CURRICULUM VITAE

PERSONAL SUMMARY:

A team player with a friendly and trustworthy disposition who is always customer focused and believes that every meal should be an occasion. As someone who possesses a real passion for great food and a refusal to accept second best,is able to serve as a role model to junior staff by demonstrating appropriate behaviour towards all work related matters. By having extensive supervisory experience in a reputable establishment, and able to flourish in a busy fast paced environment,able to maintain the highest culinary standards even when under severe pressure.

PERSONNAL DATA

Position : Chef

Skype ID : chefdanny.vargas

Email Address : addqbh@r.postjobfree.com

Contact Number: 995-8031 / 091********

Name : Danilo Varga

Age : 46 Yrs Old

Civil Status : Married

Present Address : #352 Sta.Catalina St. Brgy.Holy Spirit,Queson City

Date Of Birth : November 18,1971

Height : 5’6”

Weight : 160kg.

Citizenship : Filipino

Religion : Roman Catholic

Sex : Male

Father’s Name : Anecito Varga(Carcar,Cebu City)

Mother’s Name : Anacolita Limbaga(Carcar,Cebu City)

EDUCATIONAL BACKGROUND

Primary : Liburon Elementary School

Year Graduated : 1979 to 1985

Secondary : Carcar Academy

Year Graduated : 1986 to 1991

Tertiary : Arellano University

Year Graduated : 1991 to 1993

: Hotel And Restaurant Management

(AHRM)

Culinary Course : Culinary Course Institute Of Singapore

: Culinary Course Training Asian Institute Of Tourism

Technical Course: Computer Hardware Servicing

: Culinary Course TESDA

Participant In Cooking Competition

● Chef On Parade Manila

● 1st Manila District Skills Competition

● Profile Gourmet Challenge

● Chef Olympics Competition

KEY COMPETENCIES

● Ability to follow detailed instructions and procedures.

● Can quickly adapt to changing situations.

● Able to work with minimum supervision.

● Physically fit with a lot of stamina and able to spend long hours standing up.

● Time management

● Multi tasking

● Prepare Meals And Garnish Present Food Artistic Manner And Execute New Cooking Techniques

● Expose In The Preparation Local And International Cuisine

● Competent In Knife Usage And Measuring Of Ingredients

● Established New Recipes Menus And Instruction Are Capably Followed

AREAS OF EXPERTISE

● Menu Planning

● Developing menus

● Kitchen management

● Signature cocktails

● Hospitality

● Food purchasing

● Stock control

● Food costs

SHOWING OR ABILITY

● Food Arrangement

● Food Garnishing

● Food Presentation

● Full Time And Responsibility

● Strong Both Hot And Cold Section

● Kitchen Artist (Fruit And Vegetable Curving)

EMPLOYMENT RECORD (FROM PRESENT WORK AND BACKWARD)

From To Position Company

*-**-**-**-**-** Executive Chef Dreamland Hotel Corp.,Jeddah

**-**-**-**-**-** Chef Cook Gulf Catering Company Riyadh,Ksa

*-**-**-*-**-** Sou’s Chef Seven Sea’s Resort Pamilican Island

*-**-**-*-**-** Head Chef Lamuro Hotel And Spa Resort El Nido,Palawan

**-**-**-*-**-** Chef Cook South Waters Marina Country Club Lucena,Quezon Island

10-5-99 11-30-00 Chef Commi-1 Manila Galleria Suites

*-**-**-*-**-** Head Chef La Brioche Abu Dhabi,U.A.E.

*-**-**-*-**-** Chef De Partie Holiday Inn

*-**-**-*-**-** Sou’s Chef Villa Cristina Hotel And Resort

*-**-**-*-**-** Chef Cook A.I.T. Hotel U.P Diliman Manila

CHARACTER REFERENCES

Mr Bert Francisco

Executive Chef-PTV-4

Danilo VargaApplicant’s Signature TRAINING & COMPETITION:

CHEF OLYMPICS COOKING COMPETITION MARCH 23 TO MARCH 25,2014

TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY NC-2 APRIL 03 TO SEPTEMBER 29,2009

