Employee of the Month

(Back of the House - ****)

Emirates Palace Hotel

Intermediate Food Safety Training

Conducted by TUV Middle East

June – July 2018

Education:

Bachelor of Science in Business

Management

Date of Birth: June 16, 1981

Civil Status: Single

Citizenship : Filipino

CHEF MICHAEL VILLANUEVA

+971*********

adn63t@r.postjobfree.com

AREAS OF EXPERTISE:

Highly skilled Chef with 17 years of extensive

experience in Formal culinary.

Demonstrated history of working in Seven

Stars world renowned fine dining restaurants

situated in a prime location in Abu Dhabi.

Exceptional interpersonal relationship with

VVIP clients based on attention to details and

requested designated recipes.

Strong background in Planning, Organizing,

and Recording in Food and Budget management.

Proficient both in English and Arabic language.

Nevertheless I am a man of integrity,

leadership ability and multi-task- oriented

SOUS CHEF

ZEAL ENTERTAINMENT FIZZ RESTAURANT

Dalma Mall Abu Dhabi, U.A.E (March 2021

up to present)

• Leads kitchen team in chef's absence.

• Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food

preparation, and dish plating.

• Oversees and organizes kitchen stock and

ingredients.

• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and

organized for quality assurance.

• Keeps cooking stations stocked, especially before and during prime operation hours.

• Hires and trains new kitchen employees to

restaurant and kitchen standards.

• Manages food and product ordering by keeping

detailed records and minimizes waste, plus works with existing systems to improve waste reduction and

manage budgetary concerns.

• Supervises all food preparation and presentation to ensure quality and restaurant standards.

• Works with head chef to maintain kitchen

organization, staff ability, and training opportunities.

• Verifies that food storage units all meet standards and are consistently well-managed

• Assists head chef with menu creation.

• Coordinates with restaurant management team on

supply ordering, budget, and kitchen efficiency and staffing

WORK EXPERIENCES:

SOUS CHEF

MR.O’S IRISH PUB, SHERATON HOTEL

Corniche, Abu Dhabi

October, 2020 to Feb, 2021

• Leads kitchen team in chef's absence

• Provides guidance to junior kitchen staff

members, including, but not limited, to line cooking, food preparation, and dish plating

• Oversees and organizes kitchen stock and

ingredients

• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance

• Keeps cooking stations stocked, especially before and during prime operation hours

• Hires and trains new kitchen employees to

restaurant and kitchen standards

• Manages food and product ordering by keeping

detailed records and minimizes waste, plus works

with existing systems to improve waste reduction

and manage budgetary concerns

• Supervises all food preparation and presentation to ensure quality and restaurant standards

• Works with head chef to maintain kitchen

organization, staff ability, and training opportunities

• Verifies that food storage units all meet standards and are consistently well-managed

• Assists head chef with menu creation

• Coordinates with restaurant management team

on supply ordering, budget, and kitchen efficiency and staffing

PRIVATE CHEF (SOUS CHEF)

YOSH HOSPITALITY LLC

P.O Box 5485 Abu Dhabi

Sept 27, 2017 to March 23, 2020

• Responsibilities include meal planning, purchasing, cooking, table presentation, and maintaining a

hygienic dining environment.

• Making sure the food preparations are always

fresh and safe. Also responsible for safe packaging, accurate labeling, and convenient storage of

prepared items for VVIP Client

• Managing a team of cooks on special occasions,

and acts as a caterer, in order to prepare foods that will be served to guest at a dinner party. Format can be sit down dinner, or a buffet style event.

• Closely monitoring with the property managers of VVIP clients. VVIP client’s preferences is a top

priority when customizing a meal plan to ensure

client satisfaction.

• Co-partnering with a nutritional expert in order to adhere strict dietary guidelines and distinguishing client’s food allergies. Also specializes certain types of cooking such as paleo, vegetarian, or raw food

items.

• As needed, arranged for and/or conducted onsite

training for employees.

PRIVATE CHEF

ABU DHABI NATIONAL HOTELS

(UNDER) SHIEKH MOHAMAD BIN

ZAYED AL NAHYAN OFFICE

Jan 24, 2013 to Sept 27, 2017

• Creating a customized meal plan

• Purchasing grocery items in the marketplace.

Shopping for specialty items (organic gluten –

free, nut free etc)

• Responsible in dispatching food wastage and

storing properly.

• Stocking the pantry with the VVIP client’s

favorite items

• Providing easy-to read- preparation

instructions for clients.

• Keeping up nutritional information.

• Ensuring listening and understanding VVIP

clients needs.

• Improving culinary techniques.

