Roz Camacho Galang

** ******** ******, ******* *, Quezon City

632-***-****/(632)998-***-****

adhcsi@r.postjobfree.com

PROFESSIONAL EXPERIENCE AND ACHIEVEMENTS

Sept 2019 – Aug 2020 Culinary Head

Specialty Food Retailers Inc. (SFRI)

Manages the company’s Culinary Department which includes the Commissary, TWG, SaladStop, GoodEats, Shake Shack and Crystal Jade

Oversaw the Commissary Operations, ensuring product quality, cleanliness, maximizing productivity and personnel management

Worked with Operations to ensure consistency of product among all the food brands

Member of the Ad Hoc committee whenever new brands would be acquired from the acquisition, planning, operations, leading to the opening of the brand

In coordination with the Finance Department, conducts regular recipe reviews for price changes

Worked alongside the Quality Assurance Department for recipe validation and standardization

Conducts annual personnel evaluation of all Culinary team members in the Commissary

Conducts kitchen training for back of the house team members

Aug 2017 – Sept 2019 Sous Chef

Specialty Food Retailers Inc. (SFRI)

Supports the Executive Chef in maintaining and overseeing the commissary operations

Develops new menu items for the various brands

Conducts food trainings both for commissary and restaurant kitchen staff

Ensure that all kitchen staff follow food safety procedures to ensure safe and quality products

Maintaining food cost by minimizing waste and doing monthly food cost reviews to anticipate price changes

Conducts food demos for newly developed food items

Reviews current cooking practice to make sure standard procedures are followed and recommend improvements

Oct 2015 – April 2017 Chef/Managing Partner

Backyard Cuisine Food Concepts Inc/Sigs Smokehouse

Single unit restaurant offering Texas style barbeque.

Handles the day to day FOH and BOH operations of the restaurant

Conceptualized the menu and theme of the restaurant

Conducted the research and development of all the recipes including food cost and procurement of ingredients

Responsible for the ordering and forecasting of ingredients and materials needed in the daily restaurant operations

Conducts training for both dining and kitchen staff regarding restaurant policies and procedures

Generate monthly sales and expenses report to the other business partners

Jan 2015 – Oct 2015 Chef Training Consultant

World Kitchen (Asia Pacific) Pte Ltd, Singapore

It is an American kitchenware products maker and distributor of brands such as Pyrex, Corningware, Visions, Corelle and ECKO.

Conducts cooking demos highlighting the company’s core products

Conducts cooking trainings to local distributors explaining the benefits of the company’s products

Create and revise training programs as needed in order to adapt to changes in culinary trends

Identify areas where training and development are needed and create programs based on that need

Conducts Research and Development of dishes using the company’s products

Mar 2012 – Aug 2014 Resident/Research and Development Chef

AMICI Foodservice Ventures Inc.

Italian themed restaurant offering classic pasta dishes and hand tossed pizza cooked in a wood fired brick oven with over 8 branches in the Metro Manila area.

Supervise the kitchen staff during lunch and dinner service

Manages the Commissary kitchen to insure supply and cooking standards are met.

Conceptualizes new products to meet the company’s high standard of quality and for continuous menu developments

Conducts cooking demos for newly developed products

Conducts product presentations of new and/or enhanced products

Conducts food costing of newly developed items

In charge of standardization of process and procedures as developed

Monitors product quality and consistency of all menu items

Reviews established monitoring procedure and recommends improvements

Conducts monthly kitchen audit of processes and procedures

Leads training and re-training of chefs and kitchen staff for consistent menu preparation

Mar 2011 – Mar 2012 Sous Chef (Pre-opening Team)

STUDIO KITCHEN, Alabang, Muntinlupa City

A fine dining restaurant using fresh and seasonal ingredients. Focus on avant garde techniques.

