Timothy John D. Torres

Ceniza Apartment, Mount Manunggal, Singson Village, Mandaue City Cebu, Philippines

Phone: +63-995-***-****, Email: ad1phd@r.postjobfree.com

Career Summary:

Sous Chef - Sodexo at Google account, currently based in Cebu City Philippines, handling 2 Google sites with a diverse team of 18 culinary team members.

Part of the mobilization team of the second GOVO site in Cebu opened on 6 February 2023.

With over 14 years of culinary experience in various hotels, restaurants,cruise lines and academe as a culinary instructor.

Expertise in American, Asian and European Cuisines. Exceptional in International Breakfast Cuisines. A keen understanding on menu re-engineering and plant based dishes

Graduated with a Diploma in International Culinary Arts and Professional Kitchen Management from Academy of International Culinary Arts (AICA)

Safety Officer 2 (SO2) Certified

Worked with various hotels and restaurants as a consultant working with company’s operating standards, food safety and sanitation implementation. Designing and creating menus and packages.

Work Experience:

Sous Chef (Google Cebu Business), Sodexo On-Site Services Philippines

11/2022 - Current

Leading the culinary department of Google Cebu sites.

Menu engineering, menu planning, culinary and production planning, food cost management, bulk procurement management, scalability, pre-opening support and mobilizations for the business.

Food Services, hospitality and events, sustainability and cost management across Cebu business.

Consultant, Seabu Cloud Kitchen - Cebu Philippines

02/2022 - 11/2022 (9 months)

Working as a part time consultant for Seabu which specializes in seafood dishes.

Implemented proper flow inside kitchen, proper dry good storage, food safety and sanitation seminar to line cooks.

Developed new menus especially meat dishes, group menu packages. Trained staff regarding proper inventory.

Chef de Cuisines, Esca @ Verified Lounge - Cebu Philippines

11/2020 - 01/2022 (1 year and 1 month)

Worked as the Chef de Cuisine of Verified Lounge Bar in Cebu City. Developed a la carte menus for the bar, from appetizers to entrees to barchow menu and desserts.

Spearheaded the back of the house in training in research and development, food safety and sanitation, menu engineering and food costing.

Daily working hands-on, 6days a week to ensure food cost at a profitable margin and developing monthly menu specials and maintaining the food standards.

Chef Consultant, Motokeys Cafe - Part Time - Cebu Philippines

05/2019 - 12/2019 (7 months)

Worked as a Consultant for a café here in Cebu. Leads the kitchen and dining team.

Makes menu planning, trains cooks and dining staff, standardization of all food items, develops menu ala carte, menu cycle for food deliveries for ESL schools (english school), does food costing for each food item, leads weekly inventory, trains staff regarding food safety and sanitation

Checks and implements food standards are being met daily, and evaluates employees.

Personal Chef, Alpha Flight Guru - Part Time - Cebu Philippines

07/2016 - 05/2019 ( 2 years and 10 months)

Works as the Company Chef of Alpha Flight Guru that serves employees meals to the agents 6 days a week and makes weekly menu cycles.

Works as a Personal Chef to the CEO of the company. Does the weekly diet plan, weekly grocery, prepares daily healthy, non GMO, gluten free diet and ensures everything is according to standards.

Chef Instructor, The Academy for International Culinary Arts - Cebu Philippines

05/2015 - 01/2021 ( 5 years and 8 months)

Works as an Instructor in A.I.C.A. that teaches Food Safety Sanitation, H.A.C.C.P. (Hazard Analysis Critical Control Point), Knife Skills (vegetable cutting, fruit slicing), Butchery (chicken, beef, lamb, pork, fish) Stocks (chicken, beef, fish, vegetable), Soups, Sauces, Potatoes, Pasta, Grains, Basic cooking methods/techniques(sauteing,pan fry, stir fry, deep fry, braising, stewing, broiling, grilling, steaming, poaching, blanching, roasting), Breakfast (egg cookery, pancake, waffles), Cuisines (italian, asian, french, spanish, european, middle east) Garde Manger 1 (salads, dressings, vinaigrette, dips, canapes, hors d' oeuvre)

