Chef Food
Resume:
Jay are B. Sario
Adress: Nicosia Cyprus
Mobile Number:95589985
E-mail:*************@*****.***
Position Desired:Sushi Chef
Summary:
Dynamic, resourceful and skilled sushi chef with 7 years of successful fine dinning, casual dinning and hotel. Demonstrated team leader with excellent staff management. Educational Background
College:Arellano University ( Bachelor in Science Hotel and Restaurant Management) Legarda, Sampaloc Manila
June 2004-April 2009
High School:Sacred Heart Academy
Gloria, Oriental Mindoro
June 2000-April 2004
Elementary:Gloria Central School
Gloria, Oriental Mindoro
June 1994-April 2000
Personal Information
Age: 33
Date of Birth: September 10, 1986
Place of Birth: Gloria, Oriental Mindoro
Sex: Male
Citizenship: Filipino
Height: 5’6 ft
Weight: 62 kls
Training
On-the-Job training(600hrs)
Aztoria Plaza Hotel
Food & Beverage
Greeting customers, escorting them to seats, taking food and drink orders, and serving food and beverages.Answer questions regarding the hotel services, explaining menu items and specials, and offering personal attentive treatment.Co-coordinating with team workers to plan events, parties etc. Housekeeping
Responsible for maintaining the hygiene and appearance of the hotel.Servicing and maintaining the guest rooms and replenishing stock as and when needed.Providing service items to guest rooms upon requests from the guests
Food Production
Preparation of simple food items like vegetable preparation, salads, cold starters etc.Work according to established health and safety guidelines. Kept the kitchen area clean and hygienic.Keep a check on stock and order for replenishments as and when necessary. Employment History
Position:Sushi Chef (July 22, 2010-July 22, 2013)
Ichiban Boshi (Japanese Restaurant)
NEX Mall Serangoon, Singapore
Company Name: RE& S Enterprises Pte. Ltd.
Duties and Responsibilities:
● Openly cooked and presented food items
● Prepared and presented hot and cold sushi
● Prepared all sushi food products in compliance of standardized codes recipes and portion volume
● Monitored performance of kitchen staff ensuring they complied with restaurant guidelines appearance and code of conduct
● Ensured sanitation and hygiene of kitchen area
● Worked with management and owners designing menus
● Managed maintenance of all equipment used to prepare foods All sushi food products prepared in compliance under standardized codes recipes and portion volume
● Offered new recipes to management for menu consideration
● Mentored new cooks
Position:Sushi Chef (May 21, 2014-May 21, 2016)
Sushi Yoshi (Japanese Restaurant)
Al Rawdah Complex, Jeddah Saudi Arabia
Company Name:Saudi Brothers
Duties and Responsibilities:
Create a rich sushi menu with various main ingredients and raw fish (for example, salmon, tuna, unagi)
Prepare all types of sushi, including maki, nigiri and sashimi
Select fresh fruits and vegetables to make high-quality dishes (like avocado, mango and carrots)
Add additional flavors to sushi rolls with ginger, rice vinegar, wasabi and soy sauce, when appropriate
Manage food prep activities, like boiling rice
Coordinate with our wait staff to ensure proper cooking, considering special requests and food allergies
Prepare appetizers, soups and salads that are close to the philosophy of Japanese cuisine
Monitor food stock and place orders, as needed
Recommend new, modern recipes, like sushi burgers
Maintain hygiene principles in all cooking areas and clean your space at the end of the shift Position:Sushi chef ( November 18, 2017–January 01, 2019) Business Gate (Riyadh Saudi Arabia)
Hotel Name:Fairmont Hotel KSA
● Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
● Works in any sections of kitchen when necessary or as requested by the Sous Chef or Executive Sous Chef/Executive Chef
● Ensures that items are fully stocked and equipment is in good working condition
● Ensures the proper closing down of work stations
● Maintain and enhance the food products through creative menu development and presentation
● Excellent Training and Development opportunities Position: Sushi chef (June 5, 2019-Febuary 15, 2020) Company Name: Sushila bar (Nicosia Cyprus)
Duties and Responsibilities:
*Making different kinds of maki,sushi and sashimi.
*Cooking also in hot section
*Making tempura
*Making different kinds of salads
*Filleting different kinds of fish like salmon,tuna and sea bream
*Selecting fresh kinds of fruits and vegetables
*Creating new menus
Position: Sushi Chef ( February 20, 2020- present) Company Name: Lush Beach Bar and Resto
Duties and Responsibilities:
*filleting different kinds of fish like salmon, tuna and sea bream
*Frying shrimp tempura
*Making different kinds of maki,sushi and sashimi.
*Making different kinds of salads.
*Selecting fresh vegetables and fruits
*Maintain hygiene principles in all cooking areas and clean your space at the end of the shift.
*Creating new menus.
Character Reference
Dr. CristieAldave
(Dean HRIM Department)
Arellano University
(02)735-2445
Raimund Bruan
(Executive Chef)
Fairmont Hotel KSA
I hereby declare that the information given above is true and correct to the best of my knowledge and belief.
JAY ARE B. SARIO
(Applicant)
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