QUINTIN FEUDO FAZ

Address: Riyadh, Saudi Arabia * Email: adpi63@r.postjobfree.com * Skype: quintin.faz

PROFESSIONAL SUMMARY

Talented and experienced Chef, trained and studied in preparing and supervising the preparation of foods

Adept at managing all food-related personnel and activity in the hospitality field in the best way to cook,

design and present foodstuff. Produce and train qualified people to meet the goal of the company.

CORE QUALIFICATION

Strong hands-on experience in the preparation and management of meals and menus.

Solid understanding of how to adjust taste and ingredients to accommodate a variety of tongues,

diets, cultures, etc.

Exceptional communication skills for giving instructions and training staff in the best ways to design and cook present foods.

Creative and innovative in presentation of foods for guest.

Organized, utilizing the best ways to save cost and manage time, whether preparing simple short orders of complicated dishes

EXPERIENCE

Pan Asian Chef-Private Chef December 2017 to Present

Saudi Crown Prince Retreat House Riyadh, KSA

Planning, prepare, cook and present food to the standards required by the Prince

To ensure that the company’s reputation for excellent food and service is enhanced with the client.

To maintain records relating to food production activities and supplier information.

To ensure Health and Safety and Food Safety Standards are maintained in line with Villa policy.

To set objectives and be responsible for the day to day running of the kitchen

Ensured appropriate and regulated execution of Asian food recipes.

Collaborate with accounting and management to manage finances and inventory.

Prepared menu for special and dignitary events

Asian Chef De Cuisine August 2017 to Dec 2017

Heritage Le Telfair Resort and Spa Domain, Bel Ombre, Maurituis

Run the whole Pan Asian Kitchen of the resort, with sushi bar and teppanyaki.

Manage the food costing of the restaurant.

Make menu changes, special menu, buffet menu and kitchen development

Interviewed, hired, and oversee training of kitchen staff.

Coordinate with the Executive Chef in all kitchen issues.

Inspected deliveries for freshness and monitored proper storage per local handling codes.

Interacted frequently with guest to enhance their meal experience.

Ensure to provide best quality of food,

Implement HACCP guidelines.

Sous Chef Sept. 2016 to Jan.2017

The Beaches Resort Turks and Caicos Island, Caribbean

In-charge of the Japanese Restaurant, teppanyaki, and sushi bar.

Manage and control the restaurant cost.

Full awareness of all menu items, their recipes, methods of production and presentation standards.

Daily control of requisition, inventory and restaurant budget.

Observed strictly HACCP guidelines.

Coordinate with the Executive Chef for menu developments.

Attend daily briefing to tackle guest food complain and other issues.

Planning staff monthly training program.

Sous Chef July 2014 to April 2016

Dream of Zanzibar Hotel and Resort Zanzibar Island. Tanzania

In-charge of the Asian Restaurant.

Responsible for the Sushi Bar.

Received delivery to ensure the freshness and quality of vegetable, fish, meat, etc.

Produce and serve good quality of food,

Monitor stock movement and daily inventories.

Manage and control cost in all level.

Make monthly training program.

Assist the for the main restaurant buffet, breakfast, lunch and dinner.

Assist the Executive Chef in implementing new menus.

Sous Chef/Trainor April 2014 to June 2014

Lion City Singaporean Restaurant Ho Chin Min,Vietnam

Responsible in teppanyaki section.

Conduct weekly staff training in teppanyaki basic and fundamentals.

Proposed new menu in a monthly basis to the Managing Director to add revenue

Manage daily food inventories.

Help in Menu Development and costing.

Ensure best quality and fresh food is receive.

Provide good quality of food served.

Head Chef Dec 2013 to April 2014

Pan Jan Asian Restaurant – Al Mathaaq Advance Company Jeddah, KSA

Responsible in running the kitchen, sushi bar and hot.

Monitor stock movement and daily inventories.

Train the kitchen brigade in all kitchen aspect.

To make sure that the food is of right quality and is produced and serve on time.

Make order from supplier and making sure all supplies are in the right amount, quality and freshness

Set all the standard of the restaurant food recipes and menu.

Control budget and keep accurate records, organizing staff weekly rota.

Attend meetings with all Head Chef from different restaurant of the company.

Involves in recruitment, training, and development of staff.

Responsible in menu development and costing of Asian Restaurant.

Sous Chef-Sushi Feb 2013 to Dec 2013

Pan Jan Asian Restaurant-Al Mathaaq Advance Company Jeddah, KSA

Assist the Executive Chef and Head Chef in organizing, planning of the sushi bar.

Manage the kitchen in absence of the Head Chef.

Ensure the consistency and freshness produce throughout the sushi counter.

Lead, train the sushi chef to ensure the kitchen operates smoothly.

Full enforcement of health and safety standard in the kitchen

Ensuring the quality of food is served to the costumer.

