HARRY T. ORTIZ

*-* * ****** **.

Bangkal, Makati City,

Philippines

Tel. # 02-802-92-93

Cel. # 090*-***-**-**

Email Add: acwvrr@r.postjobfree.com

POSITION DESIRED: Executive Chef

JOB SUMMARY :

The Executive chef is primarily responsible for the entire kitchen operations, assigning responsibilities

among the kitchen staff to ensure that food preparation is efficient.

This position is to handle the preparation and production of all menu items. Ensures proper setup

and provides adequate miseen place for service. Provides leadership on the line and takes a lead

role in the quality production of each and every dish that leaves the kitchen.

JOB EXPERIENCES:

GREEN LEAF H O TE L

PREOPENING TEAM

General Santos City

9500, PHI L IPPINES

April 2013- October 2015

POSIT ION: E XECUT IVE CHEF

DUTIES AND RESPONSIBILITIES:

Enforces kitchen, personal and food hygiene within the kitchen.

Takes full responsibility for the smooth running of the kitchen, including the management of staff

Prepares (Working Chef) and coordinates with the FnB manager about the function sheets requirements.

Monitors, and sees to it that the standardized menu / recipes approved, set up by the Executive Chef.

Delegates all job assignments to the Sous Chef for discussing it with the personnel. Prepare the main element

of menu.

Limits the Food Cost on an acceptable level and within the allotted budget, value for money, and of high

standard quality.

Functions as a working chef.

Implementation and creation of an innovative menu by doing research.

Adapt to the new trends as favored by customers.

Ensure that a standard is maintained in the menu.

Carry out a detailed and all inclusive supervision of the kitchen brigade.

Supervision of stock control and kitchen inventory.

Recruitment and training of kitchen staff.

Maintaining gross profit and all the other budgetary targets.

Keep an eye on the overall health and safety of the entire kitchen staff.

Decides the menu specials, the size and amount of the portions and garnishing.

Establishing HACCP rules, routines, related to hygiene and cleanliness.

KUWAIT TOWERS

Touristic Enterprises Co.

P.O.Box:23310 Safat,13094

Kuwait

July 2011July 2012

POSITION: SOUS CHE F

DUTIES AND RESPONSIBILITIES:

Implementation and creation of an innovative menu by doing research.

Adapt to the new trends as favored by customers.

Ensure that a standard is maintained in the menu.

Carry out a detailed and all inclusive supervision of the kitchen brigade.

Supervision of stock control and kitchen inventory.

Recruitment and training of kitchen staff.

Maintaining gross profit and all the other budgetary targets.

Keep an eye on the overall health and safety of the entire kitchen staff.

Decides the menu specials, the size and amount of the portions and garnishing.

Establishing HACCP rules, routines, related to hygiene and cleanliness.

JOES CAF

ITALIAN CUISINE

The Dubai Mall

P.O.Box 1038

Dubai,U.A.E.

Feb.2010Jan.2011

POSITION: H EAD CHE F

DUTIES AND RESPONSIBILITIES:

Receives guest orders from service waiter and dispenses food.

Adapt to the new trends as favored by customers.

Ensure that a standard is maintained in the menu.

Carry out a detailed and all inclusive supervision of the kitchen brigade.

Supervision of stock control and kitchen inventory.

Recruitment and training of kitchen staff.

Maintaining gross profit and all the other budgetary targets.

Keep an eye on the overall health and safety of the entire kitchen staff.

Decides the menu specials, the size and amount of the portions and garnishing.

Establishing HACCP rules, routines, related to hygiene and cleanliness.

Monitoring food quality and temperature of walkin chillers, fridges and dry storage.

M I N T L I V I NG CAF

WESTERN CUISINE

PREOPENING TEAM

Naira International Group

P.O.Box 55740

Doha, Qatar

May 2008May 2009

POSITION: E XECUT I V E CHE F

DUTIES AND RESPONSIBILITIES:

Incharge in planning, directing, supervising and coordinating all activities from the kitchen and stewarding

department, and preparation of activities for daytoday operations.

Designates assistant Chef/Sous Chef in supervising kitchen sections involved in preparation of food.

Checks function sheets and sees to it that all food items for banquets and special functions are prepared on

time and meet quality standards.

Responsible for an adequate supply of food at all times.

Observe hygiene and sanitation or HACCP at all times.

Checks all physical aspects of the kitchen, cold room, butchery, pastry section, equipment and tools.

Receives guest orders from service attendant/waiter during service hours and dispenses food.

Ensure that each department/section place an order for next day consumption

based on their par stock levels.

