Chef De Cuisine
Resume:
GIL GERMO DEOQUINO
PARIS FRANCE
CONTACT NO. +337********
EMAIL ADD: *********@*****.***
SKYPE ID: botz.germo
Objectives:
To continue my career in the Hospitality Organization and gracefully grow, capitalizing my acquired skills and experience.
To join a prestigious organization where in my professional experience will be fully utilized.
Job Description:
Performed actual cooking ala carte, set menu, buffet and all the menus normally to order accordance with the standard recipes in asian cuisine.
Knowledge in Thailand cuisine, Korean, Japanese, Indonesian, Vietnamese, philippines and speciality Chinese Cantonese classic and modern cuisine. Specializing by making Dimsum, chinese wok dishes, and some Asian desserts.
Knowledge in roasting, preparing and cooking suckling pig, peking duck and other roasting products.
Responsible and in charge of making sushi, salad, sauces, Preparing and cutting seafoods, meats, and vegetable as well as marinating the food.
Incharge and oversaw the whole kitchen operation, ordering daily stock and scheduling staff.
Implementing and maintaining the freshness, taste, presentation and high quality of food
Managing and Menu planning, creating, and developed recipes. Monitoring the purchase and inventory of the stock and equipment, ensuring the food cost and production procedure is followed. Train and coaching staff regarding service procedures, supervising the safekeeping and perform other related duties as may be assigned by superior.
Working Experience:
CHEF DE CUISINE - GROS BAO CHINESE RESTAURANT
BAO FAMILY COMPANY PARIS FRANCE
MARCH 1, 2024 TO PRESENT
EXECUTIVE CHEF - CANTONESE RESTAURANT MODERN ASIAN CUISINE
VILNIUS LITHUANIA EUROPA
DECEMBER 16, 2021 TO JANUARY 09, 2024
CHEF DE CUISINE - BAO MODERN CHINESE RESTAURANT
UKRAINE KIEV
DECEMBER 3, 2015 TO DECEMBER 04, 2021
ASIAN HEAD CHEF - KINU PREKYBA YUM CHA CANTONESE RESTAURANT
VILNIUS LITHUANIA EUROPA
JULY 29, 2014 TO NOVEMBER 29,2015
CHEF DE PARTIE - CONSTANCE HOTEL EPHELIA RESORT . PORT LAUNAY, MAHE, SEYCHELLES, MAY 09, 2012 TO MAY 08, 2014
DIMSUM CHEF - BURJ AL ARAB HOTEL
BY: JUMEIRAH INTERNATIONAL COMPANY DUBAI, UAE
MARCH 27, 2011 – MAY 04, 2012
DIM SUM CHEF - NOODLE BOWL
CHINESE RESTAURANT
ZAYED SPORTS CITY ABUDHABI, UAE
NOVEMBER 11, 2009 – JAN. 4, 2011
DIMSUM CHEF - DA SHI DAI
CASUAL DINING CHINESE RESTAURANT
BY: HOTBRANDS INTERNATIONAL
JUMEIRAH BEACH RESIDENCE DUBAI, UAE
APRIL 20, 2008 – NOVEMBER – 07, 2009
DIMSUM CHEF - LUK YUEN
CHINESE CUISINE
MANILA, PHILIPPINES
DECEMBER 11, 2000 – APRIL 15, 2008
COOK - NORTH PARK
REGENT HOTEL
MANILA, PHILIPPINES
DECEMBER 05, 1999 NOVEMBER 25, 2000
COMMIS - GOLDIES
COFFEE SHOP
MANILA, PHILIPPINES
MAY 07, 1999 – NOVEMBER 04, 1999
Educational Background:
College Computer Technician
Cres Iloilo city
Yr 1997 – 1999
Secondary Panay State Polytechnic College of the Philippines
Yr 1992– 1996
Personal Data:
Date of Birth - June 03, 1980
Birth of Place - Tapaz, Capiz
Nationality - Filipino
Civil Status - Married
Religion - Roman Catholic
I hereby to certify that the above mentioned is true and correct to the best of my knowledge and belief.
GIL G. DEOQUINO
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