VILLARDO R. PURIFICACION JR.

# ** ****** **. ****** *** Delhi st.,Brgy. BF International, BF THAI, Las Pinas city

PHILIPPINES

Email :addxe5@r.postjobfree.com • Tel. +639*********

Linkedin .com /in/villardo-jr-purificacion- 5786b258

EXECUTIVE CHEF

A highly respected 25 years Executive Chef of the Costa Cruise Lines, Europe’s number one luxury cruise liner. A member of the Confrerie de la Chaine des Rotisseurs (Greater Miami Baillage, Florida, U.S.A.). Fluent in English and Spanish.

Highly motivated professional with a comprehensive background in all facets of kitchen operations and food preparations.

Adept in developing and leading multi culture team members to delivers superior customer experience while surpassing the goal.

Extensive experience in restaurant design, menu and product development.

Skilled in managing and leading by example to improve operational efficiency and productivity.

Superior leadership, training, coaching and team building skills frequently praised by senior management.

Committed to creating memorable dining experiences for all guests of different nationalities.

Thrive in high-pressure environments.

Proven ability to effectively lead multi-outlet fine dining and high volume operations.

Demonstrates knowledge and experience in a diverse range of cuisines.

EXPERTISE

Multi-Outlet / High Volume Operations Safety at work place

Budgeting P&L Management Sanitation (HACCP )

Creative Menu Development Quality Control

Fine Dining / A La Carte / Banquet Service Profit Enhancement

Price Structuring & Cost Containment Guest Relations

Team Building, Training & coaching Inventory / Purchasing

Special Event Planning Product Development

Provision Control

Pre- opening team Sr. Management

Culinary and Gastronomy

Performance Management

PROFESSIONAL PROFILE

RIZAL PARK HOTEL – South Road Drive T.M.kalaw ext. Ermita, Manila

Executive chef

October 2018 – up to present

ISLAND COVE HOTEL AND LEISURE PARK – Covelandia road, Binakayan, Kawit, Cavite

Executive chef

October 2015 – to September 2018

A 4 star hotel with 3 main restaurants, room service operation, employees cafeteria and 14 Banquet function halls for social and corporate functions .This hotel is very famous in big social banquets and can accommodate up to 4,000 to 6,000 guest in one banquet function. We do also outside catering .

Oversee all kitchen operations – Outlets, Employee cafeteria, high-volume banquet functions setting including food quality, execution and financial responsibility.

P& L analysis

Safety,Sanitation and food hygiene

Training of personnel, coaching, team building and striving for excellence

Cost control and budget efficiency

Menu research, development and implementation

Develops food preparation techniques and supplies ordering system that minimizes wastage.

Develops guidelines for hiring staff to maximize efficiency and minimize labor costs without compromising quality of food and customer service.

Volume commissary productions.

A.Z.G.H. COLLEGES – Naga road, Las Pinas city,Metro Manila,Philippines

Culinary Director

January 2015 – to present

A.Z.G.H. College is a school for medical students since it is a general hospital. The school offered newly courses dealings with Hotel and Restaurant services. Culinary is one of their major subjects. I’m in charge of the culinary department of the school. Molding students in their new choice of profession. Dealings with hands on training with the new techniques in culinary. Creating and building students to become future professional dealings with food and beverages.

Courses under my department:

Basic Culinary - 2 years course,

Cruise ship operation (Galley Department)

Safety, Sanitation and food Hygiene course

Special courses of multi nationality cuisine

12 K ready (senior high school)

COSTA CRUISE LINES – Genoa, Italy

An Italian luxury cruise liner with 14 ships cruising through different destinations and itineraries worldwide

EXECUTIVE CHEF

1990 – August 2014

Pre – opening Senior management team

Oversee all kitchen operations in high-volume setting including quality, execution and financial responsibility.

Supervise not less than a 100 kitchen personnel and manage training, scheduling, purchasing, inventory, sanitation, menu research and development, season promotions and food costs.

Full P&L responsibility with a budget of a $400k per cruise.

Costa's premiere Executive Chef when cruising the Caribbean, with mastery of handling and satisfying American guests. Chosen by the company to handle their flag ship when going to America.

Costa's record holder for United States Public Health inspection, being the 1st Costa Executive Chef to get a 100% score twice (Costa Atlantica, 2000 / Costa Mediterranea, 2004).

Costa’s 1st non Italian Executive chef in Italian vessels.

Culinary Instructor, Magsaysay Maritime Corporation (Magsaysay Institute of Hotels and Culinary Arts)

Costa Cruise Lines Training Center for Hotels / Manila, Philippines

EFF JOHN / COMMODORE CRUISE LINES / 800, Coral Gable St. Miami, Florida, U.S.A.

Food Manager

1988- 1989

Operated 6 cruise ships in Europe and in the Caribbean.

Over all in charge of Food department. Oversee all food department operations in high volume settings including quality, execution and financial responsibility. Supervised not less than 110 Food department personnel and manage scheduling, training, team building and coaching. Sanitation program in the entire department. HACCP routine. Full P&L responsibility, food cost analysis and budgeting. Food quality and gourmet assessment and in gastronomical way of executions. Food activities in the daily program. Purchasing, inventories, food storing and food quality control.

