CURRICULUM VITAE
Joel Tenorio
Date of Birth and Nationality: 26 September 1975, Filipino
Current Address: ** ***** ** ******** ***********
Subdivision Mayamot, Antipolo
Rizal, Philippines
Language Skills : Japanese
Excellent command of English,
Both written and spoken.
Hobbies : Cooking, Reading,Cinema, Dart
Mobile Phone: +639*********
Email Address: ac4f89@r.postjobfree.com
OBJECTIVE:
To seek placement with organization in order to utilize my skills, experience in culinary for the growth and prosperity of the organization to the optimum level as facilitate my career and professional experience.
ATTITUDE & ATTRIBUTES:
Friendly and outgoing with a pleasant manner
Energetic and enthusiastic
Highly responsible in approach to commitments
Readily adapts to changes in circumstances
Enthusiastic and innovative with creative abilities
Perceptive in dealing with problems and challenges
Pleasant and open-minder personality with a good understanding and flexibility towards other mentalities and working methods due to significant international experience and ability to work with a mix of nationalities and specific particularities of the working place.
Strong leadership skills and also able to work under strong pressure
Good planner and organizer.
Well spoken and willing to handle press, media, and promotional events with poise.
SKILLS:
Beautiful presentation of food
Strong attention to safe food handling procedures
Cooking technique
Effective planner
Extensive catering background
Food presentation talent
Menu marketing expertise
Hospitality and service industry background
WORK HISTORY :
EXECUTIVE CHEF
Catertainment DBA OBI Japanese Restaurant
Beiruit, Lebanon
07/2012 – 06/2017
Recommended menu items to the new dish development, holidays, special events and promotions.
Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
Reduced food costs by using seasonal ingredients, setting standards for portion size and minimizing waste.
Verified proper portion sizes and consistently attained high food quality standard.
Maintained updated knowledge of local competition and restaurant industry trends.
Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering.
Led shifts while personally preparing food items and executing requests based on required specifications.
Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
Created and managed budgets for operations and capital equipment.
Prepared operational reports and analyses and made appropriate recommendations about progress and negative trends.
Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.
HEAD CHEF
Himawari Hotel - Garapan, USA
11/2007 - 04/2010
Over all in charge in the kitchen function
Make all instruction preparation for the team in the kitchen to make sure that all necessary arrangements for the events seminar within the day must prepared ahead
Implementing the sanitation in all areas in the kitchen but as well in the whole hotel and restaurant
Do the training to staff regarding the basic food safety procedure
To make sure the operation and the standard procedure will be done on proper ways
SUSHI CHEF
Shinsen Restaurant – Saipan, USA 10/2004 - 08/2007
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, counselling and disciplining employees.
Led shifts while personally preparing food items and executing requests based on required specifications.
Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service area.
HEAD CHEF
YANO ENTERPRISES, INC –Saipan, USA
04/2000 - 02/2004
Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.
Verified proper portion sizes and consistently attained high food quality standards.
Maintained a skilled kitchen staff by properly coaching, counselling and disciplining employees.
Maintained updated knowledge of local competition and restaurant industry trends.
Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering.
Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen works.
Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
JAPANESE COOK
Ala Carte Food Corporation
San Juan Greenhills, Metro Manila, Philippines 11/1995 - 07/1999
Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
Reduced food costs by using seasonal ingredients, setting standards for portion size and minimizing waste.
Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.
Verified proper portion sizes and consistently attained high food quality standards.
Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen.
EDUCATION :
Bachelor of Science: BUSINESS MANAGEMENT
LYCEUM OF BATANGAS - BATANGAS CITY 1992-1996