Works with the Executive Chef in conceptualizing and standardizing the menu for the restaurant

Responsible for ordering and maintaining inventory of the restaurant

Conducts food-related training and coaching of kitchen staff

Prepares and cooks menu items during restaurant service

Aug 2010 – Mar 2011 Technical Manager/Research and Development - Chef

UNILEVER FOODS PHILIPPINES, Manila

Responsible for the culinary quality and innovative applications of Unilever products for the retail business of the Philippines

Establishes culinary benchmarks for product innovation and rejuvenation

Delivers culinary input to activation and be involved in various public relation events and activities

Helps develop culinary training material and implement training in the country

July 2009 –Feb. 2010 Chef de Partie (Pre-Opening Team)

MARRIOTT HOTEL MANILA, Pasay City

Assigned at the Marriott Café (all-day dining outlet) for ala carte and in-room dining kitchen

Responsible for ordering and maintaining the inventory of the dry store of Marriott Café

Handles all food-related training for kitchen and service staff at Marriott Café

Jan 2009 –July 2009 Chef de Partie (Pre-Opening Team)

SHANGRI-LA BORACAY RESORT & SPA, Aklan

A 5-star resort and spa located in Boracay, considered to be among the top ranked beaches in the world.

Assigned at the commissary and cold kitchen production

Supervises the production of cold items for the buffet spread in the all-day dining outlet

Assists the Sous Chef in ordering and maintaining fresh produce items for the daily hotel operations

Conducts daily food and safety training of the cold kitchen staff

May – Sept 2008 Chef de Partie

Carpaccio Ristorante

WIC Building, Yakal Street, Makati

In charge of sauté and grill station for lunch and dinner service

Performs mis en place for various menu items

Expedites orders during lunch and dinner service

Assists the Executive Chef in purchasing, receiving and inventory management

Nov 2006 - Nov 2007 Chef de Partie

CHEF LAUDICO’S BISTRO FILIPINO, Taguig City

A fine dining restaurant focusing on Filipino cuisine presented with a modern twist.

In charge of sauté and grill station for lunch and dinner service

Leads the kitchen staff during catering service

Line Cook

Handles the salad station for restaurant operations

In charge of preparation of food items for catering functions

May – Nov 2006 Line Cook

RESTAURANT UVA, Makati City

Performs mis en place and other food preparations for all kitchen stations

EDUCATIONAL BACKGROUND

November 2005 Diploma in Professional Culinary Arts, Center for Asian Culinary Studies (CACS)

Bronze Medal Awardee for Culinary and Baking

Member of the Research and Development Team

Sous Chef for the Cold Section in the Legacy Buffet

June 1993 - April 1997 BS Development Communication

University of the Philippines, Los Baños, Laguna

TRAININGS AND SEMINARS ATTENDED

Aug 9, 2020 Certified FoodSHAP HACCP Principles and Practice

Food Safety and Hygiene Academy of the Philippines

Primeland Building, Madrigal Busines Park, Alabang, Muntilupa City

July 29, 2020 Certified FoodSHAP Basic Food Safety for Food Handlers

Food Safety and Hygiene Academy of the Philippines

Primeland Building, Madrigal Busines Park, Alabang, Muntilupa City

June 8-16, 2010 TESDA - Certificate of Training for

Training Methodology (TM1) and Assessment Methodology (AM1) Training Program

TESDA Pasay-Makati District Office

Certificate Number NCR10051059

June 2, 2010 Certificate of Competency -TESDA

NC/COC Commercial Cooking 2

Chef Maritime Management Services

March 25 -26, 2009 SFSMS (Shangri-la Food Safety Management System)

Certification Training

Shangri-La's Boracay Resort & Spa

Attended a 2-day food safety management system training.

Jan 12 – 16 2009 Trainer Skills 1 and 2

Shangri-La's Boracay Resort & Spa

Attended a 5-day training to develop skills on how to conduct skill and knowledge based trainings.

April 2006 – June 2006 Kitchen Trainee

Hyatt Hotel and Casino, Manila

Assigned to the butchery department and to the various buffet stations of Market Café.

March 2005 – October 2005 Apprentice

Café Ysabel, San Juan

Performed mis en place and preparation tasks for the daily restaurant operation. Completed all duties in a timely fashion while maintaining sanitation standards.

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