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Chef de partie Anything that covers food and artistry

Location:
Galali, Muharraq Governorate, Bahrain
Posted:
May 22, 2020

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Resume:

Marco Paolo S. Bernardo

adddqt@r.postjobfree.com

+973-****-****

Personal Statement

Self-motivated professional with outstanding skills as both Chef and Team Leader and Influencer. Displays great leadership and interpersonal skills; ability to build rapport with customers and colleagues. Innate ability to interact effectively with people of various cultures and backgrounds and succeed in high-pressure challenges and deadline-driven environments. Seeking to bring strong supervisory food preparation and organizational skills to the table with respected organization that values hard work commitment and vision. Education

Bataan Peninsula State University

Bachelor of Science in Hotel and Restaurant Management Orani Bataan, Philippines

2016 Graduate

Laguna Creek (U.S.A)

Franklin High school (U.S.A) (K-12 Graduate)

Certification and Awards

Dean's listed

Bataan Peninsula State University (B.P.S.U)

Orani Campus, Orani Bataan

A.Y 2015 to 2016

A.Y 2014 to 2015

A.Y 2012 to 2013

Tesda National Certificate II

In Housekeeping (March 28, 2014)

In Front Office (March 27, 2014)

In Food and Beverages Services (March 23, 2013)

In Commercial Cooking (October 4, 2013)

• Basic Butchery

• Vegetable Preparation

• Food Hygiene

• Saucery

Work Experiences

Present to Past

Ibis Seef & Ibis Styles

Manama Diplomatic Area

Chef de Partie

• Creative mind and driven menu development

• Quality control

• Attention to quality fine details

The Psydchic Cafe

Gudaibiya Bahrain

Chef de Partie

Currently working

• Creative menu development

• Maximizing ways and time to improve cooking process

• Attention to quality and details

Wyndham Garden

Manama Bahrain

Chef de Partie

1 year

• Manage ingredients that should be frequently available on a daily basis

• Follow the directions of the executive and sous chef

• Suggest new ways of presentation of dishes

• Suggest new rules and procedures for optimizing the cooking process

• Give attention productivity of the kitchen such as speed and food quality

• Ensure adherence to all relevant health, safety and hygiene standards

• Collaborate with other colleagues and seniors

Anantara Al Jabal Al Akdhar Hotel

Oman

Demi Chef de Partie

2 years

• Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues

• Assist Sous Chef and Chef de Partie in training and developing Second Cooks and new Colleagues.

• Actively share ideas, opinions and suggestions in daily shift briefing

• Prepare, cook and service all food items for a la carte and or buffet menus according to the recipes and standards.

• Have full knowledge of all menu items in your area; participate in the creation of daily features and promotions

• Commitment to the ongoing success of our culinary team. The Plaza Hotel

Bonifacio St, City of Balanga Bataan Philippines

Demi Chef de Partie

4 years

Details: Assists the Sous Chef in exceeding guest satisfaction, financial, and employee satisfaction targets through the effective execution of his/her assigned tasks. Actively engages both culinary colleagues and guests to continually seek feedback to improve the culinary department. Establish and monitor all quality, consistency, safety, sanitation, and hygiene standards

Responsibilities

Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues

• ·Prepare and service all food items for a la carte and or buffet menus according to hotel recipes and standards

• ·Actively share ideas, opinions and suggestions in daily shift briefings

• ·Maintain proper rotation of product in all chillers to minimize wastage/spoilage

• ·Ensure storeroom requisitions are accurate

• ·Have full knowledge of all menu items, daily features and promotions

• ·Ensure the cleanliness and maintenance of all work areas, utensils, and equipment

• ·Follow kitchen policies, procedures and service standards

• ·Follow all safety and sanitation policies when handling food and beverage Other duties as assigned by senior chefs

Shangri-La

Makati Avenue corner, Ayala Avenue, Makati, 1200 Metro Manila, Philippines Commi I

2 years

• Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues

• Prepare and service all food items for a la carte and or buffet menus according to hotel recipes and standards

• Actively share ideas, opinions and suggestions in daily shift briefings

• Maintain proper rotation of product in all chillers to minimize wastage/spoilage

• Ensure storeroom requisitions are accurate

• Have full knowledge of all menu items, daily features and promotions

• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment

• Follow kitchen policies, procedures and service standards

• Follow all safety and sanitation policies when handling food and beverage. Holiday Inn

Glorietta Mall, Palm Drive, Ayala Center, Makati, 1224 Metro Manila, Philippines Commi II

3 year

Support the Demi Chef de Partie or Commis I in the daily operation and work

• Work according to the menu specifications by the Chef de Partie

• Keep work area at all times in hygienic conditions according to the rules set by the hotel

• Control food stock and food cost in his section

• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites

• Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks

• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques

• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control.

• You should have a professional kitchen apprenticeship or chefs training course and previous experiences in quality establishments along with good culinary skills. InterContinental Manila

1 Ayala Avenue, Makati 1226 Philippines

Commi II

2 years

•Works in the designated station as set by Executive Chef and/or Sous Chef.

•Able to organize the assigned work area and efficiently put away orders.

•Able to prepare and sells food within recommended time frames to meet Guest expectations.

•Able to operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves and fryers.

•Able to produce quality product in a timely and efficient manner for the guests or staff.

•Responsible to maintain cleanliness, sanitation at the assigned work area.

•Responsible for preparing and cooking all food items by the recipe and to specification.

•Prepare ingredients for cooking, including portioning, chopping, and storing food. Practicum Training

600 Hours on Hotel Operation and Kitchen Exposure

Shangri-La

Makati Avenue corner, Ayala Avenue, Makati, 1200 Metro Manila, Philippines 600 Hours on Meat, Poultry and Fish Preparation

Holiday Inn

Glorietta Mall, Palm Drive, Ayala Center, Makati, 1224 Metro Manila, Philippines September-October 2013

600 Hours on the International Cuisine Training

Intercontinental Manila

1 Ayala Avenue, Makati 1226 Philippines

April-July 2014

600 Hours on Oriental Cuisine Training

The Plaza Hotel

Bonifacio St, City of Balanga Bataan Philippines

January-March 2016

References

Nicloas Anghelopoulos

Ibis Seef and Ibis Styles Diplomat Area

Kingdom of Bahrain

General Manager

+973-****-****

Nedal Abu

Ibis Seef and Ibis Styles Diplomat Area

Kingdom of Bahrain

Cluster Executive Chef

+973-****-****

Polsak IntaraOsot

Thai Sous Chef

Ruffles Maldives

adddqt@r.postjobfree.com

Rosselle Virr Carias

Oriental Cuisine

Chef De Cuisine

Wyndham Garden

adddqt@r.postjobfree.com

Pedro Pecego

Chef de Cuisine

Nikkei Cuisine

Wyndham Garden

+55-21-996**-****

adddqt@r.postjobfree.com



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