Manager Food Service

SUSAN A. BLANCAFLOR

#**** **** **** *********** **** Rosa Makati City Philippines

+639**-***-****) **********@*****.***

SUMMARY

Self motivated professional with outstanding skills both Chef/Manager, with proven ability in supervising and training new employees. Ability to build rapport with customers and collogues and to interact effectively with people various culture, background and succeed in high pressure challenging and deadline driven environments. Efficiently handled inventory control to ensure waste and theft is reduced and enforcement of safety procedure. Have solid understanding to plan and assign duties according to work schedules.

HIGHLIGHTS OF QUALIFICATION

Professional

. Had a multi-cultural exposure and hands-on experienced in the field of Hospitality Management that lead to a meaningful hospitality career.

.Furthered developed my hospitality management skills and became globally competitive.

.Skilled at performing the financial analysis, trouble shooting, operation and recommending effective cost control.

.Performedfood safety and sanitation.

.Overseas work experienced in top countries such as Singapore and United Arab Emirates, handling productive working environment with customers oriented professional.

TECHNICAL

.Experiencedstrong record of streamlining operations and improving service.

.Highly strongbusiness sense and leadership in the kitchen.

.Strong passionfor creating unique blend of food.

.Specialties include healthy organic meals (Vegetables, Sea Foods, Meat) and dishes.

EMPLOYMENT HISTORY

Corporate Chef/Manager January 25, 2017 – January 30, 2018

Rue Bourbon/CANBRO

21 Aguirre Ave., BF Homes

Paranque City, Philippines

Accomplishment

1.Coordinate the entire 6 restaurants operation, including front - of – house and back – of – house.

2.Deliver superior guest services and ensure absolute customers satisfaction.

3.Responds immediately to customers complain.

4.Organize and supervise shifts.

5.Estimate consumption, forecast requirements and maintain inventory.

6.Work closely with the other Chefs to develop flavors that compliment the meal.

7.May need to step in to other station depending on work load or need.

8.Encourages team work with other stations to move process along smoothly.

9.Testing and creating new recipes.

10.Firm knowledge of recipes, ingredients, mixture and spice combination.

Chef Developer/Management Team January 14, 2014 – June 15, 2015

Italian Fine Dining

United Arab Emirates

Accomplishment

1.Plan menus according to the popularity of various dishes.

2.Worked closely with the other Chefs to develop flavors that compliment the meal.

3.Plate items according to the standards including garnishes.

4.Clean the edges of the people for presentation purposes.

5.Being able to handle stress at this fast paced station.

6.Follows latest culinary trends to keep menu up to date.

Restaurant Manager/Head Chef October 16, 20 12 – January 9, 2014

Resto-Bar Yahata Steak House

Bel-Air Jupiter Makati City

Philippines

Accomplishment

1.Full service electric cuisine fine dining in restaurant, serving average of 120 – 200 covers daily. Offering breakfast, lunch, dinner and ala carte.

2.Supervise 25 member team and managing recruiting, training, scheduling, purchasing, inventory, sanitation, menu research and development seasonal promotions, price structuring an food and labor cost.

3.Oversee all operation in high volume. Setting includes quality, execution and financial responsibility.

4.Achieved optimum food service operating cost for the corporation juncture.

5.Streamlined the kitchen operation that provided the necessary structure for the corporation to run as profitably and fueled future growth.

6.Changing the menus on weekly basis and adding flavor to existing cuisine.

7.Supervised catering events, accommodations up to 200 people.

Executive Private Chef

Overseas Filipino Woker October 10, 2010 – July 18, 2012

729 Bukit Timah Singapore

Accomplishment

1.Planned, developed, organized, and implemented menus for professional gatherings held every week.

2.Managed stock and inventory, purchase, food ingredients and wine orders.

3.Prepared function for all snacks, lunch and dinner meals, followed by desserts.

4.Planned and cooked contemporary international cuisine along with European food items.

5.Developed menu keeping in deep consideration nutritional aspect yet desirable gourmet flair.

6.Planned healthy and nutritional dietary plan for every guest.

7.Coordinated food items in menu and supervised catering for large scale functions and parties.

8.Ensure the cleanliness of all kitchen equipment.

AWARDS

Food and Hospitality Trade Competition - FHA SINGAPORE

April 20-23, 2010

World Record Event Participant

Kraft Eden Cheese 5,845 Cheese Recipe

Araneta Coliseum Philippines

December 29, 2014

EDUCATIONAL BACKGROUND

Culinary Arts National Commercial Cooking II – Magsaysay Institute of Hospitality and Culinary Arts, 2010

Sushi Class – HenySison Culinary School, 2008

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