NOLBERTO B. DAGONDON

Address: No. ** – *** Wilson Ave, North York

Ontario, M3K 1E4 Canada

Telephone No. 647-***-****

E-mail Add: acvykd@r.postjobfree.com

CORE COMPETENCIES

Solid organizational, communication, and team building skills. Adept at conveying complex menu concepts in a simple and compelling manner. Expertise in Culinary Art trends such as; food preparation, menu development, event planning and inventory purchasing and control.

Highly skilled in creating eye appealing menus, demonstrate knowledge and experience in diverse range of cuisines.

Proven ability to effectively handle multi-task levels of responsibility with minimal direction from immediate supervisor, providing team leadership, motivation and development.

With very good knowledge in HACCP management and implementation.

PROFESSIONAL WORK EXPERCIENCED

Sous Chef

Leaf Bank Grill and Wine Bar Aug. 2014 – Till Date

Assisting the Head Chef in the whole operation of the kitchen.

Responsible for making sauces (hot & cold), salads. Cooking main dishes, plating, garnishing.

To make sure that food being serve according to standard in quantity, quality and presentation.

Sous Chef Oct. 2013 – May 2014

Waldorf Astoria – Ras Al Khaimah

Opening team in UMI Japanese Restaurant, a signature authentic Japanese cuisine in a modern presentation.

Actively participate the entire preparation of the restaurant/kitchen such as; Menu engineering & costing, Kitchen set-ups, Purchasing, Etc.

Junior Sous Chef Aug. 2012 – Sep. 2013

InterContinental Hotel – Dubai Festival City

Worked in Anise – an International all day dining restaurant consists of 7 Live Cooking stations, European, Thai, Mongolian, Indian, Arabic, Japanese cuisines, etc

To ensure that food wastage is minimize to achieve food cost and increase profit. Checking inventories to see proper.

Chef de Partie – Specialty Chef Mar. 2012 –Aug. 2012

Fairmont Dubai

Multi-awarded semi-fine dining restaurant, Spectrum on One. In-charge of the two Japanese kitchen outlets, oversee the day to day operation.

Check all food items to ensure the quality, quantity and presentation before serving.

Specialty Chef Feb. 2011 – Mar. 2012

Crowne Plaza Dubai - Deira

In-charge of the Award-Winning International Buffet Restaurant, with the capacity of up to 350 people.

Conduct daily trainings/briefings to all kitchen staff, worked in the Executive Chef’s office for staff scheduling, payroll, menu planning, etc.

Chef de Partie Dec. 2007 – Feb. 2011

Renaissance Dubai Hotel

Responsible for store ordering, make sure that stock rotation (FIRST IN, FIRST OUT) policy are being implemented. Making new menus, planning and costing.

Oversee the whole operation in the assigned kitchen .

Kitchen Apprentice - Commis 1 (Promoted) Mar. 2005 – Feb. 2006

JW Marriott Hotel Dubai

Make sure food being prepared meets standard. Do the mis-n-place and maintain the cleanliness of the respective area all the time.

Do the mis-n-place and maintain the cleanliness of the respective area all the time.

CERTIFICATIONS TRAININGS

Certificate in Advanced Food Hygiene Training Great Food Safe Food Training Food Allergy Training HACCP Training/Certificate Essential Skills for Supervisor and Manager Workshop Chemical Training Fire Training Craft Training Certificate - Departmental Trainer

SKILLS

Computer Literate FMC – Fidelio Materials Control FBM – Food and Beverage OAsys – Time and Attendance Management

EDUCATIONAL PROFILE

Degree in Bachelor of Science in Electrical Engineering (B.S.E.E)

University of Mindanao

Davao City, Philippines

CHARACTER REFERENCE WILL BE PROVIDED UPON REQUEST.

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