Executive Chef

RAYMUND S. BALOTA III

BLK.* LOT ** DAO ST. BF EL GRANDE SOLDIER’S 4 BACOOR CITY, CAVITE

EMAIL: actlr5@r.postjobfree.com

MOBILE: +63-977-******* /+63-926*******

*Career Oriented and quality professional offering almost 22 years related experience in the arena of hospitality, food and beverages.

*Equipped with creativity and enthusiasm in providing good kitchen processes and practices that benefits the company.

*Manage food cost, spoilage breakage, boost productivity and excellence that include quality assurance, menu development, customer relation and satisfaction, inventory management, operation management and team camaraderie.

CAREER TRACK

HEADCHEF / OWNER Mang Pining Crispy Pata and BBQ Molino, Bacoor City Cavite August 2015 - Present

-Handle the whole business operation

-Staff training

-Cost controller

-Head of the purchasing

-Menu development and food design

HEAD CHEF ALL DAY DINING RESTAURANT

Makati Diamof the ond Residences

Legaspi Street. Legazpi Village Makati City 1229

January 2015 – April 15, 2015

-Handle food development and design of all day dining restaurant

-Staff trainer ( Cooking Demo,Cooking Techniques,Cutting Etc.)

-Staff acquisition ( Regulars and Casuals )

-Assisting Executive Chef for the whole culinary departmental development

-Kitchen design and equipment acquisition

-Pre-opening team culinary department.

EXECUTIVE CHEF

Misibis Resort & Hotel Management Inc

August-December 2014

-Handle food production of outlet and banquet.

-Develop, design and re-design menu’s for a la carte

-Spearhead supervision of staff

-Control manpower expenses without sacrificing operation especially food quality

-Exercise good manufacturing practices and sanitation

-Direct reporting to the General Manager

-Give day to day update as to the events/functions

-Provide food cost analysis and report

HEAD BANQUET KITCHEN

DIAMOND HOTEL PHILIPPINES

April- July 2014

-Report directly to the Executive Chef

-Prepare daily food cost

-Monitor manpower expenses, functions and events of banquets

-Manage food requisition

-Practice proper hygiene and sanitation

-Ensure food safety and quality

HEAD JAPANESE KITCHEN (YURAKUEN RESTAURANT)

DIAMOND HOTEL PHILLIPINES

2010-2014

-Report directly to the Executive Chef

-Prepare daily food cost, inventory report (daily & monthly)

-Execute outlet promotion

-Manage outlet section chef (Teppanyaki, Yakiniku, ala carte, Japanese buffet & coffee shop)

SOUSCHEF COFFEESHOP KITCHEN (FORMERLY PALMCOURT CAFE)

DIAMOND HOTEL PHILIPPINES

2007-2010

- Report directly to the executive chef

- Manage events and reservations

- Practice responsible delegation

- Compute daily food cost

SOUSCHEF JAPANESE KITCHEN (YURAKUEN RESTAURANT) ASSISTANT OF THE JAPANESE CHEF

DIAMOND HOTEL PHILIPPINES

2005-2007

-In charge of the operation of all outlets once Japanese chef is not around

-Develop menus

-Make outlet promotions

-In charge of food requisition and food preparation

SUSHI AND SASHIMI CHEF JAPANESE KITCHEN (YURAKUEN RESTAURANT)

DIAMOND HOTEL PHILIPPINES

2004-2005

-In charge in cleaning all raw fish (local and imported)

-Responsible for Japanese Sushi/Sashimi buffet and in club lounge

TEPPANYAKI CHEF JAPANESE KITCHEN (YURAKUEN RESTAURANT)

DIAMOND HOTEL PHILIPPINES

2003-2004

-In charge of Teppanyaki operations (4tables)

-Assigned in making menus and developing tricks

CHEF DE PARTIE BANQUET KITCHEN

DIAMOND HOTEL PHILIPPINES

1999-2003

-In charge of all hot items intended for banquet functions and coffee shop

-Responsible in requesting day to day item requirements

-Assigned head of inventory team

DEMI CHEF BANQUET KITCHEN

DIAMOND HOTEL PHILIPPINES

1995-1999

-In charge of all hot items intended for banquet functions and coffee shop

-Responsible in requesting day to day item requirements

-Assigned head of inventory team

COMMISIONARY BUTCHER

DIAMOND HOTEL PHILIPPINES

1993-1995

-Assigned to debone and fillet of all meat, poultry and seafood’s requirements for a la carte

ACADEMIC AND PROFESSIONAL CREDENTIALS

-Graduate of Associate Marine Engineering

-Servsafe Certified ( 7321692)

-Model Supervisor Awardee

-Silver Medalist ( Local seafood Category) Philippine Culinary Cup, 2011

-Bronze Medalist ( Pasta Category) Philippine Culinary Cup, 2012

-Silver Medalist (Local Seafood Category) Philippine Culinary Cup, 2013

-Sanitation and Hygiene Certified

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