Tesda Executive Chef
Resume:
PERSONAL DETAILS
TITLE
MR.
GIVEN NAMES
RONALDO
MIDDLE NAME
FAMILY NAME
GAGABU-AN
SAMONTE
NATIONALITY
FILIPINO
MARITAL STATUS
MARRIED
AGE
DATE OF BIRTH
OCTOBER 14 1981
RELIGION
ROMAN CATHOLIC
PERMANENT HOME
ADDRESS
POB.LACION 2 BIAK NA BATO
HEIGHT
172.2
PROVINCE
PASUQUIN, ILOCOS NORTE
LANGUAGES
TAGALOG,ENGLISH, BASIC OF ARABIC, INDIAN,ITALIAN,SPANISH
ZIP (POST CODE)
2917
E-MAIL:
adn3p3@r.postjobfree.com
COUNTRY
PHILIPPINES
MOBILE:
FUTURE GOALS AND CAREER PLANS
TO ACHIEVE HIGHEST STANDARDS IN MY PROFESSION AND TO GAIN WIDE INTERNATIONAL AND LOCAL RECOGNITION IN THE HOSPITALITY TRADE.
CAREER ACHIEVEMENTS & AWARDS
CERTIFIED NC2 HOLDER ( TESDA )
PARTICIPATED IN CULINARY ART IN 2014 AND OBTAINED (GOLD MEDALS FOR 5 COURSE MENU ENTRY)
AHLEI CERTIFIED ( EMIRATES ACADEMY FOR HOSPITALITY,MANAGEMENT )
EMIRATES FLIGHT CATERING BOOK OF THE YEAR ( PUBLISHED 2014 )
CERTIFIED AUDITOR ( OHSAS 1800-2007 SGS SSC )
CERTIFIED DEPARTMENTAL TRAINER ( LUXURY COLLECTION SERVICE CULTURE )
SERVICE CULTURE PROGRAMME ( LUXURY COLLECTION )
EMIRATES GROUP REWARDS AND RECOGNITION ( NAJM AWARD )
AVIATION SECURITY AWARENESS
HABC LEVEL 2 AWARD IN FOOD SAFETY ( QCF )
SITUATIONAL LEADERSHIP
PROFESSIONAL STRENGTHS AND SPECIAL SKILLS
SPECIALIZED IN PRE OPENINGS.
SPECIALIZED IN PREPARING ALL DOCUMENTS AS PER THE CRITICAL PATH AND ALL OTHER ADMINISTRATION RELATED TO THE KITCHEN.
HANDS ON IN PRODUCT ROTATIONS,MARKETING TECHNIQUES. .
ABILITY TO PRODUCE HIGH QUALITY PRODUCTS.
ALL KINDS OF MANAGEMENT SKILLS PERTAINING TO OPERATIONAL AND ADMINISTRATIVE AREAS
GOOD ORAL COMMUNICATION, TEAM MANAGEMENT SKILLS.
SPECIALIZED IN CREATING NEW IDEAS FOR BUSINESS PROFIT AND UP SELLING NEW PRODUCTS.
FOOD STORE STOCK MANAGEMENT SYSTEM (FMC)
EDUCATIONAL ATTAINMENT
1998 – 1999 (COLLEGE) – BACHELOR OF BUSINESS ADMINISTRATION MANAGEMENT
POLYTECHNIQUE UNIVERSITY OF THE PHILIPPINES
1994- 1998 (SECONDARY)- TORRES HIGH SCHOOL MANILA PHILIPPINES
COMPUTER SKILLS
COMPUTER LITERACY MANAGEMENT OF ALL S.O.P S IN THE KITCHEN MANAGEMENT, FUSION, MATERIAL CONTROL SYSTEM
REFERENCE CONTACTS
REFERENCE NO.2
REFERENCE NO.4
NAME:
JIHUN MAXIME KIM
NAME:
ALEX DIZON
POSITION:
EXECUTIVE CHEF
POSITION:
HEAD CHEF
COMPANY:
W HOTEL MELBOURNE AUSTRALIA
COMPANY:
SOUQ AL JUBAIL SHARJAH U.A.E
EMAIL ADD:
adn3p3@r.postjobfree.com
FB ADD:
www.facebook@/alex.dizon1
PROFESSIONAL EXPERIENCE
FROM
2019 APRIL
ESTABLISHMENT
MALDIVES & ZANZIBAR
TO
2020 APRIL
RIU MALDIVES / RIU PALACE ZANZIBAR
POSITION
COMPLEX EXECUTIVE SOUS CHEF
SPECIALY HIRED FOR SETTING UP STANDARD AND MENU IMPLEMENTATION
COUNTRY
REPUBLIC OF MALDIVES
AND
ZANZIBAR EAST AFRICA
PROPERTY DESCRIPTION
BRAND NEW 5 STAR HOTEL AND RESORT PROPERTY IN TWOCONNECTED ISLAND ( MALDIVES)
5 STAR HOTEL AND RESORT LOCATED IN THE BEAUTIFUL ISLAND OF ZANZIBAR (EAST AFRICA)
RESPONSIBILITIES & DUTIES
EXECUTING AND MAINTAINING ALL THE QUALITY, PRESENTATION OF ALL FOOD AND STANDARD RECEIPES.
