Purchaser / Procurement officer

@jeromecabanag facebook.com/jerome.cabanag

Career Profile

Achievement-driven and self-motivated professional with more than 5 years of experience in the hospitality industry involving in food service and procurement.

Work Experiences

Katsuya by Starck

Al Shaya Group

Villaggio Mall, Doha, Qatar

Position: Store Receiver May 2017 to Present

O Promoted from Commis 2 to Store Receiver after demonstrating proficient skills in computer operations specifically in Inventory management system, MS Excel and business communication writing.

O Established an effective work timeline for the receiver position for daily, weekly and monthly tasks.

Responsible for timely and reliable ordering, receiving and storing of food products based on food safety, sanitation and hygiene protocols and company policies.

Performed bookkeeping of invoice, record keeping of kitchen documentations such as kitchen operations audit, weekly inventory records, daily wastage and staff meal logs.

Supports the Chefs in estimating and establishing cost parameters and budgets for purchases of food and non-food products.

Ensured that food products received are up to brand standards in terms of taste profiles, ingredients and origin.

Assists the Executive Chef in investigating and justifying inventory variance reports.

Administer inventory management, such as product identification, stock level, inventory optimization (e.g. monitoring of daily wastages), and shelf life management (e.g., monitoring of product expiration according to FEFO method)

Negotiate with suppliers to ensure that products are available and delivery requirements are met.

Communicates with company’s Supply Chain officers for product challenges and system queries.

Conducts training for Chefs on software-based ordering and bookkeeping.

Three-time Employee of the Month awardee.

Princess Cruise Line Corporation

Position: 2nd Commis Chef May 2014 to January 2017

Assists the Chefs in managing the ‘Horizon court’ buffet and ensuring that guests food requests are granted.

Assigned in preparation of entrees and management of stocks in the room service galley.

Vanilla Cupcake Bakery and Café Glorietta Branch

Position: Kitchen Staff/ Line Cook June 6, 2013 – August 15, 2013

Responsible for the preparation of daily and weekly food and stocks inventory

Evaluated stocks for food quality and food safety

Performed prep work for salads, breakfast and entrees

Position: Commissary Staff May 15, 2013-June 5, 2013

Responsible for the preparation of daily and weekly food and non-food store inventory

Prepared orders from store branches such as dry goods and other ingredients

Assigned in the purchasing of goods and ingredients

Education

ACCOUNTING 1

FERRAND TRAINING CENTER – DOHA, QATAR

August 2019 - Present

PROFESSIONAL CULINARY ART STUDIES

MAGSAYSAY CENTER FOR HOSPITALITY AND CULINARY ARTS – MAKATI CITY

September 17, 2012 –September 25, 2013

BACHELOR OF SCIENCE IN INFORMATION TECHNOLOGY, MARCH 2012

SAINT MARY’S UNIVERSITY – BAYOMBONG, NUEVA VIZCAYA Ramon Magsaysay Leadership Awardee, Service Awardee, Dean’s Lister Designated as Student Central Council officer as PIO.

Served the IT student body as President for 2 consecutive years.

Represented the Philippines as an Ambassador of Peace to Japan through Japan-East Asia

Network of Exchange for Students and Youth Programme

Personal Information

Birthdate: December 7, 1990

Nationality: Filipino

Sex: Male

Interests

Photography

Adobe Lightroom photo editing

Volleyball

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