Zenilito De Jesus Tabag

Address: Blk. * Lot **, Neptune St.

Summerhills Townhomes Subdivision

Molino IV, Bacoor

Mobile Nos. 095********

Email Add: adhyls@r.postjobfree.com

Born on: March 15, 1968

Marital Status: Married

College: AB-Political Science (1985-1990),NCBA-Quezon City

Professional Summary

Talented and experienced head chef trained and studied in preparing and supervising the preparation of foods of all types. Adept at managing all food-related personnel and activity in the hospitality field in the best ways to cook design and present foodstuff.

Core Qualifications

Strong education and hands-on experience in the preparation and management of meals and menus

Solid understanding of how to adjust taste and ingredients to accommodate a variety of tongues diets cultures etc.

Exceptional communication skills for giving instructions and training staff in the best ways to design and cook present foods

Creative and innovative with presentation of foods for guests

Organized utilizing the best ways to save costs and manage time whether preparing simple short orders or complicated dishes

Employment History

Head Chef

Vela Terraces Hotel

Coron, Palawan

April 2019-present

Improve, develop and execute new menus and recipes

Mentoring and coaching of kitchen and service staff

Ensures the implementation of kitchen policies and maintain high quality standard food

Managing food safety by applying HACCP principles for quality and safe food

Supervise service personnel to ensure quality customer service

Manage and control stock utilization to minimize cost without prejudice to the quality of food

Implement cost control through regular monthly stock inventory and analyze

daily consumptions

Budget planning, costing and administrative works related to F&B operation

Interacts with guests to enhance and improve guests experience and requirement

Head Chef

Tenderloin and Co.

Al Salmaniyah, Hofuf, Al Ahsa, KSA

June 2018 – January 2019

Interviewed, hired and oversaw training of serving crew

Supervised and mentored staff responsible for short orders

Inspected deliveries for freshness and monitored proper storage per local food handling codes

Interacted frequently with guests to enhance their meal experience

Develop and execute menu recipes

Chef de Cuisine – Asian & Western

Best Western Premier Al Hasa Grand Hotel

Al ahsa – Hofuf, KSA

March 2016 – February 2018

• Improve and develop current menu and recipes

• Facilitate administrative requirements

• Integrate local farm produce on menu planning

• Develop new menu for production

• Mentoring and coaching of kitchen and service staff

• Ensures the implementation of kitchen policies and maintain high quality standard food

• Managing food safety by applying HACCP principles for quality and safe food

• Supervise service personnel to ensure quality customer service

• Manage and control stock utilization to minimize cost without prejudice to the quality of food

• Implement cost control through regular monthly stock inventory and analyze

daily consumptions

Sous Chef

Au Bon Marche

Numbatu Area, Port Vila

Republic of Vanuatu, South Pacific

February 10, 2013 – February 20, 2015

• Improve and develop current menu and recipes

• Manage outside caterings

• Facilitate administrative requirements

• Integrate local farm produce on menu planning

• Develop new menu for production

• Mentoring and coaching of kitchen and service staff

• Ensures the implementation of kitchen policies and maintain high quality standard food

• Managing food safety by applying HACCP principles for quality and safe food

• Supervise service personnel to ensure quality customer service

• Manage and control stock utilization to minimize cost without prejudice to the quality of food

• Implement cost control through regular monthly stock inventory and analyze

daily consumptions

Head Chef

Bayanihan Restaurant, Filipino and Asian Specialty Restaurant

Numbatu Area, Port Vila,

Republic of Vanuatu, South Pacific

November 21, 2010 – November 5, 2012

• Develop product and execute menu recipes

• Marketing and Receive deliveries

• Cost control and product pricing

• Conduct weekly stocks inventory

• Record daily stocks and consumptions

• Conduct weekly inspection on equipment and other kitchen implements

• Ensures food in good standard quality and follow HACCP standard

• Trains and coach staff in proper and safe food handling

• Ensures and check staff hygiene, and safe working habits

• Manage staff roster, coach, train and mentor staff in proper safe food handling

• Regularly check stocks are in good quality and conditions following FIFO process

Cook 3 (Western Kitchen)

New World Hotel Makati City Hotel Manila

Esperanza St., Cor. Makati Ave, Makati City, Philippines

February 2006 – September 2010

• Open kitchen Chef (Dining Area)

• Replenishment of miseen place

• Buffet Chef, Show Kitchen Chef assigned in dining area

• Live cooking, grilling, stewing, and braising of meat, vegetables, and seafoods at the show kitchen area

• Preparation of food for production

• Storing/sorting of food supplies

• Prepares inventory reports/daily consumption report

• Monitoring of foods in the buffet area

• Assist supervisors in their tasks

• Performs other tasks assigned by the head chef

• Entrée Chef, main kitchen area

• Prepare and cook American, Western, Continental, Chinese, Italian, Japanese, Thai, and other Asian cuisine

Cook (Chinese Kitchen)

New World Hotel Makati City Hotel Manila

Esperanza St., Cor. Makati Ave

September 2004 –February 2006

• Assists supervisors in their tasks

• In-charge of food preparation

• Prepares inventory reports/daily consumption reports

• Performs other tasks assigned by the head chef

Freelance Work

Islas Resto and Grill

Solimaniyah, Riyadh, KSA

February 2018 – June 2018

Headed the opening team from kitchen set up to product conceptualization

Prepared menus for corporate events weddings birthday parties and other occasions at the resort

Delegated and supervised responsibilities of trainees

Managed careful practices of raw material safe food handling procedures and cost

Ensured appropriate and regulated execution of recipes

Collaborated with accounting and management to manage finances and inventory

Determined ambience of restaurant that worked with menu

Gaddi’s Resto and Bakery

Cordon, Isabela, Philippines

September 2015 – December 2015

Conceptualized and prepared special dishes and promotional items using locally grown organic products.

Responsible for all in-house procedures involving food purchasing, event scheduling, menus, hiring and training procedures.

Created financial budgets for all food outlets while responsible for profits and loses (P&L)

Hired, trained and supervised staff members on company procedures.

Updated operational policies and procedures.

TRAININGS / SEMINARS ATTENDED

• Problem Free Stay January 17, 2009

• Savvy Training February 18, 2008

• Culinary Basics & General Knowledge April 12, 2007

• Chinese Kitchen Training January 21, 2005

• Pinoy @ Work April 01, 2005

• Service Now May 17, 2005

• Spirit to Serve 1 May 17, 2005

• Spirit to Serve 2 May 27, 2005

• Spirit to Serve 3 June 11, 2005

• Spirit to Serve 4 June 11, 2005

• Safe steps Training Program August 02, 2005

SPECIAL SKILLS / INTEREST

Skilled in computer application like MS Word, MS Excel. MS powerpoint

Good command in oral and written English, Filipino and Bishlama

CHARACTER REFERENCES

Mr. Giovanni Fababeir, Executive Sous Chef, New World Makati Hotel

adhyls@r.postjobfree.com

Mr. Manny Nario, Sous Chef, Chinese Banquet, Marriott Hotel, Manila, Philipines

adhyls@r.postjobfree.com

Mr. Geuel F. Auste, Human Resources Director, New World Makati Hotel

adhyls@r.postjobfree.com

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