1ST MANILA DISTRICT SKILLS COOKING OPEN CATEGORY COMPETITION SEPTEMBER 12 TO 14,2000

PROFILE GOURMET CHALLENGE COOKING COMPETITION AUGUST 17 TO 18,2000

CULINARY COURSE TESDA JUNE 08 TO SEPTEMBER 10,2000

CULINARY COURSE INSTITUTE OF SINGAPORE JUNE 01 TO OCTOBER 25,1995

CULINARY COURSE TRAINING ASIAN INSTITUTE OF TOURISM AUGUST 05 TO NOVEMBER 15,1993

TOTAL WORK EXPERIENCE : 24 YEARS

WORK SKILLS

GOOD KNOWLEDGE OF ITALIAN,CONTINENTAL, WESTERN, MEDDITERRANEAN, JAPANESE, INDIAN, FRENCH, CHINESE DISHES.COMPONENT FUSION TREND TO MAKE BEST AND NEW TEST IN FOOD HAVE A CREATIVE MIND TO CREATE NEW MENU.CAN EASILY AND CAREFULLY HANDLE THE KITCHEN AT BUSY HOURS.

CAREER HISTORY

COMPANY : DREAMLAND HOTEL CORP. JEDDAH

FINE DINING

DURATION: JUNE 10,2016 TO JUNE 22,2018

POSITION: EXECUTIVE CHEF

CUISINE: SPECIALTY ITALIAN,EURASIAN AND INTERNATIONAL FOOD CONCEPT

DUTIES AND RESPONSIBILITIES

OVERSEE MENU CREATION, FOOD OPERATIONS, AND MANAGEMENT OF INGREDIENT STOCKING.

BOOSTED RESTAURANT SALES, INTRODUCING INVENTIVE MENUS AND SEASONAL DISHES

INCREASE PRODUCTIVITY AND EFFICIENCY IN THE KITCHEN BY REORGANIZING KITCHEN OPERATIONS

CAREER HISTORY

COMPANY : GCC RIYADH

FINE DINING,COFFEE CHOP,CAFETRERIA,DIET STATION AND CATERING

DURATION : FEBRUARY 10,2012 TO NOVEMBER 10,2015

POSITION : CHEF COOK

CUISINE : SPECIALLY ITALIAN,ASIAN FUSION CUISINE,WESTERN, CHINESE, INDIAN,CONTINENTAL,JAPANESE,KOREAN ETC.

DUTIES & RESPONSIBILITIES

CONTROLS OF FOOD QUALITY, PRESENTATION AND SERVICE.

PREPARE MANY VARIETIES OF FOOD.

MAKE THE ORDER IN BUSY HOUR AT HOT AND COLD SECTION.

CHECK AND MAKE SURE ALL MEAT ITEMS, SAUCE, AND OTHER FOOD FOR A LA CART AS USUAL.

ENSURING THAT THE KITCHEN AND SERVICE AREAS ARE ALWAYS CLEAN AND TIDY.

PREPARING MENU PLANS & COOKING FOR SPECIAL OCCASIONS, BIRTHDAYS, WEDDINGS ETC.

FOOD ORDERS WITH APPROVED SUPPLIERS AND WHOLESALER.

ENSURING THAT ALL KITCHEN EQUIPMENT IS FULLY MAINTAINED AT ALL TIME.

MAINTAINING ACCURATE RECORDS OF FOOD SUPPLIES, AND FREEZER / FRIDGE TEMPERATURES.

OVERSEEING CUSTOMER RELATIONS.

CAREER HISTORY

COMPANY : SEVEN SEA'S RESORT AND HOTEL

DURATION : 20 MARCH 2009 TO 28 FEB. 2010

POSITION : SOU'S CHEF

CUISINE : ITALIAN,CHINESE,INDIAN,TRADITIONAL PILIPINO CUISINE,FRENCH,JAPANESE,WESTWRN AND MORE FUSION CUISINE.

DUTIES & RESPONSIBILITIES

PREPARE ALL THE FOOD FOR A LA CART.

PREPARE THE ALA CART ORDER.

PLANNING MENUS.

