Information Technology Executive Chef
Resume:
Personal Summary Passionate about food and loves to embrace new challenges in the
kitchen. Organized and meticulous about paying attention to every detail. Experience working in many different culinary roles and settings, and of cooking wholesome, healthy and well-presented meals. Right now, looking for a suitable position with a forward-thinking company that offers a pleasant working environment and good career development opportunities.
Career History
Sous Chef
Royal Café, Pasha Turkish Restaurant, Royal Club
June 2015- December 2016
Ensure the efficient and smooth-running operation of the kitchen.
Maintain and exhibit a solid knowledge and understanding of all food products and is able to skillfully apply culinary and cooking techniques.
Assists in cooking and preparing food in accordance with the menu specifications.
Under direction of the Executive Chef, supervises cooks and oversees the preparation, portioning, garnishing and storage of food through organization and delegation.
Promote and maintain good working relationship throughout the team.
Undertake training as agreed to enhance and improve personal skills and knowledge.
Flexible and able to adapt easily to new work conditions, so that results are always at best.
To comply with all policies and procedures to ensure that all-statutory regulations are observed and that department comply with these requirements.
Proactively ensures that a clean, safe environment is maintained at all times.
ZACARIAS CHUA
CHEF
1011 A.P. Reyes Ave. Makati ac1rac@r.postjobfree.com +639**-******* Commis 1
June 2009 - June 2015
Terrace Kitchen
Cooked for catered events.
Supervise and participate in the work of preparing a large volume of meats, vegetables, and other foods.
Consults with supervisor to determine best methods of preparation for individual food items.
Relieve cooks as needed.
Prepare special menus.
Inspects refrigerators and the work of other cooks to prevent food waste.
Supervise the cleaning for kitchen, storeroom, and refrigerators.
Performs related work as required.
Ensures that work is carried out hygienically, safely and tidily.
Adopts a standard of behavior to colleagues which is polite, honest and friendly.
Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.
Season and cook food according to recipes or personal judgment and experience.
Portion, arrange, and garnish food, and serve food to waiters or patrons.
Substitute for or assist other cooks during emergencies or rush periods.
Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
Knowledge, Thorough knowledge of the materials, methods, and equipment used in preparing food on a large scale.
Skills and Abilities Considerable knowledge of health hazards in food preparation and service, and of necessary precautionary measures
Considerable knowledge of a large variety of food recipes.
Considerable knowledge of food value and menu planning.
Ability to work from written menus and standard recipes
Ability to plan, lay out, and assign work to a staff of skilled and unskilled kitchen workers in a manner conductive to full performance and high morale
Ability to work long hours while standing
Academic Qualifications AMERICAN HOSPITALITY ACADEMY Diploma in Culinary Arts
November 2008 – June 2009
UNIVERSITY OF THE EAST
Information Technology
June 2005 - November 2008
ARELLANO UNIVERSITY
Secondary
June 2001-2005
Training, Seminars,
Achievements
Certificate of Attendance
USDA – USA Poultry & Egg Export Council
28-Nov-09
Safe Steps Certification Training Program
Food Service and Hygiene Ecolab Philippines
30-Jun-09
American Hospitality Academy
Culinary Distinction Award
28-Jun-09
Basic Safety Training
Fire Prevention Fire Fighting IMO Model Course 1&2 Personal Survival Technique IMO Model Course 1.19
Elementary First Aid IMO Model Course 1.13
Personal Safety & Social Responsibilities
November 8-16, 2010
Breakthrough Seminar
Resorts World Manila
Aug-12
References Hubertus Cramer
Resorts World Manila
F&B 2nd AVP
ac1rac@r.postjobfree.com
Dennis Peralta
Corporate Chef, Grand City Garden Hotel
Benedicto Bernardo
F&B Manager, Sogo Group of Companies
Aristotle Francisco
Sous Chef, Cafe Maxims, Resorts World Manila
Contact this candidate