Chef

MELISSA G. BORJA

*** *. ****** **. ******** TANQUI, CITY OF SAN FERNANDO, LA UNION,PHILIPPINES

Mobile 099*-***-**-** Email: ***********@*****.***

Website:www.muchasresto.com

HEAD CHEF/OWNER,MUCHAS GRACIAS RESTAURANT

OVERVIEW

A competent and dynamic chef with more than five years experience in preparing a wide array of menu in a fast paced restaurant and catering services kitchen. Being a chef and a business proprietress at the same time, she has gained strong leadership qualities to lead a team from small to large scale food production and food service.

PROFESSIONAL EXPERIENCE

SABALI RESTO GRILL and CATERING SERVICES

Family owned enterprise

Owner and head chef ( 2010- 2012)

MUCHAS GRACIAS RESTAURANT AND CATERING SERVICES (2012-PRESENT)

Family owned enterprise

Owner and head chef

DUTIES AND RESPONSIBILITIES IN THE RESTAURANT

Responsible for menu construction and customisation according to customer’s preferences, and culture.

• Standardization of recipes to ensure consistency of taste

• Recipe costing

Prepare raw materials and equipment used in the cooking process with the assistance of cooks:

• Cooks the exact figure of items ordered oftentimes working on more than a few different orders at the same time.

• Set up work station

• Checks availability of knives and chopping board and other kitchen equiptment

• Monitors par stocking of ingredients, closely monitoring that cooks are following standard measurement of raw materials.

• Checks the freshness of meats, vegetables,seafood and poultry upon arrival from suppliers’ shops. Personally meeting suppliers to address problems with materials purchased if needed.

• Operate stoves, grills, fryers, electric mixer, oven and microwave oven

• Makes various fruit and vegetable carvings

Maintain inventory and records quantity of supply of raw ingredients and equipment

• Ensures that ingredients are available everyday

• Ensures that kitchen equipments are functional and clean

• Ensures that FIFO (FIRST IN FIRST OUT)rule is followed

Clean kitchen area

• Maintaining cleanliness, health and safety standards in the kitchen

• Makes schedule of general cleaning in the kitchen and dining area

• Orders cleaning materials like dishwashing soap, detergents, and bleach from supplier

Training of staff

• Actual one-on-one training with cook

• Send cooks to seminars to enhance their skills

• Discuss customer complaints with kitchen staff and immediately finding solutions.

DUTIES AND RESPONSIBLITIES IN THE CATERING DEPARTMENT

• Meets with customers to present our catering packages.

• Meets customers for food tasting sessions, discussing their menu specifications.

• Coordinates with the cooks to discuss important details about the catering event.

• Coordinates with purchaser and decides amount of ingredients to be purchased.

• Supervises in the actual cooking process to ensure quality and quantity of food most especially for large scale catering service like weddings.

• Taste testing food before delivery

• Ensures that food are delivered ahead of schedule.

• Staffing of on-call waiters and cooks to work for a certain event

• Decision-maker in cases of unforeseen conflicts

EDUCATION AND QUALIFICATION

Bachelor of Science in Commerce major in marketing

Saint Louis University, Baguio city

June 1999-April 2003

Certificate in Commercial Cooking NC 2

Asiaworld Culinary Academy, City of San Fernando, La Union

June 2007-February, 2007

On-the Job training

Mandarin Oriental Hotel, Manila Makita Philippines

Completed 304 hours at the food and beverage department

May 16, 2008- June, 27 2008

Hands-on training in Fruit and Vegetable carving

The Landmark Hotel,Bangkok Thailand

December 10, 2010

I hereby certify that the above-mentioned information are true and correct.

References and Certifications shall be furnished upon request.

Melissa G. Borja

Contact this candidate