Work History

Sushi Chef

Henry

Estares

Contact

Address

Batangas San Juan,

Philippines 4226

Phone

+639*********

E-mail

ad3jd9@r.postjobfree.com

Skills

Portion and cost control

Company standards

knowledge

Food safety

Effective communication

Fish filleting

Inventory management

Forecasting and planning

Signature dish creation

Sanitation guidelines

Recipes and menu planning

Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with Type cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational Language skills. Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.

Sushi Chef

Norwegian Cruise Line, Miami Florida

Collaborated with staff members to create meals

for large banquets.

Initiated training for new team members on

culinary techniques to improve productivity and

increase kitchen workflows.

Pleasantly welcomed patrons entering sushi bar,

offering to explain menu options.

Placed orders to restock items before supplies ran out.

Cooked memorable dishes that brought new

customers into establishment.

Modernized work processes to reduce guest wait

times and boost daily output.

Maintained well-organized mise en place to keep

work consistent.

Used various types of knives, hand tools and

utensils to fillet fish in preparation for sushi.

Prepared high-quality seafood, rice and

ingredients for sushi.

Prevented cross-contamination from utensils,

surfaces, and pans when cooking and plating

meals for food allergy sufferers.

Planned promotional menu additions based on

seasonal pricing and product availability.

Educated guests on different types of fish and

shellfish to aid decision-making on sushi orders.

Coordinated with team members to prepare

orders on time.

Participated in food tastings and taste tests.

Assisted with menu development and planning.

2007-08 -

Current

Languages

English

Advanced (C1)

Maintained high food quality standards by

checking delivery contents to verify product

quality and quantity.

Trained and mentored new staff members in

kitchen safety, sanitation and cooking

techniques.

Evaluated food products to verify freshness and

quality.

Modified recipes to accommodate dietary

restrictions and allergies.

Worked closely with front-of-house staff to

facilitate excellent customer service.

Developed new recipes and flavor combinations

to enhance customer dining experience.

Monitored food production to verify quality and

consistency.

Trained and managed kitchen personnel and

supervised related culinary activity.

Implemented food cost and waste reduction

initiatives to save money.

Developed and remained accountable for

safety, quality, consistency and adherence to

standards.

Oversaw scheduling, inventory management,

and supply ordering to maintain fully stocked

kitchen.

Japanese Cook

Sanbashi Japanese Restaurant, Manila

Communicated closely with servers to fully

understand special orders for customers.

Changed and sanitized cutting boards, benches,

and surfaces between tasks to avoid cross-

contamination.

Prepared multiple orders simultaneously during

peak periods with high accuracy rate,

maximizing customer satisfaction, and repeat

business.

Set up and prepared cooking supplies and

workstations during opening and closing to

maximize productivity.

Checked for quality, kept track of old and new

items and rotated stock to confirm freshness of

food and ingredients.

Created identical dishes numerous times daily

2006-11 -

2007-08

with consistent care, attention to detail, and

quality.

Instructed new staff in proper food preparation,

storage, use of kitchen equipment and

sanitation.

Prepared food items in compliance with recipes

and portioning control guidelines.

Maintained clean and organized work areas at

all times to bring safety and quality to food

preparation process.

Managed time by organizing and prioritizing

kitchen duties to prepare and serve food quickly.

Maintained food safety and sanitation standards.

Contributed to consistent customer satisfaction

rating by producing high-quality food and

providing timely service.

Restocked inventory and ingredient items to

maintain optimal kitchen efficiency.

Trained and supervised cooking staff to expertly

meet daily needs.

Measured, weighed, and mixed appropriate

ingredients according to recipe directions.

Kept kitchen clean and organized by performing

daily maintenance tasks.

Managed opening and closing shift kitchen tasks.

Executive Chef

Sin Nippon Kanzai Japanese Restaurant, Quezon

City

Oversaw business operations, inventory control,

and customer service for restaurant.

Developed menus, controlled food costs and

oversaw quality, sanitation, and safety processes. Inventoried food, ingredient, and supply stock to

prepare and plan vendor orders.

Initiated training for new team members on

culinary techniques to improve productivity and

increase kitchen workflows.

Scheduled and received food and beverage

deliveries, adhering to food cost and budget.

Delivered excellent food quality and maximized

customer satisfaction by preparing meals

according to customer requests.

Planned promotional menu additions based on

seasonal pricing and product availability.

2003-11 -

2005-08

Developed kitchen staff through training,

disciplinary action, and performance reviews.

Generated employee schedules and work

assignments and determined appropriate

compensation rates.

Maintained high food quality standards by

checking delivery contents to verify product

quality and quantity.

Modernized work processes to reduce guest wait

times and boost daily output.

Obtained fresh, local ingredients to improve dish

flavors and limit grocery costs.

Developed and remained accountable for

safety, quality, consistency and adherence to

standards.

Developed new recipes and flavor combinations

to enhance customer dining experience.