TO IMPLEMENT SYSTEMS ACCORDING TO THE PRE OPENING BUDGET.
FULLY INCHARGE OF PREPARING THE WORKING CAPITAL FOR THE PRE OPENING AND IN LINE WITH EXPECTED OCCUPANCY FORECASTS.
ACTIVELY INVOLVED IN SETTING UP STANDARDS AS PER THE CRITICAL PATH FOR SETTING UP ALL THE OPERATING STANDARDS FOR THE KITCHEN, STEWARDING, F&B & FOOD STORES AND PURCHASING DEPARTMENT.
PREPARED ALL THE DOCUMENTS AND TRAINING IN LINE WITH THE HACCP STANDARDS TO OBTAIN THE OPERATING LICENSE.
SETTING UP STANDARDS OF THE KITCHEN DEPARTMENT ACCORDING TO THE INTERNATIONAL REQUIREMENTS.
MENU COMPILING
MANPOWER HANDLING
RECRUITING
TRAINING
COSTING
FULLY RESPONSIBLE OF MAINTAINING AND ORDERING OF ALL THE FOOD SUPPLIES FROM VARIOUS CONSOLIDATORS.
DEVELOP, IMPLEMENT AND MAINTAIN THE HIGHEST STANDARDS OF FOOD AND FOOD HYGIENE
SETTING UP HACCP STANDARDS
FULLY IN CHARGE OF THE KITCHEN DEPARTMENT AND STEWARDING DEPT.
PROFESSIONAL ACHIEVEMENTS
I AM VERY PROUD TO STATE AFTER THE OPENING OF THE RESORT, RAPIDLY PICKING UP THE MOMENTUM TO BECOME ANOTHER WELL-KNOWN PLACE FOR QUALITY AND WELL PRESENTED FOOD.
CONTINUOUSLY MAINTAINING A PROFITABLE OPERATIONAL COST IN THE DEPARTMENT
PROFESSIONAL EXPERIENCE
FROM
2018 JULY
ESTABLISHMENT
LAOAG ILOCOS NORTE
TO
2019 APRIL
CITY
LAOAG CITY
POSITION
CULINARY INSTRUCTOR
COUNTRY
PHILIPPINES
PROPERTY DESCRIPTION
APICIUS CULINARY SCHOOL
RESPONSIBILITIES & DUTIES
WAS ATTACHED TO EDUCATE AND TRAIN CULINARY STUDENTS TO DEVELOP THEIR SKILLS AND KNOWLEDGE.
WAS DETAILED TO WORK IN INSTABLISHING THE SCHOOL CULINARY MATERIALS AS PER THE GOVERNMENT STANDARDS.
PROFESSIONAL ACHIEVEMENTS
DURING THIS PERIOD I WAS DETAILED TO WORK AND HAD THE OIPPORTUNITY TO SHOWCASE MY SKILLS IN LIVE COOKING TRAINING PROGRAMS.