Senior Chef De Partie Sept.2011 to Sept2012

Al Forsan International Sport and Resort Abu Dhabi. UAE

Help develop and plan new menus.

Improved the quality of traditional and modern South East Asian Cuisine.

In-charge in over-all operation in the kitchen in absence of the Chef De Cuisine.

Report directly to the CDC and Executive Chef.

Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.

Ensure that the production, preparation and presentation of food are of the highest quality at all times.

Work together with the CDC to train staff in sushi bar, teppanyaki and in hot section.

Sushi/Teppanyaki Chef August 2010 to Sept 2011

Wabi Sabi Japanese Restaurant Coral Bay, Paphos, Cyprus

Prepare menu proposal t the owner.

Work closely with the Head Chef to tackle restaurant concerns.

Prepare and work in all areas of the kitchen, sushi,teppanyaki and hot.

Control the stock and requisition.

Carry out any other duties required inside the kitchen.

Strict HACCP implementation.

Demi Chef May 2019 to Feb.2010

Minato Japanese Restaurant Radisson Blu Dubai UAE

Responsible in teppanyaki section and help in sushi bar when busy.

Prepare Japanese sauces.

Report any damage tools and equipment directly to the Head Chef and Sous Chef.

Prepare all the mise en place for ala carte and buffet

Making stock forecast and requisition.

Ensure HACCP is well implemented.

Chinese Cook March 2007 to May 2019

Japengo Café, Bin Hendi Enterprises Diera Dubai,UAE

Fillet and cut seafood items, such as tuna., salmon, seabass etc.

Prepare Oriental sauces, like sweet and sour, Szechuan sauce, ponzu sauce, teriyaki sauce, and more.

Responsible in the wok section when busy.

Work as Tournant Cook.

Making other mise en place in Chinese section.

Responsible in making section requisition, inventory and labeling.

Received and checking delivery.

Chinese Cook Oct. 2003 to Nov. 2006

Super Bowl of China (Super Concepts Incorporated) Ayala, Makati Philippines

Assign in Central Kitchen, responsible in making sauces.

Give help in dimsum section during busy time.

Assigned in roasting section produce the suckling pig, peking duck, chicken and pork char sui.

Prepare noodles and congee.

Make requisition, received and checked delivery .

Assist the chef during function and catering

Chinese Cook Feb.2001 to Feb.2001

North Park Noodle House Quezon City Philippines

Responsible in hot kitchen are such as frying, steaming, sautéing, stewing food items.

Preparing different sauces for Chinese dishes chili sauce, plum sauce, kung pao sauce, and more

Assigned to assist the master chef in marinating seafood fillets, meat and chicken for other restaurant outlets.

Assigned also in preparing soups, noodle soups and congee .

Making requisition, inventory, labeling, receiving and checking delivery

Kitchen Staff Sept. 1998 to Dec 2000

Chowking Food Corporation Caloocan, Philippines

Prepare mise en place.

Assist the cook or chef during peak hour in short order section.

Responsible in noodle section and all frying items.

Make all general help in the kitchen.

Preparing breakfast dishes.

TRAINING

Essential Food Safety and Training Certificate

Sycoms College Abu Dhabi

March 28. 2012

Boecker Food saftey

Dubai UAE

October 2007.

Advance Culinary Arts (Hot Kitchen Cook )

Center for advances Training in Food and Beverage Services

TESDA, Manila, Philippines

March 27, 2006 to April 7, 2006

Basic Culinary Arts

Center for Advances Training in Food and Beverage Services

TESDA, Manila, Philippines

August 22, 2005 to September 3, 2005

On the Job Training

Hotel La Corona, Manila, Philippines

Dec, 15, 1997 to February 20, 1998

Bar Orientation Program

Manila Diamond Hotel, Manila Philippines

February 24, 1998

On the Job Training– Barrio Fiesta Restaurant

Ermita Manila Philippines

November 8, 1997 to December 12, 1997

Basic Food Safety

Big Buddha Restaurant Inc.

Nov, 10, 2004

EDUCATIONAL BACKGROUND

College- Bachelor of Science in Hotel and Restaurant Management

Eulogio Amang Rodriguez Institute of Science and Technology

Manila, Philippines

1994 -1998

Secondary – Tungonan National High School

Banton, Romblon Philippines

1989 – 1993

Elementary – Tungonan Elementary School

Banton, Romblon Philippines

1983 – 1989

PERSONAL DATA

Date of Birth : 14/02/1976

Nationality : Filipino

Sex : Male

Civil Status : Married

Passport Number : EB9988044 (Philippine passport)

REFERENCES

Chef Ruel Tanyang : adpi63@r.postjobfree.com

Travis Kamiyama : adpi63@r.postjobfree.com

Philip Jhon Farinas : adpi63@r.postjobfree.com

Marlon Tutanes : adpi63@r.postjobfree.com

Chef Navy Mudaly : adpi63@r.postjobfree.com

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