CHEF ALVIN TARUC PANGAN

*** ********* *****, *** **.

Bloomingdale. Illinois. 60108

Cell: 1-224-***-****

Email: ads9wp@r.postjobfree.com

The aim of every food service business is to produce better quality of food to satisfy its client. In order to achieve the goal it needs some professionals in food production as well as service. Only properly trained and skillfully tactful workers can handle such a profession. Primarily, the basic and correct methods of culinary arts are deemed necessary. It is therefore my objective to train personnel for the kitchen. So that after completion of the training program, I would be able to produce qualified people to meet the requirement involved in the preparation of a high quality dining experience. Recommended however, anybody taking the converse must put enough interest and enthusiasm, exert more effort and develop his imagination in culinary arts so that they can produce and present food with elegance.

Processing/Packaging

May 5, 2020- Present

Now Foods

Glen Ellyn Road, Bloomingdale

Operator trainee

EXECUTIVE CHEF 01/2014- 8/2016

Saudigaia Co. Ltd.

Food and Beverage Company

Aurum, Al Murjan,Obhur, Jeddah, Kingdom of Saudi Arabia

In-charge of all kitchen operation, create and designed menu, Supervised 24 chefs, Manage 2 Restaurant Kitchen and 1 Catering Kitchen. Vana Restaurant Indigo Resort and Aurum Lounge and Outside Catering. Pre-opening of Aurum Lounge. Create unique dishes for sheiks and royal family. Ensure that quality culinary dishes are served on time and to see that any problems that arise are rectified. Manage Food Safety Standards, Manage Personal and Food Hygiene. Plan and direct food preparation and culinary activities. Hiring and screening kitchen personnel. Attending executive meeting. Attending Department Head Meeting. Modify menus and create new dishes that meet quality standards. Design and manage kitchen work flows. Approved/disapproved requisitions. Anticipate and balance food cost. Comply public health standards. Excellent record in kitchen leadership. Conduct everyday briefing with outlet head chef and stewards head. Keep up with cooking trends and best practices. Ensure all kitchen staff are properly trained. Implements kitchen policies, procedures and standards, Monitors compliance to company rules and regulations and conformance to the company standards.

EXECUTIVE CHEF

Moonlight Shadow Group of Restaurants and Caterings 07/2011 –09/2013

Al Rahman al Tubaihsi

Al Tahlia al Andaluz District

Jeddah, Kingdom of Saudi Arabia

In-charge of all kitchen operation, create and designed menu, Supervised 20 chefs, Manage 3 restaurant kitchen Shadow Lounge (Rawdah) 80 sitting cap, Semi-formal Shadow Restaurant (Tahlia) 120 sitting Cap and 1 Central Commissary Kitchen and Outside Catering. Pre-opening of Shadow Lounge in Rawdah District and Thalia District, Jeddah KSA. Manage Food Safety Standard, Manage Personal and Food Hygiene. Manage and minimized food budget without lowering quality.

EXECUTIVE CHEF 01/2009 – 06/2011

Oxford Princess Casino

Clark Field, Clark Pampanga, Philippines

Pre-opening team. Hiring kitchen personnel. Train kitchen staff. Designed kitchen flows. In-charge of casino Food and Beverage. Supervised 25 kitchen staff. Manage kitchen outlets, Casino Buffet and The Café and Lounge. Create menu for a la carte and cycle buffet menus, prepare special dishes for regular clients and high rollers. Supervised dining and kitchen staff.

EXECUTIVE SOUS CHEF 12/2008 – 06/2009

Intercontinental Hotels Group

Holiday-Inn Clark Pampanga, Philippines

Assist Executive Chef in smooth and efficient running of the Food Production and act in his full capacity and assume responsibilities during his absence. Assist Executive Chef in development of outlet plans, programs and kitchen activities and ensures its implementation. In charge of Food Safety Management System of the Hotel, monitor all chefs making sure that the FSMS follow at all times. In charge of MEKENI CAFÉ daily buffet menu cycle and preparation, creative design buffet centerpiece and other decorations for parties and catering. Instruct all kitchen crew in preparation, garnishing and presentation of foods. Oversee the kitchen operation of banquet, Rodizio Brazilian Restaurant, Copaz Bar, Pool Side Restaurant and Room Service. Also monitor the activities of kitchen staff in main kitchen (Gardemanger, pastry/Bakeshop, Butchery, Hot Kitchen. (OPS )On Flight Service and Staff Cafeteria} Reporting directly to the EXECUTIVE CHEF DENIS BARTON

CORPORATE CHEF/EXECUTIVE CHEF 09/2008-12/2008

Ibarras Party Venue and Outside Catering

Quezon Avenue, Quezon City, Philippines

Design/creates menu for in-house function and outside catering, creates sit-down and buffet menus for wedding and debut and VVIP clients. Trained kitchen staff (Basic Plating, Basic Garnishing, Basic Kitchen Skills, and Food Safety etc.)