Ensure proper receiving, storage, and rotation of products to comply with the

standards.

PAP I L LO N

PREOPENING TEAM

Master Food Solution Co.

P.O Box 170 Salmiya

22002, Kuwait

Jan.2007Dec.2007

POSITION: SOUS CHEF

DUTIES AND RESPONSIBILITIES:

Enforces kitchen, personal and food hygiene within the kitchen.

Takes full responsibility for the smooth running of the kitchen, including the management of staff

Prepares (Working Chef) and coordinates with the executive chef about the function sheets requirements.

Monitors, and sees to it that the standardized menu / recipes approved, set up by the Executive Chef.

Delegates all job assignments to the Chef De Partie for discussing it with the personnel. Prepare the main

element of menu.

Limits the Food Cost on an acceptable level and within the allotted budget, value for money, and of high

standard quality.

Functions as a working chef.

H YATT REGENCY H O TE L

2702 Roxas Boulevard

Metro,Manila

Philippines

Aug.2005 Aug.2006

POSITION: SOUS CHE F

DUTIES AND RESPONSIBILITIES:

Manage food preparation and cooking. Ensure that food quality standards are met.

Responsible for daily kitchen operation and checks function sheets.

Plan the menu and create new recipes.

Prepare the budget, including projections of annual food and labor costs.

Train the kitchen staff to ensure the food is prepared according to budget and standards.

Perform a regular inventory of food supplies and equipment. Project future needs and place orders to ensure

that they are met.

Ensure that the kitchen adheres to sanitation and safety laws.

Delegates all job assignments to the Chef De Partie for discussing it with the personnel. Prepare the main

element of menu.

Limits the Food Cost on an acceptable level and within the allotted budget, value for money, and of high

standard quality.

Functions as a working chef.

JEDDA H H I L TO N H O T E L

P.O.Box: 128428,

21362,KSA

May 2004July 2005

POSITION: C HE F DE PART I E

DUTIES AND RESPONSIBILITIES:

This position is to handle the preparation and production of all menu items.

Ensures proper setup procedures and provides adequate miseen place for service.

Provides leadership on the line and takes a lead role in the quality production of each and every dish that

leaves the kitchen.

. Assumes the responsibilities of Sous Chef when he is not around.

Monitoring food quality and temperature of walkin chillers, fridges and dry storage.

Manages the kitchen and ensures compliance with all standards of best practices.

Ensure that safety standards and sanitary requirements are met each and every day.

GRAN D BOULEVARD H O TE L

1990 Roxas Boulevard

Metro,Manila

Philppines

Jan.2002Mar.2004

POSITION: C HE F DE PART I E

DUTIES AND RESPONSIBILITIES:

Responsible for daily kitchen operation.

Supervising staff in the line kitchen and checking all the sauces and plating.

Making monthly schedule for the whole staff and responsible for maintaining kitchen equipment.

Ensures cleanliness and high standard hygiene.

Closely monitors involved in the cooking process.

Cooperates and maintains equipment effectively.

Receives, announces and follow through with each order ensuring smooth and orderly service.

Monitors fine quality meats, poultry, seafood and vegetables delivered in the hotel.

PERSONAL I N FOR MAT ION:

Birthdate : September 19,1969

Civil Status : Married

Height : 5 7

Religion : Roman Catholic

SSS ID # 33-07446801

TIN ID # 182-473-907

PASSPORT # EB6016694

SIRB # B2622364

SRC # 0364800=98

PHILHEALTH # 192*********

ED UCAT IONAL BACKGROU N D:

COLLEGE : SOUTHEASTERN COLLEGE

Pasay City, 1988 1991

BACHELOR OF ARTS (AB) ENGLISH

(3rd Year Level)

HIGH SCHOOL :SOUTHEASTERN COLLEGE

Pasay City, 1982-1986

ELEMENTARY: HEN. PIO DEL PILAR ELEM. SCHOOL

Pasay City, 1976 1982

S EM I NARS AND T RA I N I NGS:

CLEANLINESS AND SANITATION

Milestone Foods Corporation

HYGIENE AND SANITATION

Jeddah, Hilton Hotel

BASIC SAFETY TRAINING

Far East Maritime Foundation Inc.

PSCRB Boat -Proficiency in Survival Craft & Rescue Boa t

Far East Maritime Foundation Inc.

SHIP SECURITY AWARENESS

Far East Maritime Foundation Inc.

General Induction & Team Building Workshop

The Diplomatic Club

HACCP Awareness

JohnsonDiversey

Basic Food Hygiene Awareness

JohnsonDiversey

Contact this candidate