Chef Food
Resume:
Elmer A. Peregrina
Mobile: +** - 921-***-****
Email: adh8ag@r.postjobfree.com
Skype ID: elmer.a.peregrina
Position Desired: Chef Cook
Butcher Chef
Employment Records:
Company Position Period
Love Pink Food Head Chef January 15,2020 to May 15,2020
Karak Mqanes Head Chef May 14, 2019 to Nov.7 2019
Doha, Qatar
Kempinski 5* Hotel Chef de Partie Hot and Cold June 15, 2017 to April 10, 2019
Kempinski 5* Hotel Chief Butcher January 15, 2015 to June 2, 2017
Doha, Qatar
Norwegian Cruise Line Asst. Chief Butcher July 26, 2013 to April 6, 2014
Los Angeles, USA
Windstar Cruise Line Senior Butcher August 16, 2012 to May 8, 2013
Los Angeles, USA
Regent Seven Seas Butcher Jan. 10, 2011 to Jan. 6, 2012
Los Angeles, USA
Celebrity Cruise Line Chef de Partie Butcher Apr.29, 2010 to Nov. 22, 2010
Los Angeles, USA
Seabourn Cruise Line Head Butcher May 3, 2009 to Nov. 12, 2009
Los Angeles, USA
Princess Cruise Line Chief Butcher May 26, 2005 to Oct. 4, 2008
Los Angeles, USA
Disney Cruise Line Chef Assistant Butcher Jan. 10, 2000 to Aug. 21, 2004
Disney Cruise Line Advance Culinary Butcher May 17, 1999 to Nov.19, 1999
Disney Cruise Line Asst. Culinary Butcher Feb. 23, 1998 to Jan. 22, 1999
Miami Florida, USA
Deutche Seetouristic Roustock 2ndButcher May 21, 1996 to Jan. 14, 1998
Rostock, Germany
Berjaya Cruise Line Head Butcher July 22, 1995 to May 3, 1996
Port Klang, Malaysia
Princess Cruise Line Asst. Butcher March 28, 1994 to Aug. 16, 1995
Los Angeles, USA
Butcher Duties and Responsibilities:
●Supervises and participates in the preparation of all meats and seafood items requested from the respective outlet under the hotel cost control policies and procedures.
●Plans and supervises the par stock and inventory of his stores and fridges.
●Responsible for checking all new purchased meats and seafood before entering the store and communicating any problems with the chef office.
●Maintaining the highest standards of cleanliness of hygiene at all times in the butchery.
●To ensure correct rotation of the stocks. (FIFO) first in first out of meat.
●Controls supervise and subordinates.
●Responsible for the weekly roster time schedule.
●Responsible for the daily briefing of the staff about daily operation of the kitchen.
Chef de Partie Hot and Cold Duties and Responsibilities:
●Assisting the Head Chef in running the corporate kitchen for Unilever staff
●We served breakfast and lunch daily
●Contribute to smooth running of the kitchen areas of quality control of food, profit management, stock, wastage control, food standards, training and development of the kitchen brigade.
●Compiling with specification for all menu items
●Prepare and present food to the highest standard and maintain excellent hygiene practices and actively developing my kitchen skills and knowledge
●Contribute ideas for menu development
●Implementing actions to continuously improve guest satisfaction at all times
●Ensure a common objective are executed seamlessly and professional
●Support implementation of revenue generation initiative
●Submit monthly inventory and ensure in house system and procedures are followed
●Maintain and develop specific departmental control in order to meet or exceed food margins
●Control costs without compromising the standard and guest satisfaction
●To monitor chefs in their training and update the Head chef I a monthly progress report
●Develop and encourage positive direct relationship amongst all colleagues.
●Exceed company stated standards of food hygiene and food handling n adhere to all statutory requirements
●Maintain a high level of communication with the executive chef and all managers
●Ensuring consistency is always maintained and that we deliver world class service
Educational Background:
Elementary : LingaElementary School Year 1981
High School : Linga Barangay High School Year 1987
Vocational Course: Philippine Maritime Institute Year 1989
Personal Information:
Date of Birth: December 08, 1969
Place of Birth: Manila, Philippines
Age: 50 yrs. old
Citizenship: Filipino
Civil Status: Married
Reference Documents:
Passport Number: P1740576A Valid until January 24, 2022
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