Chef Dave Mensuelo
Brgy Yakal Francisco Homes,San Jose Del Monte
City Bulacan, Philippines 0203
Cellphone No: +639*********/ +639*********
Email Add: ac8rr5@r.postjobfree.com
Skype ID:daved073
Facebook: https://www.facebook.com/daveddedios
LinkedIn: https://www.linkedin.com/in/daveddedios
Current Location: Philippines
Availability: I can start for work 1 month(s) after the notice period.
PERSONAL DATA
Age:
39
Date of Birth:
Sep 7, 1979
Gender:
Male
Civil Status:
Single
Height:
173.78 cm
Weight:
63.64 kg
Nationality:
Filipino
Religion:
Christianity - Catholic
Permanent Address:
Brgy Yakal Francisco Homes, San Jose Del Monte
Bulacan, Philippines 0203
WORK EXPERIENCE
I have been working for 21.2 year(s).
1.
Position:
Executive Chef
Duration:
Apr 2017 May 2018
Company:
Fasht Seafood Restaurant
Company Industry:
Construction / Building / Engineering
Location
Doha
Country
Qatar
Department:
kitchen
Job Description:
The Executive Chef is in charge to coordinate all the following F&B operation ( back of the department ) Kitchen, Cafeteria, Stewarding,F&B Storage.
- Customer serves
- Employee management
- Financial issues
- Technical issues
This person will be responsible for maintaining and giving direction to the entre food & beverage area in compliance with the F&B Director
Directions including Kitchen, Cafeteria, Stewarding.
2.
Position:
Head Chef
Duration:
Jan 2017 - Mar 2017 (0.2 yrs)
Company:
Calinisan Beach Hotel & Resort
Company Industry:
Food & Beverage / Catering / Restaurant
Location
Buso-Buso Laurel Taal Batangas
Country
Philippines
Department:
kitchen operation
Job Description:
Duties associated with this role including directing chefs in their section in preparing cooking and presenting culinary dishes.
Head chef perform some or all of the following duties
Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
Demonstrate new cooking techniques and new equipment to cooking staff
Responsibilities for planning and directing food preparation in a kitchen keeping an eye out for problems that arise in the kitchen
3.
Position:
Sous Chef
Duration:
Jan 2016 - Jan 2017 (1 yrs)
Company:
Icecup Tours Cavinn Hotel
Company Industry:
Hotel / Hospitality
Location
Illulisat Greenland
Country
Greenland Denmark
Department:
Kitchen
Job Description:
I responsible for running a specific section of chef usually a small team of
Workers, which they are responsible for keeping organized so that meals go out time and work aria remains clean and orderly
Suppressing the kitchen staff in preparing mise-en place and to fulfill the tanks of the entire establish services standard
4.
Position:
Diet Chef De Partie
Duration:
Nov 2014 - Nov 2015 (1 yrs)
Company:
Fassco Catering Cleveland Clinic
Company Industry:
HealthCare / Medical
Location
UAE
Country
United Arab Emirates
Department:
Kitchen
Job Description:
May prepare and cook food on a regular Diet basis, for special guests or function
Estimate food requirements and may estimate food labor costs
Plan and direct food preparation and cooking activities of several restaurants in an establishment.
5.
Position:
Sous Chef
Duration:
Oct 2012 - Oct 2014 (2 yrs)
Company:
Divan Hotel
Company Industry:
Food & Beverage / Catering / Restaurant
Location
Ervil Iraq
Country
Kurdistan
Department:
Kitchen
Job Description:
Duties associated with this role including directing chefs in their section in preparing cooking and presenting culinary dishes.
Sous chef perform some or all of the following duties
Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
Demonstrate new cooking techniques and new equipment to cooking staff
Reporting to Executive Chef and manage every section leader as a manager of the team
Responsibilities for planning and directing food preparation in a kitchen keeping an eye out for problems that arise in the kitchen
6.
Position:
Jr. Sous Chef
Duration:
Sep 2010 - Sep 2012 (2 yrs)
Company:
Palma Group
Company Industry:
Food & Beverage / Catering / Restaurant
Location
Doha
Country
Qatar
Department:
Kitchen
Job Description:
Responsible for the task and monitoring the flow of goods
Supervising all the kitchen staff and manage to each section
Responsible for the allocated part task in all area in the kitchen
Keeping good safety and maintain cleanliness in a accordance to rules standard operating procedure
7.
Position:
Chef De Partie
Duration:
Aug 2008 - Aug 2010 (2 yrs)
Company:
Olive Tree Corp.
