Executive Chef

Gilbert Dwight Estanislao

*** * *.********,******** City Manila Philippines

Mobile+63-921-***-**** / T+63 (2) 9214011

Email: *.**********@*****.***, Skype ID gilbertdwight28

Youtube Video type gilbertdwight demo

Strenght

Able to handle challenges,with proven history of increased productivity.Work efficiently under

Pressure.Strong interpersonal skill and positive work ethic.Enjoy working as a team member as

Well as independently.Enjoy working with public and diverse populations.

Professional Experience

JAPANESE CHEF /Teppanyaki/Sushi chef May 2013–Present Marina FrapaRegoznica-Croatia

Direct link between the Executive Chef assigned in japanese cousin section

Responsible for accuracy in daily inventories and requisitions.

Maintains Public Health standard.

Coaches team members immedietly and profesionally to minimize deficiencies and provide encouragement

SOUS CHEF February 2010-May 2013 Ginzadon Maxim’s Hotel Resorts World Manila

Direct link between the Executive Chef,Executive Sous Chef, Chef De Cuisin and assigned production areas and outlets

Enables the team by ensuring equipment and sanitation standards are always met,supplies and invetories are readlyavailable,expectations are communicated,recipe are current

Ensures recipes are constantly updated to reflect changes created by availability or direction from Executive Chef, Executive Sous Chef,Chef De Cuisin

Check outlet upon arrival to determine status of outstanding safety or equipment issues

Check outlet prior to leaving to ensure cleanliness,proper disposal/removal of the food,and proper storing and labeling

Communicates with the provision to ensure sucessful coordination of requisitionning and return to stock,including variances,spoilage,and excess inventories

Responsible for accuracy in daily inventories and requisitions

Coaches team members immedietly and profesionally to minimize deficiencies and provide encouragement

CHEF TOURNANT April 2007-December-2009 Norwegian Cruise Line- Miami Florida USA

Pre-opening team at Norwegian Jade-Norwegian Cruise Line

Promoted as Chef Tournant

Primary responsibilities are to ensure all communication,standards,policies,and expectations are communicated to the team and then executed flawlessly.

Assigned to be directly responsible for one or more outlets or production area in the following categories: production, alternative restaurant, buffet, or main galley.

Rotated into different areas with or without advance notice in regards business demands and career developement. rotations are at sole on discretion of Executive Sous Chef and Executive Chef.

Assigned-station Head( Steak house,La cusina Italian cuisine,Tango’s Mexican cuisine,Chin-Chin Asain cuisine,Blue lagoon)

Ensures all food is prepared fresh and is of the highest quality

Responsible for inventories to enable team members to successfully prepare mise en place

Consistenly checks temperatures in foods and follows proper procedures in regards to chilling, re- heating, and holding food

Maintains USPH standards

HEAD TEPPANYAKI CHEF July 2005-Feb 2007 NorwegianCruise Line-Miami Florida USA

Pre-opening Teppanyaki team at Norwegian Jewel-Norwegian Cruise Line

Promoted as Head Teppanyaki Chef

Operates under the Executive Chef,Executive Sous Chef, Directly report to the Sous Chef.

Ensure the efficient set up and the operation of the teppanyaki restaurant

Directly in charge of the Teppanyaki Cooks

Resposible to assign and check on work done by the Teppanyaki Cooks

Responsible to inspect all equipment and machinery used in the station of responsibility and inform the supervisor on duty of any problems or situation

Fully responsible for the quality and presentation of the food.

Train Teppanyaki Cooks in cooking techniques whenever time allows it.

Make sure all food is stored and all areas are cleaned to USPH standard

TEPPANYAKI/SUSHI CHEF Nov 2002-May 2005 Norwegian Cruise Line-MiamiFlorida USA

Pre-opening Teppanyaki team at Norwegian Dawn-Norwegian Cruise Line

Directly report to the Head Teppanyaki Chef/Head Sushi Chef

Responsible in the preparation of all food as indicate in the menu

Responsible for delivering products of the highest quality in terms of freshness,taste,andconsistecy with strict adherence to USPH guidlines.

Responsible for following all standardized recipes and notifiying the supervisor of any shortages or discripancies in products or ingridients.

TEPPANYAKI /SUSHI COOK March2000- 2001 Matsuya Japanese Steak house-Philippines

Directly report to the Japanese Chef

Assigned in the Sushi Bar

Assigned in the Teppayaki

Make sure all mise en place are ready and complete.

JAPANESE COOK March1998- 2000 YOU Japanes traditional restaurant-Philippines

Directly report to the Japanese Chef

Prepare different kinds of ingridients for various food recipe.

Assigned in the Agemono station (Deep fryer section)

Assigned in the Nimono station (Simmered dishes section)

Assigned in the Yakimono station (grilling section)

Assigned in the Teppanyaki station(Table Gril sectionl)

Assigned in the Maki mono station(Sushi Bar section)

Responsible for keeping work areas clean at all time.

Skills

Fluency in English and Filipino. Computer Literate.With broad experience inAsian,Korean,Mexican,AmericanSteak House,Italian,Japanese cooking.

Educational Background

1993-1995AIMS(Asian Institute of Maritime Study) B.S Marine Transportation

1992-1993I.E.T.I (International Electronic Technical Institute)

1991-1992 PWU (Philippine Womens University) B.S Fine Arts

1987-1991 Olivarez College( High School)

TRAININGS AND SEMINAR ATTENDED

Resorts World Manila Leadership Training for ManegersDone this 7th day of July 2010

`Norwegian Cruise Line

Safety Leadership Coures for Middle Management Done this 24th day of October 2008

Norwegian Cruise Line

Illegal Drugs Lecture Done this 5th day of July 2009

Norwegian cruise Line

Crowd Management Done this 18th of August 2005

Norwegian Cruise Line

United State Public Health Done this 26th of October 2004

ADMIRAL Maritime Training Institute of the Philippines Basic Safety Course Done this 12th March 2001 G.L.S. Management-Consultancy & Training

IntergratedHotel,Restaurant& Passenger Ship Operation Done this 16th of June 1998

Contact this candidate