PROFESSIONAL EXPERIENCE
FROM
2015 AUGUST
ESTABLISHMENT
PASUQUIN ILOCOS NORTE
TO
2018 JUNE
CITY
PASUQUIN
POSITION
HEAD CHEF / OWNER
COUNTRY
PHILIPPINES
PROPERTY DESCRIPTION
JUNCTION TAMBAYAN RESTAURANT & CATERING ( LOCAL & FUSION FOOD CUISINE)
RESPONSIBILITIES & DUTIES
I WAS ATTACHED TO ALL THE PURCHASING,PRODUCTION,OPERATION ON THE DAY TO DAY FRONT AND BACK OF THE HOUSE OPERATION.
PROFESSIONAL EXPERIENCE
FROM
2013 SEPTEMBER
ESTABLISHMENT
DUBAI UNITED ARAB EMIRATES
TO
2015 JULY
CITY
DUBAI
POSITION
SOUS CHEF
SPECIALY HIRED FOR SETTING UP STANDARDS FOR PRE OPENING OF THE NEW AIRPORT CONCOURSE
COUNTRY
UNITED ARAB EMIRATES
PROPERTY DESCRIPTION
BRAND NEW PROPERTY
FIRST CLASS, BUSINESS CLASS AND TRANSIT DEDICATED TO A 380 PASSANGERS AT THE DUBAI INTERNATIONAL AIRPORT
22 F&B OUTLETS, A COLLECTION OF TOP CLASS DINING OPTIONS. CONCEPT IS A LA CARTE, BUFFET, FINE DINING & DEGAUSTION.
RESPONSIBILITIES & DUTIES
ASST. TO THE EXECUTIVE SOUS CHEF AND IN CHARGE OF THE ENTIRE OPERATION IN THE KITCHEN OPERATIONS.
PROFESSIONAL ACHIEVEMENTS
GAINED IMMENSE EXPERIENCE OF THE KITCHEN ADMINISTRATION.
PROFESSIONAL EXPERIENCE
FROM
2012 JULY
ESTABLISHMENT
DOWNTOWN DUBAI U.A.E
TO
2013 AUGUST
CITY
DUBAI
POSITION
SOUS CHEF
COUNTRY
UNITED ARAB EMIRATES
PROPERTY DESCRIPTION
LOCAL AND ARTISAN ORGANIC RESTAURANT WITH 3 OUTLETS AROUND DUBAI AND MAIN COMMISSARY KITCHEN.
RESPONSIBILITIES & DUTIES
OVERALL COMMAND IN THE KITCHEN ADMINISTRATION AND ITS OPERATION:-
SETTING UP STANDARDS FOR THE KITCHEN DEPARTMENT ACCORDING TO DUBAI AUTHORITY REQUIREMENTS.
MENU COMPILING
MANPOWER HANDLING
RECRUITING
TRAINING
COSTING
DEVELOP, IMPLEMENT AND MAINTAIN HIGHEST STANDARDS OF FOOD AND FOOD HYGIENE
IN CHARGE OF THE STEWARDING DEPT. AND THE WHOLE KITCHEN OPERATION IN ALL 3 OUTLETS
PROFESSIONAL ACHIEVEMENTS
MY FIRST APPOINTMENT AS SOUS CHEF HELPED ME TO IMPLEMENT AND EXECUTES THE EXPERIENCE THAT I HAVE GAINED DURING THE PAST PERIOD OF TIME IN DUBAI AND OVERSEAS.
HERE I SHOULD MENTION THIS EXPERIENCE HELPED ME TO FIND PRACTICAL SOLUTIONS FOR ALL THE SHORT COMINGS.
PROFESSIONAL EXPERIENCE
FROM
2010 MARCH
ESTABLISHMENT
AL MAHA A LUXURY COLLECTION RESORT
TO
2012 JUNE
CITY
DUBAI
POSITION
SOUS CHEF
COUNTRY
UNITED ARAB EMIRATES
PROPERTY DESCRIPTION
MEMBER OF LEADING HOTELS OF THE WORLD WITH 40 LUXURY VILLAS,2 FOOD OUTLETS AND A COLLECTION OF TOP CLASS DINING OPTIONS,BUFFET WITH LIVE KITCHEN, DUNE DINNER, PICNIC, SUNDOWNERS ON TOP OF THE DUNES AND SPECIALTY DISHES.
