Executive chef

RESUME

PRECIOUS GEM M. GUINTO

Date of birth: Dec. 08 1987

Email **********@*****.***

Cell # +639*********

Introduction

After moving to the United Kingdom with my Family when I was just 13 years old, I realized at a very young age that all I wanted to do was cook and aim to be the best I could at my profession.

Although I was born in the Philippines I went to high school and Catering College In the UK.

Belfast was to be my home for over 10 years.

Goals

My goal is to simply keep on learning and to hopefully gain a position with a company that will allow me to grow and enhance my skills, promote from within and give me good future prospects. Also to be able to teach anybody who are willing and interested to learn.

Education

Belfast Metropolitan College-Northern Ireland

City and Guilds Of London Institute

• Professional Cookery NVQ Level 1

• Professional Cookery NVQ Level 2

• Professional Cookery NVQ Level 3

• Professional Cookery NVQ Level 4

• Food hygiene certificate

Employment History

The Farm @ Carpenter hill

Executive Chef

Brgy. Carpenter Hill, Koronadal City

July 2015- August 2016

Duties and Responsibilities :

1.Enforce rules and monitor its compliance.

2.Supervise the organization of the inventory, storage, and distribution of foodstuff and supplies.

3.Manage the Kitchen brigade effective split work shifts, including identified peak days and weekends. As with kitchen job, work longer hours to meet the needs of the business.

4.As the heart of kitchen operations, identify and know everyone

5.Empower Kitchen staff to duplicate cooking abilities, presentation and mentor them to provide the expected results agreed upon the menu and performance outputs.

Café Renoir

Head Chef

95 Botanic Avenue Belfast, United Kingdom

September 2011- May 2015

Duties-

• Stock taking

• Food costing

• Menu development

• Managing the brigade of 7+chefs

• Ensuring consistency Food, and all hygiene regulations

Merchant Hotel

Senior Chef de Partie

16 Skipper St. Belfast, United Kingdom

September 2010-june 2011

Duties-

• Responsible for 1 section of the kitchen on rotation basis.

• Working on meat,fish, Larder and dessert.

• Conducting menu trials and training commis chefs

• Stock taking for my allocated section daily

• Opening and closing procedures.

Café Renoir

Sous Chef

December 2008-september 2010

Duties –

• Taking control of the kitchen in the absence of the Head Chef

• Managing the brigade and delegating to staff members.

• Menu writing and food costing.

• Responsible for the daily specials menu

• Stock rotation and ordering.

Café Renoir

Junior Sous Chef (promoted)

May 2008-December 2008

Duties –

• Opening and closing procedure

• Working with the sous chef to prepare menu ideas

• In charge of 2 sections of the kitchen.

• Assume the position of sous chef on his absence

• Responsible for the seafood menu development

• Delegating to junior staff members

Café Renoir

Chef De Partie

October 2007-May2008

Duties-

• Initially in charge of the pizza section of the kitchen in this position.

• Preparation of all food needed on a daily basis.

• Stock rotations and ordering for my section.

Café Renoir

Restaurant Supervisor

December 2006-October 2007

Duties-

• Responsible for the restaurant operation on a daily basis

• Stock control, kitchen co-ordination

• Monitoring cash register reports.

Café Renoir

Waiter/Bartender

January 2006-December 2006

Duties-

• Serving food and drinks to customers.

• Preparing cocktails

• Responsible for the bar area and ordering stock.

Referees:

Mr Lindsay Loney

Managing Partner – Cafe Renoir Bistro

Tel # : 004***********

Mr Michael Young MBE

College Tutor at Belfast Metropolitan College

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

Ms Ferneles Herana

H.R Manager

The Farm@Carpenter hill

Tel # : +639*********

Contact this candidate