Executive Part Time
Resume:
Kristhan R. Sijera
Ph * #**** Parkhomes Subdivision
Muntinlupa City, Philippines
Contact # +639********* / +856**********
E-mail: *****.******@*****.***
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- ***********@*****.***
Dennis Edillon Executive Chef
Diversipro
Contact this candidate