GEDERICO JOSE A. DIMAYUGA

Mobile No: 009***********

Email Ad: ac7sn1@r.postjobfree.com

Aim of the Role:

To ensure high standards of efficiency in the running of the department whilst always

aiming for an increase in standards, profitability and staff development.

Qualities:

Creative – Creativity inspires food presentation and willing to try something new.

Passionate – Enjoyment in process of selecting foods, preparing meals and creating menus

Business Sense – Looking at the kitchen in a bigger picture, must produce quality foods and cost effective and efficient.

Team Player – Work harmoniously to everybody to ensure the timely production of quality foods

Attention to Detail – Pays close attention to detail, every ingredient and measurement has a specific role in cooking.

PROFESSIONAL QUALIFICATION:

Basic Professional Culinary and Baking Course

Center for Culinary Arts, Manila

Manila, Philippines

October-December 2005

Bachelor of Science in Commerce

Major in Business Management

University of Batangas

Batangas City, Philippines

1998-2001

SEMINARS/TRAINING COURSES:

TSI Quality Services Person-in-Charge (Level-3)

Certificate #: TSI-QS-PIC-PL310124

Dubai United Arab Emirates

Boecker Food Safety

Basic Food Hygiene

Certificate of Quality and Merit of the Royal Institute of Public Health, UK

Crowd Management Training

Certificate #: IMOMC128-147-2008

October 10, 2008

Manila, Philippines

Personal Safety and Social Responsibility

Certificate #: B/PSSR-391*-**-****

September 10, 2008

Manila, Philippines

Fire Prevention and Fire Fighting

Elementary First Aid

Personal Safety and Social Responsibility

Certificate #: B/PSSR-391*-**-****

September 10, 2008

Manila, Philippines

Achievements:

Confrerie de la Chaine des Rotisseurs

Dubai, UAE

Employee of the Month – January, 2018

Employee of the Month – May, 2009

WORK EXPERIENCE:

OMNIA BAHARAT

Dubai United Arab Emirates

Position: Junior Sous Chef September 2015 – August 2018

DUTIES and RESPONSIBILITIES:

Take care of daily food preparation and duties assigned by the Executive Sous Chef to meet the standard and the quality set by the Restaurant.

Follows the instructions and recommendations from the Executive Sous Chef to complete the daily tasks.

Responsible to supervise Junior Chefs and Commis Chef.

Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.

Ensure that the production, preparation and presentation of food are to the highest quality at all times.

Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.

Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.

Full awareness of all menu items, their recipes, methods of production and presentation standards.

Follows good preservation standards for the proper handling of all food products at the right temperature.

Operate and maintain all department equipment and reporting of malfunctioning.

Ensure effective communication between staff by maintaining a secure and friendly working environment.

Establishing and maintaining effective inter-departmental working relationships.

Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.

Personally responsible for hygiene, safety and correct use of equipment and utensils.

Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.

Check periodically expiry dates and proper storage of food items in the kitchen.

Consults daily with Executive Sous Chef and on the daily requirements, function and also about any last minute events.

Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.

Should be able to set an example to others for personal hygiene and cleanliness on and off duty.

Daily feedback collection and reporting of issues as they arise.

Assess quality control and adhere to restaurant service standards.

Carry out any other duties as required by management.

Tennis and Country Club Fujairah

Fujairah United Arab Emirates

Position: CHEF de PARTIE November 2014 – July 2015

DUTIES and RESPONSIBILITIES:

To comply for the day to day running of any given section.

To have a committed approach to the development of creative service in the kitchen.

Assists and supports other kitchen staff in the preparation of different foods.

Maintain high standards of excellence.

Make sure that proper hygiene and safety is applied at the kitchen at all times.

To work as part of a team in a constructive manner that enables the company to achieve

the objective of being a market leader.

Estimate food consumption.

Assists in all kitchen related activities including ordering for supplies and budget control.

Receive and examine foodstuffs and supplies to ensure that quality and quantity met established standards and specifications.

