cook/kitchen supervisor

Curriculum Vitae

BONIFACIO L. INALISAN JR

RESIDENCE ADDRESS:

Cellphone Number: +971-**-***-****

Address: Philippines – 0250 Calamansi Street, CAA, Las Piñas City Dubai UAE, Al Satwa

Email Address: acrsdc@r.postjobfree.com

STRENGTHS AND HIGHLIGHTS OF QUALIFICATIONS:

Over 9 years’ experience working as an Kitchen Crew diverse environments

• Demonstrated ability to prepare and pack food in conformation to orders

• Friendly nature with an engaging and outgoing personality

• Guest focused approach with the ability to make meaningful interaction

• Hands-on experience in operating equipment including fryers, grill, flattop and microwaves

Personal Qualities:

God fearing

Self-motivated

Trustworthy and reliable

Responsible

Friendly and can work well with a team

With high stress tolerance

Results oriented

Pro-active

Personal Information

Male

Single

5’5” in Height 135lbs

Filipino

28 years old

EDUCATIONAL CREDENTIALS

Technical Education and Skills Development Authority – Las Piñas City Vocational – Automotive Services - 2008

CAA National High School – Las Piñas City 2002-2006 CAA Elementary School – Las Piñas City 1996-2002

WORK EXPERIENCES

California Pizza Kitchen

Address: Mall of the Emirates, Dubai UAE

Position Title: KITCHEN SUPERVISOR

Period Covered: Sept 01, 2015 – To present

RESPONSIBILITIES AND DUTIES:

Implement control on quality along with consistency of every eatable item served. Develop and adapt work schedule as per prevailing work pressure and occupancy. Involve in ordering and receiving ingredients required in kitchen. Implement departmental line-ups regularly as routine. Control, maintain and manage kitchen inventory and food supplies. Ensure all ingredients for preparing food are in right supply on time. Support and facilitate control on food cost.

Convey clearly any maintenance of kitchen equipment’s and other security. Prepare on time and tasty 3 meals everyday having items from approved menu. Utilize service of direct preparation or supervision of some other cook helpers as required. Develop and maintain professional relations with vendor. Gather data, compile, review and submit essential reports. Inspect and ensure best functioning of all kitchen equipment is as per given manufacturer’s instructions.

Supervision other cooks and helpers directly including to schedule and ensure adequate coverage of cooks for meal preparation.

Develop and supervise preparation of specialized menus’ for customer events. WORK EXPERIENCES

Chili's Grill & Bar is a restaurant chain founded by Larry Lavine. The chain has many casual dining restaurants, in the U.S. and Canada. The chain can also be found in 31 other countries around the world. Chili's is owned and operated by Brinker International, Inc. Chili’s Bar & Grill

Address : Ramada Signal, Doha, Qatar

Position Title : KITCHEN SUPERVISOR

Period Covered: March 16, 2014 – August 20, 2015

PRIMARY OBJECTIVE:

The Kitchen Supervisor is responsible for the supervision and training of kitchen staff, in addition to the production, quality assurance, multiple concessions and all other locations under the management of CSMI. Reporting directly to The Kitchen Manager, the Kitchen Supervisor will assist with the creation of recipes for menu items, Supervise line cooks to ensure quality controls are adhered too, and assist with the control of Inventory. ESSENTIAL FUNCTIONS:

Ongoing Assist with menu planning and maintaining a high level of quality and profitability in all Food & Beverage offering. Shall include input into capturing and capitalizing on foodservice trends with Kitchen Manager. Recommend and implement preparation to reduce costs of goods sold (COGS) and supervise all kitchen personnel to insure correct methodologies are followed. Maintain a clean and safe work area adhering to food safety and health standards. Prioritize and delegate tasks in kitchen layout and prep. Techniques to insure speed and Quality of menu Maintain par-stocks of food product for all menu items Requisition through Kitchen Manager all product required in a timely manner for prompt Delivery to kitchens and clientele Ensures food ingredients are stored in their designated area and rotated in the proper manner. Provide input into catering menus and develop new menu items Handles and trains others to clean kitchen equipment carefully and safely to prevent damage Or injury. Works efficiently and effectively to gather, wash, cut, season, cook and store quality Ingredients. Monitor menu item volumes and sales mix with Kitchen Manager to ensure par-stocks are maintained. Other kitchen duties as assigned by the F&B Manager. Chili’s Bar & Grill

Address : Ramada Signal, Doha, Qatar

Position Title : Cook Trainer

Period Covered: April 25, 2012 – March 16, 2014

Job Description:

Cost Control and Profit Generation: Help the management to control the cost by consistent inventory and avoid wastages and Leftover.

