Chef
Resume:
Aurea Bautista
Kuala Lumpur, Federal Territory of Kuala Lumpur, Malaysia
+ 6 0 1 7 - 3 1 8 5 2 7 7
Diliman, Quezon City, Philippines 1101
ac7ml7@r.postjobfree.com
I am a passionate culinarian with great palette and sense of presentation. With strengths on Menu Planning, Food Cost, Strategic Management, HACCP and ServSAFE licensure. Has demonstrated excellent communication skills, both oral and written. I am quick to learn and adapt to new organizational structures, rules, and policies. Highly productive and can be depended upon in any situation. Amicable to handle multiple tasks and work well in environment with time constraints.
E X P E R I E N C E
HEAD CHEF August 2018 - Present
Joe’s Upstairs Restaurant and Bar
Kuala Lumpur, Malaysia
CHEF INSTRUCTOR January 2018 – July 2018
SKD Malaysia
57000 Kuala Lumpur, Federal Territory of Kuala Lumpur, Malaysia Provide guidance, mentoring and strongly enforce best practices in culinary methodologies among my students; Responsible for creating menu's, guidelines and corrective measures during lectures; Prepare a Training Session Plan; Conduct cookery Training Session with students; Conduct menu planning with students; Conduct Menu Cost Analysis; Manage training sessions; Evaluate students performances; Facilitate Preparation of Cookery Training Facilities, tools and equipment; Facilitate marketing activities of the Academy; Perform other functions as may be assigned by the Academy President. CHEF INSTRUCTOR October 2017 – January 2018
SKD Philippines
Estuar PhilHealth Building, Quezon Avenue, Quezon City, Philippines CHEF CONSULTANT October 2017 – December 2017
Café Curieux
Bel-Air Soho, Caceres St., Makati,
1210 Metro Manila, PH
Develops new menu items which should be aligned with current industry trends and customer preference; Sets the marketing strategy for the restaurant to generate more sales; Prepares costing of dishes to ensure that it meets industry standard and to ensure profitability; Analyzes menu based on profitability and operational compatibility and recommends adjustments; Works closely with the restaurant supervisor to ensure cleanliness of the restaurant and to ensure efficient operations. CHEF CONSULTANT September 2017 – February 2018
Mensie’s Jerk Chicken
Food Park Stall
Mercato Centrale, Bonifacio Global City Branch
Makati Branch
CHEF DE CUISINE January 15 2017 – October 2017
Edge Bar and Restaurant by Chef Ronnel
Ortigas, Pasig City, Philippines
Main responsibilities and duties:
Operation
Ensure efficient and professional kitchen operation at all times; to prepare rota/s to meet business needs and ensure that staffing levels and cost are kept within budget. to understand other department needs and the implications to your own; to ensure the smooth running of the department on a day-to- day basis, delegating where appropriate and implementing pre-shift and post-shift briefings; ensure effective purchasing practices in line with purchasing manuals and budgets; to attend and input into weekly strategy meetings in line with Company standards; to be responsible for the all the equipment within the kitchen operation; to daily walk through all kitchen areas and fridges to check control systems and maintenance procedures; to assist in the development of new menus with relevant costing in a timely manner.
