ROY VILLANUEVA YARI

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Professional Summary:

A seasoned chef with 30 years of experience in European and Mediterranean cuisines

Trained and Supervised over 60+ cleaners, cooks and assistant cooks

Created world-class menu plans for 300+ capacity Italian restaurant

Skills:

European and Mediterranean Cuisine

Leadership Skills

Communication Skills

Knife work

Organizational/ Planning Skills

Flexible

Work experience:

BAHRAIN AIRPORT SERVICES

Bahrain, Kingdom of Bahrain

Position: EXECUTIVE CHEF

November 2014 to July 2016

Monitored the staff on how they prepare the food from first class to economic class passengers

Supervised 40+ staff for keeping the standard procedure of keeping the food fresh and safe as per HACCP standard

Evaluated the staff performance quarterly for increment and additional benefit purposes

Responsible for training the staff on food handling

Analyzed and calculated the food cost on a weekly basis in collaboration with the Sous Chef and Chef De Partie

IL CAFÉ DI ROMA ITALIAN RESTAURANT

Doha, Qatar

Position: CHEF DE PARTIE

February 2012 to December 2012

Created high quality standard menu plan for 150+ capacity restaurant and increased monthly sale for up to 40%

Enforced the monitoring of food conditions and utilizing according to date of purchase (base on FIFO-First in First Out and ISO-International Standard Operation).

Trained 30+ staff in food handling and proper hygiene

HANI SUITES

Al-Seef, Kingdom of Bahrain

Position: EXECUTIVE SOUS CHEF

Year: April 2010 to April 2011

Planned the menu and food costing with the executive chef for 300+ capacity restaurant

Monitored food conditions and utilizing according to date of purchase (base on FIFO-First in first out and ISO-International Standard Operation).

Improved recipes, analyzed costs or margins and undertake menu budgeting and planning.

Fairmont 7 Star Hotel

Dubai, United Arab Emirates

Position: CHEF DE PARTIE

September 2008 to January 2010

Assisted the Executive Chef in menu planning and food costing.

Inspected food conditions and utilizing according to date of purchase (base on FIFO-First in first out and ISO-International Standard Operation).

Improved recipes, analyze costs/margins and undertake menu budgeting and planning.

Carry-out trainings and improvements of kitchen staff and organize them at all times.

Assisted the Head Chef and Sous Chef in the preparation of foods for outside catering or ala carte.

Prepared and report weekly duties of staff as well as the restaurant monthly inventory.

Responsible for the coordination and supervision of high quality food production to satisfy the needs of diverse clientele.

Created and planned menus for 3-4 functions a day for at least 1,500 pax.

Educational Background

Course: Hotel and Restaurant Management

University: Polytechnic University of the Philippines

Year Graduated: 1987

MAYA INTERNATIONAL CULINARY SCHOOL

PASAY CITY MANILA

(6) six months short course

Year; December 2013 to July 2013

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