Selected and developed recipes, applying personal knowledge and experience in food preparation.

Assists with the planning of menus.

Check thermostat control to regulate temperature.

Able to take controls and creates team spirit. Have a high level of experience gained

from various quality establishments.

Take part in any training required and must be able to work long hours under extreme pressure.

Ensures that customers are served quality food and in a manner that is timely.

To carry out any reasonable duty to assist in the smooth running of the Company.

Eagles Den

Aguila Beach Resort

Anilao, Mabini Batangas Philippines

Position: CHEF de PARTIE February 2012 – September 2014

DUTIES and RESPONSIBILITIES:

To understand and be aware at all times of food costs and percentages and understand how

daily departmental costs influence profit and loss results.

To monitor stock movement, to ensure stock security.

Responsible for stock ordering ( food and non food items).

To ensure minimum kitchen wastage.

To assist with the provision of training and development for department staff in kitchen

procedures.

To ensure that costumer are given a prompt and efficient service and expectations are consistently

exceeded

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

personnel.

To work with the Head Chef to ensure the mise en place is completed.

Person in charge in the absence of the Head Chef.

To report any maintenance issues to the Head Chef immediately.

To comply with the conditions of the food hygiene policies.

To be flexible and willing to help other departments at busy times if required.

Ramada Hotel Dubai

Dubai, United Arab Emirates

Position: DEMI CHEF de PARTIE May 2009 to June 2011

DUTIES and RESPONSIBILITIES:

To maintain and achieve a high standard of food quality, preparation, production and to assist in service under guidance from Chef de Partie, Sous Chef or the Executive Chef.

To aid in achieving food cost, kitchen standard and overall objectives and helping Commis learn to improve their ability.

To comply with all Hotel and Company policies.

Able to work hours required and section assigned to by the Executive Chef.

To pass on all information to your Commis and to enhance their knowledge wherever possible.

To be fully aware of all hygiene control and chemicals uses.

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

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

Ramada Hotel Dubai

Dubai, United Arab Emirates

Position: COMMIS 1 May 2006 to May 2009

DUTIES and RESPONSIBILITIES:

Read and utilize food items to be prepared, quantity of food to be prepared and when it is prepared.

Work closely with standard recipes and plate presentations in order to maintain standards of quality in production and presentation.

Complete requisitions, obtains proper signatures, submit and pick up and store all items.

Understand daily departmental costs and how they influence profit and loss results.

To be flexible and willing to help other departments at busy times if required.

Ensure stock is controlled and rotated. Accept and store deliveries.

Assist and monitor food stocks and stock movement.

Ensure that mise en place is completed in the section.

C. Aguila Food and Catering Services

Batangas,Philippines

Position: ASSISTANT CHEF March 2002- March 2006

DUTIES and RESPONSIBILITIES:

Supervised, coordinated and participated in activities of cooks and other kitchen personnel engaged in preparing and cooking foodstuffs to ensure economical and timely food production.

Makes sure that all the ingredients are prepared and clean.

Maintain high standards of excellence.

Responsible for smooth operation and process flow inside the kitchen.

Ensure that hygiene and sanitation is being applied.

Received and examined foodstuffs and supplies to ensure that quality and quantity met the established standards and specifications. The FIFO (first in first out) policy is ensured.

Estimate food consumption and requisitioned or purchased foodstuffs.

Baked, roasted, boiled and steamed meats, fish, vegetables and other foods.

Trained and assisted other kitchen staff in washing, peeling, cutting and shredding vegetables and fruits, butchering chickens, fish, cutting, trimming and boning meat.

Observed and tested foods being cooked by tasting, smelling and piercing with fork.

PERSONAL DATA:

Date of Birth: March 12, 1977

Sex: Male

Height: 163 cm.

Weight: 130 lbs.

Marital Status: Married

Nationality: Filipino

Passport No.: P2967541A

Contact this candidate