RESPONSIBILITIES & DUTIES
AND WAS ATTACHED IN ALL KITCHEN OPERATIONS,FRONT & BACK OF THE HOUSE. AS ASSISTANT TO THE EXECUTIVE CHEF MARION LOVELL.
BECAME THE SUCCESSOR FOR THE EXECUTIVE CHEF AND FULLY IN CHARGE OF THE KITCHEN EVENTS.
PROFESSIONAL ACHIEVEMENTS
IN ORDER TO GET MYSELF SPECIALIZED IN VARIOUS CULINARY OPERATION.
COMPILE MENUS IN ALL EVENTS AND OCCASIONS.
HOW TO ADJUST THE DISHES ACCORDING TO THE LOCAL PALLET WITHOUT CHANGING THE MASTER RECIPE
PROFESSIONAL EXPERIENCE
FROM
2010 MARCH
ESTABLISHMENT
EMIRATES AL MAHA RESORT & SPA
TO
2010 NOVEMBER
CITY
DUBAI
POSITION
SENIOR CHEF DE PARTIE
COUNTRY
UNITED ARAB EMIRATES
PROPERTY DESCRIPTION
MEMBER OF LEADING HOTELS OF THE WORLD WITH 40 LUXURY VILLAS,2 FOOD OUTLETS AND A COLLECTION OF TOP CLASS DINING OPTIONS,BUFFET WITH LIVE KITCHEN, DUNE DINNER, PICNIC, SUNDOWNERS ON TOP OF THE DUNES AND SPECIALTY DISHES.
RESPONSIBILITIES & DUTIES
ASST. TO THE SOUS CHEF AND EXECUTIVE CHEF IN CHARGE OF THE ENTIRE OPERATION IN THE KITCHEN DEPARTMENT.
EXECUTING ALL THE DAY TO DAY OPERATION AND ASSISTING THE SOUIS CHEF IN ADMINISTRATION
PROFESSIONAL ACHIEVEMENTS
IN RECOGNITION OF MY WORK I WAS PROMOTED AS SOUS CHEF
GIVEN THE TASK TO SET UP ALL THE STANDARDS FORMS ACCORDING TO THE LUXURY HOTEL SOP.
HERE I SHOULD MENTION I WAS GIVEN THE OPPORTUNITY TO OPEN THE LIVE RESTAURANT STYLED LA VERANDA. AND LIVE GRILL STATION.
ACTIVELY PARTICIPATED IN A MAJOR REFURBISHMENT IN THE HOTEL ESPECIALLY TO CONVERT ALL THE ELECTRICAL EQUIPMENTS IN TO GAS ETC...
PROFESSIONAL EXPERIENCE
FROM
2007 JUNE
ESTABLISHMENT
DUBAI MARRIOTT HARBOUR HOTEL & SUITES
TO
2009 NOVEMBER
CITY
DUBAI
POSITION
COMMIS 1 ( PRE OPENING TEAM )
COUNTRY
UNITED ARAB EMIRATES
PROPERTY DESCRIPTION
A 4 STAR HOTEL WITH 2THEME RESTAURANTS AND TOP OF THE LINE GASTRONOMIC CUISINE LOCATED ON GTHE TOP OF THE HOTEL OBSERVATORY
RESPONSIBILITIES & DUTIES
ATTACHJED IN ALL KITCHEN EQUIPMENTS SET UP AND INVENTORIES
WORKING IN DIFFERENT OUTLETS WHILE KEEPING THE HIGH STANDARDS OF FOOD TASTE AND PRESENTATIOIN
RESPONSIBLE IN EACH OUTLETS REQUISITIONS AND SPECIAL DISHES REQUIREMENTS
GIVEN THE OPPORTUNITY WORKING WITH ONE OF CHEF FROM WELL KNOWN RESTAURANT (EL BULLI)
CONSTRACTING NEW IDEAS AND MENU TO LAUNCH FOR THEME RESTAURANTS
TRAINING KITCHEN STAFF AND STEWARDINGS FOR HOTEL SOPs AND FOOD HYGIENE STANDARDS
PROFESSIONAL ACHIEVEMENTS
WORKING IN A WELL KNOWN HOTEL CHAIN WAS A BIG STEP FOR MY CAREER TO DEVELOPE AND GAIN MORE KNOWLEDGE IN HOSPITALITY INDUSTRY WILL BE A KEY FOR MY FUTURE GROWTH
PROFESSIONAL EXPERIENCE
FROM
2003 FEBRUARY
ESTABLISHMENT
PRINCESS CRUISES ( MAGSAYSAY AGENCY)
TO
2006 APRIL
CITY
UNITED STATES
POSITION
LINE COOK ( HOT/PASTRY/BAKER)
COUNTRY
UNITED STATES
PROPERTY DESCRIPTION
CARIBBEAN PRINCESS ( PRE OPENING )
STAR PRINCESS ( PRE OPENING )
GOLDEN PRINCESS ( PRE OPENING )
RESPONSIBILITIES & DUTIES
REPORTING TO THE CHEF IN CHARGE OF THE SECTION
GIVEN THE OPPORTUNITY TO WORK FOR THREE PRE OPENING GALLEY TEAM
SETTING UP STANDARDS OF THE GALLEY SECTIONS ACCORDING TO THE CRUISE SHIP REQUIREMENTS.
