Coporate chef
Resume:
ROLANDO A GARCIA JR
Chef RJ
************@*****.***
** ******** **. *** ********** Village, Commonwealth, Quezon City, Philippines, 1121 EXECUTIVE SUMMARY
A highly creative Corporate Chef with functions such as menu ideation, menu and recipe devel- opment, product application and training for foodservice and key HORECA accounts. Strong experience in managing culinary production of cooking demonstrations, television shows, TVC, time-lapse videos, media events, and digital marketing content. Acts as chef talent
(Home Foodie GMA 7), brand ambassador and product endorser for the different San Miguel Corporation food brands. Back end production includes developing new recipes, preparing recipes with celebrity endorsers, and the handling food styling requirements. Culinary foundation includes hotel, restaurant, and banquet service operations. EXPERIENCE
CORPORATE CHEF - CULINARY SERVICES
SAN MIGUEL CORPORATION
May 2011 to present
• Handles research and development, product innovation, menu ideation for retail and food service and accounts
• Conducts product application, endorsement, and cooking demonstrations for television and on ground activities for brands
• Creates culinary digital marketing content such as developing recipes and organizing culinary media events,
• Lead for food styling projects
• Executes daily food service and retail projects. Responsible for kitchen purchasing, standardization and production of recipes, costing, and establishing food safety parame- ters.
• Executes corporate catering projects for in-house and off-site projects.
• Chef endorser for TV show Home Foodie GMA 7
KITCHEN MANAGER AND RESTAURANT MANAGER
CAFÉ FRANCE CORPORATION
UN Avenue, Manila
January 2012 – May 2012
• Caters to a minimum of 500 pax a week. Ensure that the quality of dishes that are served on schedule and to see that any problems that arise are rectified.
• Creates and modifies new menus
EXECUTIVE FOOD PRODUCER
JUNIOR MASTER CHEF AND MASTER CHEF TV SHOW
ABS-CBN, QUEZON CITY
June 2011 – January 2012
• Handled thousands of candidates auditioning for the culinary show
• Had 15 chefs on board and 30 assistants support
• Oversee culinary elements of all production that includes shows in the kitchen block, prime time shows and degree of cooking content to digital productions.
• Develop and executes menus to be use in food styling as visual to look more ap- petizing
• Trained talents in recipe writing, culinary cuisines such as European, American, Asian and Scandinavian Flavor
CHEF DE PARTIE
EASTWOOD RICHMONDE HOTEL
Eastwood City Walk, Quezon City
February 2009 to June 2011
• Manned hot kitchen: ala carte, buffet and banquet kitchen. Prepared for 300 pax minimum daily. Team lead for Western and Asian dishes. Enforced compliance of HACCP standards.
COMMIS 1
MANDARIN ORIENTAL MANILA
Makati City, 2008
• Assumes responsibilities of the chef de partie in their absence
• Ensured consistency in taste and presentation of all food items
• Maintains daily mis-en-place and prepares certain food items for the following days duties
COMMIS 3 TEAM LEADER
JE SUIS GOURMAND
2008
• Responsible for the efficient food production cycle of day to day operations. EDUCATION
BACHELOR OF SCIENCE IN HOTEL, RESTAURANT, AND INSTITUTION MANAGEMENT CULINARY ARTS
DE LA SALLE-COLLEGE OF SAINT BENILDE
Taft Avenue, Manila
2004 – 2008
Media portfolio available on: www.linkedin.com RJ Garcia
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