Assistant Pasrty Chef

Gil Anthony Manipon

***** ******** **., ********, ** 92563

Cell: 619-***-**** - **.*******@*****.***

Summary

Worldly, ambitious and highly skilled in seasonal, farm to table cuisine with a strong understanding of flavor profiles.

Having thorough knowledge of current culinary trends, and a clear vision to accomplish the company goals. Able to

communicate with staff especially in a high stressful situation. Currently seeking a position as an Assistant Pastry

Chef .

Highlights

Sous vide technique Focused and disciplined Menu development skills

Strong butchery skills High volume production capability Proficiency in inventory and ordering

Contemporary sauce work Diverse modern techniques Knowledge of P and L system

Focus on portion and cost control Interviewing and training ability

Accomplishments

Culinary professional with over ten years of experience in the food and beverage industry, with combined managerial

e xperience in both front of the house and back of the house positions.

Developed a pastry program and cut cost by 15%, making all desserts in house as oppose to being purchased

through a vendor.

Experience

Sous Chef

March 2013 to Current

Omni Lacosta Resort - Carlsbad, CA

• Able to deliver guest satisfaction with $3+ million of sales in an upscale resort restaurant setting.

• Manage employees encompassing culinary, servers and stewarding.

• Responsible for the overall direction, coordination, and evaluation of restaurant unit.

• Carry out all supervisory responsibilities in accordance with the organization's policies and applicable

laws.

• Responsibilities include interviewing, hiring, and training employees; planning, assigning, and

d irecting

work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving

p roblems.

Pastry Chef

November 2012 to July 2014

The Lab Dining Session - S an Diego, CA

• Prepared meals for a pre fixe menu ranging from five to ten courses.

• Coordinate with Executive chef and owner in conducting inventory and organizing stations, including

creating course prep list.

• Developed the preparation and presentation of pastries.

• Provided hands on leadership to establish a quality operation characterized by high level of service.

• Recognized by the ability to work efficiently in a fast paced environment that requires grace and a calm

demeanor in a high pressured situation.

Sous Chef/ Pastry Chef

January 2011 to M arch 2013

The Dana Inn - S an Diego, CA

• Assist managing a full service restaurant with gross annual sales of 3+ million. Managed recruiting,

p urchasing, inventory, training, and menu research/development.

• Persistently strove for continual improvement and worked cooperatively as a team member.

• Maintain and support the restaurant kitchen environment by monitoring kitchen cleanliness.

• Implement new kitchen strategies and action plans.

• Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary

considerations.

• Developed a pastry department and cut cost by 15%, making all desserts in house as oppose to being

purchased through a vendor.

Event Helper

October 2010 to March 2012

American Institute of Wine and Food - S an Diego, CA

• Help with the setup of an event by an AIWF event coordinator.

• Help the caterer cook, plate and serve food during the party.

• At the end of the party, duties would include breakdown of chairs, tables and any supplementary

cleaning

t hat needs to be done.

Manager

October 2004 to January 2009

Pick Up Stix - S an Diego, CA

• Implemented and supported company initiatives and programs.

• Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation

a nd

safety requirements.

• Established and maintained open, collaborative relationships with the kitchen team.

• Overlooked operations, leading a team charged with revolutionizing the entire customer experience

a nd

provide front of the house, hands on support.

Dietary aide/ line cook

March 2004 to August 2004

Menorah Park Retirement Center - Dewitt, NY

• Cooking meals according to the resident’s diets.

• Responsible for preparing of dining room for every meal, this includes setting up tables and pouring

beverages.

• Additional tasks include plating the food, cleaning the dining room after every meal and washing

d ishes.

Line cook/trainer

March 2003 to February 2004

Fresno's Southwest Restaurant and Bar - Syracuse, NY

• As part of a creative culinary team as a line cook.

• Ensured that main courses are prepared/ plated in a timely fashion according to the needs and requests

of

the guest.

• Familiar with all product/inventory in freezers and coolers, and assists in ensuring that all

p roduct/inventory

are properly rotated to maintain freshness.

• Demonstrated a thorough understanding of sanitation procedures, proper cleaning of utensils and

e quipment at the end of a shift.

Education

Associate Degree : Culinary Arts, 2 011

International Culinary School at the Arts Institute - S an Diego, ca

Maintained 3.9 GPA Deans list

Bachelor Degree: Hospitality Management, i n progress

Syracuse University - Syracuse, New York

Associate Degree: Restaurant Management, 2 004

Onondaga Community College - Syracuse, New York

Contact this candidate