MENU COMPILING
IN CHARGE IN OUTLETS SET UP
TRAINING NEWLY JOINED KITCHEN STAFFS
WORKING IN DIFFERENT FOOD OUTLETS (LIDO BUFFET,STEAKHOUSE,MEDITERRANEAN,PIZZA BAR AND MAIN GALLEY
DEVELOP, IMPLEMENT AND MAINTAIN THE HIGH STANDARDS OF FOOD
MAINTAINING AND PROPERLY IMPLEMENTING THE VERY STANDARD OF UNITED STATES PUBLIC HEALTH
SETTING UP HACCP STANDARDS
PROFESSIONAL ACHIEVEMENTS
I AM VERY PROUD TO STATE AFTER THE PRE OPENING OF THE CRUISE SHIP WITHIN A SHORT PERIOD PRINCESS CRUISES BECAME ONE OF THE LEADING CRUISELINE IN THE WORLD AND GAINED WELL-KNOWN PLACE FOR QUALITY AND WELL PRESENTED FOOD AND FOOD SERVICE.
PROFESSIONAL EXPERIENCE
FROM
2001 AUGUST
ESTABLISHMENT
CSB INTERNATIONAL CONFERENCE CENTER
TO
2002 JUNE
CITY
MANILA
POSITION
PASTRY COOK / BAKER
COUNTRY
PHILIPPINES
PROPERTY DESCRIPTION
A 4 STAR HOTEL WITH 2 RESTAURANT OUTLETS, ALA CARTE AND BANQUETING
RESPONSIBILITIES & DUTIES
IN CHARGE IN PASTRY AND BAKERY PRODUCTION
REPONSIBLE FOR DAILY REQUISITIONS
ATTACHED IN ALL NEW PRODUCTS AND PROFITABLE IDEAS
PROFESSIONAL EXPERIENCE
FROM
1998 NOVEMBER
ESTABLISHMENT
MANILKA MIDTOWN HOTEL
TO
2001 MARCH
CITY
MANILA
POSITION
WAITER
COUNTRY
PHILIPPINES
PROPERTY DESCRIPTION
5 STAR HOTEL LOCATED IN THE HEART OF MANILA
RESPONSIBILITIES & DUTIES
SETTING UP STANDARDS OF FOOD SERVICE STANDARDS
TAKING FOOD ORDERS
RESPONSIBLE IN RESTAURANTS AND BUFFET DINING SET UP
I AM IN A POSITION TO UNDERTAKE RESPONSIBILITIES GIVEN TO ME WITH CARE AND DEDICATION.
I AM PREPARED TO FURNISH ALL WRITTEN DATA PERTAINING TO MY KNOWLEDGE AND EXPERIENCE IN THE HOSPITALITY TRADE, IF REQUIRED TO DO SO TO PROVE VERACITY OF WHAT I HAVE STATED.
THANKING YOU FOR YOUR CONSIDERATION AND A FAVOUR OF AN EARLY REPLY.
THANKING YOU.
YOURS FAITHFULLY,
RONALDO SAMONTE
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