chef
Resume:
Ronald bruis Gabriel
** ****** ***** ******* **** Victoria 3936
April 14,1985
WORK EXPERIENCE:
MMW Hospitality
Arthurs Hotel November 11 2013
Sous Chef
•Arthurs hotel is a fine dining restaurants who caters both local and international tourist.
we do as well functions and in house catering.
• as a sous I make sure all the mise en place for daily operation are well look after.
• as of the moment it is being run by the head chef and the sous chef havin a weekend kitchen hand. So we both have to make sure we serve excellent food to clients, even during busy hours.
• placing a special dish on the menu and doing a cycle of fish of the day and different vegetarian soups are samples of specific task I have to ensure of doing.
• Maintaining the cleanliness of the entire kitchen area is one of the big redponsibility to oversee to make its ready for any inspection to arrive.
• while the head chef is away I have to make sure the standard procedure and all ghe dish in our menu will come out as the same.
• Order taking for our supplies is also must take care of in the absence of the head chef.
• And all the rest of redponsibility is being sure that handled well in the absence of the head chef.
RBG Groceries and Eatery July 2012 – October 2012
Cebu City, Philippines
Chef/Owner
•Purchasing and marketing for the kitchen
•Maintaining the cleanliness of the entire kitchen preparation
•Preparation of all mise en place for everyday operation
•Personally managing the business
North sea Marine Services Corp. Dec 2011 – Jul 2012
M/V Club Harmony/Harmony Cruise Ltd.
1st Cook Buffet Preparation/CDP Buffet Station
•MV Club Harmony is a cruise vessel with a capacity of 1,200 passengers and 350 crewmembers
•Preparation of appetizers, salads and other cold dishes for the Buffet Restaurant of the Vessel
•Supervision, guidance and training of a number of 3 to 4 cooks assigned to the buffet station
•Preparing daily requisitions based on the existing menu cycles and controlling the cost within the buffet section by ensuring that all products are used to maximum efficiency
•Responsible to ensure food safety standards are being kept on the highest level and that the level of cleanliness meets international requirements.
•Cooking for up to 800 people for Breakfast, lunch and dinner services
•Working with a team of 50 plus chefs
•Working in the cold pantry prepping salads and appertisers
M/V Caribbean Fantasy / American Cruise Ferries Mar 2011 – Oct 2011
North Sea Marine Services Corporation
1st Cook Buffet Pantry/ CDP Buffet Station
•MF Caribbean Fantasy is a roll on roll off style Vessel sailing from the Port of Puerto Rico to Dominican Republic, with a capacity of 900 passengers and 170 crewmembers
•The culinary offer onboard consists of a mix of international and local Caribbean Cuisine.
•Responsible to ensure that the quantity of all food items prepared in the buffet section are meeting company standards and volume are sufficient for passenger service
•Responsible for the decorative display and arrangement of all cold food items displayed on the passenger buffet and to ensure timely refill of the same
•Responsible to oversee the preparation of salads, cold appetizers and other cold food items prepared by all cooks assigned to the buffet section
•Responsible to prepare daily requisitions for all ingredients required as per standards menus
•Passenger ferry travelling between Puerto Rico and the Dominican republic
•Cooking American and Latin cuisines catering for up to 1000 Pax (breakfast, lunch and dinner)
Manila Hotel Sep 2010 – Feb 2011
One Rizal Park Manila
Commis 1
•Manila Hotel is a well known international 5 star rated property with the reputation of being one of the leading establishment in the Philippine Hotel Industries, it is well known for its high standards of food and service
•Within my assignment at the Soda Fountain I was in charge for preparation of salads, appetizers, desserts, fresh juices and frappes, as well as local specialties like rice cake
•I was involved in the catering operation in various outlets of the hotel as well as the fine dining restaurants “Ilang-Ilang” and large functions in the hotel function room
•During my time at the Manila Hotel I have the undergone extensive on job training in food preparation and food presentation techniques as well as trainings in applying the HACCP principal during the actual operation
M/V Bleu de France / Pulmantur Cruises Ltd. Mar 2010 – Jul 2010
BP International Shipping Services
1st Cook Head Pantry / CDP Cold Pantry Station
•M/V Bleu de France / is a cruise vessel with 900 maximum capacity, sailing from port of Marseille France to certain part of Europe
•It specialised on serving French guests and offers high standards of French Cuisine
•Responsible to provide a nice and well presented salad and appetizers for the main restaurant on board
•Responsible for creating different cycle of cheese plates and sorting them for what are available on board to match the daily main courses
•Supervising 7 cooks throughout the daily operation and providing them instruction to be carefully followed
•Preparing daily requisitions and checking the quality of all the stocks if being meet by the company standards
•Responsible for maintaining standards of cleanliness of the entire section and all the rules of the sanitation implemented on board are being followed
•Chees plates and cold pantry
