Sous Chef

Name: Ronstedd C. Cabrido

Address: Lot *, Roxy Sarmiento Subd., Galicia 3 Mendez, Cavite

Mobile number: +639*********

Email add: ****************@*****.***

PROFILE/OVERVIEW

I am a well rounded hot kitchen chef/cook with good all-round experience in food preparation on both Ala Carte and Buffet expertise. Very capable of dealing with all kitchen and culinary related issues. Ability to react in areas that requires immediate attention and ensuring that all food is always presented to the highest possible standards. A very fast learner, hard working and good team player.

WORK EXPERIENCE

Tartufo Restaurant, Jeddah Saudi Arabia May 15, 2013 - May 31, 2015

Sous Chef

•Italian specialty restaurant

• Serves Italian Cuisine (pizza, pasta, main course)

•Average number of covers each service ( lunch- 50, dinner-100)

•Assigned on maincourse, grill, pans and plating

•incharge on rosters, ordering, training

•Reported to Operations Manager

•Check and ensure that all kitchen equipmentss are working properly.

•Ensures that all kitchen stocks, pars and mis en place are all at optimum level

•Report and coordinate to Operations Manager regularly

•Ensures that all food products served to the guests meets company standard

Oriental Hotel & Resorts, Legazpi Bicol, Philippines July 20, 2012 – January 5, 2013

Exec. Sous Chef

•Works in main kitchen and Banquet kitchen on both Buffet and ala Carte

•Serves Asian and International Cuisines

•Works on grill, pans, fryer and plating

•Incharge on staff rosters, ordering, training and evaluations

•Reported to Executive Chef

•Ensure proper staffing according to events and functions

•Constantly coordinates with event sales coordinators and event organizers

•Supervise, evaluate and train staffs including OJT's

•Implement and ensure all recipes and products meets company standards

Taal Vista Hotel, Tagaytay City, Philippines Feb. 16, 2010 – March 4, 2012

Sous Chef

•Works on both ala carte/cafe and Baquet kitchen

•Served Asian cuisines, Western cuisines, International and local cuisines in both buffet and alacarte

•Incharge on kitchen outlet staff rosters, ordering, training and evaluations

•Reported to Exec. Chef and Exec. Sous Chef

•Resigned

•Constanly coordinates with sales department according to events and functions( corporate events, wedding, meeting)

•Ensures optimum stocks and mis en place for events/functions and ala carte

•Check and ensure all kitchen equipments are working and report any equipments for rectification to maintainance dept.

•Ensures proper number staffs for daily kitchen operation according to events, functions and ala carte

•Check and Ensures that all productions for events/functions and ala carte are in proper quantity according to daily operation

Oceania Cruises April 19, 2008– Nov 20, 2008

Asst. 2nd Cook

•assigned at main kitchen, Italian specialty restaurant (Tuscana Restaurant)

•Cuisine type served (Western, European, International and Italian Cuisines)

•a la carte

•Assigned in vegetable section, vegetarian section and sauce section

•Reported to Chef de Partie and Jr. Sous Chef

•works under entremetier section for vegetable side dish production

•assigned as asst. saucier under sauce section for sauce production

•assigned to vegetarian dish section

The Empire Hotel & Country Club, Brunei Darussalam March 13, 2004 – Nov. 28, 2007

Chef de Partie

•Assigned in Atrium main kitchen and Spaghettini Italian specialty restaurant

•Cuisine type served (Western,Asian, International and Italian Cuisines)

•Work on both buffet and a la carte

•Works on grill, pans, fryer and plating

•Extra responsibilities if assigned ( ordering, training )

•Reported to Sous Chef

•incharge for western section

•ensures that all products and recipes are all according to company guidelines/standards

•reports any defective equipments to Sous Chef for rectification

•make sures that mis en place and pars are all at optimim levels

•trains local OJT's and subordinates

Pizza Hut, Brunei Darussalam April 2003 - Dec. 2003

Kitchenhand

•Serves Western and italian pizza flavors

•a la carte and delivery

•Works in pizza make table and dough making section

•Extra responsibilities if assigned ( ordering, and daily inventory)

•Reported to Kitchen Chef

•Incharge in pizza make table and assist dough master in dough production

•ensures that all ingredients for pizza making are available

•incharge in beginning and ending daily kitchen ingredients inventory

•report any defective kitchen equipments to Kitchen Chef for maintenance

•ensures all pre-top, pre sauce and doughs are at optimum levels

QUALIFICATIONS

Systems Technology Institute (STI) Davao City, Philippines 2000 - 2002

Computer programming

Notre Dame of Tacurng College, Tacurong City, Philippines 1998 - 1999

Bachelor of Science Major in Commerce

TRAININGS AND SEMINARS ATTENDED

Title: USDA U.S Meat Seminar

Training Center: Marriot Hotel Manila - August 9, 2011

Title: Technical Seminar on California Raisins

Training Center: Taal Vista Hotel - May 22, 2011

Title: MLA Meat & Livestock Australia

Training Center: Center of Culinary Arts CCA - May 23, 2011

Title: Excellence Training

Training Center: The Empire Hotel & Country Club - October 2005

Title: Food Handling & Food Sanitation

Training Center: by Quantum Food Academy Malaysia at The Empire Hotel & Country Club - March 21-23 2005

ADDITIONAL INFORMATION

Age: 36

Marital Status: Separated

Current Location: Mendez, Cavite, Philippines

Driving license: Yes, D06-08-010239

Contact this candidate