the refrigerators and deep freezers, ceiling, walls, as well as shelving must be cleaned.
Monitor drawers, under counter refrigerators and to assure that they are cleaned and the contents are always fresh and fit for service.
Reports any concern to the Sous Chef regarding Staff matters and their behavior.
Assisting recommendations for promotions, transfer of staff to various outlets subject to the Sous Chef’s approval.
Presenting the schedule or rota of the kitchen team member on each outlet for the review of the Sous Chef every Thursday.
Preparation of Market List.
To monitor and fully implement the portion control established with the recipe cards and portion control chart. To minimize wastage and spoilage.
Position: Demi Chef De Partie
Company: JUMEIRAH BEACH HOTEL – DUBAI, U.A.E.
Date: 1999 – 2001
Job Description / Duties and Responsibilities:
Prepare the market list.
Monitor the deliveries for the food item and checking the quality of it.
Check all the preparation standards of foods.
Position: Commis Chef I
Company: BURJ AL ARAB HOTEL – DUBAI U.A.E.
Date: 1998 – 1999
Job Description / Duties and Responsibilities:
Help the co – employees in the preparation of food production.
Teaching them the example of how to lead the kitchen.
Position: Commis Chef III
Company: SILAHIS INTERNATIONAL HOTEL
Date: 1997 – 1998
Job Description / Duties and Responsibilities:
Doing all the preparation and mice en place for the next shift.
CAREER PROGRESSION
September 1999 – July 2003
Completed now I achieve a Chef De Partie position
Promoted to Chef De Partie
Become a Supervisory Level in 1999 in Jumierah Beach Hotel
Now working as sous chef position
TRAINING SUMMARY
Three Months On the Job Training under JV Balero Training &Consultancy (Culinary Course)1998
Eight months Culinary Training under Technical Education and Skills Development Authority 2001
Three months NVQ course at Moat House Hotel 2004
Three days DDT Training (Train the trainor) Dec 2010 conducted by Yossakit T.
Three days Training for Anantara Brand Orientation - January 2011
Anantara Standard Operating Procedure – trainor for kitchen staff
Food and Hygiene Training – December 2010
Fire Training – January 2011
INTEREST
Basketball, Billiards, Cooking, Motor Race, and Driving.
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