Noel Kenneth Tiñana

Blk.* Lot.* Strawberry ext. Dividend Homes

Brgy.San Juan, Taytay, Rizal, Philippines

Home: (02) 6602942

Mobile: 097********

Email: adg42g@r.postjobfree.com

Trainers Methodology Level 1 Competency/ NTTC

Technical Expert TR Cookery National Competency II III & IV •TESDA •Cert. No.110***********

Board Member Region IV A TESD Assessors Trainers Association Of the Phils. Inc Sec Reg.no. cn201626259

Member, Hotel and Restaurant Chefs Association Phils. Inc. • S.E.C. Reg.No. ANO94-000947 • Member I.D No. 08345

Knowledgeable in Fine Dining ala Carte, High Volume Banquet, Coffee Shop Buffet food operations.

Specializes in Filipino, French, Italian, Mediterranean and Asian Continental cuisine.

Aggressive, highly motivated, result oriented, resourceful and adhere to the food international standard with fifteen years of experience in food service industry.

Conceptualized projects related to Culinary consultancy including Restaurant and Catering operation, Restaurant Simulation Program, Food R&D, Food Cart Stall franchising and Meat Processing.

Training Methodology Competency in the following: Plan Training Session, Supervise Work-Based Training, Utilize Electronic Media in Facilitating Training, Maintain Training Facilities, Facilitate Training Sessions and Conduct Competency Assessment

SEDA RESIDENCES MAKATI

Executive Sous Chef/Executive Chef May 2019 – July 2019

Grand Hyatt Manila

Sous Chef June 2017 - May 2019

PRE OPENING TEAM

Direct link to his assigned outlets and the Executive Chef. Ensures that the highest level of guests’ satisfaction is achieved in terms of quality, consistency, safety and sanitation. Constantly communicating with subordinates and relating departments to ensure all outlets are maintained and properly staffed. Works directly with his chef de parties to create accurate forecasts and production quantities appropriate to guest count and special events. Continually test and monitors food standards. Communicates with front of the house operations to ensure all guest needs are met including dietary request. Trained and educate restaurant team on menu including ingredients and preparation method. Responsible that both tasks and objectives are created within budgetary requirement. Responsible to meticulously track, monitor, and reduce costs while continuously increasing quality and flow of production.

Sous in charge of the Pool House Kitchen. Monitors efficiency of all kitchen staff in line with the daily operations.

Directly responsible for the productivity and quality standards of all the outlet kitchen personnel.

Responsible for proper requisitioning, receiving and storing of food, tools and equipment and any other items necessary to perform his or her duties efficiently.

Ensures proper preparation of all food products according to recipes, instructions and standards.

Provides the highest quality of food in line with the preparation and presentation.

Responsible for the cleanliness, sanitation and organization of the kitchen, storage areas, refrigerators and freezers.

Ensures that all kitchen equipment and work areas are used conscientiously and protected from damages, loss or improper use.

Supervises daily operations in kitchen set-up. This includes daily Breakfast, lunch, dinner, supper service. This includes sauté station, grill and cold station.

Periodically conducts kitchen-training programs, which is a motivation technique to ensure that proper job knowledge is being provided to all staff so as to maximize efficiency in line with the employees’ work performance.

Makes Theme Menu for special events.

Responsible for making weekly Roster of kitchen staff.

Responsible for the daily ordering and receiving of all kitchen supplies e.g. vegetable, meats and dry goods.

Makes daily inventory and end of the month inventory.

Collaborates and assists Executive chef in making special menus, functions as well as menu development.

Trained and educate restaurant team on menu including ingredients and preparation method. Responsible that both tasks and objectives are created within budgetary requirement.

Society Lounge Bar and Restaurant ( French Fashion Inspired Food)

The Riviera Catering Soutions, Tauro Pintxos Wine Bar and Grill

Executive Sous Chef September 2013- April 2017

Collaborates with the Executive chef and execute immediately as per operations demand for the reengineering of the Restaurant Menu on Lunch, Dinner, Pica-pica and Event Catering Menu

Reorganizations of kitchen brigade, work station assignment, responsibilities and description.

Upgrade kitchen, identify and resolve immediately kitchen’ punch list’, furnished needed equipment and material pre purchased list.

Implement the ‘Tic Tac’ ordering system and developed the Master list item of ingredients together with the purchasing officer.

