Manager Executive

**** ************* ****** **** *, Camarin Caloocan, City

Mobile # 091*-***-**** /E-mail: ************@*****.***

ABEL ESTEVES BULANADI

PERSONAL PROFILE:

Seasoned and Experience Chef, and a Certified Culinary Educator. Full of Courage, honesty, integrity and flexibility, as these are the indispensable qualities that must be possessed by a dynamic leader. Man of action particularly towards duties and responsibilities, Creative mind, always a good asset to the company, when it comes to customer satisfaction.

I am a passionate, energetic and self motivated individual who leads by example and pride himself on a strong ethic, professional approach and loyalty. Specializing in delivering high quality dining in corporate/ office environments, servicing staff restaurants, café, bars, delis, bespoke events, hospitality, fine dining, banqueting, and have experience in contract catering mobilizations. I am able to recognize the demographics of a client base to develop food offers, dishes and menu accordingly.

I have the ability to produce work of a high standard, deliver consistently and ensure productivity within pressure driven environments through organization and structure. I thrive on both small and large working projects from initial panning through successful conclusion and implementation.

Building strong professional working relationships. I can positively influence large teams through strong communication skills and fell. I am solution oriented, friendly and approachable by nature, I am client and customers focused, have a very keen eye for detail.

I am hands-on individual and have an ability to adapt to and work levels of staff within multicultural organization to ensure individual, company and client objectives are met to required standards.

I very much enjoy progressing teams through training, professional development and menu demonstration and encourage a creative learning environment at all times. This inspires enthusiasm and commitment from teams that I lead.

I am a good listener; open communication, reliable and sobriety person, ability to interact with other manager and to express myself thoughtfully take initiative to communicate effectively with colleagues, respect of the chain of command when communicating.

I am PC literate and very familiar with word and excel.

Objective:

To Acquire the Highest Rated position in a Deluxe Hotel and Catering industry Exceptionally innovative Executive chef with 40 years experience, Pre-Opening Experience in operation for Renowned 5 Star Hotels, Cruise Line and Restaurant preparing a wide variety of unique Hot & Cold Appetizers, Soups Entrees Sauces and proficient in Numerous Cooking Techniques and Cuisines with talent for working with ingredients from Countries around the world including Proven Leadership Skills with a track record of training developing with regards to Culinary standards and Fostering Strong team focused on Food Quality presentation Cost Containment and Safety proven expertise in.

01 Creative &Developed Skills New Stylish Menu Planning:

02Actively Organize Special HugeEventsPlanning:

03Drafting New Concept ideasfood Presentation Daily Buffets Setup Arrangement:

04 Maintaining the Food Costsand Recipes Accordingly tofinancial Budgets& inventory Control:

05Daily Food Purchasing & Receiving follow up with According to the Hotel Budgets & Special Huge event orders on Line which is required for the Hotel Business

06Frequently Tour all the related outlet areas ensuring the Highest Cleanliness and Maintaining HACCP Health Standards MunicipalitySystem during the Operation.

CAREER SUMMARY:

AB CATERING SERVICES

CALOOCAN CITY

CORPORATE EXECUTIVE CHEF

June 16, 2018 to present

Responsible for the development, implementation, administration, evaluation and maintenance of culinary arts & technology of food service management.

Specializing in delivering high quality dining in corporate/ office environments, servicing staff restaurants, café, bars, delis, bespoke events, hospitality, fine dining, banqueting, and have experience in contract catering mobilizations. I am able to recognize the demographics of a client base to develop food offers, dishes and menu accordingly.

MCH GROUP

196 A. Mabini Street brgy. Addition Hills

San Juan City

Corporate Executive Chef

June 16, 2017- June 21, 2018

Designated over all in- charge of the kitchen operation, 7 flavors, The Royal Caterer and Manila Culinary Hospitality Academy. Provide fundamentals and advanced culinary arts and technology, classic and original recipes; show the evolution of culinary techniques and its application in today’s kitchen.

1. Responsible in supervising the function of all kitchen employees, facilities and cost to ensure

maximum Food and Beverage Department profit is being achieved.

