Executive Chef

Location:

Bulacan, Philippines

Salary:

Negotiable or depend the management

Posted:

March 03, 2021

Contact this candidate

Resume:

TERENCIO SABADO CABRERA

Block * Lot * Sta. Clara Subdivision,

Sta. Clara, Sto. Tomas, Batangas

**** **/*, ******** **** Cruz Tower II

*** *. ****** **. ******, Manila

091********; (02) 554 5515; (043-***-****

*******************@*****.***

EDUCATIONAL BACKGROUND TERTIARY

Polytechnic University of the Philippines

Anonas, Santa Mesa, Maynila, 1016 Kalakhang Maynila Bachelor of Science in Accountancy (BSA)

1979 – 1983

VOCATIONAL

Ago Medical College

Rizal St., Legazpi City, Albay 4500

AIHM Hotel and Restaurant Administration

1983 – 1985

DUTIES AND RESPONSIBILITIES

Responsible for coordinating information regarding food and beverages with over department concern to achieve efficient operation.

Creating the menu daily special such as executive lunch and etc.

Creating fundamental systems and procedures including relevant to cost control, monitoring and budgeting.

Monitoring personnel performances from supervisors to rank and file employees.

Attending and dealing with problem arising from area of responsibility and ensure that everything is solve as immediate as possible.

Formulating and devising promotions, publicity and advertising to entice customers and generate public interest and awareness of the outlet.

Overseeing event orders such as banquets, catering and other similar functions.

Ensuring that manpower is enough and proper scheduling is done to achieve maximum quality of service.

Representing the company with outside institutions that may influence additional income.

Conducting briefing, meeting and training to personnel regarding service system applicable to the expectations of corporate philosophy.

PROFESSIONAL EXPERIENCE Tagaytay High Lands (Senior Executive Sous Chef)

Tagaytay City

2018 – 2019

Overall Senior Executive Sous Chef

We handle 8 outlet (Country club golf course, Midlands golf course, Tagaytay golf course, TSL Coffee shop, Midlands veranda coffee shop and restaurant,

Tagaytay steak house, China restaurant, Main

Banquet.)

Prepared menu engineering banquet and ala carte.

I’m the who attend all the seminar in safety food and sanitation and I teach all I learn to my staff.

To be in control and aware at all times of food costs percentages.

To provide training and development for department staff in kitchen procedures

To ensure all statutory regulations are adhered to, and to ensure that all employees are trained to uphold the conditions of the food hygiene policies.

To be flexible and willing to help other departments at busy times if required.

Oldwoods by the Sea Nature Resort(Executive Chef)

Bani, Pangasinan

2017 – 2018

As an Executive I work as a chef and cook.

I also provide new menus and banquet.

I also work at purchasing department.

And sometimes I’m the Resident manager.

Sunlight Guest Hotel (Corp. Executive Chef)

2016 – 2017

As an Corporate Executive Chef I handle sitter eco- tourism in Culion Island Palawan and Sunlight Guest Hotel in Sta Rosa Laguna, and Puerto Prinsesa

Palawan.

Estimate food requirements and food/labor costs

Modify menus or create new ones that meet quality standards.

Plan and direct food preparation and culinary activities.

Supervise kitchen staff’s activities.

Recruit and manage kitchen staff.

Comply with nutrition and sanitation regulations and safety standards.

Keep time and payroll records.

Maintain a positive and professional approach with coworkers and customers.

Gazelle International Hotel (Sous Chef)

Kokopo, Papua New Guinea

2015

As a Sous Chef i assist Executive Chef.

And while the executive is not present in kitchen I’m the one who handle the kitchen.

I help in the preparation and design of all food and drinks menus.

I ensure that the kitchen operates in a timely way that meets our quality standards.

I manage to train kitchen staff, establish working schedule and assess staff’s performance.

I order supplies to stock inventory appropriately.

Comply with and enforce sanitation regulations and safety standards

Maintain a positive and professional approach with coworkers and customers.

Crown Regency Beach Resort (Senior Executive Sous

Chef)

Barangay Manoc Manoc, Boracay Island, Aklan

2013 – 2014

As an Senior Executive Sous Chef I work as a chef and cook.

We handle 3 outlets (Station 1, Station 2, Station 3)

And as a Senior Executive Sous Chef I provide new menus to meet our standards.

Interacts with guests to obtain feedback on product quality and service levels.

Responds to and handles guest problems and

complaints.

To be aware of all financial budgets and goals.

To ensure that guests are always receiving an

exceptional dining experience representing true value for money.

Ensure that all recipes and product yields are accurately costed and reviewed regularly.

Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.

Ensure that all food preparation equipment is being used safety and correctly and that it is cleaned and maintained.

Ensure that chefs are always in clean tidy uniforms and are always presentable to be in guest view.

Las Casas Filipinas de Acuzar (Executive Chef)

Bagac, Bataan

2010 – 2013

As an Senior Executive Sous Chef I work as a chef and cook.

We handle 2 restaurant and banquet.

I also provide new menus like traditional Filipino food and Spanish food, planning menus and selecting plate presentation.

Ensuring promptness, freshness and quality of dishes.

Coordinating cooks’ tasks.

Implementing hygiene policies and examining

equipment for cleanliness.

Reviewing staffing level to meet service, operational and financial objectives.

Hiring and training staff, such as cooks, food

preparation workers and dishwarshers.

Setting and monitoring performance standards for staff.

Obtaining feedback on food service quality, and

handling customer problems and complaints.

TRAINING/ACTIVITIES WOFEX Chef Showdown