Tesda senior souschef

CV of Alfonso D. Cortez *

Curriculum Vitae

ALFONSO D. CORTEZ

email add : **********@*****.***.**

mobile # : +63-920-***-****

skype : funzi.cortez

Key Qualifications

More than 15 years of experience working as a Sous Chef in a fast-paced kitchens

Excellent culinary knowledge as well as the ability to manage a potentially large staff of workers

Strong ability to multitask and perform well under pressure

Hands-on experience in food preparation following prescribed menu, recipes and preparation techniques

Well versed in assigning responsibilities to culinary staff

Comprehensive knowledge of setting deadlines ensuring the timely completion of work

Experience with preparing and organizing banquet as well as restaurant meals Career History

Senior Sous Chef

Pre-opening Team

The Baha Mar Casino & Hotel (Titan Hospitality Ltd.) February 2015 - December 2015 (10 months) Nassau, The Bahamas Responsible for planning and directing food preparation, Managing kitchen staff, Implementing and supervising line cooks and performing quality control. Assist inventory management and participates in the development of food products and menus as needed for menu presentations, Implement and control the cost budget in the area of responsibility.

Assist the executive chef by suggesting recipe modifications and new dishes which complement the existing menu and in ordering duties, ingredient checks, and cost management as well. Takes full charge of operations in the absence of executive chef.

Senior Sous Chef

Crimson Resort and Spa Mactan

February 2010 – February 2015 (5 years) Lapu- Lapu City Cebu, Philippines Handle Kitchen Operation, Menu planning, Staff scheduling, Market list request and store room control.Oversee butchery operation and Cold kitchen operation. Ensure that buffet food operation is comply with the establish standard. In-charge Banquet Operation.

CV of Alfonso D. Cortez 2

Senior Sous Chef

Imperial Palace Waterpark Resort and Spa

May 2009 – February 2010 (10 months) Lapu- Lapu City Cebu, Philippines Handle Kitchen Operation, Menu planning, Staff scheduling, Market list request and store room control.Oversee butchery operation and Cold kitchen operation. Ensure that buffet food operation is comply with the establish standard. In-charge Banquet Operation.

Sous Chef

Plantation Bay Resort and Spa

September 2007 – January 2009 (1 year 5 months) Lapu- Lapu City, Cebu, Philippines Handle Kitchen Operation, Menu planning, Staff scheduling, Market list request and store room control.Oversee butchery operation and Cold kitchen operation. Ensure that buffet food operation is comply with the establish standard. In-charge Banquet Operation.

Senior Sous Chef / Executive Sous Chef

Kurahulanda Lodge Resort/ Hotel, Curacao Netherland September 2006 – September 2007 (1 year 1 month) Netherlands Antilles This position is responsible for planning, directing, controlling all activities of kitchen personnel engaged in cooking and preparing food and the section; to ensure an efficient kitchen operation and high quality food standard production in order to be able to contribute on the over- all profitability.

- Duties and Responsibility

Supervises the Sous Chef, Chef De Partie, Cook-1, Cook-2; Cook-3; Chief Steward and Respective Staff. Plans, directs, controls and coordinates all activities of kitchen personnel in their preparation and cooking activities for an efficient operation.

Reviews and approves the market list as to type of food item; quality and quantity to be purchased. Estimates overall food consumption for a given period and requisition of food items and kitchen supplies. Provides direction for the activities of the stewards section monitoring their cleaning activities; maintenance of cleaning equipment; and caring of the operation equipment and supplies Designs and implements OJT programs for cooks and other staff to upgrade and maintain kitchen Head Chef

Elbow Room International Fine Dining and Bar Lounge April 2004 – April 2006 (2 years 1 month)Afghanistan Supervise the Chef De Partie, Cook-1, Cook -2, Cook-3,Chef Steward and respective staff. Plans, direct controls and coordinates all activities of kitchen personnel in their preparation and cooking activities for efficient operation. Reviews and approves the market list as to type of food items, quality and quantity to be purchased. Estimates over all food consumption for a given period and requisition food items and kitchen supplies. CV of Alfonso D. Cortez 3

Head Chef

Ivana Logistics and Catering Services for (ISAF)