2. Responsible in controlling and analyzing on anongoing basis.

The following

a.Quality levels of production and presentation including the off premise cafeteria

b. GuestSatisfaction.

c. Merchandizing and marketing

d. Operating / payroll and food costs

e. The Executive Chef together with the Executive Sous Chef and the Sous Chef will

Monitor all Operations within the area of responsibility to ensure complete

Compliance to all Public Health Sanitation Standard (PHSS), HACCP and ISO

Requirements, taking action when necessary to ensure all Kitchen Employee

Work in “CLEAN AS YOU GO” Method of Working

f. Ensure optimum performance in all of the above areas as assigned.

1. Responsible for the supervising of all food production preparation and

Presentation of all food items to ensure highest quality at all times.

2. Establishes and maintain effective employee relations.

3. Conducts under the guidance of the Operation Manager such function as hiring specific

Levelsof employees, employee orientation, coaching andSuspension if necessary to ensure

Appropriate staffing and productivity.

4. Conducting formal and on the job training for kitchen employees.

5. The Executive Chef is responsible for the preparation of daily features forApproval by the

Operation Manager

•The ExecutiveChef is responsible for the completion of market lists in accordance with the

Restaurant quality and quantity standards.

2. Checks perishable food items receive for quality and quality standards.

3. Informs on daily basis the Operation Manager of all relevant and personnel matters.

4. Responsible for the inspections of physical aspects of all kitchen areas cold rooms and equipment.

5. Accomplishes required paper works and other reports.

6. Assumes the responsibilities of Food and Beverage Manager in his/ herabsence.

7. Performs related duties and special projects as required.

•Responsible for the development, implementation, administration, evaluation and maintenance of culinary arts & technology of food service management and curriculum.

• Provide a diversified range of education to students with a primary aim of giving highest quality teaching in culinary arts and technology, food safety, food sanitation and culinary nutrition.

•Deals with applicants in the manner of interviewing them for travel and work abroad.

•Facilitate in enhancing the global competitiveness of students through their training, exposure and acculturation. Strengthen, enhance and update the school’s curriculum to deliver levels of knowledge and skills necessary in a modern competitive world. Helps in building better future in line with the mission and vision of the school and as required by The Commission on Higher Education

The Sulo Riviera Hotel

Matalino Street, Diliman Quezon City

Executive Chef

April 25, 2016 to February 21, 2017

Designated over all in- charge of the 4* Hotel kitchen operation. The first Hotel built in the heart of Quezon City. That has 4 different outlets, 100 to 300 pax capacities of function room, had developed and maintained kitchen standard, that has 30% food cost, responsible for training and evaluating for about 35 cooks in different outlets. Specializing in delivering high quality dining in corporate/ office environments, servicing staff restaurants, café, bars, delis, bespoke events, hospitality, fine dining, banqueting, and have experience in contract catering mobilizations

Al bhar Tower Investment council/ Abu Dhabi National Hotel

Abu Dhabi, United Arab Emirates

April 27, 2013 to July 06, 2015

Executive Sous Chef

Part of the opening team of Abu Dhabi Investment Council, and Abu Dhabi National Hotel a twin tower that specializes in international cuisine.Responsible for the development, implementation, administration, evaluation and maintenance of a culinary arts & technology of food service management. Had developed and maintain kitchen standard. Responsible in supervising the function of all kitchen employees, facilities and cost to ensure maximum Food and Beverage Department profit is being achieved, supervising daily food production according to company standard, Conducting formal and on the job training for kitchen employees.

Culinary Arts Technology Assessment & Training Center&

Hospitality Management (CATCH) Inc.

#548 G/F HBC Building Mindanao Avenue Quirino Highway Novaliches Q.C

Executive Chef / Chairman / Culinary Instructor

April 23, 2010 to February, 2013

•As Chairman and Executive chef Instructor, I see to it that the planned learning experiences of the program, methodology of instruction are carefully selected and the use of evaluation learning and teaching materials and other resources. The observance of unit practice and procedures are well organized, coordinated and directed in accordance with established policies toward attaining the goals and objectives of the training center.