APOLLO SHIP CHANDLERS /CELEBRITY CRUISE / Miami, Florida,U.S.A.

Food Manager

1984-1988

Apollo Ship Chandlers is a concessionaire catering company. We catered Food and Beverage department of cruise ships and cruise liners around the world. We catered 13 cruise ships worldwide including Celebrity Cruises that time. Regency cruises, Ocean Cruises, Piquet Cruises and Premiere cruises.

Over all in charge of Food management, services and productions. Maître D and Executive chef worked under my supervision administratively. Budgeting and P&L management. Training of safety at work place. Sanitation (HACCP) U.S.P.H. vessel sanitation program. Creative menu development and quality control. Team building, coaching and training. Product development and strategies.

ROYAL HOTEL / King Abdul Aziz Rd. Al Khobar, Kingdom of Saudi Arabia

Executive Chef, 1981-1984

In charge of 4 restaurant outlets kitchen plus the room service. In charge of 85 kitchen staff. Experienced in Middle Eastern delicacies, Asian, Continental and Indian food. Highly motivated chef with comprehensive background in all facets of kitchen operations. Cost control and budget efficiency. Extensive experience in culinary design, menu and product development. Local public health and sanitation regulation followed with well-trained personnel.

Working with multi-racial team. Team building, training and coaching. Successfully lead the 4 outlet restaurants launching the new concepts developed exclusively for their operations. Achieved top results in guest rating scores, financial budgets and employee surveys. Well experienced in halal food and Arabic celebration food.

DUBAI SHERATON HOTEL / P.O. Box 4250 Dubai, United Arab Emirates

Coffee shop Captain Waiter

1978-1980

CENTURY PARK SHERATON / Vito Cruz corner Adriatico St., Malate 1400, Manila Philippines

Chef D’ Partie

1976-1978

Rounded Chef D' Partie in the entire kitchen. Hot and cold operation including butchery and receiving food items.

In butchery we are preparing homemade sausages, pate and terrines for our delicatessen counter.

FREDERICK HOTEL / F.B. Harrison St., Pasay City Philippines

Chef D’ Partie

1975-1976

EDUCATION & TRAINING

FEATI UNIVERSITY / Manila, Philippines - 1976

Graduate, Bachelor of Science Major in Civil Engineering

EASTERN LAGUNA COLLEGE / Laguna, Philippines - 1977

Graduate, Hotel & Restaurant Management - 2 year course

DUBAI SHERATON HOTEL / Dubai, United Arab Emirates - 1979

Attended Seminar for Dynamic Management Course

DUBAI SHERATON HOTEL / Dubai,United Arab Emirates

Culinary & Beverage Course workshop

ROYAL HOTEL / Al Khobar, Kingdom of Saudi Arabia - 1983

Attended Seminar for Food and Beverage Cost Control

CENTRAL DISEASE CONTROL / Atlanta, Georgia - 1984

Attended Seminar for United States Public Health Vessel Sanitation Program

U.S. COAST GUARD / Florida, U.S.A

Attended Seminar for Crisis Management and Human Behavior Course and Crowd Management Course - 1998

VESSEL SANITATION PROGRAM – USPHS - HACCP / Manila, Philippines

Magsaysay Institute of Hospitality and Culinary Arts - 2009

Attended for Vessel Sanitation Program / HACCP and U.S. public health upgradings.

JOHNSON & WALES UNIVERSITY – Miami,Florida,U.S.A.

Attended for Costa Management Development Program 2006-2007

Courses taken as follows:

Performance Management / The 21st Century Management / Diversity Management MDP 105

Striving For Excellence MDP 106 Teambuilding MDP 107/ Communication / Training and Coaching

Food Service Sanitation Course / Costa Star Program on Board Costa Romantica Attended for Food Service Sanitation Course - 2011

Sanitation Seminar / Servesafe - November 2015

Attended for HACCP and Sanitation course

About Me

Gender = Male

Nationality = Filipino

Date of birth = March 1, 1956

Address = # 18 Madrid st. corner New Delhi st., Brgy. BF International,BF THAI,

Las Pinas city PHILIPPINES

CHARACTER REFERENCE

Stefano Giampedroni • Alberto Civitella

Human Resource Director, Costa Cruise Lines Consultant, Food and Beverage

Via XII Ottobre, 2-16121, Genoa Italy Via Genova N27 A sc B – 80059 Torre Del Greco Napoli,Italy

Email: addxe5@r.postjobfree.com Email: addxe5@r.postjobfree.com

Tel. +39-010-****-*** Tel. +39-347-***-****

Jacob Roth • Hans Hesselberg

Consultant, B&S Global Cruise Supply Senior Vice President Hotel Operation

Miami, Florida USA MSC Cruises, Genoa Italy

Email: addxe5@r.postjobfree.com Email: addxe5@r.postjobfree.com

Dr. Albert Zarate • Gilbert Remulla

President & CEO A.Z.G.H. COLLEGE Managing Director

Naga road,Las Pinas City,MM, Philippines Imus, Cavite

Tel. +63-928-***-**** Tel. 63-917-*******

Contact this candidate