Food Safety Service
Resume:
Dan Ralph M. Manaluz
Flat **, *rd floor, Majestic Bldg. 3, Al Sadd, Doha, Qatar
ac96z2@r.postjobfree.com
ac96z2@r.postjobfree.com
About Me
DOB & Place:
August 11, 1988
Arayat, Pampanga,
Philippines
Marital
Status: Married
Height: 5' 6'' (169cm)
Passport No.:
EC5478492
DOI: 25/8/15
DOE: 24/8/20
Visa Status: Residence
Nationality: Filipino
Language: Tagalog,
English
References are
furnished upon request.
Education
High School:
Sergio Osmena Sr.
High School
(2000-2004)
Quezon City, Philippines
Technical Course:
Monark Foundation
Technological Institute
(2004-2007)
Libis,Q.C., Philippines
Heavy Equipment
Servicing Technology
Computer Skills
MS Office and Excel
Applications,
Power Point
Software Applications, World Wide Web.
Trainings & Seminars:
Leadership Training
Boso-Boso Highlands
Antipolo, Rizal Philippines
Dec. 1 - 3, 2005
Food and Safety Principles
Al Arkkan Training Center
Jeddah, KSA
Nov. 4 - 6, 2013
L2 Award in Food Safety
Basic Food Hygiene
09 May 2014
Boecker
HABC Level2 Food Safety
27 Sept. 2017
Azadea Group
Highfield Qualifications
Personal Summary
A multi-skilled kitchen staff with good all-around food preparation and catering expertise. Very capable with a track record of dealing with all kitchens and culinary related issues. A proven ability to react in areas that require immediate attention and ensuring that all food is always presented to highest possible standards. Ambitious and seeking to continually broaden knowledge of food, cutting edge cuisine, and overall event presentation.
Now looking for a new and consultancy position, one which will make best use of my existing skills and experience and further improve my personal and professional development.
Skills and Capabilities
ØEager to work in both hot and cold section.
ØMulti-tasking.
ØHighly competitive, organized and goal oriented.
ØCan quickly adapt to changing situations.
ØAbility to follow detailed instruction and procedures.
ØPhysically fit, with speed and stamina and able to spend long working hours.
PROFILE/OVERVIEW
ØProfessional Chef with 7 years of extensive experience in Western cuisine.
ØProven kitchen management skills and in-depth knowledge of food preparation and food safety regulations.
ØSpecialize in working with teams to achieve institutional efficiency goals.
ØProven ability to effectively handle multi-task levels of responsibility, providing team leadership, motivation and development.
ØAbility to follow recipes, instructions and guidelines.
ØPerforms multiple task smoothly and efficiently in a fast-paced environment.
ØExperience in safe operation of commercial food service equipment.
Career History
Paul Café & Restaurants Feb 2017 – June 2019
Azadea Group, Qatar
PAUL’s success story dates back to its start as a humble bakery in northern France over 125 years ago. Enormous respect for tradition and use of the finest quality ingredients have made Paul what it is today – a very successful international brand, part of France’s culinary and cultural heritage, catering to the French way of life in its selection of bread, viennoiseries, pâtisseries, sandwiches, soups and salads, plus a selection of signature French dishes. The value of quality fresh produce is at the heart of its success.
Chef de Partie
ØIn charge of the section and kitchen staff in terms of quality, standard and good service.
ØResponsible for enhancing the performance of the operation.
ØOver all in charge of the kitchen when the Sous Chef is not around.
ØManaging the opening/closing duties.
ØMaking sure the norms and internal procedures are properly followed.
ØPrepare high quality food as per the outlined recipes and specifications, cleanliness and safety standards.
ØSupervise station employees’ performance and ensure they comply consistently with the standard serving portions, cooking methods, quality and kitchen rules policies and procedures.
ØReceive products, materials and goods from the suppliers, verify their quality, quantity and proper stocking.
ØRegister waste items on the relevant form for inventory purposes.
ØManage ordering of vegetable, dry food, chilled and frozen items.
ØUpdating temperature, cooking, hot holding and blast chiller log sheets.
ØEnforce safety rules for kitchen equipment and ensure maintenance of materials and installations.
ØAssess the par level needed for all products.
The Atelier Art Cafe Jan. 6, ’14 – Jan. 6, ‘17
The Pearl, Doha, Qatar
Cozy and comfortable outdoor and indoor restaurant and coffee lounge. Stylish lounge counter, wide screen TV for sports and events review. And an open air/smoke zone that compliments the viewing pleasure of The Pearl Doha.
Chef in Charge
ØPre-opening team.
ØProvide information and recommendations for kitchen and culinary issues.
ØShare ideas in costing and menu planning.
ØAssisting chefs on line.
ØManage inventory and stock orderings.
ØFollow standard food preparation, mise 'n place.
ØAttend "must do" task, such as CAYGO, FIFO, etc.
ØEnsure food safety
ØFollow standard opening, operation and closing procedures
ØManaging staff schedule, evaluation and team chemistry.
ØProvide Atelier Café cart menu.
ØImplementing new dishes every 6 months.
ØMonitoring of all kitchen fridges temperature, and kitchen equipment maintenance.
The Bellevue Restaurant Sept. '11 - Dec. '13
Jeddah, Saudi Arabia
Assisting the chef and other kitchen/catering staff with the preparation of hot and cold foods whilts following and implementing all health and safety regulations.
Commis (promoted to) Commis 1
ØPreparing and cooking foods for the guests under the guidance and supervision of the senior chefs.
ØMaintaining quality of all products.
ØPreparing dishes and dressings as per standards.
ØManaging inventory of items.
ØMonitoring running out key items.
ØResponsible for ordering stocks.
ØAssisting and helping the chefs during catering services.
ØKeeping the working area tidy.
ØAssisting in stock control, portion control, and quality control.
ØApplying food and safety regulations.
ØMulti-tasking and coordinating with team members.
ØSet up buffet settings.
ØPreparing ala-carte and catering mise n' place.
ØManage the station when senior chef is not around.
ØMember of the outside catering team.
ØPlating set menus, as per standard recipe and presentation, such as canapè, individual salads, main courses, and antipasti.
Sizzling Pepper Steak Restaurant Oct. '10 - Jul. '11
Mandaluyong City, Philippines
Worked in a unique DIY (do-it-yourself) Japanese casual dining restaurant that offers sizzling steaks on the “patented " hot plate system that prepares and serves delicious steaks within 5 minutes.
Line Cook
ØPreparing and cooking food as per recipe, quality and presentation standards.
ØFollowing all food and safety regulations.
ØPerform dish washing duties and cleaning.
ØRotating and recieving stock as assigned.
ØResponsible for all kitchen station such as salad station, furaii station, burner, griller, pass and dispatching area.
ØStoring of food items in appropriate storage area.
ØEnsuring stock update and inventory.
ØMaintaining of preparation area, food contacts and equipments clean and safe.
ØGarbage disposal.
Contact this candidate