•Responsible for the development, implementation, administration, evaluation and maintenance of culinary arts & technology of food service management and curriculum.

• Provide a diversified range of education to students with a primary aim of giving highest quality teaching in culinary arts and technology, food safety, food sanitation and culinary nutrition.

•Deals with applicants in the manner of interviewing them for travel and work abroad.

•Facilitate in enhancing the global competitiveness of students through their training, exposure and acculturation. Strengthen, enhance and update the school’s curriculum to deliver levels of knowledge and skills necessary in a modern competitive world. Helps in building better future in line with the mission and vision of the school and as required by The Commission on Higher Education

Royal Caribbean Intl. (RCI)

1050 Caribbean Way Miami FL. USA.

Executive Sous Chef

November 2001 to January 2008

Transfer to different ship in the fleet with different position and job description, such as...

•Enchantment of the Seas 2001–2002

•Splendor of the Seas 2002–2003

•Navigator of the Seas 2003- 2004

•Vision of the Seas 2004–2006

•Voyager of the Seas 2006 -2007

•Vision of the Seas 2007–2007

•Adventure of the seas 2007–2008

Assigned in different outlet, in charge also and supervising for about 185 cooks in different station, did expediting, daily requisition, scheduling, and preparing necessary papers and other tasks assigned by the Executive Chef and hotel director.

Royal Caribbean Intl. (RCI)

1050 Caribbean way Miami FL. USA

Sous Chef

Oct. 27, 1999 to August 2001

Part of the opening team of 3,800 passenger Cruise Line and 1,200 crewmembers which is Voyager of the Seas, the biggest passenger cruise line in the whole world 1999 – 2000.Has worked under of corporate Executive Chef Joseph Jung Wirt in main galley. Responsible and supervising for about 185 cooks in line with 7 different station.Did expediting, daily requisition, scheduling, preparing necessary papers and other tasks assigned by the Executive Chef.

Star Bar and Dining

Makati City, Manila, Philippines.

Executive Sous Chef

March 25, 1999- September 28, 1999

Part of the opening team of 135 seats dining and restaurant and 16 seat private dining room that specializes in Californian Cuisine. Had worked and trained under JeremiahTower “1996 James Beard Chef of the Year”. Had developed and maintain kitchen standard, was in- charge of training 40 line cooks of 6 different station, did full expediting of both hot and cold kitchen

Subic Bay Yacht Club

Olongapo City, Manila, Philippines.

Executive Chef

April 11, 1997 –February15, 1999

Designated over all in- charge of pre- opening kitchen operation of “World Class Marina Yacht Club’’. That has 10 different outlets, 300 to 600 pax capacities of function room, had developed and maintained kitchen standard, that has 30% food cost, responsible for training and evaluating for about 85 cooks in different outlets, responsible of planning banquet, ala carte and special menus. Had executed a live French cooking demo “Mornings@GMA”.

Star Cruise Maritime

Orchard Road, Singapore

Sous Chef

February 17, 1995 – November 24, 1996

Designated in- charge of the main galley in Star Aquarius that has 1,800 to 2,300 passenger cruise line, responsible for the daily requisition, and supervising food production, and presentation of all food items to ensure highest quality standard.

The Heritage Hotel Manila, Philippines

Sous Chef

July 16, 1994 –July 14, 1995

Responsible and supervising of the food outlet operation in the main kitchen that has 400 to 600 seat coffee shops and responsible also to supervise the room services food order that has 600 rooms. Part of the team which hosted the “1994 CHAINE DES ROTISSEURS DINNER “.New Horizon Gastronomic Heritage.

Intercontinental Hotel

Dubai United Arab Emirates (UAE)

Sous Chef

Had worked in main kitchen outlet on November, 1985 as 1st cook that has 400 rooms and 7 food dining outlet 5* Hotel Chain. Then promoted as Chef de Partie

On July 1987 to February 1989. I had opened seafood restaurant outlet in 3 different Inter-continental Hotel Chain (IHC) such as...

