Manager Quality
Resume:
GARY O. MERCADO
** ********** **. ******, ***. Australia 4850
Contact Number : 045*******
Home Phone Number : 074*******
E-mail address : **********@*****.***
**********@*****.***
Objective
To share my knowledge and expertise in culinary arts and to be able to create a magnificent dish
in a professional rewarding environment.
Strengths:
Can handle and prepare delicious quality healthy food to handle large orders in stipulated time can also handle ala carte and buffet.
Efficient in making different delicious menu charts to attract customers
Efficient in cost control while preparing delicious quality healthy food and thereby gives profit to the organization as well as satisfactions to customers
Job Experiences
HERBERT RIVER RSL CLUB INC.
4 Hawkins St. Ingham, QLD. Australia 4850
Dec. 23, 2013 to May 27, 2015
HEAD CHEF
Job Description :
Planning and develop recipes / menus and promotion for ala carte and buffet.
Manage the day to day operation of the restaurant
Responsible in hiring new staff
Establish food presentation technique and quality standards.
Highly Respect Hygiene and sanitation standards.
Establish food presentation technique and quality standards.
Developed menus, maintained expenses below budget through accurate planning, purchasing and scheduling and general cost-effective operating procedures
Do Recipe costing and accounting
BARGARA HOTEL
Corner See and Bauer,
Bargara, Queensland Australia
Sept. 10, 2013 - Nov. 07,2013
HEAD CHEF
Job Description:
Manage the day to day operation of the restaurant
Establish food presentation technique and quality standards.
Highly Respect Hygiene and sanitation standards.
Establish food presentation technique and quality standards.
HERBERT RIVER RSL CLUB INC.
4 Hawkins St. Ingham, QLD. Australia 4850
July 02, 2012 Aug. 19, 2013
HEAD CHEF
Job Description:
Planning and develop recipes / menus and promotion for ala carte and buffet.
Manage the day to day operation of the restaurant
Responsible in hiring new staff
Establish food presentation technique and quality standards.
Conduct training and manage all staff in the dining area and the kitchen personnel and supervise/coordinate all related culinary activities, to ensure that employees have a complete understanding of the restaurant policies and procedures.
Highly Respect Hygiene and sanitation standards.
Establish food presentation technique and quality standards.
Prepared and served daily meals for family and guests, including International Fusion Cuisine, Asian Cuisine, French, Italian others, with particular attention to allergies and other health conditions.
Developed menus, maintained expenses below budget through accurate planning, purchasing and scheduling and general cost-effective operating procedures
Do Recipe costing and accounting
CF SHARP CREW MANAGEMENT INC.
General Luna St, Intramuros, Manila Philippines
Mar. 14, 2011 May 24, 2012
MESSMAN
Job Description:
Serve foods and beverages to all officers, crew and their guests in pleasant and professional manner.
Assist the chief cook during the preparation of foods and beverages, responsible for the cleanliness and sanitation of the galley and the mess hall.
CAST AND CREW CAF AND RESTAURANT (4 Star)
Rawdah Center, al- Rawdah District 4, Jeddah, K.S.A.
Aug. 10, 2009 Aug. 13, 2010
HEAD CHEF
Job Description:
Establish food presentation technique and quality standards.
Monitor Storage management, portion control, and food storage.
Planning and develop recipes / menus for ala carte and buffet.
Manage the day to day operation of the restaurant
Responsible in hiring new staff
Highly Respect Hygiene and sanitation standards.
Weekly Inventory.
Tracking price increase.
Maintain purchasing budget that management present every year by avoiding theft, cost control and wastage.
AMANYARA HOTEL AND RESORT (5 Star)
P.O. Box 901, Northwest Point, Providenciales, Turks and Caicos, British West Indies
Nov. 13, 2007 May 10, 2009
VILLA CHEF
Job Descriptions
Developed menus, maintained expenses below budget through accurate planning, purchasing and scheduling and general cost-effective operating procedures
Prepared and served daily meals for family and guests, including International Fusion Cuisine, Asian Cuisine, French, Italian others, with particular attention to allergies and other health conditions.
