Nick Santiago Banaag

Mobile Number : +966-*********

Email : ad0o5b@r.postjobfree.com

PROFILE SUMMARY

** ***** ** ********** ** the kitchen

** ***** ********** ** ********

Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Also assists in supervising all kitchen areas to ensure a consistent, high quality product is produced.

PROFESSIONAL EXPERIENCE

Position : Sous Chef (Oliveto Italian Restaurant)

Date : November 2021 up to Present

Company Name : AHCEC - Oliveto Italian Restaurant

Location : Al Khobar-Saudi Arabia

Duties and Responsibilities :

Develop and plan menus and daily specials.

Ensuring food quality and taste is of the highest standard

Prepare and plate dishes and have an input into menu design.

Managing inventory of stock and ordering raw materials

Maintaining health and hygiene in the kitchen

Maintain standards for food storage, rotation, quality, and appearance.

Organizing duty roaster of the staff

Establish maintenance and cleaning schedules for equipment, storage, and work areas.

Controlling budgets and minimizing wastage

Maintain a positive and professional approach with co-workers and customers

Position : Junior Sous Chef (Amici Italian Restaurant & Bar)

Date : October 2019 up to December 2020

Company Name : W Hotel

Location : Abu Dhabi, United Arab Emirates

Duties and Responsibilities :

Responsible for assisting the Chef de Cuisine in product ordering and seasonal menu development as well as holding associates accountable and keeping them on task

Helps in the design of food and drink menu

Produces high quality plates, including both design and taste

Oversees and supervises kitchen staff of five

Assists with menu planning, inventory, and management of supplies

Ensures that food is top quality and that kitchen is in good condition

Keeps stations clean and complies with food safety standards.

Offers suggestions and creative ideas that can improve upon the kitchen’s performance

Ensured that all food served is arranged properly and met quality standards

Schedules staff shifts

Conducted training of new hires, ensuring that individual performance met the highest possible culinary standards

Orders food supplies

Monitors and maintains kitchen equipment

Position : Chef de Partie (Marco Pierre White Steak House & Grill Restaurant)

Date : January 2019 up to September 2019

Company Name : Fairmont Bab Al Bahr

Location : Abu Dhabi, United Arab Emirates

Duties and Responsibilities :

Cooking food for the specific area

Assisting in preparing menus

Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.

Responsible to supervise Junior chefs or Commis

Personally responsible for hygiene, safety and correct use of equipment and utensils.

Ensure high quality of production and presentation of food

Maintaining and ordering stock

Prepare all dishes to the correct recipe and quantity

Take charge in the absence of the Sous Chef

Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.

Full awareness of all menu items, their recipes, methods of production and presentation standards.

Checks periodically expiry dates and proper storage of food items in the section.

Attend training courses when required

Position : Chef de Partie ( Frankie’s Italian Restaurant & Bar )

Date : January 2016 up to January 2019

Company Name : Fairmont Bab Al Bahr

Location : Abu Dhabi, United Arab Emirates

Duties and Responsibilities :

Cooking food for the specific area

Assisting in preparing menus

Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.

Responsible to supervise Junior chefs or Commis

Personally responsible for hygiene, safety and correct use of equipment and utensils.

Ensure high quality of production and presentation of food

Maintaining and ordering stock

Prepare all dishes to the correct recipe and quantity

Take charge in the absence of the Sous Chef

Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.

Full awareness of all menu items, their recipes, methods of production and presentation standards.

Checks periodically expiry dates and proper storage of food items in the section.

Attend training courses when required

Position : Demi Chef de Partie ( Frankie’s Italian Restaurant & Bar )

Date : March 2015 up to December 2016

Company Name : Fairmont Bab Al Bahr

Location : Abu Dhabi, United Arab Emirates

Duties and Responsibilities :

Sets up station properly and on time for each service period.

To monitor stock movement and be responsible for ordering on your section

To ensure minimum kitchen wastage.

To ensure knowledge of the product is maintained and communicated to all relevant personnel.

Prepare the daily mis-en-place and food production in different sections of the main kitchen

To learn and record skills and recipes from other members of the department

Work according to the menu specifications by the Chef de Partie

To assume overall responsibility in the Chef de Partie’s absence.

Support the Chef de Partie or Sous Chef in the daily operation and work

To report any maintenance issues to the Head Chef immediately.

To be flexible and willing to help the restaurant kitchen at busy times if required

Ensuring the kitchen areas are clean and tidy

Ensures that all health and food safety standards are duly practiced.

Position : Receiving Clerk

Date : November 2012 to March 2015

Company Name : Fairmont Bab Al Bahr

Location : Abu Dhabi, United Arab Emirates

Duties and Responsibilities :

Receiving and signing for deliveries.

Unloading deliveries from trucks.

Comparing purchase orders with invoices and packaging lists.

Inspecting deliveries to ensure they match order and invoice criteria.