1. Dubai Inter-continental Hotel

2. Abu Dhabi Inter-continental Hotel

3. Al Ain Inter-continental Hotel

Promoted to a Sous Chef position on March 1989 to January 1992. Progressed to a more senior supervisory role, designated in-charge of main kitchen operation including banqueting, responsible in supervising the function of all kitchen production and all food items, to ensure highest quality standard, did formal and on the job training sessions for all kitchen employees.

Had worked in five (5) different food outlets such as….

1. Villa Veduta- Italian restaurant2. Rotisserie- French restaurant

3. English Pub4. Sebastian- Lebanese restaurant5.Banqueting.

TRAININGS and CERTIFICATES.

•September 30, 2013 Training and assessment certificate Essential Food Safety, given at Abu Dhabi UAE, by Abu Dhabi Food Control Administration (ADFCA).

•September 30, 2013 Training and assessment certificate of Chemical Usage and Safety Training of DIVERSEY, given at Dubai UAE by Abu Dhabi National Hotel.

•August 18, 2011-Certificate of Attendance, the Master Chef Cooking demo given at SM Hyper Mart Fairview Quezon City.

•March 01, 2010- Certificate of Recognition, Given at St. Clare International Culinary School, at SM Fairview Quezon City

•July 31, 2010 -Certificate of Appreciation on Siena’s Educational Fam Tour On Fresh Meat and Spices and Cooking Demonstration. Given at SM Fairview Quezon City.

•March 8, 2008 - Certificate of “Induction Seminar”. The Magsaysay Institute of Hospitality and Culinary Arts. (MIHCA). Sponsored by Magsaysay Maritime Inc. Manila, Philippines.

•August 19, 2007 Certificate of “Supervision and Management for the Culinary Professional” and “Certificate of a Certified Culinary Educator” By American Culinary Federation (ACF). Sponsored by Royal Caribbean Intl. (RCI).

•May 2006- “Certificate of DuPont Safety Resources” sponsored by Royal Caribbean Intl. (RCI).

•November 14, 2006 – Certificate of” Translantic Crossing”, Barcelona, Spain, Lisbon, Portugal, Miami Florida, sponsored by Royal Caribbean Intl. (RCI).

•November 21, 2006 – Certificate of “United States Public Health” (USPHS) 3 hrs Food Sanitation, Safety and Microbiology, conducted by the USPHS Inspector, sponsored by Royal Caribbean Intl. (RCI).

•February 18, 2005 – Certificate of “Crowd Management Appropriate Training” sponsored by Royal Caribbean Intl. (RCI).

•December 11, 2001 – Certificate of “Proficiency in Survival Craft and Rescue Boats” other than fast rescue boats, issued at Manila, Philippines.

•December 11, 2001 – Certificate of “Basic Safety Course and Training Instruction” issued at Manila, Philippines.

•February 10, 2000 – Certificate of “Managerial Supervisory Qualification” conducted by The Certified Hospitality Supervisor (CHS) from the Educational Institute of the “American Hotel and Motel Association” (AHMA), sponsored by Royal Caribbean Intl.

•December 28, 1992 – Certificate of “Trade and Evaluation Test” issued at Executive Technical Consultants Manila, Philippines.

•November 29, 1994 – Certificate of “Chaine Des Rotisseaurs Dinner” New Horizon of Eastern Gastronomic Heritage”, issued at The Heritage Hotel Manila, Philippines.

•November 2, 1991 – Certificate of Service “Dubai Inter-continental Hotel” issued at

DubaiUnited Arab Emirates.

•1991 – Certificate of “Recognition” issued at Dubai Inter-continental Hotel (UAE).

•August 30, 1989 Certificate of “Service Achievement” Employee of the Month, issued at Dubai Inter-continental Hotel. (UAE).

•March 1, 1978 – Certificate of “Work Attitude Seminar” issued at The Regent of Manila.

