James Altas

Taguig City

adcri0@r.postjobfree.com

+639*********

Willing to relocate: Anywhere

Work Experience

Executive Chef

Oceans11 Property Development Inc - San Jose

March 2017 to March 2020

Establish presentation technique and quality standards plan and price menus ensure proper equipment operation/maintenance.

Ensuring consistent quality.

Demonstrate culinary techniques.

Maintaining the high standard quality of the food according to the company standard food policy.

Arrange and organize all shifts of the employees and train new staffs.

Food safety and sanitation standard are consistently met, according to HACCP regulations.

Food cost monitoring & Labor cost, daily basis inventory.

Purchase request for items that are needed in the kitchen, quality checking.

Research & Development.

Monthly basis goals and budget control and Daily kitchen update report.

Kitchen floor plan planning.

Pre-opening a Restaurant & Hotel, Kitchen plans, organizing kitchen equipment’s.

Developed new process for employee evaluation which resulted in marked performance improvements.

Executive Chef

Wagner German Restaurant - Makati

June 2017 to February 2018

Plan and direct food preparation and culinary activities

Modify menus or create new ones that meet quality standards

Estimate food requirements and food/labor costs

Supervise kitchen staff’s activities

Arrange for equipment purchases and repairs

Recruit and manage kitchen staff

Rectify arising problems or complaints

Give prepared plates the “final touch”

Perform administrative duties

Comply with nutrition and sanitation regulations and safety standards

Keep time and payroll records

Maintain a positive and professional approach with coworkers and customers

Private Executive Chef

Candy Club Phil. - Makati

September 2016 to May 2017

Making menu cycle (weekly and daily if necessary).

Purchasing the items and materials needed in the kitchen.

Preparing healthy recipes with their physician's advice.

Sorting out healthy ingredients needed.

Research and development.

Cost and budgeting.

Kitchen Supervisor

Dean & De luca Philippines ( International Brand) - Makati

April 2015 to August 2016

Responsible of quality control of food items

Organizing and training new staffs with the company standard procedure, production.

Hire and train new kitchen staffs.

Preparing new dishes for research and development.

Implementing standard procedure in the kitchen.

Supervise kitchen employee give them a proper food handling training, handling guest complaint.

Implementing standard procedure in the kitchen.

Responsible of all kitchen administrative duties.

Sous Chef

Il Ponticello (Fine Dinnig) - Makati

March 2014 to March 2015

Responsible for execution of the dishes.

Maintaining the quality of every materials and food ingredients.

Observing standard procedure.

Engaging in the preparation and cooking before, during and after operation.

Team player.

Correctly calculated inventory and ordered appropriate supplies.

Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.

Recommended menu items to the Executive Chef for new dish development, holidays, special events and promotions.

Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering.

Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.

Practiced safe food handling procedures at all times.

Sous Chef

L'Incontro Ristorante Italiano (Fine Dinning) - Makati

July 2011 to January 2014

Responsible for execution of the dishes and quality control.

Engaged in all preparations and cooking production.

Supervise kitchen employees.

Check the quality of the items and foods; perform other related duties and responsibilities as required such as preparing food for a food tasting menu.

Menu planning.

Paper works such as inventory of items being used.

Monitoring food costs.

Implementing standard procedure in the kitchen.

Re· Responsible for execution of the dishes and quality control.

Engaged in all preparations and cooking production.

Supervise kitchen employees.

Check the quality of the items and foods; perform other related duties and responsibilities as required such as preparing food for a food tasting menu.

Menu planning.

Paper works such as inventory of items being used.

Monitoring food costs.

Implementing standard procedure in the kitchen.

Responsible of all kitchen administrative duties.

Developed new process for employee evaluation which resulted in marked performance improvements.sponsible of all kitchen administrative duties.

Developed new process for employee evaluation which resulted in marked performance improvements.

Chef de partie (Cold Section)

Pacific Apex Food Ventures Inc. (Vikings Luxury Buffet) - Manila

July 2010 to July 2011

Responsible for running Cold section of the kitchen.

Usually manages a small team of workers, which they are responsible for keeping organizing so that meals go out on time and the work area remains clean and orderly.

And also supervise kitchen employees.

Primary role is to oversee the preparation, cooking, and presentation of meals in a restaurant.

Enforcing strict health and hygiene standards in the kitchen and trouble-shooting any problems that may arise.

Correctly calculated inventory and ordered appropriate supplies.

Demi Chef de Partie

Gasthof Restaurant & Deli - Makati

May 2009 to June 2010

Prepares and cook meat, fish and vegetable soups.

Assist in the preparation of other kitchen section.

Notify supervisor of food and supplies needed.

Checks in food and supplies as necessary.

Organize the kitchen.

Serves food as required.

Maintain maximum standard of food sanitation and safety.

Commis 2/ Assistant cook

Next Door by North Park - Makati

July 2005 to February 2008

Assigned kitchen helper and other non-cooking duties.

Responsible for organizing kitchen utensils and equipment’s.

Secures refrigerator and freezer.

Helps production in the hot kitchen and given tasks to help in the pantry section (Garde manger) of the kitchen to prepare cold desserts and salads.

Ensured food was stored and cooked at correct temperature

Relayed food orders to cooks.

Education

BS in Hospitality Management

St. Therese College - lloilo

April 2016 to April 2017

BS in Culinary Arts

Center for Advance Training of Food & Beverages Services - Manila

October 2008 to August 2009

Skills

Microsoft Office (4 years)

Contact this candidate