Quality Food, Service and Cleanliness: Ensures compliance to standards of quality food, service and cleanliness at all times.

Customer Service: Ensures total customer satisfaction at all times.

Cash Management: Ensures compliance to selling cycle standards. Monitors daily deposits of sales.

Production Management: Responsible in :

Receiving: Ensures that delivered raw materials are of their highest quality.

Storing: Keeping products at its proper packaging and condition at the proper storage at all times maintaining its correct par stock level and shelf life.

Inventory Control: Monitors and adjust the average daily usage and product mix of each item to ensure that the right quantity of items are ordered on the scheduled date. Conducts daily inventory control of materials to check proper usage, minimize wastage and prevent pilferage.

Motivation: Provides good training to new crew. Develops multi skilled and competent team member.

Kitchen Management Responsible in :

Receiving: Ensures that delivered raw materials are of their highest quality.

Storing: Keeping products at its proper packaging and condition at the proper storage at all times maintaining its correct par stock level and shelf life.

Inventory Control: Monitors and adjust the average daily usage and product mix of each item to ensure that the right quantity of items are ordered on the scheduled date. Conducts daily inventory control of materials to check proper usage, minimize wastage and prevent pilferage.

Preventive Maintenance of Equipment’s and facilities: Ensures that equipment’s and store facilities within the kitchen area are cleaned based on PM Calendar to prevent malfunctioning.

Chili’s Bar & Grill

Address : Ramada Signal, Doha, Qatar

Position Title : Cook

Period Covered: July 26, 2011 – April 25, 2012

Responsibilities

Teach low-income participants the basics of food and kitchen safety, food preparation, and making healthy choices and substitutions when cooking, according to the highlighted objectives of each lesson. Curriculum is provided by Cooking Matters.

Choose recipes that demonstrate key nutrition, food budgeting, and food preparation lessons each week. Recipes are provided by Cooking Matters, or chefs can supply their own, provided they adhere to Cooking Matter’s criteria (healthy and low-cost).

Assign participants kitchen tasks that allow each individual to gain hands-on practice and improve their cooking skills. Supervise participants in the kitchen, encouraging proper technique and gently correcting as needed. Facilitate class discussions on each cooking or food safety message, allowing participants to brainstorm how they might put new behaviors into action, discuss barriers to adopting new behaviors, and share ideas with their peers for overcoming barriers.

Essential Functions

Prepares a wide variety of food, with diverse methods of preparation and adheres to specific product preparation and handling procedures and plate presentation.

Adheres to all company safety and sanitation policies and procedures.

Prepares food in accordance to Chili’s Grill & Bar specifications and maintains a high quality and consistent product. And sanitizes throughout the shift.

Keeps prepared food continuously flowing smoothly out of the kitchen.

Communicates ticket time and potential problems with the QA, manager and servers as necessary.

Completes assigned prep work to stock and set up stations as necessary.

Ensures proper rotation of all products and stocks product according to par.

Breaks down, and cleans station or work area at end of shift.

Set up stations and collect all necessary supplies to prepare menu for service

Prepare a variety of foods; meat, seafood, poultry, vegetable, and cold food items

Arrange sauces and supplementary garnishes for allocated station

Cover, date and correctly store all bits and pieces and food prep items

Notify Chef in advance of likely shortages

Serve menu items compliant with established standards

Use food preparation tools in accordance with manufactures instructions

Close the kitchen correctly and follow the closing checklist for kitchen stations

Maintain a prepared and sanitary work area at all times

Keep the work area fresh all through the shift

Make sure all storage areas are tidy and all products are stored appropriately

Constantly use safe and hygienic food handling practices

Returns dirty food preparation utensils to the appropriate areas

Assist with all duties as assigned by Kitchen Manager

Prepares a variety food, with diverse methods of preparation and adheres to specific product prep and handling procedures and plate presentation.

Adheres to all company safety and sanitation policies and procedures.