MAKING SURE FOOD IS OF THE RIGHT QUALITY AND PRICE AND IS PRODUCED ON TIME.

MANAGING STOCKS OF FOOD.

ORDERING FOOD FROM SUPPLIERS.

CONTROLLING A BUDGET AND KEEPING ACCURATE RECORDS.

MANAGING HEALTH AND HYGIENE PROCEDURES.

ORGANISING THE STAFF DUTY ROTA.

CAREER HISTORY

COMPANY : LAMURO HOTEL AND SPA RESORT

DURATION : 25 SEPT. 2006 TO 30 JAN. 2009

POSITION : HEAD CHEF

CUISINE : ITALIAN,CONTINENTAL,JAPANESE,CHINESE,FRENCH,INDIAN,FUSION ETC.

DUTIES & RESPONSIBILITIES

CHECK AND MAKE ALL THE MISE EN PLACE FOR A LA CART.

PREPARE THE FOOD FOR PARTY.

CHECK EVERYDAY FRIDGE TEMPERATURE.

CHECK AND CLEAN THE WORKING SURFACE.

CHECK FRESHNESS OF FOOD AND INGREDIENTS.

SUPERVISE AND COORDINATE ACTIVITIES OF COOKS AND OTHER FOOD PREPARATION WORKERS.

DEVELOP RECIPES AND DETERMINE HOW TO PRESENT THE FOOD.

PLAN MENUS AND ENSURE UNIFORM SERVING SIZES AND QUALITY OF MEALS.

INSPECT SUPPLIES, EQUIPMENT, AND WORK AREAS FOR CLEANLINESS AND FUNCTIONALITY.

HIRE, TRAIN, AND SUPERVISE COOKS AND OTHER FOOD PREPARATION WORKERS.

ORDER AND MAINTAIN INVENTORY OF FOOD AND SUPPLIES.

MONITOR SANITATION PRACTICES AND FOLLOW KITCHEN SAFETY STANDARDS.

CAREER HISTORY

COMPANY : SOUTH WATERS MARINA COUNTRY CLUB RESORT AND HOTEL

DURATION : 15 DECEMBER 2000 TO 30 AUGUST 2006

POSITION : CHEF COOK

CUISINE : SPECIALTY SEAFOODS, JAPANESE,ITALIAN,INDIAN,CHINESE,SHABU-SHABU,GRILLED AND STEAK ETC.

DUTIES & RESPONSIBILITIES

DETERMINE HOW FOOD SHOULD BE PRESENTED, AND CREATE DECORATIVE FOOD DISPLAYS.

DETERMINE PRODUCTION SCHEDULES AND STAFF REQUIREMENTS NECESSARY TO ENSURE TIMELY. DELIVERY OF SERVICES.

ESTIMATE AMOUNTS AND COSTS OF REQUIRED SUPPLIES, SUCH AS FOOD AND INGREDIENTS.

INSPECT SUPPLIES, EQUIPMENT, AND WORK AREAS TO ENSURE CONFORMANCE TO ESTABLISHED STANDARDS.

INSTRUCT COOKS AND OTHER WORKERS IN THE PREPARATION, COOKING, GARNISHING, AND PRESENTATION OF FOOD.

MONITOR SANITATION PRACTICES TO ENSURE THAT EMPLOYEES FOLLOW STANDARDS AND REGULATIONS.

ORDER OR REQUISITION FOOD AND OTHER SUPPLIES NEEDED TO ENSURE EFFICIENT OPERATION.

RECRUIT AND HIRE STAFF, INCLUDING COOKS AND OTHER KITCHEN WORKERS.

ANALYZE RECIPES TO ASSIGN PRICES TO MENU ITEMS, BASED ON FOOD, LABOR, AND OVERHEAD COSTS.

ARRANGE FOR EQUIPMENT PURCHASES AND REPAIRS.

MEET WITH CUSTOMERS TO DISCUSS MENUS FOR SPECIAL OCCASIONS SUCH AS WEDDINGS, PARTIES, AND BANQUETS.

MEET WITH SALES REPRESENTATIVES IN ORDER TO NEGOTIATE PRICES AND ORDER SUPPLIES.

