Resume

Sign in

Executive Chef

Location:
Cebu City, Cebu City, Philippines
Salary:
95k
Posted:
August 28, 2018

Contact this candidate

Resume:

JOVENTINO J. MUGA

Likuan, Marigondonlapu-lapu city

Cebu City Philippines

Mobile No: 093******** / 091********

Email:ac6ubr@r.postjobfree.com

Objective:

To obtain a position in a professional culinary environment where I can

Gain more knowledge and be productive and contribute to the success of the company as a team member.

Educational Background:

College: University Mindanao (UM)

MabiniStreetTagum City

TagumCity, Philippines, 6000

Course: Criminology

Under graduate

1987

High School: Maryknoll High school of Asuncion

Asuncion, Davao delNorte

1981 – 1986

Work Experience:

ASSISTANT DIRECTOR CULINARY: BAI HOTEL CEBU

(Executive Sous Chef) Mandaue City Cebu

2018 – at present

Job Description: Responsible for overseeing the individual operational aspects respective restaurant and/or production kitchen in meeting dictated 6 star product standards. Provide operational and administrative support to the Executive Chef in meeting all divisional targets and objectives with a view to maximum guest satisfaction and protecting all assets of the company. Key purpose on enforcing operational health and safety criteria and international food hygiene regulations and supervising food production of the highest stipulated qualitative standard.

EXECUTIVE SOUS CHEF: HENANN RESORT BOHOL

BRGY. Tawala, Panglao Bohol

2015 – 2018

Job Description: Responsible for overseeing the individual operational aspects respective restaurant and/or production kitchen in meeting dictated 6 star product standards. Provide operational and administrative support to the Executive Chef in meeting all divisional targets and objectives with a view to maximum guest satisfaction and protecting all assets of the company. Key purpose on enforcing operational health and safety criteria and international food hygiene regulations and supervising food production of the highest stipulated qualitative standard

SENIOR SOUS CHEF: LIMKETKAI LUXE HOTEL

Brgy. Lapasan Cagayan de oro city

2013 – 2015

Job Description: Responsible for overseeing the individual operational aspects respective restaurant and/or production kitchen in meeting dictated 6 star product standards. Provide operational and administrative support to the Executive Chef and Executive Sous Chef in meeting all divisional targets and objectives with a view to maximum guest satisfaction and protecting all assets of the company. Key purpose on enforcing operational health and safety criteria and international food hygiene regulations and supervising food production of the highest stipulated qualitative standard.

SOUS CHEF: IMPERIAL PALACE WATERPARK RESORT & SPA

M.L Quezon Highway, Barangay Maribago

LapuLapu City, Cebu 6015 Philippines

2009 – 2013.

Job Description: Responsible for overseeing the individual operational aspects respective restaurant and/or production kitchen in meeting dictated 6 star product standards. Provide operational and administrative support to the Executive Chef and Executive Sous Chef in meeting all divisional targets and objectives with a view to maximum guest satisfaction and protecting all assets of the company. Key purpose on enforcing operational health and safety criteria and international food hygiene regulations and supervising food production of the highest stipulated qualitative standard.

CHEF DE PARTIE: PLANTATION BAY RESORT& SPA

BrgyMarigondonLapu-lapu city

Cebu 6015 Philippines

2007 – 2009

Job Description: Responsible for overseeing the individual operational aspects of respective kitchen section and respective section of each subordinate associate in meeting dictated 6 star product standards. Provide operational support to the Sous Chef and Executive Sous Chef in meeting all divisional targets and objectives with a view to maximum guest satisfaction and protecting all assets of the company. Key purpose focus on ensuring extreme professionalism in food production to the highest stipulated qualitative standard and conducting operational health and safety criteria and international food hygiene regulations.

EXECUTIVE SOUS CHEF: GRANDLIESURE HOTEL Subic Bay

SBMA / Subic Bay Freeport Zone

Olongapo City, Zambales

2005 - 2007

Job Description: Responsible for overseeing the operational aspects of the division in meeting dictated 6 star product standards and for providing administrative and operational support to the Executive chef in meeting all divisional targets and objectives with a view to maximum guest satisfaction and protecting all assets of the company . Key purpose on enforcing operational health and safety criteria and international food hygiene regulations

SOUS CHEF: GRANDE ISLAND RESORT SUBIC BAY

SBMA / Subic Bay Freeport Zone

Olongapo City

2004 - 2005

Job Description: Responsible for overseeing the individual operational aspects respective restaurant and/or production kitchen in meeting dictated 6 star product standards. Provide operational and administrative support to the Executive Chef and Executive Sous Chef in meeting all divisional targets and objectives with a view to maximum guest satisfaction and protecting all assets of the company. Key purpose on enforcing operational health and safety criteria and international food hygiene regulations and supervising food production of the highest stipulated qualitative standard.

