RHYAN D. VILLAHERMOSA

#* ***** ****** **** * BRGY. AYALA ZAMBONGA CITY

090******** (globe)

adcwwf@r.postjobfree.com

PERSONAL STATEMENT

A hardworking, motivated and enthusiastic Head Chef who has a real passion for food, and who is sure to exceed your customer’s expectations June’s leadership style is to always lead by example in observing standards, rules and regulations. He has a unique method of cooking, and is well placed to improve the standards of cuisine in your kitchen, and to operate it at a healthy profit margin. By possessing extensive knowledge of all the rules and regulations concerning personal hygiene and appearance, he is able to ensure strict compliance with the highest standards. He is not only a strong leader but is also a good team player who has the experience required to create a stimulating, positive and energetic working atmosphere. Right now he is eager to further develop her career with a leading company, and is looking for a suitable position with an employer who is looking to recruit the best and brightest people.

MANAGING CULINARY DYNAMIC SMART

Schedule Optimization Dish Specification Exceptional Host Food Ideas

Supervising Food Sampling Leading by Example New Recipes

Leadership Skills Asian/International Recipes Inspiring People Problem Solving

Business Management Kitchen Management Team Player Effective Planning Skills

Achieving Food Margins Special Diets Commercial Judgement Innovative

People Management HACCP Training Possitive Attitude Resourceful

CAREER HISTORY

INFINITE TRAINING CENTER BRGY. TETUAN ZAMBOANGA CITY

CULINARY INTRUCTOR Present

Becoming a culinary teacher hold classes or seminars designed to help others hone there skills as a chef at all levels. And responsible for developing lessons that follow the curriculum. And trains students to become chefs and food service professionals.

HOTEL PRIMERA BGRY.CANEALAR ZAMBOANGA CITY

EXECUTIVE CHEF NOVEMBER 2018 - PRESENT

Becoming a executive chef requires several years of professional experience and innovational expertise. With their distinguished culinary skills and penchant for delectable cuisine, Executive chefs redesign menus and make up new recipes that'll help promote the brand recognition of a company. The recipes they come up with may be included in the regular menu, listed as a dining special or classified as a seasonal offering. Executive chefs also handle catering events where they showcase cooking techniques.

As culinary leaders, head chefs train and monitor the kitchen staff to be highly efficient. Moreover, executive chefs examine the freshness of ingredients, conduct food tastings and evaluate food presentation. These professionals even ensure that the kitchen team strictly adheres to state and federal regulations when it comes to food storage, handling and preparation and other safety and sanitation codes involving dining utensils, kitchen equipment and overall cleanliness.

Highland Bali Villas Resort And Spa Brgy. Intang, Pantabangan Neuva Ecija

SOUS CHEF JULY 2018 - OCTOBER 2018

Responsible for leading by example by demonstrating high standards of cooking and customer service at all times. Also in charge of minimising wastage at all stages of food production and for instilling in staff a culture of essential hygiene practices connected with food cooking, storage and meal preparation. Menu Research and Development

Duties :

Conducting regular staff performance reviews and taking appropriate action to rectify any deficiencies.

Making sure that all food which is presented to clientele is done so in a timely manner and in the correct sequence.

Giving both positive and negative feedback to kitchen staff on a daily basis.

Providing appropriate training for all members of staff.

Ensuring that all cleaning rotas duties are carried out properly and that relevant administrative records are updated.

Checking quantity and quality of food received from suppliers, and then writing food cost reports for senior managers.

Processing invoices on a weekly basis and ensuring that any outstanding bills are paid in full and on time.

Developing and maintain good working relationships throughout the team.

Andana resort Guimaras Pob.Neuva Valencia Guimaras

Executive chef Oct. 2017 – May 2018

Responsible oversee all kitchen operations in commercial and private kitchens. This role balances excellent cooking skills with managerial decision-making and team leadership, making it a great role for an experienced and accomplished kitchen professional. A Executive chef may make key decisions about menu items, ingredients, and even personnel within a restaurant’s kitchen.

Frequently the highest-ranking chefs within a kitchen, and as a result play an important role in menu development, food preparation and presentation, and kitchen operations. This is a fast-paced role that requires the chef de cuisine to constantly balance providing a high level of customer satisfaction with keeping the kitchen moving efficiently.

Duties :

Coordinate Meal Preparation

Oversee Food Quality

Develop Menus

Select and Source Ingredients

Maintain Kitchen Cleanliness and Safety

LUNETA HOTEL

HEAD FEBUARY 2016- OCT 2017

Responsible for overseeing all aspects of the daily operation of the kitchen and food production areas, and for planning the cooking of dishes based on the number of customers expected. Also in charge of costing up all menus using the most up-to-date ingredient costs and in accordance with agreed pricing formulas.

Duties :

Bringing to the attention of kitchen staff all important matters that need their immediate attention.

Anticipating culinary trends so that the restaurant keeps and enhances its competitive advantage.

Managing the day to day administration of the kitchen.

Putting together daily production sheets and also delegating specific tasks to individual employees.

Ensuring that all Standard Operating Procedures are complied with. Keeping within budget when ordering food stock.

Implementing all relevant Food Hygiene and Safety and Food Hygiene requirements.

Monitoring the taste, visual appeal, financial cost and temperature of all meals served.

D HUB RESTOBAR RAMOS AVE. CEBU CITY

HEAD CHEF April 2015 – August 2015

Over all responsible for working ensuring that the kitchen can provide meals for large numbers of people the buffet and ala carte. Also in charge of determining daily specials, inspecting food and ordering new ingredients.

Duties :

Making sure that all in house kitchen and catering policies are implemented, monitored and maintained.

Reminding staff to be mindful of the costs of ingredients and food.

Maintain general cleanliness of the kitchen and dining areas.

Addressing any staff performance or training issues.

Making suggestions to the Head Chef on how to improve performance.

Keeping accurate paperwork and administrative records of each shift.

Identifying and then disciplining underperforming members of staff.

Helping to develop the culinary skills of junior chefs and ojt’s

Head Chef November 2014 – February 2015

Mv. Ona live Boards Philippines

Kitchen supervisor January 2012 – Oct. 2014

Universal canning canning Inc. (Canteen ) Zamboanga city

Line Cook April 2010- Dec. 2011

Grab a Crab Abreeza Mall Davao City

Line cook January 2008- febuary 2010

Universal Canning Inc. Canteen Zamboanga City

Line cook May 2006- November 2007

Tapsihan ng Bayan Sampaloc Metro Manila

ACHIEVEMENTS :

World Association of Master Chef Philipines, Pillar

2020

World Association of Master Chef Philippines Executive Chef Certified

NCII BREAD AND PASTRY INFINITE TRAINGING SCHOOL

ACADEMIC QUALIFICATIONS :

ZAMBOANGA POLYCTECHNIC COLLEGE SY: 2001-2003

COLLEGE OF HOTEL AND RESTAURANT MANAGEMENT

TITAY NATIONAL HIGH SCHOOL SY : 99-2000

TITAY CENTRAL ELEMENTARY SCHOOL SY :95- 1996

PERSONAL INFORMATION :

AGE : 37

BIRTHDAY : MARCH 25 1983

MARITAL STATUS : SINGLE

PARENTS:

FATHER : LEONCIO M. VILLAHERMOSA

MOTHER : RHODORA D. VILLAHERMOSA

CHARACTER REFERENCES:

MS. BEL RICABLANCA FNB MANAGER RADISSONS ILOILO

095********

Chef Carlo Eusebio Baroa Corporate Executive Chef YLO GROUPS OF COMPANY

093********

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