Managing Customer Care
To promote efficiency, confidence and courtesy within the restaurant at all times; ensure guest requests are carried out in a timely, efficient and professional manner; to actively seek verbal feedback from customers and act on feedback both positive and constructive; to generally promote and ensure good inter-departmental relations; have a detailed and up to date knowledge of all restaurant and hotel services and functions at all times; ensure the highest standard of (both internal and external) customer care is delivered at all times; ensure all guest complaints relating to kitchen operations are actioned not later than 48 hours and the necessary procedure is implemented to ensure there is no recurrence; to understand other departmental needs and the implications to your own; promote good working relationships with regular guests; to display a pleasant manner and positive attitude at all times and to promote a good company image to colleagues; to promote a professional and progressive relationship with restaurant suppliers ensuring mutual respect is maintained Standards
To produce and maintain Standards of Performance documentation to be used in training and as a daily reference for all staff including spec sheets; ensure that the Kitchen Management System is in place and followed by all members of the kitchen team on a daily basis; actively seek ways to improve the operation, agree and implement any resulting factors. Financial Performance
To follow relevant Company control procedures; to maintain consistent food costs; to actively control costs without compromising Company standards; to ensure all kitchen orders are placed, controlling delivery, requisitions in place for stock movement; to forecast and control wage cost effectively; completion of month end package: accurate physical stock take of all food within the restaurant entering information onto stock sheets, cross checking pricing, collection of management accounts, completing food cost summary; by 2nd of each month to Accounts and GM Sales
Identify and action any potential sales leads; to maximize sales within the restaurant. Legal Responsibilities
Health and Safety: ensure that all risk assessments are completed in Kitchen areas and are reviewed at least on an annual basis, or according to risk assessment guidelines: encourage safe working practices; complete Kitchen Management System for Food Safety Regulations, and ensure that all Kitchen team follow and complete the documentation; maintain health and hygiene regulations to the highest standards; apply Disciplinary and Grievance procedures when necessary following company guidelines and in conjunction with the Restaurant Manager; to submit accurate timesheets according to Company policy understanding the implications of the Working Time Directive and Minimum Wage Legislation; to ensure all staff attend regular Statutory Training Sessions. to develop and implement planned maintenance schemes and cleaning schedules in accordance with Health and Safety Regulations, Food Safety Regulations and company standards; understand the restaurant’s fire and safety procedures; ensure all health and safety, food safety and fire training is completed by kitchen team following legislation and best practice information.
PERMANENT EXECUTIVE SOUS CHEF November 15, 2014 – January 1, 2017 MECOOP Cafeteria
Office of the President of the Republic of The Philippines Malacañang Palace
Manila, Philippines
EXECUTIVE SOUS CHEF August 10, 2014 – November 14, 2017 NATIONAL ORGANIZING COMMITTEE
ASIA-PACIFIC ECONOMIC CONFERENCE (APEC - 2015)
Manila, Philippines
Prepare, cooking and presenting meals; complication of paperwork including temp logs and allergen sheets; food preparation and presentation for special and theme evening meals; delivery of a high quality standard of customers service consistently; ensure all kitchen equipment is kept clean and well maintained; follow the Morris Corporation menus and provide feedback to Executive Chef on continuous improvement as and when required; maintain a high quality of catering services; supports Head Chef in managing stocks and ordering supplies; receive delivery and ensure food items are appropriately stored; minimize waste and ensure the correct and timely disposal of all consumable and waste products; ensure that the kitchen is HSE compliant and support with leading a safety culture in the kitchen; ensure correct equipment and PPE is worn at all times; ensure all food hygiene regulations and HACCP procedures are consistently followed; ensure all HSE recordkeeping; cleaning and sanitizing the kitchen. HEAD CHEF August 8, 2012 – August 9, 2014
BOTONG’S UP RESTOBAR
Makati, Philippines
One of Manila’s Prime Restobar that caters to 500 sitting capacity a day. In charge of 15 subordinate chefs and kitchen utility.
Determines the ingredients and equipment/s to be kept in the kitchen’s inventory; decides the specials and the menu in general; determines the frequency at which the menu is to change; decides on the portions of food to be served to the customers; determines which garnishes are to be used on the food; supervision of all kitchen staff; recruitment and training of kitchen staff; plans the menus; supervises inventory and stock control; deals with the suppliers; maintains the budgetary targets; ensures that health and safety standards are maintained in the kitchen; reviews the daily roster of the different tasks in the kitchen; distributes kitchens tasks to the employees CHEF DE PARTE (CDP) March 10, 2010 – Aug 1, 2012
SOUTHEN STYLE CATERING COMPANY
Manila, Philippines
High intense daily production for industrial catering with 3,000 people day for food service breakfast, crib and dinner.