FINE DINING CHEF (CHEF DE PARTIE)

EMIRATES PALACE HOTEL

P.O. Box 39999, West Corniche Road Abu Dhabi

June 08, 2006 to Jan 15, 2013

• Plated completed foods paying special attention to overall presentation and necessary garnishes.

• Sliced fruit and vegetables for various menu items and stored for later use in crisper.

• Provided training to kitchen staff in all aspects of food handling, preparation and serving so they could efficiently work at cold and hot stations.

• Cooperated with Sous Chef and Junior Sous Chef to develop recipes for enticing meals to serve up to maximum number of diners and other events

• Removed expired food and beverages from kitchen and stockroom and coordinated proper disposal

• Enable efficient preparation of signature dishes by preparing ingredients beforehand

• Managed food usage with proper stock rotation to prevent spoilage. Sous Vide Angus Ribs Flavored Bbq

Sauce And Herbs Aroma

Ingredients:

Angus Ribs - 600 Pounds

Fresh Garlic Cloves - 3 pcs

Rosemary - 1 Spring

Thyme Herbs - 1 Spring

Rocksalt - to taste

Crushed Black Pepper - 3 grams

Extra Virgin Olive Oil - 2 Tbsp

Salted Butter - 30 grams

Directions:

First Step:

Season the meat with salt, pepper, and olive until coated. Place the angus ribs into vacuum plastic bag. Second Step:

Add garlic, Rosemary, Thyme and Salted Butter and

seal to marinate overnight.

Set the oven or sous vide thermostat for about 60

degree Celsius in heat.

How to Start Slow Cooking.

For convection oven, set.

Arrange the marinated and sealed Angus Ribs to

medium deep stainless container. Add water just to cover the meat and bake for about 8 hours minimum

up to 72 hours.

After long hours cooking process yet worth for your patience and effort. You can now enjoy your super

tender Angus Ribs finished to crystalize of smoky- flavoured BBQ sauce ala Chef Kel recipes. Add roast root vegetables or parametric mashed potatoes as you wish to enjoy different combination of flavors.

Asian Bbq Sauce Ala Chef Kel

Ingredients:

Soy Sauce - 4 oz

Buffalo Sauce - 4oz

Smokey BBQ Sauce - 8 oz

Worcestershire Sauce - 1 Tbsp

Light Brown Sugar - 1 and 1/2 Tbsp

Crushed Black Pepper - 1/2 Tsp

Instructions:

In bowl, incorporate all ingredients and whisk until smooth consistency.

Ready to serve!

Great choice to add flavor for grill and marination! Enjoy!

Here is one recipe that I personally love and highly recommend. I use this versatile recipe that is guaranteed to be one of your favorite ways to prepare angus ribs. Slow cooked to perfectly capture the rich, juicy beef flavour. Simply amazing. This is one of my favorite dessert recipes that I always enjoy to make! Simple and easy techniques yet very delicious and fantabulous! This dessert represent my interest not just in hot kitchen but also in pastry, that lead me to create this incredible dessert that would make your taste more delicious! Magma Choco Fondant and Deep Fry Vanilla Pista Ice Cream. Ingredients:

All Purpose Flour - 200 Gr

Dark Chocolate - 200 gr

Egg Yolk - 4 pcs

Fresh Whole Egg - 4

Cocoa Powder - 100 gr

Butter - 200 gr

White Sugar - 200 gr

Instructions:

Step 1:

In bowl, put Butter, Dark Chocolate and place in ben meri or double boiler until equal consistency. Do not overcook the chocolate mixture.

Step 2:

In Mixer, add egg whites, egg yolk and sugar beat until stiff texture and set aside. Step 3:

Combine the Egg mixture and Chocolate Butter Mixture. Meanwhile, arrange your fine chinois and pass the all purpose flour onto the mixture, Same with cocoa powder and fold the mixture to equal consistency.

Step 4:

Pour the mixture into the piping bag and divide it in ramiken small bowl and bake for 180 degree celsius for 12 mins.

For Deep Fry Vanilla Pista Ice Cream.

Scoop Vanilla Ice Cream - 1 Scoop

Crush Pistachios - 500 gr

Egg - 1

All Purpose Flour - 500 gr

Directions:

Place the scoop ice cream balls in freezer overnight. Dash the frozen ice cream into flour and next to egg. Roll the ice cream into crush pista nuts for first coating. then put back in freezer until hard. Second coating:

Place the pista ice cream in egg mixture and roll again onto crushed pista nut. Then back again to freezer! After a while, you can now deep fry the ice cream for about 30 seconds or until golden brown and Serve! Equipment you'll need

Mixing Bowl

Whisk

Spatula

Rubber Brush

Parchment Paper

Mixer

Ramiken Small Bowl

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