Food presentation talent Effective Planner Kitchen operations
Resume:
Dante Paringit
Chief Cook
Address
Cainta, Philippines 1900
Phone
**************@*****.***
Skills
Food spoilage prevention
Food plating and presentation
Proper food storage
Dietary restrictions
Meal scheduling
Budgeting
Recipes and menu planning
Operations management
Institutional kitchen settings
Menu planning
Kitchen equipment operation and maintenance
Serving and cleanup
Order delivery practices
Food preparation and safety
Kitchen equipment operation
Leaderships skills
Committed cook with over seven years of experience creating batches of ingredients for speedy assembly of menu items. Talented at preparing quantities of ingredients necessary for estimated number of customers/crews. Independent team member makes decisions without supervision and works well with co-workers.
Experienced with Filipino, European and Korean cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles.
Work History
2021-11 - Current Chief Cook
Starocean Manning Philippines Inc., Pasay City
• Inspected freezer and refrigerator daily to check and maintain proper temperatures.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Mentored kitchen staff to prepare each for demanding roles.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Developed recipes, portion specifications, and standard preparation procedures for all dishes.
• Placed orders to restock items before supplies ran out.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Modernized work processes to reduce guest wait times and boost daily output.
• Monitored food production to verify quality and consistency.
• Utilized culinary techniques to create visually appealing dishes.
• Developed close relationships with suppliers to source best ingredients.
• Assisted with menu development and planning.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Evaluated food products to verify freshness and quality.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Developed new recipes and flavor combinations to enhance customer dining experience.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Implemented food cost and waste reduction initiatives to save money.
• Coordinated with team members to prepare orders on time.
• Disciplined and dedicated to meeting high-quality standards.
• Modified recipes to accommodate dietary restrictions and allergies.
• Implemented successful cross-marketing strategies such as food and wine pairings.
• Prepares a healthy and tasty meals for the whole crew.
• Keeps galley clean and sanitized.
• Cleaning up the kitchen space after cooking each meal and ensuring the prep area and kitchen is cleaned and sanitized at the end of the shift.
• Keeps an account of all provisions and stores.
• Supervises all galley/mess personnel.
• Submits provision list for approval of the Master.
• Manages ship's stores.
• Gives proper supervision of the loading, storing, cooking and other activities performed in the area of jurisdiction.
• Properly storing food items at appropriate temperatures.
2020-02 - 2021-08 Chief Cook
Jebsens Maritime Inc., Makati City
• Inspected freezer and refrigerator daily to check and maintain proper temperatures.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Mentored kitchen staff to prepare each for demanding roles.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Developed recipes, portion specifications, and standard preparation procedures for all dishes.
• Placed orders to restock items before supplies ran out.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Modernized work processes to reduce guest wait times and boost daily output.
• Monitored food production to verify quality and consistency.
• Utilized culinary techniques to create visually appealing dishes.
• Developed close relationships with suppliers to source best ingredients.
• Assisted with menu development and planning.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Evaluated food products to verify freshness and quality.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Developed new recipes and flavor combinations to enhance customer dining experience.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Implemented food cost and waste reduction initiatives to save money.
• Coordinated with team members to prepare orders on time.
• Disciplined and dedicated to meeting high-quality standards.
• Modified recipes to accommodate dietary restrictions and allergies.
• Implemented successful cross-marketing strategies such as food and wine pairings.
• Prepares a healthy and tasty meals for the whole crew.
• Keeps galley clean and sanitized.
• Cleaning up the kitchen space after cooking each meal and ensuring the prep area and kitchen is cleaned and sanitized at the end of the shift.
• Keeps an account of all provisions and stores.
• Supervises all galley/mess personnel.
• Submits provision list for approval of the Master.
• Manages ship's stores.
• Gives proper supervision of the loading, storing, cooking and other activities performed in the area of jurisdiction.
• Properly storing food items at appropriate temperatures.