Presented a marketing promotional plan and ‘simulation student interactive training’.

Casańo Restaurant February 2015 – April 2015

San Roque, Marikina City

Culinary Consultant

St. Nicholas Catering and Restaurant November 2013 – Jan 2015

Plainview, Mandaluyong City

Culinary Consultant

Kape Pilato and Orange Nest Hotel Dec 2011 – Jan 2012

Culinary Consultant

Cosa Nostra Bar & Restaurant November – December 2011

Culinary Consultant

Develop new set of ala Carte menu, recipes and revised old menu and introduce new dining concepts

Manage the food services operation of a full-menu restaurant

Assist in the preparation and cooking of ingredients to ensure efficient use of production time

Oversee effective management of the Kitchen or Production Department with regard to proper purchasing, receiving and storage and review production schedule.

Ensure proper utilization of ingredients and flexible specifications to achieve required results while keeping food cost in place.

Employ technology transfer.

Resorts World Manila Maxims Hotel and Casino

Newport City, Pasay October 2010- July 2011

Chef de Cuisine

Over-all in charge of the outlet Restaurant Kitchen. Monitors efficiency of all kitchen staff in line with the daily operations.

Directly responsible for the productivity and quality standards of all the outlet kitchen personnel.

Responsible for proper requisitioning, receiving and storing of food, tools and equipment and any other items necessary to perform his or her duties efficiently.

Ensures proper preparation of all food products according to recipes, instructions and standards.

Provides the highest quality of food in line with the preparation and presentation.

Responsible for the cleanliness, sanitation and organization of the kitchen, storage areas, refrigerators and freezers.

Ensures that all kitchen equipment and work areas are used conscientiously and protected from damages, loss or improper use.

Supervises daily operations in kitchen set-up. This includes daily Breakfast, lunch, dinner, supper service. This includes sauté station, grill and cold station.

Periodically conducts kitchen-training programs, which is a motivation technique to ensure that proper job knowledge is being provided to all staff so as to maximize efficiency in line with the employees’ work performance.

Makes Theme Menu for special events.

Responsible for making weekly Roster of kitchen staff.

Responsible for the daily ordering and receiving of all kitchen supplies e.g. vegetable, meats and dry goods.

Makes daily inventory and end of the month inventory.

Collaborates and assists Executive chef in making special menus, functions as well as menu development.

Assigned as Over-all in charge of operations of the cafeteria with 5000 to 7000 staff daily covers excluding the round the clock free flowing snack buffet.

Resorts World Manila Maxims Hotel and Casino

Newport City, Pasay June 2009 – October 2010

Sous Chef

PRE OPENING TEAM

Direct link to his assigned outlets and the Executive Chef. Ensures that the highest level of guests’ satisfaction is achieved in terms of quality, consistency, safety and sanitation. Constantly communicating with subordinates and relating departments to ensure all outlets are maintained and properly staffed. Works directly with his chef de parties to create accurate forecasts and production quantities appropriate to guest count and special events. Continually test and monitors food standards. Communicates with front of the house operations to ensure all guest needs are met including dietary request. Trained and educate restaurant team on menu including ingredients and preparation method. Responsible that both tasks and objectives are created within budgetary requirement. Responsible to meticulously track, monitor, and reduce costs while continuously increasing quality and flow of production.

ISS Skyline

FTI Taguig August 2008 – September 2008

Sous Chef- Project based

Responsible for the supervision of commissary high volume and event functions food production its standard and presentation. Ensures food safety and sanitation, organization and cleanliness of the kitchen, chillers, freezers, and storeroom. Daily requisitioning, receiving and approval of standard ingredients. Contributing to the menu development of outlet.

Oriental Spoon Restaurant May 2008 – July 2008

Headchef-Project based

Pre-opening team w/ the chef consultant, Assisting in the formulation and development of menu recipe and costing. Actual development plating and standard set up of food presentation. Actual food trials and food tasting. Assisting in the development and design of the kitchen and purchasing of the kitchen equipment. Responsible for the execution of food standards for the actual operation.

Hyatt Hotel and Casino Manila August 2004 – May 2008

Chef de Partie

PRE OPENING TEAM

Responsible for the production and supervision of banquet hot dishes.

Responsible of hot kitchen ala carte misenplace and orders of room service, lobby lounge, market café, casino and pool bar.

Responsible for the daily buffet food set up breakfast, lunch, and dinner of market café hot kitchen western international dishes.

