Dynamic Energy Chef
Resume:
CURRICULUM VITAE – SAYYID CID LAPEÑA
CONTACTS
***********@*****.***
Poblacion 4, Indang Cavite
www.linkedin.com/in/sayyid-
cid-lapena
SKILLS
Communication
Cleanliness
Multitasking
Leadership
Creativity
Dexterity
SAYYID CID LAPEÑA
PROFESSIONAL CHEF
To secure a position in a professional atmosphere that will present new and challenging ideas and concepts that will allow me to showcase my strong initiative and exceptional organizational skills combined with my culinary expertise and customer service skills to deliver high-quality meals and hospitality.
SOUS CHEF
ASST. MANAGER
December 2018 – May 2021
DUKES THE PALM, A ROYAL HIDEAWAY HOTEL– DUBAI, UAE. Located in the exclusive Palm Jumeirah area, the panoramic views of the sea and Dubai from this luxurious hotel with a private beach are the backdrop to a stay where elegance, exclusivity and British hospitality are second to none. The relaxing, breathtaking and welcoming surroundings make it the ideal place for spending time as a family. Major accomplishments:
• Work with the executive chef to produce diversified menus in accordance with the restaurant’s policy and vision.
• Come up with new dishes which appeal to the clients, whenever required.
• Establish the working schedule and organize the work in the kitchen.
• Produce high quality dishes that follow up the established menu and level up to location’s standards, as well as to clients’ requirements.
• Plan the food design in order to create a perfect match between the dish’s aspect and its taste.
• Discover talented chefs and train them in order to reach the high standards of the location.
• Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources.
• Maintain order and discipline in the kitchen during working hours.
• Create tasting menus for clients interested in contracting the food for different events
(wedding, banquets, corporate dinners, birthday parties, etc.) from their kitchen.
• Developed a cross-marketing strategy in order to increase profit, such as pairing drinks with the food served.
CHEF DE PARTIE
THE LIGHT HOUSE
I ITALIAN CUISINE
November 2016 – April 2018
FULLERTON HOTEL SINGAPORE – MARINA BAY, SINGAPORE
Located where the dynamic developments of Marina Bay intersect with the world famous Singapore skyline and where the historic district meets the future, The Fullerton Heritage precinct is the focal point for waterfront fine dining, upscale shopping and entertainment.
Major accomplishments:
• Set up stations and collect all necessary supplies to prepare menu for service.
• Arrange sauces and supplementary garnishes for allocated station. PROFESSIONAL EXPERIENCE
CURRICULUM VITAE – SAYYID CID LAPEÑA
SEMINARS AND TRAININGS
ATTENDED
(HACCP) Hazard Analysis Critical
Control Point (Refresher Course)
Dukes The Palm
March 20, 2020
Basic Food Safety Hygiene
(Refresher Course)
Dukes The Palm
January 27, 2019
(HACCP) Hazard Analysis Critical
Control Point
Dukes The Palm
May 22, 2019
Basic Food Safety Hygiene
Dukes The Palm
January 27, 2019
• Prepare a variety of foods; meat, seafood, poultry, vegetable, and cold food items.
• Cover, date and correctly store all bits and pieces and food prep items.
• Notify Chef in advance of likely shortages.
• Serve menu items compliant with established standards.
• Use food preparation tools in accordance with manufactures instructions.
• Close the kitchen correctly and follow the closing checklist for kitchen stations.
• Always maintain a prepared and sanitary work area.
• Keep the work area fresh all through the shift.
• Make sure all storage areas are tidy and all products are stored appropriately.
• Constantly use safe and hygienic food handling practices. COOK
April 2014 - February 2015
STANFORD HOTEL– ALBERTA, GRAND PRAIRIE CANADA.
Experience the difference at the newly renovated Stanford Inn & Suites Grande Prairie; one of northern Alberta’s largest and most affordable full-service hotels. Designed with you in mind, our modern hotel rooms feature full kitchen options and spacious suites for extended stays in the city of Grande Prairie.
Major accomplishments:
• Set up station and collect all necessary supplies to prepare menu for service.
• Prepare a variety of foods; meat, seafood, poultry, vegetable, and cold food items.
• Arrange sauces and supplementary garnishes for allocated station.
• Notify Chef in advance of likely shortages.
• Serve menu items compliant with established standards.
• Use food preparation tools in accordance with manufactures instructions.
• Returns dirty food preparation utensils to the appropriate areas. CHEF DE PARTIE
L’ OLIVO RISTORANTE
ITALIAN CUISINE
Februray 2013- February 2014
(Opening Team)
RIXOS HOTEL – DUBAI UAE.
Rixos The Palm Dubai has a prime location, just a short distance from Dubai's popular tourist destinations and entertainment districts. Situated on the eastern side of the Palm Jumeirah Crescent, the unique architecture of the resort is designed to ensure the entire resort has spectacular, unparalleled views. Major accomplishments:
• Responsible for requisitions from Micros Fidelio (MC) in daily basis consumption as per our month to date budget.
