chef/cook

JOSEPH T. BOLINAO

****.*****@*****.***

CHEF

Specializing in Asian, Japanese and International Cuisine/Banquets

Dynamic, Results-Oriented, and Team-Spirited

HACCP - Certified Achievement Alberta Canada 2011

Overview More than eight years of professional cooking and five

years kitchen management experience. Exemplify leadership

qualities and professionalism, backed by a consistent,

verifiable record of achievement.

Areas of Asian Cuisine

Expertise Japanese Cuisine

Banquets / Buffet even

Steak / Grill / Teppanyaki / Pan-Wok

International Cuisine

Professional

Experience Sous Chef

GYPSY tea room

.January 2013 - Present / St.John's

Newfoundland & Labrador, Canada

. International Cuisine

. Ala Carte

Head Chef

LABRADOR INN, Don Cherry's Bar & Grill

December 2011 to December 2012 / Goosebay NL &

Labrador, Canada

. International Cuisine / International buffet

Banquet Chef

HOLIDAY INN 67 HOTEL

April 2011 to December 2011 / Red Deer Alberta

Canada

Banquets / Catering

Buffets

Sous Chef

SSP Emirates L.L.C - RESTAURANTS

April 2009 to March 2010 / Abudhabi

International Airport U.A.E

Asian Cuisine / Sushi bar

Steak House

Gino's (Pizza & Pasta)

2nd Chef

LOUIS COMPANY & HOTEL -AKAKIKO Restaurant

August 2004 to February 2009 / Cyprus Europe

Japanese & Asian

Chef De Partie

INTERNATIONAL CONFERENCE HOTEL - SKY Restaurant

December 2003 to June 2004 / Manila, Philippines

Banquets

Catering

. Snack bar

. International Cuisine

Chef De Partie

PERNERRA BEACH HOTEL

July 2003 to November 2003 / Cyprus Europe

Greek Cuisine

International Cuisine

Demi Chef

ROCK WELL CLUB - 3 Restaurants

April 2001 to July 2003 / Manila, Philippines

Asian Cuisine

International Cuisine

Commi

MAKATI SHANGRI-LA HOTEL

March 1999 to January 2000 / Manila, Philippines

Breakfast Buffet

Live Cooking (Asian Cuisine)

Job Description Provide extensive management or supervision of

cooks and/or chefs and other kitchen staff in

preparing, cooking and presenting food

creatively.

Hire and supervise kitchen staff; assist with

staff development and training

Manage employee performance, through training,

coaching and corrective action.

Create Menus and create new recipes

Check the quality of raw and cooked food

products

Ensure that the highest culinary and sanitation

standards are maintained

Estimate labour and food costs and modify menus

to stay within budget

Order food and kitchen supplies based on best

price and budget

Check orders received for quantity and quality

of product

Promote their establishments by practicing good

public relations

Education & Chef Logro's Institute of Culinary and Kitchen Services

Qualifications (CLICKS)

International and Japanese Cuisine

May 20 to June 20,2004

Executive Technical Consultants Trade Test and Training

Center

International Cuisine

April 3,2003

De Ocampo Memorial College Manila

Secondary Level 1987 - 1991

References & Supporting Documentation Furnished Upon Request

Contact this candidate