Responsible for the breakfast and cocktail food set up of regency club.

Contribute for the food dishes for the buffet.

Supervising the food production according to its recipe, standard and presentation including garnishing.

Chef tournant assisting Japanese and Chinese kitchen. Including food promotions Korean and Singaporean cuisine.

Daily requisitioning, receiving and storing of food items. ( FIFO system)

Ensures sanitation, cleanliness and organization of hot kitchen, chillers, freezers and storeroom.

Nuvo Bar and Restaurant July 2002- August 2004

Cook

ENTREMETIER responsible for pasta cereal vegetable side dishes

GRILLARDIN responsible for patio grill station

POTAGIER responsible for soups and stocks

SAUCIER responsible for all sautéed items and sauces

GARDEMANGER responsible for salads, dressings and appetizers

Hong Kong Shanghai Banking Corporation August 1999- January 2001

Alexander Resource Inc.

Clerk

Records safekeeping

Messenger of department forms

Processing of remittance application

Inventory of office supplies

Other assigned task

Training Methodology 1 ( TESDA ) Feb – Mar 2013

Performance Appraisals Essential October 2010 • Personal Enhancement Seminar March 2000

Leadership training for Managers June 2010 • Business Ethics February 1999

Safesteps Certification training

(ECOLAB) June 2009 • Total Quality Management January 1999

Intensive Hygiene ( Johnson diversey) June 2007 • Lecture Workshop about 5 ‘S December 1998

(Seiri, Seitso, Seiton, Shitsuke, Seketsu)

Australian Meat Seminar • Global Marketing Communication February 1998

Professional Cooking Trends

TAK Restaurant March 1999 – July 1999

Management Trainee

Hotel Inter-Continental Manila October 2001 – January 2002

Main Kitchen Trainee

Butcher Bar and Restaurant January 2002-July 2002 Kitchen Trainee

TV Show News5- Everywhere Food Tayo Tape Cooking Segment November 12, 2014

TV5 Aksyon tv Reliance, Mandaluyong City

Guest Chef

TV Show GMA Unang Hirit Live Cooking Segment January 10, 2014

GMA Network Center Quezon City

Guest Chef

RIZAL Inter School Skills Competition November 25, 2012

SM Event Center, Taytay

Chef Judge

CATFABS CULINARY CUP

Pasay,Cartimar CATFABS-MFI June 2, 2012 and July 7, 2012

Chef Judge

“Chefs Showdown” (WOFEX)

SMX – SM MALL OF ASIA August 2011 & August 2012

Participant

Manila Food & Beverage Expo

World Trade Center, Philippines June 15, 2012/ July 25, 2015

“Chefs Food demonstrator”

“Chefs Showdown” (Food &Drink Asia)

World Trade Center, Philippines September 2011 & September 2010

Participant Sept 03, 2015

Nuvo Bar and Resto February 2004

Employee of the month

CATFABS – TESDA July 2012

Commercial Baking & Pastry

CATFABS - TESDA January2008

Advance Culinary Arts

Meralco Foundation Institute March2000

Office ’97 Package

New Era University March 1999 BSBA Management, graduate

Civil Status : Single

Citizenship : Filipino

Height : 5’6

Weight : 130 lbs

Language : English, Filipino

Religion : Iglesia Ni Cristo

ROMUALDO ‘Chef Pepe’ CASTILLO SEDA HOTELS AND RESORT

Corporate Executive Chef

Contact no.: 091********

Email: adg42g@r.postjobfree.com

PATRICE FREUSLON Society Lounge Bar and Restaurant / the Riviera Catering

Executive Chef/ Owner

Contact nos.: +632-******* • +63-917-***-****

ROBERTO FRANCISCO HRCAP / CATFABS

Executive Chef/ President

Contact nos.: 02 8176727 • 091********

HUBERTUS CRAMER

VP Kitchen Management Resorts World Manila

Contact no.: 091********

Email: adg42g@r.postjobfree.com

NOEL BEJASA Hyatt Hotel & Casino Manila

Chef De Cuisine

Contact nos.: 090********

CORE COMPETENCIES

PROFESSIONAL PROFILE

TRAININGS

ON THE JOB TRAINING

ACHIEVEMENTS/AWARDS

EDUCATIONAL ATTAINMENT

PERSONAL PROFILE

CHARACTER REFERENCE

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