Planned menus, budgeted and purchased supplies.
Prepared meals and desserts for entertaining.
Great leadership qualities, including strong desire to develop and promote subordinates
Strong fairness, organized, and strong independent judgment
Remarkably professional with in-dept ability to work with a multi-cultural staff in a multi - task environment
Great regard for the workforce, concern for quality, hospitality and guest satisfaction
Writes and prepares menu items for Private Gourmet Dinners and buffet.
Shops and prepares ala minute with freshest ingredients
DUSIT HOTEL NIKKO (5 Star)
Ayala Center, Makati City, Philippines
Dec. 5,2004 May 4,2005 as COOK HELPER
Dec. 21,2005-Sept. 18,2007 as COMMIS III/ CHEF DE PARTE
Job Descriptions
responsible for the daily operation of the kitchen and take over in the absence of the head chef
ensuring that food quality is of high standards and consistent.
ensuring that there is always sufficient supply of all food items.
Planning and organizing daily operations needs.
Review production schedule to determine food requirements including variety and quantity of food for preparation and to assemble supplies and equipment needed for daily cooking activities.
Provides functional assistance and direction to the kitchen s daily operations.
Produce high levels of food quality to satisfy the needs of guests.
Ensure that all standard recipes are followed in the preparation process.
Maintain personal grooming and hygiene standards.
Do the food inventory and cost control.
Helped with meal preparation and serving.
Assists in preparing meals and dishes for Hotel guest
Receives guest orders from waiters and prepares them as standards
Performs other duties as may be assigned by the head chef from time to time.
Kitchen Training December 22, 2003 June 2, 2004
DUSIT HOTEL NIKKO
COOK HELPER
Kitchen Skills:
Classical European cuisine including methods and techniques, preparation of stocks,
Sauces and pasta, appetizers, soups, main courses, desserts
European cuisines such as Spanish, Italian, French
Food carving and design
Meat preservation
Asian cuisines such as Thai, Indonesian and Malaysian
Japanese cuisine and sushi and sashimi
Basic Halal food preparation
Kitchen expertise:
Hot and Cold Kitchen Asian ( Thai, Vietnamese, Indonesian, Indian ), European
Kitchen related skills:
Fruit and Vegetable Carving
Computer skills
Food Costing and Basic Kitchen Accounting
Culinary Education and Training:
Certificate in Culinary Arts (Bases des Artes Culinaires)
MOST Institute Culinary Arts School
2nd Flr. ELI Bldg. 6th Avenue corner Boni Serrano Avenue
Cubao, Quezon City, Philippines
Feb. 2 2005 Oct. 26, 2005 ( completed )
TESDA SN 007663
KENON Culinary Arts, USA ( member )
Recognized for professional attitude
Satisfactorily passed Bases des Artes Culinaires
Other Education:
1. Bachelor of Science in Electronics and Communication Engineering ( BS ECE) ( UNIVERSITY )
University of the East
1987 1996
2. Pedro Guevara Memorial High School ( SECONDARY )
1983 1987
3. Sto Angel Elementary School ( PRIMARY )
1977-1983
Other Experience ( Outside Kitchen ):
May 2001 September 2001 PHILDATA BUSINESS SYSTEMS INC.
Channel Sales Executive E. Rodreguez Sr. Ave. Quezon City
June 1998 January 2001 JRG CELLCOMNET INC.
Sales Engineer G. Raymundo St, Pasig City
July 1997 Sept. 1998 INTERCOMMERCE NETWORK SERVICES
Client Service Officer 1603 Antel 2000, 121 Valero St. Makati City
Personal data:
Age: 44 years old Gender: Male
Civil Status: Married Religion: Catholic
References:
Sheenagh Gyss Tel: +61-7-47765157
Operation Manager Email: *.****@*********.***.**
Herbert River RSL Cub Inc.
Margold Stubbs Tel: +1-649-***-**** Local 3132
HRD MANAGER Email : *******@***********.***
AMANYARA HOTEL
Jenny Angeles Tel: +1-649-***-**** Local 3102
Villa Manager Email : ********@***********.***
AMANYARA HOTEL
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