Resume

Sign in

ex-chef

Location:
Malolos, Bulacan, Philippines
Salary:
50up
Posted:
March 13, 2019

Contact this candidate

Resume:

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)



Contact this candidate