Trained and managed kitchen personnel and

supervised related culinary activity.

Worked closely with front-of-house staff to

facilitate excellent customer service.

Set up and broke down kitchen for service.

Participated in food tastings and taste tests.

Japanese Cook

Sanbashi Japanese Restaurant, Manila

Changed and sanitized cutting boards, benches,

and surfaces between tasks to avoid cross-

contamination.

Communicated closely with servers to fully

understand special orders for customers.

Set up and prepared cooking supplies and

workstations during opening and closing to

maximize productivity.

Maintained well-stocked stations with supplies

and spices for maximum productivity.

Instructed new staff in proper food preparation,

storage, use of kitchen equipment and

sanitation.

Prepared multiple orders simultaneously during

peak periods with high accuracy rate,

maximizing customer satisfaction, and repeat

business.

Checked for quality, kept track of old and new

items and rotated stock to confirm freshness of

2003-03 -

2003-10

food and ingredients.

Created identical dishes numerous times daily

with consistent care, attention to detail, and

quality.

Managed time by organizing and prioritizing

kitchen duties to prepare and serve food quickly.

Followed strict standards for food handling and

safety, minimizing risks to customers.

Assistant Executive Chef

Nippon Cuisine, Makati City

Generated employee schedules and work

assignments and determined appropriate

compensation rates.

Initiated training for new team members on

culinary techniques to improve productivity and

increase kitchen workflows.

Inventoried food, ingredient, and supply stock to

prepare and plan vendor orders.

Handled and stored food to eliminate illness and

prevent cross-contamination.

Planned promotional menu additions based on

seasonal pricing and product availability.

Developed kitchen staff through training,

disciplinary action, and performance reviews.

Maintained high food quality standards by

checking delivery contents to verify product

quality and quantity.

Developed menus, controlled food costs and

oversaw quality, sanitation, and safety processes. Delivered excellent food quality and maximized

customer satisfaction by preparing meals

according to customer requests.

1997-06 -

2003-01

Cook

Ipponyari Ramen House, Makati City

Prepared multiple orders simultaneously during

peak periods with high accuracy rate,

maximizing customer satisfaction, and repeat

business.

Checked for quality, kept track of old and new

items and rotated stock to confirm freshness of

food and ingredients.

Communicated closely with servers to fully

understand special orders for customers.

1997-01 -

1997-05

Took food orders from cashiers and cooked items

quickly to complete order items together and

serve hot.

Changed and sanitized cutting boards, benches,

and surfaces between tasks to avoid cross-

contamination.

Maintained well-stocked stations with supplies

and spices for maximum productivity.

Instructed new staff in proper food preparation,

storage, use of kitchen equipment and

sanitation.

Prepared food items in compliance with recipes

and portioning control guidelines.

Set up and prepared cooking supplies and

workstations during opening and closing to

maximize productivity.

Maintained clean and organized work areas at

all times to bring safety and quality to food

preparation process.

Head Chef

Tokyo Tokyo, Quezon City

Arranged for kitchen equipment maintenance

and repair when needed.

Maintained well-organized mise en place to keep

work consistent.

Inventoried food, ingredient, and supply stock to

prepare and plan vendor orders.

Placed orders to restock items before supplies ran out.

Collaborated with vendors and suppliers to

obtain quality recipe ingredients while adhering

to company budgets.

Monitored line processes to maintain consistency

in quality, quantity, and presentation.

Prevented cross-contamination from utensils,

surfaces, and pans when cooking and plating

meals for food allergy sufferers.

Maintained high food quality standards by

checking delivery contents to verify product

quality and quantity.

Developed kitchen staff through training,

disciplinary action, and performance reviews.

Initiated training for new team members on

culinary techniques to improve productivity and

1995-12 -

1996-10

Education

Accomplishments

Additional Information

increase kitchen workflows.

Modernized work processes to reduce guest wait

times and boost daily output.

High School Diploma

Fort San Pedro National High School - Ilo Ilo City Philippines

1989-06 -

1993-04

Graduated : Elementary Grade

Balcony Elementary School - Balcony Maravilla

Jordan IloIlo Philippines

1983-06 -

1988-04

Resolved product issue through consumer testing.

Used Microsoft Excel to develop inventory

tracking spreadsheets.

Height: 5'4

Weight 130 lbs.

Civil Status: Married

Date of birth: May 10,1976

Age: 47 Years Old

Spouse Name: Leah Saligao Estares

TRAINING AND CERTIFICATION

BASIC FIRST AID

CROWD CONTROL MANAGEMENT

MARINE EVACUATION SYSTEM

CREW SAFETY AND SECURITY AWARENESS

UNITED STATES PUBLIC HEALTH FOOD SAFETY

HYGIENE AND HEALTH SANITATION

BASIC FIRE FIGHTING

I hereby certify that all above information is true and correct.

HENRY GANGE ESTARES

Contact this candidate