PREPARE AND COOK FOODS OF ALL TYPES, EITHER ON A REGULAR BASIS OR FOR SPECIAL GUESTS OR FUNCTIONS.

SUPERVISE AND COORDINATE ACTIVITIES OF COOKS AND WORKERS ENGAGED IN FOOD PREPARATION.

COLLABORATE WITH OTHER PERSONNEL TO PLAN AND DEVELOP RECIPES AND MENUS, TAKING INTO ACCOUNT SUCH FACTORS AS SEASONAL AVAILABILITY OF INGREDIENTS AND THE LIKELY NUMBER OF CUSTOMERS.

CHECK THE QUALITY OF RAW AND COOKED FOOD PRODUCTS TO ENSURE THAT STANDARDS ARE MET.

CHECK THE QUANTITY AND QUALITY OF RECEIVED PRODUCTS.

DEMONSTRATE NEW COOKING TECHNIQUES AND EQUIPMENT TO STAFF.

RECORD PRODUCTION AND OPERATIONAL DATA ON SPECIFIED FORMS.

COORDINATE PLANNING, BUDGETING, AND PURCHASING FOR ALL THE FOOD OPERATIONS WITHIN ESTABLISHMENTS SUCH AS CLUBS, HOTELS, OR RESTAURANT CHAINS.

PLAN, DIRECT, AND SUPERVISE THE FOOD PREPARATION AND COOKING ACTIVITIES OF MULTIPLE KITCHENS OR RESTAURANTS IN AN ESTABLISHMENT SUCH AS A RESTAURANT CHAIN, HOSPITAL, OR HOTEL.

SIR/MADAME:

I AM CREATIVE,ENTHUSIASTIC,HARDWORKING WITH PASSION FOR FOOD AND LOTS OF EXPERIENCE WORKING.I HAVE ALWAYS KNOWN THAT BEING IN A KITCHEN,PREPARING AMAZING FOOD FOR OTHERS,IS WHERE I WANT TO BE.

I AM VERY EFFICIENT AND IT WAS HERE THAT I DEVELOPED A MUCH MORE PRODUCTIVE SYSTEM OF FOOD PREP,WHICH WAS COMMENDED BY ORDERING FOR ESTABLISHMENT.OVER A YEARS AS A CHEF/COOK I HAD PROFESSIONAL EXPERIENCE IN A RANGE OF RESTAURANT,HOTEL,RESORT AND HAVE CULINARY TRAINING AND KNOWLEDGE IN A NUMBER OF CUISINES INCLUDING WESTERN,EUROPIAN,AMERICAN,ASIAN AND SEAFOODS.

I AM EXTREMELY SKILLED AT PUTTING MY OWN STAMP ON TRADITION DISHES CREATING NEW COMBINATIONS AND EXPERIMENTING WITH NEW FLAVOURS WHILE BEING CAREFUL NOT TO COMPROMISE THE FRESHNESS AND ORIGINALITY OF THE FOOD I PREPARE.

I HAVE BEEN PASSIONATE ABOUT FOOD AND COOKING MY STRENGHTS AS A CHEF/COOK.I AM DILIGENT,ENERGETIC TEAM PLAYER WHO WILL WORK HARD TO TURNOUT FOOD THAT IS BOTH BEAUTIFUL TO EAT AND BEAUTIFUL PRESENTED.I WOUL'D LOVE THE OPPORTUNITY TO BRING MY ENTHUSIASM AND PASSION FOR COOKING.

I AM GREAT AT FOLLOWING ORDERS AND WORKING AS PART OF A TEAM,BUT CAN ALSO STEP UP TO THE PLATE TO DELEGATE AND TAKE CHARGE WHEN REQUIRED.I BELIEVE MY EXCEPTIONAL EXPERIENCE EXPERTISE AND CULINARY POSITIVE OUTLOOK AND ABSOLUTE PASSION FOR THIS INDUSTRY.

I LOOK FORWARD TO HEARING FROM YOU AND DISCUSSING MY SUITABILITY FOR THE POSITON WITH YOU FURTHER.

THANK YOU VERY MUCH.

VERY TRULY YOUR'S,

DANILO VARGA

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