M/V Ocean Dream / Pullmantur Cruise Ltd. May 2009 – Jan 2010
BP International Shipping Services
1st Cook Head Pantry / CDP Cold Pantry Station
•M/v Ocean Dream is trade to sail from the island of Caribbean for the ship caters Spanish passenger, it carries a 1200 passenger on board. Spanish cuisine is being served to its guests and passenger, the ship is famous for giving good services and high standards of food presentation and quality
•Ensuring of all the necessities for mise en place for a day to day operation are being observed
•Responsible of preparation and presentation of salad and appetizers to be served for passengers
•Guiding 7 cooks for the daily routine of operation. And supervising them if the company standards for handling and preparing food are strictly followed
•Preparing daily requisition for the ingredients to be use on the daily operation and costing them
•Responsible for making sure that company policies and rules for maintaining sanitation implementation are being followed
•Ensuring the whole station are always ready for a unannounced or weekly scheduled inspection
•Spanish cuisine, passengers from Spain to South America
•Working in the main galley as breakfast chief in charge
•Dinner service was over 2 sittings cooking to a TDH menus
•Working in cold pantry only
M/V Island Star / Apollo Chandlers Ltd. Aug 2008 – Mar 2009
CTI Group Philippines
Sous Chef Trainee
•M/V Island is a luxury cruise liner with 1,900 passengers in capacity
•Cruising on the Mediterranean sea, and soon crossing from continents to another
•It caters British passengers with a Western and American Cuisine and various Caribbean cuisine and local Brazilian delicatessen are served when it cruising the South America
•Responsible for managing the staff assigned in the lido kitchen
•Responsible for preparation and supervision of the cooks assigned on their respective areas of duties and responsibilities
•Responsible for making the crew awareness of the high standards for the sanitation, and implementation of proper hygiene
•Making that the presentation of the food is above excellent and meeting the company standards
•Reporting directly to the executive chef for all the concerns and new ideas regarding on the preparation of the food. And all major concerns on the kitchen
•Responsible for conducting the training and seminar for the entire kitchen crew
•Handled the lido buffet, catering for 800 people per day serving breakfast lunch and snack
M/V Island Star / Apollo Chandlers Ltd. Jun 2007 – May 2008
CTI Group Philippines
Head Crew Cook
•M/V Island Star is a luxury cruise liner with 1,900 passengers in capacity
•Cruising on the Mediterranean sea
•It caters British passengers with a Western and American Cuisine and various Caribbean cuisine and local Brazilian delicatessen are served when it cruising the South America
•Responsible for preparation and supervision of the cooks assigned on their respective areas of duties and responsibilities
•Responsible for making the crew awareness of the high standards for the sanitation, and implementation of proper hygiene
•Making sure that the presentation of he food is above excellent, and meeting the company standards
•Reporting directly to the executive chef for all the concerns and new ideas regarding on the preparation of the food and all major concerns on the kitchen
•Responsible for conducting the training and seminar for the entire kitchen crew
•Working on Veg station, promoted to assistant cook, crew galley and head chef of crew galley
Manila Hotel, One Rizal Park Manila Mar 2004 – Jun 2007
Kitchen Helper Dec 2005 – Jun 2007
Kitchen Steward Mar 2004 – Dec 2005
•Manila Hotel is a well known international 5 stars rated property with the reputation of being one of leading establishment in the Philippine Hotel Industries, it is well known for its high standards of food and service
•Responsible for preparing the mise en place for the day to day operation in the hotel
•During my working contract in the hotel I was assigned on different working station and even accompanied to the outside catering
•Reports to the head chef and waits for the direction to be followed
•Responsible for collecting the requisition and properly check the amount ordered and received on the daily requested items
•To ensure the cleanliness of the working table before and after duty hours
•To maintain the cleanliness of all the storage area and in chillers
QUALIFICATIONS
COLLEGE
William Angliss – 457 Skills Assessment March 2013
•Certificate III – Commercial Cookery
Centro Escolar University
Mc Arthur Highway city of Malolos
BS Hotel and Restaurant Management
TRAININGS and SEMINARS
Blueridge Pacific Institute October 18-22, 2010
•International Cuisine
The Maritime Training Center of the Philippines October 9-18, 2006
•Basic Safety Training
The Maritime Training Center of the Philippines Nov. 2-3, 2006
•Crowd Management Training
The Maritime Training Center of the Philippines Nov. 13-16, 2006
•Proficiency in Survival Craft and Rescue Boat
M/V Island Star June 28, 2007
•Environmental Awareness
The Maritime Training Center of the Philippines May 8, 2009
•Maritime Safety Awareness
Character References;
Matthew Crosbie
General manager
Arthurs restaurant
Jessica Crosbie
Marketing manager
Arthurs restaurant
Ava elizabeth Cabrera
Chef
Matthew Flinders hotel
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