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Chef Executive

Rawdat Al Khail, Qatar
January 13, 2020

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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.






New Era College (BSB. A)

Bachelor of Science Business Administration

Diliman Quezon City Philippines

June 1987 – March 1990


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.


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


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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