Processing returns for incorrect or unsatisfactory items.

Organizing and storing received items in appropriate areas.

Updating inventory with received items.

Communicating with vendors regarding delays or problems.

Maintaining records of orders, delivery details, etc.

Handle and document invoices

Position : Kitchen and Warehouse In Charge

Date : April 2001 to September 2012

Stations : Hot & Cold Kitchen

Company Name : Little Caesars

Location : Riyadh, Saudi Arabia

Duties and Responsibilities

Manage kitchen staff and coordinate food orders

Supervise food prep and cooking

Check food plating and temperature

Establish portion sizes

Schedule kitchen staff shifts

Price menu items in collaboration with the Restaurant Manager

Order food supplies and kitchen equipment, as needed

Train kitchen staff on prep work and food plating techniques

Store food products in compliance with safety practices (e.g. in refrigerators)

Keep weekly and monthly cost reports

Maintain sanitation and safety standards in the kitchen

Position : Pizza Chef

Date : March 1999 to April 2001

Stations : Hot Section

Company Name : Sbarro Philippines

Location : Manila, Philippines

Duties and Responsibilities

Prepare pizzas out of our menu and based on custom orders

Bake a wide variety of pizza doughs, including thin crust, thick crust and cheese-stuffed

Make fresh tomato, pesto and white cream sauces

Wash and chop vegetables (for example, tomatoes, peppers, onions and mushrooms)

Cut, slice and grill meats like chicken, ham and beef

Monitor food stock and place orders, as needed

Use less traditional ingredients to appeal to a larger audience (for example, vegan cheese and gluten- free flour)

Cook appetizers, like mozzarella sticks, pizza bites, garlic breads and salads

Recommend new recipes to update our menus

Maintains a clean work station

Position : Pizza Chef / Fryer Man

Date : January 1998 to March 1999

Stations : Hot Section

Company Name : Shakeys Pizza

Location : Manila, Philippines

Duties and Responsibilities :

Preparing pizza dough, sauces, and various toppings, such as tomatoes, peppers, mushrooms, onions, and meats.

Monitoring the temperature of the pizza ovens as well as cooking times.

Preparing high-quality pizzas according to company recipes.

Monitor food stock and place orders, as needed

Cleaning workstations before pizza preparation.

Maintain a clean cooking station and sterilize equipment

Ensuring that all utensils and cooking equipment are sterilized before each use.

Plating or packaging pizzas accordingly.

Managing all food order slips and ensuring that customers’ orders are completed in a timely manner.

Checks quality of pizzas before they’re served to guests

TRAININGS AND SHORT COURSES

Course : Culinary Arts / Chef Training (Online Course)

Training Center : TESDA: Technical Education Skills & Development Authority

Location : Manila Philippines

Date : April, 2021

Course : Culinary Arts / Chef Training (Online Course)

Training Center : Rouxbe Online Culinary School

Location : Abu Dhabi, UAE

Date : April, 2020

AWARDS AND ACHIEVEMENTS

Certificate of Achievement Culinary Training Program – December 2014 - Fairmont Bab Al Bahr – Abu Dhabi, UAE

Long Service Award – November 2015 - Fairmont Bab Al Bahr – Abu Dhabi, UAE

Formula 1 Etihad Airways Abu Dhabi Grand Prix Work Appreciation - December 2019 - W Hotel - Abu Dhabi, UAE

Culinary Foundations Level 1 Certification – April 2020 – W Hotel - Abu Dhabi, UAE

Fundamental of Professional Cookery – April 2021 - Technical Education Skills & Development Authority - Manila Philippines

EDUCATIONAL BACKGROUND

Inclusive Date : June 1996 up to March 1997 (College level)

Course : Bachelor of Science in Computer Science

College School : Jose Rizal University

Location : Mandaluyong, Philippines

Inclusive Date : June 1990 up to March 1995 (High School Diploma)

High School : Divina Pastora College

Location : Gapan City Phillipines

PERSONAL DATA

Full Name (First, Middle Last) : Nick Santiago Banaag

Date of Birth : November 13, 1976

Place of Birth : Makati Rizal

Citizenship : Filipino

Height : 5’5

Weight : 76

Marital Status : Married

Religion : Catholic

Languages Spoken : English, Tagalog, Arabic

CHARACTER REFERENCE

Name : Ms. Maren Fernandes

Position : Human Resources Director

Company : Marriott International, Abu Dhabi UAE

Contact : +971*********

Relationship : Senior Leader

Name : Chef Ayoub Makdissi

Position : Executive Chef

Company : Fairmont Bab Al Bahr, Abu Dhabi UAE

Contact : +971*********

Relationship : Former boss

Name : Mr. Warlito Cruz Jr

Position : Financial Controller

Company : Jumeirah, Dubai United Arab Emirates

Contact : +971*********

Relationship : Former boss/Supervisor

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