EXECUTIVE SOUS CHEF 01/2005 – 08/2007

Intercontinental Hotels Group

Holiday-Inn Galleria Manila

Manila, Philippines

Assist Executive Chef in smooth and efficient running of the Food Production and act in his full capacity and assume responsibilities during his absence. Assist Executive Chef in development of outlet plans, programs and kitchen activities and ensures its implementation. Creates and developed menu for FAB and Bar One. In-charge of Holiday Inn production team, overseeing the entire hotel kitchen (FAB Restaurant, Bar One, banquet and Room Service) operations, member of coaching team Holiday-Inn winning ways. Reporting directly to the EXECUTIVE CHEF CYRILLE SOENEN

EXECUTIVE CHEF 05/2004 – 12/2006

Grande Island Resort

SBMA Freeport Zone

In charge of all kitchen operations, Creates Asian dishes for the Asian clients. Implements kitchen policies, procedures and standards Monitors compliance to company rules and regulations and conformance to resort standards. Overseeing the Banquet Functions, 2 restaurant and room service.

Reporting directly to Food and Beverage Director.

EXECUTIVE SOUS CHEF 12/2003 – 05/2004

Dusit Hotel Nikko

Ayala Center, Makati, Philippines

Assist Executive Chef in smooth and efficient running of the Food Production and act in his full capacity and assume responsibilities during his absence. Assist Executive Chef in development of outlet plans, programs and kitchen activities and ensures its implementation. In charge of the Cycle menu in Café Buffet and Fiesta San Miguel.

EXECUTIVE SOUS CHEF/ACTING EXECUTIVE CHEF 05/2098 – 10/2003

Island Cove Resort and Leisure Park

Kawit, Cavite, Philippines

EXECUTIVE SOUS CHEF 05/2085 – 12/2097

Jeddah Kaki Hotel

Jeddah, Kingdom of Saudi Arabia

SENIOR CHEF 1979 – 1985

The Manila Hotel

Rizal Park, Manila

SEMINARS & TRAININGS ATTENDED

Management/Leadership Training 2016

SaudiGaia, Jeddah KSA

Accelerated Leadership Development Program 2009

Holiday-Inn Clark Pampanga

Performance Management System 2008

Holiday-Inn Galleria Manila

Service Leadership and Competency Guide 2008

Holiday-Inn Galleria Manila

Island Cove Resort and Leisure Park

Anti-Drug Abuse Seminar/Prevention and Control 2007

Crowne Plaza Galleria Manila

Departmental Coaches Training 2007

Holiday-Inn Galleria Manila

Train the Trainer 2007

Holiday-Inn Galleria Manila

Induction of Champions 2007

Holiday-Inn Galleria Manila

Hotel Review My Hotel, My Home 2007

Holiday-Inn Galleria Manila

Mentor to Mentor Workshop 2007

Departmental Coaches

Holiday-Inn Galleria Manila

FSMS Level 1 Food Labeling/Shelves Life 2007

Holiday-Inn Galleria Manila

FSMS Level 2 Food Temperature Records 2007

Holiday-Inn Galleria Manila

FSMS Level 3 Serving Safe Food 2007

Holiday-Inn Galleria Manila

FSMS Level 3 Supervising Food Safety 2007

Holiday-inn Galleria Manila

Job Evaluation and Salary Administration 2002

Dr. Virgel C. Binghay

Operation Planning Workshop 2001

Guthrie Jensen

Island Cove Resort and Leisure Park

Kawit Cavite, Philippines

Service Quality Series 2001

Guthrie Jensen

Island Cove Resort and Leisure Park

Kawit, Cavite, Philippines

Food Service Sanitation 2001

Eric Choon

Asian Director (USMEF)

United States Meat Export Federation

Food Service Professionals Federation 2001

Eric Choon

Asian Director (USMEF)

United States Meat Export

Quality Service Management Training 2000

Guthrie Jensen, Island Cove Resort and Leisure Park

Kawit Cavite, Philippines

Kitchen Safety Training 1982

The Manila Hotel, Rizal Park, Manila, Philippines

Basic Kitchen Skills Training 1978

The Manila Hotel, Rizal Park, Manila, Philippines

EDUCATION

Don Mariano Marcos High School

Quezon City, Philippines

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