Executive Chef, Sarabia Manor Hotel and Convention Center - Iloilo City Philippines

05/2012 - 04/2013 - (11 months)

02/2014 - 05/2014 - (3 months)

Worked as the Executive Chef to the company. Managed and supervised all the kitchen outlets for the hotel, Café Salvatore, Freddys Bar and Restaurant, Suehiro Japanese Restaurant, Tinagong Dagat Restaurant and including the banquet kitchen for functions. Trained and taught all the kitchen staff about food safety and sanitation, H.A.C.C.P., cooking methods and new menus for the hotel.

Executive Chef, London Beach Resort - General Santos City

05/2013 - 01/2014 ( 8 months)

Worked as the Executive Chef to the company. Since the establishment was new, I was the one responsible for the requesting of all kitchen equipments, hiring and interviewing kitchen staffs, kitchen layout and design, menu planning and costing, menu packages for the banquet, wedding package, trained all kitchen staff about cooking methods and techniques, food safety and sanitation, H.A.C.C.P.

Executive Chef, Big Timer’s Catering - Manila Philippines

11/2011 - 01/2012 (2 months)

Works as the Executive Chef and co-owner of a small catering company. It is my duty to create new and appetizing menus for the company, including the costing and food cost of each menu, handles food service for every catering event and every month competition check around area

Assistant Cook, Magsaysay Manning Agency (Star Princess Cruise)

11/2010 - 08/2022 - (9 months)

As an assistant cook in a cruise ship (Star Princess), assigned in the crew galley. I am responsible for the daily food production and preparation for the employees on the ship such as soup, salads, pasta, main course and desserts. It also my duty to maintain the cleanliness of the area where I am assigned and implement high standard of food safety and sanitation

Chef Consultant, Amigo Terrace Hotel - Iloilo City Philippines

06/2008 - 02/2009 - (8 months)

As a Chef Consultant in a 4 star hotel in Iloilo City, it is my duty to create new and improved menu for the hotel, create new menu packages for banquet events and I am responsible in the daily for service and production of the hotel, give knowledge to the cooks about food safety and sanitation, proper food preparation, and implementing it around the kitchen

Research & Development, Academy for International Culinary Arts - Manila Philippines

06/2008 - 07/2008 ( 1 month)

Part of the research and development team who are responsible for designing and creating recipes.

Line Cook, Fish Out of Watery by Red Crab - Manila Philippines

10/2007 - 03/2008 (5 months)

As a line cook (Grill man) in a fine dining restaurant, I am responsible for the daily food service and food preparation for the restaurant. From steaks, to grilled seafood, sauces to appetizers. It is also my duty to maintain the cleanliness of the kitchen.

Line Cook, Discovery Suites Hotel - Manila Philippines

04/2007 - 06/2007 (2 months)

Line Cook – Breakfast and Room service Worked in breakfast buffet, omelet station and ala carte room service

Kitchen Steward, Vivere Suites Hotel - Manila Philippines

05/2005 - 04/2006 (11 months)

Worked as a steward, responsible for maintaining mis-en-place in the kitchen.

Education:

Diploma in International Culinary Arts and Professional Kitchen Management, Academy of International Culinary Arts dated 2006 - 2007

References:

Chef Nel, Badere, Operations Manager, Academy for International Culinary Arts. Phone +63-906-***-****.

Ms. Cecile, Arroyo, Human Resources, London Beach Resort. Phone +63-922-***-****

Mr. Kerbby Auria, Operations Manager, Sodexo On-Site Services Philippines. Phone +63-906-***-*****.

Email: ad1phd@r.postjobfree.com

Note: Please feel free to email, call or contact any of the references above for my application. They shall be pleased to assist with any recommendations and references with regard to my application for this position.

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