Chef Executive
Resume:
RICHARD DELA ROSA
Chef
PROFILE
Culinary chef with vast experiences and knowledge both local and international locations in Western, Italian, Spanish, Japanese and fusion cuisine. With high management role training and experience.
CONTACT
Mobile:
EMAIL:
**************@*****.***
EDUCATION
New Era College (BSB. A)
Bachelor of Science Business Administration
Diliman Quezon City Philippines
June 1987 – March 1990
WORK EXPERIENCE
Tapas 26 Singapore
Sous Chef
Feb 5 - June 20 2019
To assist the Spanish executive chef and to ensure directing kitchen food preparation.
Supervising kitchen staff on their day to day duties.
MV Forever Lucky Ship
Sous Chef
May 07 – August 31 2018
Responsible for planning and directing kitchen food preparation.
Supervises kitchen staff.
Keeping an eye out for problems that arises in the kitchen and seizing control of a situation.
Noda san Catering
Head Chef
February 01 – April 30 2018
Managing day to day function of the family business, organize and control catering operations.
Dynasty Hotel and Casino
Tinian (Hong Kong Enterprises)
Chef de Partie
June 14 2014 – January 31 2016
Section head supervisor of junior chefs either apprentice or commis chef, reporting to executive chef.
Prepares collaboration with colleagues.
Triple J. Palau Inc.
Federated States of Micronesia
First Line Supervisor
August 09 2008 – June 2014
Food preparations
Train and supervises employee’s health and safety measure schedule.
Delegate tasks and conduct training and interacting with customers.
Misato Japanese Restaurant
Januki Group Asia Inc.
Head Chef
December 02 2006 – March 05 2008
Follow the guidance of the Japanese executive chef in preparing the standard and procedure with consistency.
Epicurian Dining Inc. (Akiga)
Assistant Japanese Chef
November 18 2003 – November 30 2006
To set standards and manage various culinary activities of a designated 5 star Japanese Restaurant.
Sunset Beach Resort and Restaurant
Al Khobar Saudi Arabia
Japanese Cuisine Chef
September 01 2001 – September 2003
Assists the executive chef to ensure that all culinary standard and consistency complies with the company and restaurant’s standard policies and procedures.
Nihonryori Sakura Restaurant
Assistant Chef
June 11 1999 – September 07 2000
Developing standard recipes that complies with the restaurant policies and procedures.
TRAININGS
USMEF Seminar US Meat Handling Techniques
August 27 – March 1990 US Meat Export Federation
Makati City, Manila Philippines
TESDA Hot and Cold Republic of the Philippines
Commercial Cooking NC II Department of Labor and
August 06 2007 Employment Technical Education and Skills
Development Authority.
TVET Qualification and Certification System
Competency
Trade and Evaluation Training Executive Technical Consultants
September 21 2006 Trade Test and Training Center Inc.
Reza Hygiene Staff Training in Personal Hygiene
May 10 2003 And Food Hygiene
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