AUDIE BONDOC QUIAMBAO JR

adjl3k@r.postjobfree.com 093********/ 092********

#32viejo street,sitio8,sto.nino city of san Fernando Pampanga Philippines 2000

PROFESSIONAL SUMMARY

Speedy chef maintains fast-paced environment by developing meals skillfully and efficiently. Energetic individual excels in fulfilling orders in quick and accurate manner. Exceptional head chef with a superb understanding of recipes and food cooking methods. Specialties include determining proper portions. Menu planning and managing food inventory. Passionate about food and hospitality. Able to oversee the management of the kitchen and food preparation area. Professional sous chef adept at expertly managing and guiding 15to20 of kitchen personnel in production of western and Asian cuisine. Well-versed in overseeing construction, quality and deliverance off each plate. Talented head chef with sound knowledge of food preparation and restaurant management. Solid understanding of managing all personnel activity in the hospitality industry. Exceptional communication skills with the ability to give clear instructions to subordinates. Organized and reliable with outstanding menu creation capabilities. Dynamic sous chef familiar with western and Asian cuisine foods, ingredients and preparation methods. Versatility of Strengths derived from head chef with emphasis on customer interaction and satisfaction. Resourceful professional skilled at promoting memorable dining experiences. Team player offering dynamic personality and extensive background working in restaurant settings.

Skill’s

Forecasting and planning / employee training and development

Food preparation / Cost reduction

Signature Dish Creation / Equipment maintenance

Problem solving / Kitchen management

Menu planning / Team Leadership

Food spoilage prevention / 15years experience in F&B industry

WORK HISTORY

Chef Temyong Food Enterprise (Chef/Owner)

Mobile Bar and Home Catering Service

March 2017 to present

Eats & Spirits Restaurant (Head Chef)

August 2015 to February 2017

The Party Land Restaurant (Banquet/Catering Head)

August 2014 to January 2015

Q Connection Resto Bar (Executive Chef)

March 2013 to August 2014

Wine Connection Singapore (culinary sous chef)

December 2011 to March 2013

BLISS HOTEL (Head Chef)

August 2010 to December 2011

17th’ AVENUE Bar and Grill (Head Chef)

September 2009 August 2010

CLUB ENVY Disco Bar (Chef)

February 2008 to September 2009

DENCIO’S Bar and Grill (Head Cook)

August 2006 to October 2007

KENTUCKY FRIED CHICKEN (All Star Team Member)

February 2004 to August 2006

BON COFFEE SHOP Kingdom of Saudi Arabia (Chef/Barista)

June 2002 to February 2004

# DUTIES AND RESPONSIBILITIES

Hired, Manage and Trained Kitchen Staff

Worked with other Chefs & Cooks to Create and Diverse menu options

Planned promotional menu additions based on seasonal pricing and product availability

Inventoried food, ingredients and supply stocks to prepare and plan vendor orders

Hired, trained and managed kitchen staff including employee development, issuing Disciplinary action and conducting performance reviews.

Fore casted supply needs and estimated costs.

Generated employee schedules, work assignments and determined appropriate compensation rates. Created recipes and prepared advanced dishes.

Collaborated with chef & cooks in the production or modification of menus and selections.

Ensured personnel safety, kitchen sanitation and proper food handling or storage.

Incorporated customer feedback in the experimentation and creation of new signature dishes.

Monitored line processes t o ensure consistency in quality, quantity and presentation.

Verified compliance in preparation of menu items and customer special requests.

Arranged for kitchen equipment maintenance and repair when needed.

Ensured customer satisfaction by responding quickly to orders and entertainment request

Maintain proper temperature and humidity levels for meat products.

Addressed diner complaints with kitchen staff and served replacement menu items promptly.

Followed proper standards for product freshness, food safety weights and measures refrigeration and sanitation.

Maintained competitive pricing and achieved targeted sales.

Motivated and disciplined employees and implemented new mentoring program which increase working morale.

Supervised, trained and developed team members in accordance with company policies and procedures.

Received, inspected and logged all products for accuracy of shipment, temperature and quality. Set performance expectations and provided honest feedback.

Resolved guest complaints quickly and efficiently

Maintained an atmosphere of enthusiastic customer service

EDUCATION:

COOKERY NC2 (TESDA ACCREDITED)

Gonzalo – Puyat School of Arts and Trades

San Luis Pampanga

Commercial Cooking NC2 (TESDA ACCREDITED)

St. Nicolas collage College

Dolores City of San Fernando Pampanga

University of the Assumption

High School graduate

San Fernando Elementary School

Elementary graduate

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