• Supervising staff in terms of training and daily topic briefing.
• Cooks, Prepare and presenting dishes consistently and enthusiastically on a high as directed by the chef de cuisine.
• Ensuring my team have high standards of food hygiene and follow the rules of health and safety.
• Monitoring portion and waste control to maintain profit margins. CURRICULUM VITAE – SAYYID CID LAPEÑA
CHEF DE PARTIE
STEAK HOUSE
March 2012- February 2013
(Opening Team)
RIXOS HOTEL – DUBAI UAE.
Rixos The Palm Dubai has a prime location, just a short distance from Dubai's popular tourist destinations and entertainment districts. Situated on the eastern side of the Palm Jumeirah Crescent, the unique architecture of the resort is designed to ensure the entire resort has spectacular, unparalleled views. Major accomplishments:
• Responsible for misenplus and maintaining the standard of all stations.
• Supervision of all safety procedures and sanitation guidelines providing all product usage and ordering.
• Documentations and evaluation of each staff.
CHEF DE PARTIE
STEAK HOUSE
I ITALIAN CUISINE
June 2011 – February 2012
(Opening Team)
ATLANTIS HOTEL – DUBAI, UAE.
Nestled between the calm turquoise waters of the Arabian Gulf and the majestic Dubai skyline, Atlantis, The Palm is the crown of the world-famous Palm island in Dubai. Major accomplishments:
• Responsible for preparing presenting Hot and Cold Starters & Main course.
• Ensuring that the standards of hygiene are maintained and improved.
• Ensuring correct stock rotation and minimization of wastage.
• Assisting other area at the kitchen when required. CHEF DE PARTIE
CENTRAL
PRODUCTION COMMISSARY
September 2008 – June 2011
(Opening Team)
ATLANTIS HOTEL – DUBAI, UAE.
Nestled between the calm turquoise waters of the Arabian Gulf and the majestic Dubai skyline, Atlantis, The Palm is the crown of the world-famous Palm island in Dubai. Major accomplishments:
• Checking the Quality for 15 outlets as per the standard of HACCP
• oversee the preparation and presentation and enforce strict health and hygiene Standards in the kitchen Commis 1 at Saffron Kitchen Western Hot Section
• Preparing food/mes en place in a standard procedure by Using a modern equipment to meet the highest quality and standard of the finish product CURRICULUM VITAE – SAYYID CID LAPEÑA
(Opening Team)
SHANGRI-LA HOTEL – DUBAI, UAE.
Shangri-La Dubai is an ideal starting point from which to discover the city’s dynamic energy, where modern architecture stands side-by-side with traditional souk markets. Strategically located on Sheikh Zayed Road, minutes away from Dubai Mall and City Walk.
May 2003 -June 2005 (Barman)
July 2005 - May 2008 (Commis 3,2,1)
Major accomplishments:
• Assist in all misenplus and cleaning of the kitchen before and after operations ensure all HACCP guidelines are followed as per the safety standard procedure.
• Work closely with my supervisor to ensure all task are done. BARMAN
SERVICE ASSOCIATE
October 2000 – October 2002
SHERATON DUBAI HOTEL & TOWERS – DUBAI, UAE.
BAR CAPTAIN
SERVICE LEADER
September 1999 – March 2000
(Pre-Opening Team)
BURJ AL ARAB – DUBAI, UAE.
BARTENDER
March 1996 – September 1999
T.G.I FRIDAYS – ORTIGAS CENTRE, PASIG CITY PH.
STOREKEEPER
October 2000 – October 2002
PIZZA KING – TAFT AVE. MANILA
TERTIARY April 2015 – September 2016
SHATEC INTERNATIONAL HOTEL AND TOURISM SCHOOL
DIPLOMA IN CULINARY SKILLS
WSQ HIGHER CERTIFICATE IN FOOD SERVICES
21 Bukit Batok Street 22, Singapore 659589
EDUCATION
CURRICULUM VITAE – SAYYID CID LAPEÑA
CHEF DE PARTIE
THE LIGHT HOUSE
October 2015 – April 2016
FULLERTON HOTEL SINGAPORE – MARINA BAY, SINGAPORE
Located where the dynamic developments of Marina Bay intersect with the world- famous Singapore skyline and where the historic district meets the future, The Fullerton Heritage precinct is the focal point for waterfront fine dining, upscale shopping and entertainment. The waterfront development’s architecture which combines both the historical and contemporary adds vibrancy to the area’s long-established cultural heritage and central business district.
Major accomplishments:
• Set up stations and collect all necessary supplies to prepare menu for service.
• Arrange sauces and supplementary garnishes for allocated station.
• Prepare a variety of foods; meat, seafood, poultry, vegetable, and cold food items.
• Always maintain a prepared and sanitary work area.
• Keep the work area fresh all through the shift.
• Make sure all storage areas are tidy and all products are stored appropriately.
• Constantly use safe and hygienic food handling practices. INTERNSHIP
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