EDUCATION HISTORY

LLOYD

ROMMEL P.

CABALHIN

JUNIOR SOUS CHEF

PROFILE INFO

Creative chef with more than 10

years of experience making

kitchen run efficiently. Adept at

strictly monitoring kitchen

activities and meeting health code

standards. Specialities in Main

Course. My intrapersonal skills help

keep the kitchen crew learning,

motivated, and on-point

094******** / 092********

adrxgr@r.postjobfree.com

478 - 1 - F V. Rama St. Guadalupe,

Cebu City

CONTACT

College of Technical Sciences

Associate in Electrical Engineering

Undergradute

WORK EXPERIENCE

Bai Hotel - Cebu

2017 - present

Vocational Course

Department of Manpower Development &

Placement ( UTPRAS-TESDA Reigstred)

Culinary Arts

Junior Sous Chef Dec 11, 2021- present

Works alongside head chef to

manage daily kitchen activities,

including overseeing staff,

aiding with menu preparation,

ensuring food quality and

freshness, and monitoring

ordering and stocking. Provides

meal quality and consistency by

following designated recipes.

Chef De Partie Feb 11, 2019 - Dec 10 2021

Run and supervise any kitchen

section to the required

standards set by the Head Chef

and support the Head chef in

delivering required standard of

food.

I ensure all preparation of the

designated section is complete

and ready for each service.

Execute cooking to the

expected high standard quickly

and efficiently and ensure the

cleanliness and organization of

designated section.

Commis 1 May 2, 2017 - Feb 10 2017

Perform various kitchen duties,

such as assisting chef de

parties in meal preparations,

receiving deliveries, and

rotating stock.

Head Chef

Wellcome Hotel

Jul 2015 - May 2017

Developed and cooked exciting,

memorable dishes that brought

engagement and establishment

to the restaurant.

Mentored kitchen staff at all

levels in fulfill the restaurant's

demand.

Spearheaded menu planning,

develop recipe and managing

in two locations.

Ultimately responsible for

ensuring the kitchen meets all

regulations including sanitary

and food safety guidelines.

2015 - 2017

Norwegian Cruise Line (NCL) 2013 - 2015

Assistant Cook

ensures the kitchen is orderly

and assists Cooks to prepare

and arrange food.

Jul 26, 2014 - Mar 29,

2015

2nd contract

Norwegian Cruise Line (NCL)

Marco Polo Plaza Hotel

Culinary Personnel (Cook)

Hot Kitchen - Asian/Western

2006 - 2017

Responsible for preparing food

items and menu items in

accordance with company

standards and guidelines.

Responsible for the

preparation of food for

restaurant customers.

Kitchen Helper (Pastry) Jul 2006 - Mar 2007

Sept 6, 2013 - May 15,

2014

1st contract

Mar 26, 2007 - Jul 2013

Helps in organizing and engaging in

the cooking process of different

foods, helps in meal prep and

creation, launches new culinary

programs in collaboration with the

sales and gourmet teams, and

supports in controlling costs and

expenditure management.

Kitchen Steward Feb 11, 2006 - Jul 11, 2006

Maintains the cleanliness and

sanitary standards in the

establishment's kitchen and

surrounding areas.

SKILLS

Main Cource Culinary Expertise

Detail-oriented

Fast-paced Decision Making

Leading a team

Willingness to learn

Genuine Passion

Ability to skillfully Multitask

Creativity

Time Management

PERSONAL

INFORMATION

Date of Birth : Sept. 22, 1981

Place of Birth : Cebu City

Marital Status : Married

Sex : Male

Citizenship: Filipino

Height: 5'9

Weight : 160 LBS

Religion : Roman Catholic

Contact this candidate