Sous chef

HANSEL TAN PELAYO

*** ******** **** ******* ****, Batangas.

E-mail:*********@*****.***

Contact number: 092*-*******/092*-*******

POSITION DESIRED: Head Chef

Work Experience :

Head Chef (Hot and Cold Section)

IHOP RAK Al Hamra Mall, U.A.E

August 16, 2015 to April 26, 2018

Responsible in the preparation of all New promotional menu to be served for the month.

Responsible in maintaining the HACCP standards required by the company in the everyday operations.

Responsible in the Opening and Closing inventory of the stores.

Responsible in checking the right temperature of the food item. Hot and cold. And must meet the standards of the food on the daily basis.

Responsible in making orders in the daily basis.

Responsible in making of all the sauces required by IHOP.

Sous Chef ( Hot and Cold Section ) Fruit and Vegetable Artist…

Coral International Hotel

Al khobar, Saudi Arabia

September 30, 2012 – September 29, 2014

Reports directly to the Executive Chef for further instructions, and delegate the Job properly.

Ensures portion control policy / standard plating instructions are adhered to.

Ensures that Food Safety and Sanitation is properly followed.

Complies with Hotel Health and Safety policy to prevent accidents.

Ensures that the food standards are properly presented.

Coaching co-workers to ensure the “Clean as you Go” policy.

Knowledgeable in Food Garnish and Plating, Fruits and Vegetable Carvings.

Knowledgeable in Hot Kitchen especially in western food.

Knowledgeable in making Salads and desserts, etc.

Chef de Partie

White Palace Hotel

King Abdulaziz road. Riyadh City.

May 12, 2010 – June 2, 2012

Preparation of all Salads and Sandwiches in the Breakfast.

Ensures that all fruits and vegetables are available in the chiller anytime.

Ensures that all food items are served properly to avoid wastage.

Ensures that Hygiene and Sanitation Standards are attained.

Coordinates with the Chefs in the kitchen to inform about the Guest needs.

Preparation of all dressings needed in the Buffet and Parties.

Preparation of all vegetables and Fruits according to the Standard Procedures.

Demi-Chef de Partie

Bolgogi Restaurant

Songwon City, South Korea

June 8, 2003 – February 20, 2009

Cutting and Preparation of all vegetables needed according to the standard menu card.

Preparation of buffet table and make Fruits and Vegetables Carving.

Prepares different kinds of Sushi and kimbap.

OTHER SKILLS AND ABILITIES

Ability to interact positively with supervisors, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach.

Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.

Ability to come to work regularly on time, to follow directions, to take criticism to get along with co-workers and supervisors, and treat them with respect and courtesy, and to refrain from abusive insubordinate and violent behavior.

TRAININGS AND SEMINARS ATTENDED:

Ergonomics in the workplace by: PASHE (Highfield Standards)

Workplace Violence Prevention by: PASHE (Highfield Standards)

Personal Hygiene, Ware Washing Procedure, Food Safety, Cross Contamination, Receiving and Storage Procedure. by: ABU DAWOOD TRADING COMPANY.

Hotel Fire Safety Training by: Coral Hotel (HMH Standards)

Guest Courtesy Training by: Coral Hotel ( HMH Standards)

Personal Hygiene and Grooming Training by: Coral Hotel (HMH Standards)

Bread Making and Bakery Management ( TESDA ).

Saisaki Edsa Sushi and Sashimi Making. ( Triple V-Express ).

Education

Bachelor in Hotel and Restaurant Management 1993-2000

Polytechnic University of the Philippines, Sta. Mesa, Manila

Achievements:

Chefs on Parade Winning First Place in the International Cuisine Competition. 1995, winning menu: Fish Roll with Apricot Sauce

Related Skills

To monitor stock movement and be responsible for ordering on your section

To ensure minimum kitchen wastage.

To ensure knowledge of the product is maintained and communicated to all relevant

personnel.

Responsible for completing mis en place

Learn and record skills and recipes from other members of the department

Report any maintenance issues to the Head Chef immediately.

Comply with all Good wood policies and procedures to ensure that all statutory regulations are observed.

Liaise with the Head Chef/Sous Chef and implement new menu/dishes/systems where

applicable

Ensure all statutory regulations are adhered to, such as food hygiene

Policies.

To be flexible and willing to help the restaurant kitchen at busy times if

Required.

Prepare and make simple food and to demonstrate and help maintain high levels of service

that consistently exceeds the expectations of our members.

Knowledgeable in food garnishes and design of the buffet table. Knows how to do watermelon, pumpkins and other vegetables for carving.

Personal Data

Born on September 29, 1976 in Manila, Philippines; fluent in English and Filipino; proficient in Microsoft Word and Excel; responsible, hardworking, highly motivated and can work under pressure and with minimum supervision.

References available upon request

Contact this candidate