2016-03 - 2019-07 Chief Cook
P & F Ship Management Corporation
• Inspected freezer and refrigerator daily to check and maintain proper temperatures.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Mentored kitchen staff to prepare each for demanding roles.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Developed recipes, portion specifications, and standard preparation procedures for all dishes.
• Placed orders to restock items before supplies ran out.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Modernized work processes to reduce guest wait times and boost daily output.
• Monitored food production to verify quality and consistency.
• Utilized culinary techniques to create visually appealing dishes.
• Developed close relationships with suppliers to source best ingredients.
• Assisted with menu development and planning.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Evaluated food products to verify freshness and quality.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Developed new recipes and flavor combinations to enhance customer dining experience.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Implemented food cost and waste reduction initiatives to save money.
• Coordinated with team members to prepare orders on time.
• Disciplined and dedicated to meeting high-quality standards.
• Modified recipes to accommodate dietary restrictions and allergies.
• Implemented successful cross-marketing strategies such as food and wine pairings.
• Prepares a healthy and tasty meals for the whole crew.
• Keeps galley clean and sanitized.
• Cleaning up the kitchen space after cooking each meal and ensuring the prep area and kitchen is cleaned and sanitized at the end of the shift.
• Keeps an account of all provisions and stores.
• Supervises all galley/mess personnel.
• Submits provision list for approval of the Master.
• Manages ship's stores.
• Gives proper supervision of the loading, storing, cooking and other activities performed in the area of jurisdiction.
• Properly storing food items at appropriate temperatures.
2014-11 - 2015-08 Utility Galley/Messman
EVIC Human Resource Management Inc., Metro Manila
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Monitored food temperatures throughout preparation and serving process.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Managed time efficiently in order to complete all tasks within deadlines.
2011-09 - 2013-10 COOK, HEAD WAITER, BANQUET DESIGNER AND CATERING S
DON CORLEON RESTAURANTE, Dammam,Al-Khobar KSA
• Prepares and cleans dining area after peak hour.
• Cleans and maintain supplies and equipment used in the dining area and catering services.
• Clearing the table after guest leave and prepare for the incoming guest.
• Replenishment of condiments daily.
• Estimate and order ingredients and supplies required for meal preparation.
• Initiates delivery orders coordinated to cashier.
• Dining assistance.
• Maintain records of stock, repairs, sales and wastages.
• Supervise and check assembly dishes.
• Reports to the manager all breakages and losses in the dining area.
• Ensure that the food and services meet quality control standards.
• Supervise kitchen staff, waiters and helpers.
• Buffet and table set-up.
• Skirting.
2002-03 - 2011-06 HEAD WAITER, ASSISTANT COOK, BANQUET DESIGNER AND
VIEREN CATERING SERVICES, Quezon City
• Prepares and cleans dining area after peak hour.
• Cleans and maintain supplies and equipment used in the dining area and catering services.
• Clearing the table after guest leave and prepare for the incoming guest.
• Replenishment of condiments daily.
• Estimate and order ingredients and supplies required for meal preparation.
• Initiates delivery orders coordinated to cashier.
• Dining assistance.
• Maintain records of stock, repairs, sales and wastages.
• Supervise and check assembly dishes.
• Reports to the manager all breakages and losses in the dining area.
• Ensure that the food and services meet quality control standards.
• Supervise kitchen staff, waiters and helpers.
• Buffet and table set-up.
• Skirting.
Education
2006-06 - 2008-04 Bachelor of Science: BSHRM
World Citi Colleges - Quezon City, Philippines
1995-06 - 1999-04 High School Diploma
Dr. Ramon D. Santos National High School - Cuyapo, Nueva Ecija, Philippines
Certifications
NCIII - Ships Catering
European Cuisine
Korean Cuisine
NCIII - Ships Catering
• Cooking
• Baking
• Victualing
• Hygiene
• Purchasing for the food orders.
Additional Information
TRAVEL DOCUMENTS:
Passport Number: P259970B
Seaman's Book Number: C1252264
.
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