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Service Food

Location:
CALABARZON, Philippines
Posted:
February 12, 2018

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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



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