Kristhan R. Sijera

Ph * #**** Parkhomes Subdivision

Muntinlupa City, Philippines

Contact # +639********* / +856**********

E-mail: acv1vb@r.postjobfree.com

WORK EXPERIENCE

Executive /Head Chef

Phu Bia Mining Limited/PanAust

Vientiane, Laos PDR

September 2014-Up to Present

Supervised and Lead 2 Head Chef (Expat) in the operation at different sites .

Overall In-charge of the Kitchen & Catering Operation (24/7) on all the sites.

Supervised food operation to ensure that all operational requirements for food safety are being practiced.

Maintains, manage and verifies all records and documents relating to food safety.

Creates Menu Cycle including Laos Cuisine (for Local) and International Cuisine (for Expats).

Prepares and Supervised food preparation for 700+ staff on 1 site (BHX) and 2,500 staff on the other site (PKM).

Creates New dishes for additional varieties of food.

Creates Special Menu in every special occasion at site.

Handles 40-45 staff with 24/7 shifting.

Coach And Train staff relating to food safety by following HACCP Standards.

Do weekly Cleaning Inspection of the Kitchen to ensure cleanliness on the site.

In – Charge of every Catering events on site.

Participates in food and beverage supplier audits.

Assume responsibility during the leave/absence of the Camp Supervisor/Superintendent and Senior Cost Controller on camp site.

Prepares and Approved paper works for staffs leave/site leaves application during their roster break.

Roving Chef to 3 sites of Phu Bia Mining .

Executive Sous Chef

VIKINGS Luxury Buffet Restaurant (SM North Edsa, SM Marikina & SM Megamall)

February 2014 –September 7, 2014

In command in the absence of the Executive Chef.

Supervised in food preparation such as Asian, Western, International and Fusion Cuisine.

Works to support the vision of the executive chef and the restaurant as a whole, responsible for both food and staff.

Supervised and Monitor the Kitchen operation.

Delegate daily task to the Sous Chef.

Do food tasting before operation.

Assist in creating new menu for special events.

Do Outlet visit as a Roving Chef and give new ideas and recommendation.

Worked and prepares with different kitchen station namely Japanese, Chinese, Italian, Carving and Grill station.

Been trained in HACCP regarding food safety, sanitation and proper handling of food.

Executive Chef

Big Mouth TGIF October 2013-Feb. 15, 2014

Overall in-charge of the kitchen Department to all outlets which served company meal staff for hotel and call centers agent.(Century Park Plaza Hotel,QBE and Stream ).

Create Menu cycles with costing.

Prepares Profit and Loss reports as well as Operation and Capital Expenses to the management.

Trains and coach cooks for new developed recipes. (Asian, Western and Filipino dishes).

Visit outlets to ensure that all standard are being followed.

Maintain and check the commissary standard operating procedures such as food handling, proper packaging and food safety.

Executive Chef

Chicka.Rue Resto -June 2013

Overall in-charge of the Kitchen Department

Creates New menu cycles for the canteens and catering events.

Trains and coach cooks for new developed recipes.

Part time Demo Chef

ABS-CBN (The Filipino Channel)

Actual demonstration on how to cook different kinds of Filipino and International dishes which is posted in the internet for viewing.(Subscriber of TFC-The Filipino channel)

Research & Development Chef/Catering Chef

Heavenly Urbanchef Incorporated

September 2011- June 5, 2013

Overall In-charge of Research & Development Kitchen Department.

Evaluate all materials including raw materials.

Creating recipes and cooking sample for tasting.

Coach and train cooks with new developed dishes (Asian, International, Western, Filipino and Fusion Cuisine).

Enhancing current products and providing input to taste, texture and packaging of food products.

Conduct training to the staff which includes food safety using USPH (United States Public Health) and HACCP Standards.

In-charge of Catering Team to make sure all foods are properly prepared and delivered to the said event.

Conduct food tasting to various possible clients.

Represent Urbanchef and Kitchen City during food presentation, food tasting and BIDDING.

Created almost 200 New Dishes which 50% is now being used in Urbanchef.

Companies that been presented and been approved as a concessioner of there company. (Convergys, ON Semicon, Manulife, World Trade Center Phil., HSBC, Ateneo de Manila Univ., SEARCA, HONDA Batangas Phil., Philip Morris Phil.)

