Executive Chef Food Service
Resume:
RIJEL PACAO G.
*** * ****** ***** ****** City
***********@*****.***
Objective:
Seeking for a position of head chef for a high class establishment where my experience and skills will be utilized.
Skills:
Really good food service qualifications and cooking skills.
Superb communication as well as writing skills.
Superb leadership as well as management abilities.
Excellent knowledge of kitchen’s financial administration skills.
Able to keep calm under pressure.
Capable of work under pressure.
Work Experience:KEW HOTEL
G.CLARIN TAGBILARAN CITY BOHOL
Worked as HEAD CHEF
JULY 6,2017-JULY 25,2019
Responsibilities:
Developing menu offerings, forecasting supply needs and estimating costs.
Take part in the creation of recipes and the preparation of advanced items
Crab House Seafood Restaurant
MansasaTagbilaran City Bohol
Worked as EXECUTIVE CHEF
March 2011-Oct.15,2014
Responsibilities:
Responsible for the day-to-day running of the kitchen
Helps to implement new policies or changes in a kitchen.
Handles scheduling for the kitchen workers
Handing disciplinary issues among the staff and addressing problems among staff members .
LA OPERA ITALIAN RESTAURANT
Makati Avenue Cor.G.P. Rizal Makati City
Worked as Sous Chef
2008-2010
Responsibilities: Help the executive chefs with ordering supplies and food.Charge of day to day production in the kitchen.Coordinating cooking so that all food is delivered by the wait staff to the customers in a timely fashion
Chef Ed”s Cosmopolitan Fine Dining Restaurant
De Lacosta Street Makati City
Worked as Demi chef
2005-2008
Responsibilities:
Prepare appetizers plus meat and vegetables for entrees
Help with the proper presentation of the food
Follow and enforce health and safety standards in the kitchen
Makes sure that each customer is served high-quality food in a timely manner.
Aloha Hotel
RoxasBolevard Malate Manila
Worked as Chef De- Partie
2004-2005
Resposibilities:
Responsible for keeping organized so that meal go on time
Directing chefs in their section in preparing, cooking, and presenting culinary dishes
Enforcing strict health and hygiene standards in the kitchen; and trouble-shooting any problems that may arise.
Corporate Inn Hotel
UnKalaw Manila
Worked as Chef De- Partie
2003-2004
Responsibilities:
Take charge in the absence of the Sous Chef
Order food items when required
Training new staff
Tropez Greek Fine Dining Restaurant
Greenbelt 3 Ayala Makati City
Worked as Chef De- Partie
2001-2003
Responsibilities:
Responsibility for the food production management of a specific kitchen section.
Responsibilities of managing food production in the specific section that they have been assigned.
Mandarin Oriental Manila
Ayala avenue corner Makati city
Worked as Line Cook
2000-2001
Responsibilities:
Make soups and sauces and prepare meat, fish, poultry, vegetables and starches for their station.
Store foods safely to maintain proper sanitation.
Handle multiple projects at the same time.
Café Adriatico Restaurant
Adriatico Street Malate Manila
Worked as Assistant Cook
1998-2000
Responsibilities:
Preparing, seasoning and cooking a wide variety of food.
Responsible for measuring out ingredients, following recipes and using a wide array of cooking utensils.
EDUCATION:
ARELLANO UNIVERSITY
RECTO MANILA
CHARACTER REFERENCE:
Lorenzo Osorno
Guestlink Hospitality Training
REXON PACAO
EXECUTIVE CHEF
ESKAYA BEACH RESORT AND SPA
BRGY. TAWALA PANGLAO BOHOL
BOGIE SUPE
EXECUTIVE CHEF/OWNER
CREATIVE CUISINE CULINARY SERVICE INC.
EDUARDO QUIMSON
EXECUTIVE CHEF/OWNER
GF ft Partners Building, 139 H.V.
Dela Costa Street, SalcedoVillage,Makati City
Personal Particulars:
Age: 35
Date of Birth: 26 Nov.1983
Nationality: Philippines
Height: 5”11cm
Gender: Male
Marital Status: Single
Permanent Residence: Philippines
Languages:
Filipino, English
I hereby certified that the above information are true and correct to the best of my ability and
knowledge.
RijelPacao
Applicant
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