Food Quality

JUANITO M. SANTILLAN III

Road No. ****, Building 442 Block 333, 2nd Floor Flat 23, Mahooz, Bahrain +973-******** **********@******.***

EXPERIENCE

Chef de partie June 2018- August 2019

MAHONIA RESTAURANT BAHRAIN- Bldg. 1078, road 3832, Manama Bahrain

Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.

Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.

Coordinates daily tasks with the Sous Chef.

Responsible to supervise junior chefs or commis.

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 of 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

THE MEDICAL CITY HOSPITAL – Ortigas Avenue, Pasig City, Philippines

COOK March 2017 – April 2018

Measure and assemble ingredients for menu items.

Collaborate with the Executive Chief and Cooks to prepare meals during our dining hours.

Maintain accurate food inventories.

Properly store food items at appropriate temperatures.

Rotate stock items as per established procedures.

Restock kitchen for subsequent shifts.

Ensure that the prep area and kitchen are cleaned and sanitized at the end of your shift.

KUPPA ROASTERY & CAFÉ – Capitol Shopping Center Tindalo Avenue Corner Hilado St., Bacolod City, Negros Occidental, Philippines

COOK February 2011 – March 2016

Inspect food preparation and serving areas to ensure observation of safe, sanitary food-handling practices.

Turn or stir foods to ensure even cooking.

Season and cook food according to recipes or personal judgement and experience.

Observe and test foods to determine if they have been cooked sufficiently using methods such as tasting, smelling or piercing them with utensils.

Weigh, measure and mix ingredients according to recipes or personal judgement using various kitchen utensils and equipment.

Portion, arrange, garnish food and serve foods to waiters or patrons.

Regulate temperature of ovens, broilers, grills and roasters.

Substitute for or assist other cooks during emergencies or rush periods.

Bake, roast, broil, and steam meats, fish, vegetables and other foods.

Wash, peel, cut and seed fruits and vegetable to prepare them for consumption.

Estimate expected food consumption; then requisition or purchase supplies or procure food from storage.

Carve and trim meats such as beef, veal, lamb, pork and ham for hold or cold service, or for sandwiches.

Coordinate and supervise work of kitchen staff.

Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.

EDUCATION

LA CONSOLACION COLLEGE – BACOLOD (2006 – 2011)

Bachelor of Science

Major in Hospitality Management

PERSONAL DATA

NATIONALITY: Filipino

SEX: Male

MARITAL STATUS: Married

DATE OF BIRTH: February 18, 1988

PLACE OF BIRTH: Silay City, Negros Occidental, Philippines

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