Prepares food in accordance with all Chili’s Grill & Bar specifications and maintains a high quality and consistent product.

Maintains cleanliness throughout the kitchen. Cleans and sanitizes throughout the shift.

Keeps prepared food continuously flowing out of the kitchen

Communicates ticket times and potential problems with the QA, manager and servers as necessary.

Completes assigned prep work to stock and set up stations as necessary.

Breaks down, and cleans station or work area at end of shift.

Ensures proper rotation of all products and stocks product to par.

Performs shift change and/or opening or closing duties.

Assists other Team Members as needed or when business needs dictate. Qualification Standards:

Lifts and carries up to 70lbs, up to 20 times per shift; places these items on high shelves and in walk-in cooler and/or freezer.

Frequent bending and stooping.

Stands 100% of shift.

Works frequently in damp, hot work environment.

Works with an open flame.

Uses sharp knives and utensils.

May use slicers or other kitchen machinery.

Able to hold items with hands (knives, pans) for extended periods of time, with up to 5 lbs. of weight.

Ability to read tickets.

WORK EXPERIENCES

Yoshinoya Japanese Food

Address : Robinson Galleria, Philippines Ortigas

Position Title : Cook / Service Crew

Period Covered: June 1, 2006 – June 30, 2011

Personal Integrity

Be honest and reliable

Be trustworthy and respectful

Be immaculately dressed

Maintain excellent time-keeping and attendance

Be professional at all times

Job Description of Kitchen Crew

Prepare, cook and present food quickly and efficiently, meeting our standards

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

. Keep up to date with current promotions, club nights and new products

. Work safely around kitchen equipment and report any maintenance issues to the manager

Complete all appropriate company documentation and key tasks, on every shift

Maintain personal knowledge by completing in-house training and workbooks

Always adhere to all company policies and procedures

Be involved and contribute at team meetings

Carry out instructions given by the management team and head office Job Description of Service Crew

Food Service General Operations

Meet or exceed regulatory and professional standards for the cleanliness and sanitation of food service areas and equipment.

Promptly acknowledge guests, trainees, and employees in a courteous and professional manner.

Respond to, and whenever possible, resolve guests’ questions and complaints promptly and in a manner that reflects the Mission, Vision and Spirit of the USSRC.

Meet or exceed the expectations of the Food Service Management Team for the accurate and timely completion of related tasks and assignments. Cash Register Operations

Ensure that register money is retrieved, delivered and handled in accordance with written procedures while working in the Cafeteria, Grill or in a food service refreshment cart.

Operate cash register in an accurate, effective and efficient manner so as to ensure that there is no delay in service to guests, trainees or employees.

Ensure that all money is secure and monitored at all times. TRAINING/ SEMINAR ATTENDED:

Ecolab – Basic Ware washing and Product Knowledge Training

(February 08, 2008)-Yoshinoya - SM North Philippines. Chili’s Refreshment Course (August 13-19 2011) – Chili’s Training Center- Doha Qatar Chili’s Train the Trainer’s Program (April 25, 2012) - Chili’s Training Center- Doha Qatar

Chili’s Global Training Team (Global Trainer) (May 11, 2013) - Chili’s Abdoun, Amman, Jordan

HOH Cook Trainer ServSafe (January 6, 2013) – Chili’s Ramada Doha Qatar Chili’s Quality Assurance Certification program (June 05, 2014) – Chili’s Ramada, Doha Qatar

OTHER ACHIEVEMENTS:

Chili’s’ Global Cook Trainer (May 11, 2013) - (Chili’s Abdoun Amman, Jordan) Chili’s Cook Trainer (April 25, 2012) - (Chili’s Ramada Signal Branch) Doha, Qatar Chili’s Employee of the Month (November 2011) – (Chili’s Ramada Signal Branch) Doha, Qatar

Chili’s Employee of the Month (November 2012) - (Chili’s Al Khor Branch) Doha, Qatar

REFERENCES:

Naneth Cañeta Angot

Restaurant Manager – Mall of Asia

Yoshinoya

Tel Number: 556-2649

Froilan Bergonia

IFC - HR Manager

Chili’s Doha Qatar

Tel Number: 44367952

Rizel Manaliti Coronel

FTC/ Franchise Training Coordinator

Chili’s Doha Qatar

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