Food Safety

Objective:

Seek a fulfilling position that the company was given to me and fully

Contribute my knowledge and skills through my educational

Background and work experience.

Personal Information:

Name : Ricardo L. De Guzman

Permanent Address : #35 Palapat Hagonoy Bulacan, Philippines

Current Address : Villa 32 Al Gharafa Doha Qatar

Mobile : +974********

Email address : ********@*****.***

Birthday : March 27 1980

Sex : Male

Age : 38

Religion : Roman Catholic

Birth Place : Hagonoy Bulacan

Civil Status : Single

Citizenship : Filipino

Father's name : Ignacio de Guzman

Occupation : Fore man/Contractor

Mother's name : Demetria de Guzman

Occupation : None

Personality : Trustworthy, Friendly, and Hardworking

Educational Background:

Elementary : Saint John Elementary school, San Juan Hagonoy Bulacan, 1987-1993

Secondary : Saint Anne’s Catholic high School, Hagonoy Bulacan, 1994-1998

College : Bachelor of Science in Commerce, at the University Of Regina Carmelli, 1999-2003 PESFA Scholarship in Commission on Higher Education or CHED

Skills:

Ability to plan design and manage to what the target goal of the company

Ability to copes with heavy workloads and meet deadline

Willing to work in long hour with minimum supervision

Work Experience:

Position Company Term

Head Chef Alshaya Company Cafe Coco Store Feb 2017 up to present

Head Chef/Kitchen Mngr. Manuel Cafe/Al Aman Regional Comp. Sept 2016 - Jan 2017

Sous Chef Spazio Cafe Italian Restaurant Dec.2013- Aug. 2015

Cook Trainer T.G.I. Fridays Kuwait July 2009-Oct. 2013

Line Cook Apple bees Doha Qatar October2007-August2008

Production Planner

And Inventory Vitarich Corporation, Jan.2005-Jan.2007

Controller

Analyst

Job Descriptions:

Head Chef:

Maintained brand Standard.

Monthly Food Safety Audit

Ordering Food and raw Material from the supplier

Controlling budget and keeping accurate records

Planning Menus

Organizing the staff duty rotation

Recruiting and training and developing the staff

Ensure that dishes are prepared and cooked according to the specific restaurant standards.

Audit, compute, and analyze for all raw materials

Prepare Inventory for the raw material control system

Prepare and submit daily performance and report require from time to time

Prepare handle costing, budgeting and managing.

Investigate costumer complained

Maintained production or work record

Use oral or written communication techniques

Sous Chef:

Running the kitchen when the head chef is away

Ensuring the standards procedures provided by the company

Managing food purchasing and storage

Maintaining a safe and hygienic kitchen environment

Helping create new recipes and write menus

Report directly to the executive chef

Supervising other kitchen staff

Planning and directing food preparation, managing kitchen staff, Training and scheduling

Cook Trainer:

Prepare weekly and monthly inventory and monitor the raw material control system

Check the availability of stocks and consumption for each recipe

Ensure all operating procedures comply with the company standard

Ensuring all the equipment, machine, tools, and utensils are organize and working

Prepare and cook full course meals

Prepare and cook special meals for patients as instructed by dietitian or chef

Ensure quality of food and determine size of food proportions

Prepare dishes for customers with food allergies or intolerances

Inspect kitchens and food service areas

Ensure the cleanliness and safetiness of kitchen and working areas

Work with minimal supervision

Train staff in preparation, cooking and handling of food

Work with specialized cooking equipment (deep fryer, sauté, nacho, broiler, etc.)

Check the temperature both hot food and cold food

Awareness of cross contamination for raw food ready to eat food

Expediter: Garnishing the order, call lead time for every two minutes, and

Check the food temperature and call for runners.

Comply with food handling and guidelines.

Apply the picture perfect plate's presentation.

Expedite the order.

Call for burning and ensure hot food is hot and cold food is cold.

Use proper labeling containers.

Inform line cook about progress of order and priority ticket

Ensure the cleanliness and safety of working area.

Check the availability of the product.

Production Planner and Inventory Controller Analyst:

Checking Availability of raw material and supplement.

Supervise feed mill operator, raw material worker and other production worker.

Inspect raw material and feeds being pour and elevate

Check and approve withdrawal of supplement.

Turn over material and feeds, clogging status of all bins and unfinished production schedule.

Prepare and submit daily performance and report require from time to time.

Raw material controller and inventory controller.

Compute raw material requirement base on given allocation and formulation.

Batching monitoring and handle subordinate.

Ensure safety practices and cleanliness of working area.

I hereby certify that the above information is true and correct to the best of my knowledge and belief.

Applicant Signature

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