February 2005 – March 2006 (1 year 2 months)Afghanistan This position is responsible for planning, directing, controlling and coordinating all activities of all kitchen personnel’s engaged in cooking and preparation of food and the section. To ensure and efficient kitchen operation and high quality food standard production to be able to contribute the overall profitability. Supervises the Sous Chef, Chef De Partie, Chef Steward and respective staff. Plans, directs, controls and coordinates all activities of kitchen personnel in their preparation and cooking activities for an efficient operation. Reviews and approves the market list as to type of food item, quality and quantity to be purchased. Estimates over all food consumption for a given period and requisition of food items and kitchen supplies. Plans the over- all food production taking into consideration the ff: A. Probable number of guests forecasted, in-house guest and local patrons B. Supply conditions and availability of raw foods C. Popularity of the various dishes being offered to guest D. Menu items sales analysis

E. Clientele whether locals or internationals

Head Chef

Bin Hinde Hotel and Hospitality Division, U.A.E

November 2000 – March 2004 (3 years 5 months)United Arab Emirates Responsible for planning, directing, controlling and coordinating all activities of all kitchen personnels engaged in cooking and preparing food and the section to insecure an efficient kitchen operation and high quality food standard production in order to be able to contribute on the overall profitability. Provides direction for the activities of the stewards section, monitoring their cleaning activities, maintenance of cleaning equipment and caring of the operation equipment supplies, see to it that standard cleanliness hygiene and sanitation are meet at all times.

Chef De Partie

Marriott Hotel

February 1997 – November 2000 (3 years 10 months) Cebu City, Philippines Assigned as the kitchen outlet in charge planning food costing and presentation of future menus specially ala carte responsible in preparing weekly attendance true shoot of kitchen outlet staff, maintaining the 39 point checklist. See to it that standard cleanliness, hygiene and sanitation are meet at all times. Devises and control procedures to minimize spoilage and pilferage, utilize food surpluses, maintain adequate food inventory in the kitchen and portioning of raw food items. CV of Alfonso D. Cortez 4

Chef De Partie

Cordova Reef Village Resort/ Hotel

February 1996 – February 1997 (1 year 1 month) Cebu City, Philippines In-charge of daily operation in Asian and European of Cuisine coordinate of the Senior Chef regarding menu set-up in the banquet area. Attend weekly meeting with Executive Chef on the future plans for enhancement of menu and other service related problems.

Cook-1

Coral Reef Beach Resort/ Hotel

July 1995 – November 1995 (5 months) Lapu-Lapu City, Cebu, Philippines Assist Chef De Partie Sous Chef in their day to day preparation and cooking of all types of Asian and International Cuisine in accordance to menu list prepared by Executive Chef, maintaining the cleanliness of the kitchen and also responsible for returning all the foods items needed to serve and disposed. Cook-1

Cebu Marine Beach Resort/ Hotel

March 1993 – March 1995 (2 years 1 month) Cebu City, Philippines Responsible in preparing and cooking of all types of Asian and International Cuisine in accordance to menu list prepared by the Executive Chef. From different kinds of appetizers, soups, salads, vegetables, cold foods, hot foods and all kinds of basic sauces needed and assisting Chef De Partie in daily preparing and maintaining clean and hygiene procedure. Cook-3

Hyatt Terraces Baguio Hotel

February 1987 – February 1989 (2 years 1 month) Luzon Philippines To assist all senior cooks and chefs on their day to day preparation needed for Alacarte and Mes and place for buffet and accomplishing the requisition in the store room as well as cleaning and washing assorted vegetables used for daily cooking.

Cook Helper

Bobby Magee’s International Restaurant

January 1985 – December 1986 (2 years) Cebu, Philippines The main responsibility is to assist the senior cooks on their day to day preparation, accomplishing the requisition in the store room as well as cleaning and washing assorted vegetables used for daily cooking. Trainings & Seminars Attended

Cookery II TESDA National Certificate

- Basic Competencies Philippine Technical Vocational Education & Training System

- Common Competencies October 30, 2014

- Core Competencies

CV of Alfonso D. Cortez 5

Fire Safety Seminar Plantation Bay Resort & Spa ( April 2008)

Serve Safe Training Program Cebu City Marriott Hotel ( March 2000)

Shaping Your Own Destiny Cebu City Marriott Hotel (January 1999)

Basic Food Service Seminar Cebu City Marriott Hotel (September 1998)

Great Food, Safe Food Training Course Marriott Lodging International (June 1998)

Motivation & Empowerment Cebu City Marriott Hotel Education

Undergraduate - Bachelor of Science in Dentistry

University of the East

Manila, Philippines

Personal Information

Age : 53 years old

Date of Birth : July 30, 1962

Nationality : Filipino

Languages Spoken : Cebuano, Filipino, English

Marital Status : Married

Religion : Roman Catholic

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