EDUCATIONAL and PROFFESIONAL QUALIFICATION

Polytechnic University of the Philippines

Bachelor of Science in Hotel and Restaurant Management (BSHRM)

1979-1982

Midland Plaza

Culinary School

12 months course in Culinary Arts and Science

1983

Manila High School

Secondary Education

1970 -1973

Nangka School

Marikina City

Primary Education

1964 -1970

Personal Circumstances:

Date of Birth : July 08, 1957

Civil Status : Married Place of Birth : Quezon City, Philippines

Height : 5”2 3 Weights : 135lbs

Citizenship : Pilipino

Lifestyle Profile

Married: One son one daughter and one granddaughter and one grandson.

Interest: Swimming, Playing tennis, Cooking, Reading cook book and ma

JOB DESCRIPTION:

DEPARTMENT: Food and Beverage

JOB TITLE: Executive Chef

ALTERNATIVE TITLE: Kitchen Manager

REPORT TO WHOM: Food and Beverage Director / Manager

COORDINATE TO WHOM: Dining / Outlet Manager / Supervisors, Cost Control, Purchasing

And Human Resource Manager (HRD)

WHO REPORT TO HIMSous Chef, Chef de Partie, DCDP and all Outlet Chef and Cooks

PURPOSE:

Under the general guidance and supervision of the Hotel Director and Food and Beverage Manager or Delegate, and within the limits of established Hotels and Restaurants Policies and Procedures of Food and Beverage Manual. Responsible to all aspects of the Kitchen Operation.

RELATIONSHIPS:

1. Report directly to Food and Beverage Manager

2. Provides functional assistance and direction to the kitchen operation as assigned.

3. Coordinates functions and activities with other Food and Beverage personnel.

DUTIES AND RESPOSIBILITIES:

•Responsible in supervising the function of all kitchen employees, facilities and cost to

ensure maximum Food and Beverage Department profit is being achieved.

2. Responsible in controlling and analyzing on anongoing basis.

The following

•Quality levels of production and presentation including the off premise cafeteria.

•Guest Satisfaction

c. Merchandizing and marketing

d. Operating / payroll and food costs

e. The Executive Chef together with the Executive Sous Chef and the Sous Chef

will monitor all Operations within the area of responsibility to ensure

completeCompliance to all Public Health Sanitation Standards (PHSS), HACCP

and ISO Requirements, taking action when necessary to ensure all Kitchen

employeeWork in “CLEAN AS YOU GO” Method of Working

3.Ensure optimum performance in all of the above areas as assigned.

4. Responsible for the supervising of all food production preparation andpresentation

of all food items to ensure highest quality at all times.

5. Establishes and maintain effective employee relations.

6. Conducts under the guidance of the Food and Beverage Manager such function

as hiring specific levels of employees, employee orientation, coaching and

suspension if necessary to ensure appropriate staffing and productivity.

7. Conducting formal and on the job training for kitchen employees.

8. The Executive Chef is responsible for the preparation of daily features for approval

by theDirector of Food and Beverage.

10.The ExecutiveChef is responsible for the completion of market lists in accordance

with the Hotel and Restaurant quality and quantity standards.

11. Checks perishable food items receive for quality and quality standards.

12. Informs on daily basis the Food and Beverage Manager of all relevant and

personnel matters.

13.Responsible for the inspections of physical aspects of all kitchen areas cold rooms

and equipment.

14. Accomplishes required paper works and other reports.

15. Assumes the responsibilities of Food and Beverage Manager in his/ herabsence.

16. Performs related duties and special projects as required.

SPECIFIC SKILL REQUIRED:

The position required at least 32years previous experience in production of Five Star Hotel Food Outlet / Service.

Demonstrated knowledge of stocks, soup and sauces, preparation, butchering and all International Culinary Standards.

Experience in buffets and decorating buffets. Background in Continental, European, Western, Oriental (Asian), and American Cuisine are specifically required.

Knowledge of Volume Production and ability to maintain the highest quality standards, potential to acquire basic management abilities including, but not limited to;

Budgeting and Forecasting

Menu Planning

Department Profit / Loss Analysis

Creative / Innovative mind

Industrious Leader Type

Alertness, facility with the use of modern cooking tolls and equipment are also required.

Chef Abel Esteves Bulanadi

Executive Chef

Contact this candidate