SOUS CHEF: GRAND MEN SENG HOTEL DAVAO

Magallanes street Davao City

2001 – 2003

Job Description: Responsible for overseeing the individual operational aspects respective restaurant and/or production kitchen in meeting dictated 6 star product standards. Provide operational and administrative support to the Executive Chef and Executive Sous Chef in meeting all divisional targets and objectives with a view to maximum guest satisfaction and protecting all assets of the company. Key purpose on enforcing operational health and safety criteria and international food hygiene regulations and supervising food production of the highest stipulated qualitative standard.

SOUS CHEF: CONCHITA HOTEL

Cogon market Cagayan de oro city

2003 (1) year

Job Description: Responsible for overseeing the individual operational aspects respective restaurant and/or production kitchen in meeting dictated 6 star product standards. Provide operational and administrative support to the Executive Chef and Executive Sous Chef in meeting all divisional targets and objectives with a view to maximum guest satisfaction and protecting all assets of the company. Key purpose on enforcing operational health and safety criteria and international food hygiene regulations and supervising food production of the highest stipulated qualitative standard.

CHEF DE PARTIE: East Asia ROYAL HOTEL

General Santos (Gensan) city

2002 - 2003

Job Description: Responsible for overseeing the individual operational aspects of respective kitchen section and respective section of each subordinate associate in meeting dictated 6 star product standards. Provide operational support to the Sous Chef and Executive Sous Chef in meeting all divisional targets and objectives with a view to maximum guest satisfaction and protecting all assets of the company. Key purpose focus on ensuring extreme professionalism in food production to the highest stipulated qualitative standard and conducting operational health and safety criteria and international food hygiene regulations.

CHEF DE PARTIE: MERCURE GRAND HOTEL DAVAO

Km. 7, lanangdavao city

2000 - 1999

Job Description: Responsible for overseeing the individual operational aspects of respective kitchen section and respective section of each subordinate associate in meeting dictated 6 star product standards. Provide operational support to the Sous Chef and Executive Sous Chef in meeting all divisional targets and objectives with a view to maximum guest satisfaction and protecting all assets of the company. Key purpose focus on ensuring extreme professionalism in food production to the highest stipulated qualitative standard and conducting operational health and safety criteria and international food hygiene regulations.

COMMIS 1: BARCELO ROYAL MANDAYA DAVAO

Palma Gil street Davao city

1998 – 1999

Job Description: Responsible for assisting in the individual operational aspects of respective kitchen section in meeting dictated 6 star product standards. Provide operational support to the Demi and Chef de Partie in meeting all divisional targets and objectives with a view to maximum guest satisfaction and protecting all assets of the company.

COMMIS 1: GRAND MEN SENG HOTEL DAVAO

Magallines Street Davao city

1996 - 1998

Job Description: Responsible for assisting in the individual operational aspects of respective kitchen section in meeting dictated 6 star product standards. Provide operational support to the Demi and Chef de Partie in meeting all divisional targets and objectives with a view to maximum guest satisfaction and protecting all assets of the company.

KITCHEN HELPER: APO VIEW HOTEL DAVAO

Tomas Claudio street Davao city

1994 - 1996

Job Description:Responsible for assisting in the individual operational aspects of respective kitchen section in meeting dictated 5 star product standards. Provide operational support to the Commis 1, Demi Chef and Chef de Partie in meeting all divisional targets and objectives with a view to maximum guest satisfaction and protecting all assets of the company.

KITCHEN HELPER: Osakaya restaurant Davao

J.P. Laurel street Davao city

1991 - 1994

Job Description:Responsible for assisting in the individual operational aspects of respective kitchen section in meeting dictated 5 star product standards. Provide operational support to the Commis 1, Demi Chef and Chef de Partie in meeting all divisional targets and objectives with a view to maximum guest satisfaction and protecting all assets of the company.

STEWARD: APO VIEW HOTEL DAVAO

Tomas Claudio street Davao city

Contractual 6 month’s

Job Description:Responsible for facilitating, conducting the day to day operational logistics of the Stewarding Department within Kitchens and Restaurant related areas. The scope of responsibility includes a key focus on enhancing and protecting the assets of the Culinary and Food and Beverage Division in maintaining extreme international standards of hygiene and sanitation.

Personal Detail:

Nationality: Filipino

Place of Birth: Davao City

Date of Birth: January 25, 1969

Reference:

Chef RusselAbarquez

Executive Chef

Henann Group of Resort

Panglao Bohol

Chef Edison Casayuran

Executive Chef

Grand Men seng Hotel Davao

Magallines Street Davao City

tel. #: 082- 221-9040

Chef JoeAlvarado

Executive chef

Mercure Grand Hotel Davao city

Tel. # 082-***-****

Chef Melchor Lopez

Executive Chef

Limketkai luxe Hotel

Brgy. Lapasan Cagayan de oro city



Contact this candidate