Have rendered catering services as Chef In Charge for San Miguel Xmas Party, Ortigas City (2,500pax), Analog Device Family Day, Cavity City (10,000 pax), Convergys Xmas Party, SMX (4,000 pax), Philip Morris Family Day, Batangas City, (2,000 pax).

Been exposed to mass production of food without compromising the freshness and handling of food.

Culinary Trainor

Cagayan Proficiency Training Center

August 2011

Trains Basic Culinary Program with cooking demonstration.

Teaches International cuisine to the participants with actual demonstration.

Culinary Consultant

Kusina de Cagayana Restaurant (Tuguegarao City)

July 2011

Designs menu, product testing, monitors the operation in the kitchen.

Trains and coaches cooks for new additional recipe.

Part time - Chef Consultant

Master Caterers Inc. (UCPB-United Coconut Planters Bank, Makati Main Office)

June 2011

Designs menus, do recipe costing, product testing and production monitoring.

Apprentice / Assistant Cook

United Philippine Lines, Inc. (Holland America Cruise Lines)

June 2004 – April 2011

Prepares a variety of specialties for breakfast, lunch, and dinner which covers 3000 guest daily.

Worked in Main Galley in HOT station such as Saucier (Sauces and Meat dishes), Roasting and Grill station (Live cooking of marinated meat dishes including Carvery), Soup station (prepares different kinds of soup) in COLD Station was assigned in Garde Manger (Prepares Fresh salad and fruits, Canapes and Appetizers and cold cuts

Created several New fruit platter menu for pantry, still in use today in most of our ships.

Assigned in Burger Station, Pizza Station, Pantry, Lido Restaurant, Sandwich & Coffee Station.

Assigned as a Foreman Pantry, In- charged in ordering different kinds of fruits, cheese and dairy products.

Knowledgeable in preparing different cuisine such as Asian, Western, Chinese and International dishes.

Had been trained by the Unites States Public Health on board regarding safety, sanitation and proper food handling in accordance with HACCP Standard.

Clean and maintain station while practicing exceptional safety, sanitation and organizational skills.

Part time Fruit and Vegetable Carver on board, do carving show for the guest every week.

Cook /Messman

Sea workforce Manila Corporation (M/V L.T Promote)

Feb. 2003 – Jan. 2004

Responsible in cleaning kitchen, hallways, crew mess and Captain's room.

Assigned to assist the Chief Cook in food preparation.

Acted as Chief Cook for 1 month.

Lead Prep Cook

California Pizza Kitchen, Shangri la Mall

Aug. 2001- Sept. 2002

Performed several duties in the kitchen including Line, Prep, Pantry Station

Responsible for food preparation, making different Sauces, Mixed greens for Salad and dough balls for pizza.

Assigned to lead 5 people in the Prep Station.

EDUCATIONAL ATTAINMENT

College San Beda College Alabang – Alabang, Muntinlupa City

Bachelor of Science in Business Management major in

Marketing and Sales

1998-2002

Secondary De La Salle Santiago Zobel School- Ayala Alabang Village

Muntinlupa City

1994

SEMINARS/TRAININGS ATTENDED

Servsafe Food Protection Manager Servsafe & ECOLAB Certification

Certification University of Asia and the Pacific

Ortigas Center, Pasig City

June 9, 2016

Culinary Course Culinary Skills Development Program

(supervised by Culinary Institute ofAmerica)

HAL Training Center, Antipolo City, Phil.

Culinary Intermediate Course Culinary Intermediate Development

Program Culinary Institute of America

New Hyden, New York, USA

United States Public Health Training Food Sanitation, Safety Microbiology

Program Holland America Lines

Seattle, Washington

In accordance with HACCP Standards

Culinary Course AR Skills Development & Management

DSWD, Taguig City

Messman Course Maritime Technological & Allied Services

Rm.415 Prudential Bank Bldg., Plaza Lacson

Sta. Cruz Manila

PERSONAL DATA

Date of Birth: September19, 1978

Place of Birth: Kalibo, Aklan

Height: 5'4”

Weight: 150 lbs.

Age: 37yrs. Old

REFERENCES

Amelia S. Roldan President

A.R Skills Development & Management Services

180 Maple St. Maywood Village, Paranaque City,Phil.

Tel.632-***-****

Email Address- acv1vb@r.postjobfree.com

Dennis Edillon Executive Chef

Diversipro

+639*********

Contact this candidate