Company Industry:
Hotel / Hospitality
Location
Brunie Darussalam
Country
Brunei
Department:
Kitchen
Job Description:
I prepare and cook food of the highest quality for guest
Training and development of new and existing employees
Optimize food quality and guest satisfaction
Responsible for providing quality ingredient to be a cooking
Responsible for overall cleanliness and the health and safety aspect of the kitchen are maintained at all time
8.
Position:
Dime Chef
Duration:
Jul 2003 - Jul 2008 (5 yrs)
Company:
Sterling Group & Catering
Company Industry:
Food & Beverage / Catering / Restaurant
Location
Doha
Country
Qatar
Department:
Main Kitchen
Job Description:
This is an important job in my kitchen that comes with lot chef s
A dime chef must be able to give order with their section as well duties and responsibilities
Responsible for supervising the kitchen steward for their cleaning after operation hours
9.
Position:
Chef Cook
Duration:
Jan 2000 - Feb 2003 (3.1 yrs)
Company:
Kimura Japanese Bar Entertainment
Company Industry:
Beauty / Fitness
Location
Malate Manila
Country
Philippines
Department:
Bar Kitchen
Job Description:
Chef Cook is responsible for running a specific section of the kitchen. This type of chef usually manages a small team of workers, which they are responsible for keeping organized so that meals go out time and the work area remains clean and orderly. However, in smaller kitchens a chef cook may work independently as the only person in their section. Also known as a line cook of station head chef, the chef cook has a very important role in any kitchen
10.
Position:
Line Cook
Duration:
Jan 1995 - Jan 1999 (4 yrs)
Company:
Dannara Hotel & Resort
Company Industry:
Hotel / Hospitality
Location
NR ABS-CBN Q.C
Country
Philippines
Department:
Kitchen Lobby
Job Description:
Participate in the food preparation in accordance with accepted standards of quality.
Training and development of new and existing employees
Ensure the overall cleanliness and the health and safety aspects of the kitchen are maintained all time
Responsible for proper storage, labeling and use all food supplies to prevent unnecessary spoilage and
EDUCATION
Highest Education
Second Highest Education
Education Level:
College Level (Undergraduate)
College Level (Undergraduate)
Education Field:
Food and Beverage Preparation/Service Management
Hospitality/Tourism Management
Course:
HRM Tread App cook
Hotel Restaurant Management
School/University:
Assumption University Sapang Palay San Jose Del Monte Bulacan
Assumption College
Location:
SJDM BUL.
San Jose Del Monte Bulacan
Date:
Jun 1991 - Jul 1995
Mar 1991 - Apr 1994
LICENSES/CERTIFICATIONS
License/
Certification
License/
Certification No.
Date
1.
Culinary Art NC11 NC111
none
Feb 4, 2012
2.
Commercial cooking
80902-2010-AQ-PHL-RvA
Jul 1, 2011
SKILLS
Skill
Level of Proficiency
Remarks
1
Hotel Restaurant
My passion is to prepare exotic dishes from all over the world. I have strong. Knowledge of classical European, International, World Cuisine, Mediterranean Fusion and my culinary strengths are hot and cold appetizer, soups, sauces entrée, vegetable. Roast, including Grill Philippines curry. I have gained extensive knowledge through experience of Arabic cooking techniques in cuisine philosophy and principles, and good knowledge of herbs, spices, and flavoring.
TRAININGS/SEMINARS
Date
Topic/Course Title
Oct 15, 2015- Dec 10, 2015
HACCP
CLEVELAND CLINIC
C.I.O OPERATION
Mar 20, 2010- Apr 20, 2010
B.S.T
Seaman Book
Seaman Book
LANGUAGES SPOKEN
Language
Proficiency Level
(5=Excellent; 4=Poor)
1.
English Tagalog Arabic Malay
4
AVAILABLE DOCUMENTS
Passport
Number:
1
Expiry Date:
Place of Issue:
1
Date of Issue:
NBI
Number:
1
Expiry Date: 2025
Type:
1
REFERENCES
Master Johnny Gorik
Master Chef
Divan Hotel
Tel.No.: 0009647510660532
Email: ac8rr5@r.postjobfree.com
Relationship: friend
Rodrigo Nieves
Ex- Sous Chef
Hotel Stotsenberg
Tel.No.: 094********
Email: ac8rr5@r.postjobfree.com
Relationship: friend
EXPECTED SALARY
none (Negotiable)