Maintains inventory of supplies and food items and assists in ordering of goods; oversees the purchase and delivery of grocery and catering items, as assigned; receives and processes catering orders and ensures delivery of requested items; initiates food service preparation and catering for special events; leads kitchen staff in the absence of a supervisor; ensures that the kitchen conforms to local health department codes; assists in the development, planning, and implementation of kitchen / catering operations; supervises program participants while in dining or kitchen area; prepares meals in accord with program needs and applicable food service sanitation standards; plans menu options within program guidelines and provides documentation, as assigned; standardize production recipes to ensure consistent quality; estimate food consumption and requisition or purchase food, select and develop recipes, standardize production recipes to ensure consistent quality, establish presentation technique and quality standards, plan and price menus, ensures proper equipment operation/maintenance and ensures proper safety and sanitation in kitchen; oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques; assists in supervision of kitchen personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases; ensures that requirements for appropriate sanitation and safety levels in respective areas are met; other duties may be assigned.
COOK / CHEF
WHITE ROSE CATERING
June 15, 2002 – May. 20, 2004– KITCHEN HAND / COOK May 21, 2004 – November 21, 2006 – LINE COOK / DEMI CHEF Nov 22, 2006 – March, 2010 - CHEF
One of Manila’s long running catering company that specializes on thematic events and special function with minimum catering contract of 1,000 people.
Clean food preparation areas, cooking surfaces, and utensils; cook and package batches of food, such as hamburgers and fried chicken, which are prepared to order or kept warm until sold; cook the exact number of items ordered by each customer, working on several different orders simultaneously; maintain sanitation, health, and safety standards in work areas; measure ingredients required for specific food items being prepared; mix ingredients such as pancake or waffle batters; operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles; pre-cook items such as bacon, in order to prepare them for later use; prepare and serve beverages such as coffee and fountain drinks; prepare specialty foods such as pizzas, fish and chips, sandwiches, and tacos, following specific methods that usually require short preparation time; read food order slips or receive verbal instructions as to food required by patron, and prepare and cook food according to instructions; verify that prepared food meets requirements for quality and quantity; wash, cut, and prepare foods designated for cooking; clean, stock, and restock workstations and display cases; order and take delivery of supplies; schedule activities and equipment use with managers, using information about daily menus to help coordinate cooking times; serve orders to customers at windows, counters, or tables. E D U C A T I O N
Higher National Certificate in Mastery of Sauces
SKD Academy/ American Hospitality Academy
This course is equipped with hardcore kitchen skills, wide cuisines repertoire and superior judgment. Career Certificate in Professional Culinary Arts
SKD Academy
Learned and strengthen competencies in cooking methods and techniques, culinary mathematics and advance kitchen skills.
Bachelor of Arts: Philosophy
University of the Philippines, Quezon City, PH
1995-1999
A C H I E V E M E N T S
Chef Bernard Lomibao's Recognition Award
Director of Culinary Arts, SKD Academy
Top Two in Class
Career Certificate in Professional Culinary Arts, SKD Academy Professional Development Certificate with Honors
Hospitality Professional Course, American Hospitality Academy Star of "a ha!" Certificate
American Hospitality Academy
SERVSAFE
US National Restaurant Association
Philippines
Food Costing
University of San Carlos
Department of Hospitality Management
Cebu, Philippines
Kitchen and Equipment Safety
University of San Carlos
Department of Hospitality Management
Cebu, Philippines
S UMMARY O F S K I L L S
• Excellent communication skill, both oral and written.
• Memo writing, cost control, budgeting;
• Proficient in Excel, Outlook, Power Point, and Word.
• Has hands-on experience in Point of Sales system.
• Knowledgeable of operational health and safety.
R E F E R E N C E S
Ronnel Britania
Executive Chef
Contact this candidate