Resume

Service Management

Location:

Australia

Salary:

$65,000

Posted:

April 21, 2015

Contact this candidate

Resume:

Ronald Ryan V. Mendoza

Chef de Cuisine/Head Chef

#** ***** ****** ******** ******* NSW 2768

Mobile 043*******

Email: acpakn@r.postjobfree.com

• PERSONAL SUMMARY

A creative and focused Chef who has extensive hands on and totally

Experienced in running operation and preparing food using a variety of cooking

techniques, in large and small kitchens. Highly knowledgeable and experience using Sous Vide

method (vacuum cooking) catering to up to 450 guest or more. Working as a part of a team and

running entire kitchen operations to provide a great tasting and high standards quality of food served in

4 different restaurants at a time. Has previously work in fine dining casual dining, fast food and cruise

ships restaurant in the span of 17 years.

Experience Covers: planning menus, dealing with suppliers, managing food cost/

budgets, organizing staff, monitoring and maintaining the high quality of the food

whilst ensuring the kitchen adheres to hygiene, health and safety regulations. Can work under extreme

pressure catering usually to 2,500 guests or more in Ala Carte, Self Service and Fine Dining

Restaurants. Using Sous Vide Method or method of cooking food slowly in a vacuum sealed pouch at

a low temperature so as to retain most of the juice and aroma for best result.

• WORK EXPERIENCE

Head Chef

Position:

Company: Soul Cafe

Location: Café Restaurant Karratha WA

Duration: Dec 2014 –Present

• DUTIES AND RESPONSIBILITIES

Meets and exceeds restaurant food budget. Trains kitchen staff on dish specification and how to

achieve margins. Create menus and food costing,ordrering stocks appropriate to sales level.

Ensures that the store cooks checked and signed all deliveries. Prepares food for service,controls

wastage. Mak sure stock rotation are strictly followed. Implementing and ensuring food safety

and sanitation standards are adhered at all times. Take care and prepare menu for special

events/catering.

Chef de Cuisine

Position:

Company: Disney Cruise Line/ Disney Wonder and Disney Dream

Location: Passenger Cruise Ship

Duration: May 2014 July 2014

• DUTIES AND RESPONSIBILITIES

Manage galley brigade of 70 to 120 cooks. Responsible in running 3 restaurants and the buffet with

3000 guests for Breakfast, Lunch, Tea Time and Dinner service. Coordinates all Food offerings to

include group offerings, special requests and dietary requirements. Creates new flavour experiences

by being innovative with food combinations, textures and flavours. Ensures the Disney Cruise Line and

United Stated Public Health (USPH) sanitation requirements are met in area of responsibility.

Responsible for meeting food cost budgets and targets as set by the Food Manager onboard. Actively

participate in all Castaway Cay job responsibilities associated with position and line of business as

directed by DCL leadership. Execute additional job responsibilities, as assigned by DCL leadership,

based on operational needs. Comply with all company set policies and procedures, along with all

maritime and ship rules, regulations and procedures. Participate in Emergency Duties as specified in

the ship Assembly Plan.

Senior Sous Chef

Position:

Company: Costa Cruises

Location: Passenger Cruise Ship (America and Europe Tour)

Duration: March 2000 February 2014

• DUTIES AND RESPONSIBILITIES

Responsible for delivering high quality, great tasting food to guest and for keeping impeccable

kitchen and very clean food preparation area. In charge of ensuring company system

standards are strictly followed. Delivering kitchen trainings / operation briefings. Making sure

company food cost is on target. Ensures smooth and efficient operation

• DAILY TASKS

• Makes sure to strict sanitation standards are followed.

• Coordinates group offerings and special request. Daily operation briefing

• Checks and approves daily food requisitions.

• Ensures Guest Quality Service is maintained at the highest level at all times.

• Leads and Inspires the Brigade to ensure the Kitchen runs smoothly at all

times.

• Helps develop Junior Sous Chef/s.

• Ensures Consistence of products throughout the kitchen.

• Supervise service ensuring presentatios Food is compliant with the Company

Standards.

• Assists the Executive Chef in Menu Compilation and possesses an in depth

knowledge of the Full Menu/s.

• Supports the Management Team to ensure Target are met with Labor and Food

Cost.

• Ensures compliance with strict sanitation standards.

Expediter

Position:

Company: California Pizza Kitchen

Location: Glorietta, Makati, Philippines

Duration: August 1998 February 1999

• DUTIES AND RESPONSIBILITIES

Initiates and oversee the production of all meals produced during the shift and in preparation for other

shift.

• DAILY TASKS

• Ensures the timely provision of high quality foods.

• Supervises all the activities of station cooks.

• Ensures adherence to Food Safety Standards.

• Ensures high standards of customer service are maintained at all times.

• Prepares the ingredients and Cooks the Food. Delivers Food quickly and

efficiently that passed the standards.

• Assist in keeping the kitchen area clean, hygienic and tidy at all times.

• Keeps updated with current promotions and new products.

• Works safely around the kitchen equipments and reports any maintenance

issues to the Head Chef.

• Assists in Ensuring accurate Food orderings and Stock levels carries out

instructions given by the Management Team

Fry Cook

Position:

Company: Italiannis Pasta Pizza and Vino

Location: Greenbelt Makati, Philippines

Duration: June 1997 January 1998

• DUTIES AND RESPONSIBILITIES

In charge to prepare food items and set up allocated station as instructed by Chef and compliance

with standards.

• DAILY TASKS

• Set up the station.

• Collects necessary supplies for service

• Prepares a variety of foods, meat, seafood, poultry and vegetable.

• Serves menu items compliant with established standards.

• Constantly use safe and hygienic food handling practices.

• Maintains detailed knowledge of full Menu/s and be able to explain Dish

description.

• Ensures the cleaning schedule is strictly adhered.

• Ensures the stock is rotated accordingly to FIFO System.

TRAINING/SEMINARS/CERTIFICATIONS

Certificate in Cookery III

William Angliss

NOVEMBER 05, 2014

H.A.C.C.P TRAINING COURSE FOR FOOD SERVICE

COSTA CRUISE LINES

ON BOARD COSTA ATLANTICA

MARCH 7, 2011

FOOD SERVICE SANITATION COURSE

COSTA CRUISES STAR PROGRAM

MAGSAYSAY INSTITUTE DASMARINAS,CAVITE

NOVEMBER 7, 1999

H.A.C.C.P PLUS

ADVANCING FOR EXCELLENCE

COSTA ATLANTICA

MAY 22, 2011

COSTA CRUISES GALLEY/KITCHEN TRAINING COURSE

MAGSAYSAY MARITIME CORPORATION

MAGSAYSAY INSTITUTE

DASMARINAS,CAVITE

OCTOBER 24 DECEMBER 18, 1999

TRAINING AND COACHING