Emmanuel George Sonora Santos

** ***** ****** ***-*** Makati City, Philippines 1209

+63-917-***-****

adhysv@r.postjobfree.com

HIGHLIGHTS OF QUALIFICATIONS

** ***** ******* ********** **** Commis 3 to Executive chef.

7.5 years international experience in San Mateo, California USA; Osaka and Tokyo, Japan.

2 straight years acknowledged in the Michelin guide.

HACCP knowledgeable and practitioner.

Extensive knowledge in airline catering and menu development.

Extensive international training for new production techniques in food production.

Knowledgeable in production of dietary, religious and allergy meals.

EDUCATION

International School for Culinary Arts and Hotel Management

August 2004

Quezon City, Philippines

Certificate in fundamentals of Culinary Arts

University of Santo Tomas

June 1993- March 1997

Manila, Philippines

Bachelor of Science Hotel and Restaurant Management

PROFESSIONAL TRAININIG

Gategourmet Culinary Academy

Zurich, Switzerland

November 2003- November 2005

Educated in the arts of fine dining and classical cooking.

Mentored by an 18 Gault-Millau point holder chef Wolfgang Kuchler.

Learned the art of “Cuisine Naturelle” from London’s Dorchester Hotel’s former Executive Chef Anton Mossiman.

Won First Prize in the ‘Hot Appetizer’ category during the final exam of the course.

Gained further training on cost analysis, marketing strategies, and product development.

Gategourmet

Hong Kong and Japan

Trained in new production techniques (Hong Kong and Japan)

Hot-fill; M.A.P. (Modified Air Packing); Sous-vide; NACKA (Pasteurization)

EMPLOYMENT HISTORY

AASCatering Company Ltd. Executive sous chef – Menu development October 2017 – September 2019

Osaka, Japan

Overview:

Supervised the menu development from recipe testing to food production processes.

Key Responsibilities:

Developed novel vendor menus and culinary concepts that are aligned to their brand values and corporate identity.

Organized proper and timely menu preparations planned according to vendor specifications and set up, regularly checked for quality standards leading to menu presentation.

Established quality control mechanisms that conform to globally set food standards and specifications.

Formulated production of recipes that corresponds to the vendor’s set pricing and budget structure.

Implemented daily weight and taste checks to monitor product quality and consistency.

Assisted the corporate Executive Chef in its daily operational processes and was assigned as the key lead role in providing guidance to other chefs from foreign countries.

Conducted menu cycle changes in coordination with ADHOC flights, VIP flights and other vendor activities.

Instilled strong adherence to company and government regulatory requirements on hygiene, health and labor law including security procedures and ordinances.

Attended regular chefs workshop for vendors.

Key Achievements:

Formulated production system, which will be beneficial to the company’s bottom-line.

Gategourmet Japan

Executive chef/Production Manager

July 2014 – November 2015

Tokyo, Haneda

Overview:

Managed the whole food production team from preparation to final checking of meals.

Key Responsibilities:

Developed new menu items for airline clientele.

Formulated new techniques to control meal portioning, labor and material cost.

Ensured strict compliance and maintenance of HACCP procedures and practices.

Responsible for menu development in Gate gourmet Haneda airport unit.

Responsible for handling high profile charter flights.

Supervised all aspects of production department including staff trainings and staff productivity.

Ensured all recipes are following assigned vendor specifications.

Effectively managed the planning and usage ordering system of daily and weekly menu.

Ensured effective materials management that adheres to company standards.

Proficient in food costing, forecasting, menu planning, profit and loss reports.

Key Achievements:

Introduced the New production techniques that I was trained for by the company.

Miascor Catering (Gate Gourmet)

Senior Sous Chef – Section head & Chef de Partie – Cold kitchen

May 2010 - July 2014 & August 2001 – February 2006

Paranaque, Manila

Overview:

Responsible for production planning, food presentation and food ordering; directly in close coordination with sales and marketing team including purchasing team.

Key Responsibilities:

Comprehensive knowledge in food and catering trends with an emphasis on quality, production, sanitation, food cost controls and presentation.

Highly experienced in high volume, complex food service operations.

Designed new menu items for airline clientele

Responsible for providing suitable training and development for staff and associates.

Supervised accurate portioning to ensure implementation of company cost policies and procedures.

Established conformance to food quality and standard preparations.

Ensured observance to proper kitchen hygiene and sanitation.

Responsible for all airline presentations to ensure client, customer service surpass expectations.

Key Achievements:

Installed recipe instructions, food production system and ordering system in the production area.

Bistro Luneta

Executive Chef

May 2006-March 2010

San Francisco, CA USA

Overview:

Responsible in the whole restaurant operations from front of the house to the back of the house.

Key Responsibilities:

Responsible for the overall direction, coordination, and evaluation of all kitchens.

Established the menu design and recipe development

Trained and mentored entire chef staff in all mis en place including servers on new and current menu items

Handled all restaurant food ordering including inventory control.

Monitored the quality control of food and services

Maintained set food and labor cost percentages

Supervised all aspect of daily kitchen operations and kitchen staff support.

Key Achievements:

First Filipino restaurant in the USA to be acknowledged in the Michelin guide.

Stonegrill Foods Inc.

Kitchen Manager & Restaurant Manager

October 2000-March 2001

Makati, Manila

Overview:

As kitchen manager was responsible for ensuring sufficient supplies of ingredients are available in the kitchen at all times then promoted to restaurant manager that required the development and appropriate execution of staff training to ensure highest standards of customer service.

Key Responsibilities:

Managed restaurant revenues, profit and operating expenditures.

Assisted in menu development and implementation.

Coordinated with several suppliers to guarantee high quality of ingredients are available to the restaurant.

Monitored strict and highest compliance to hygiene standards.

Assisted the previous restaurant manager in staff scheduling.

Key Achievements:

Revised all recipes in accordance with the market and revised all costing of the kitchen department.

Mandarin Oriental Hotel, Manila – Commis 3 Main kitchen

December 1997-Ocotber 1999

Makati, Manila

Overview:

Supervised the entire grill section protein, vegetables, starch and prepared sauces.

Key Responsibilities:

Prepared all of the sauces and condiments for the Tivoli Restaurant in the hotel.

Assisted the kitchen supervisor in the menu development for the hotel restaurant.

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