Executive Chef Sous
Resume:
Romulo D. Villocillo
Email: **************.**@*****.***
Contact: +639*********,+639********* (049-***-****
Whatsapp: 058*******
Address 1:81 Yale St. Cubao, Q.C. 0911 Philippines
Address 2: Al hasa Saudi Arabia
OBJECTIVES
Innovative person with best efforts to create versatility and taste in preparing international cuisines and have a strong desire to work with excellent establishments where expertise can be applied and developed.
QUALIFICATIONS
Expert in maintaining quality and taste
Worked under supervision of the senior chefs which enhanced my professionalism
With excellent skills in presentation; ice, fruits and vegetable carving
Have a wide experience and knowledge in international cuisines
Can work in all stations like cold galley, entrée, and sauce station
Proficient in managing high pressure environment and prepare meal on a large scale
Have a wide knowledge in victualink, menu planning and portioning according to menu standards.
EDUCATION
Laguna State Polytechnic University
BS Hotel and Restaurant Management
1995-1997
Eastern Laguna Colleges
Hotel and Restaurant Management
1993 /1995
TRAININGS
Ship’s Catering NCIII (Ship’s Cooks)
Feb. 6-14, 2017
Baking and Pastry
Feb 12, 2013 to Feb 15 2013
Train the Trainer level 1- Mentor Course
January 27, 2013
HACCP PLUS
September 15, 2011
Vessel Sanitation USPH/HACCP
February 3, 2011
The Excellent Supervisor MDP BO1
Johnson & Wales, Fall 2010
WORK EXPERIENCE AND POSITION HELD
Sabroso Cuisine
Executive Chef Oct. 19,2020 up to present
*Executive the team from menu trainings and sanitation standards.
* Over all in charge in the entire preparation of kitchen, equipment and upgrading of dishes.
* Responsible for implementing the existing rules and regulations and the code of conduct of the Company.
* Main responsible for maintaining the quality, quantity and taste of food for the guests and for the staffs.
TRES PARES cuisine
* Research and Development
April 2020
Saudi Airlines Catering
Sous Chef March 2018-march 20, 2020
*head in menu planning, person in charge in the presentation of menu in our prospective clients.
*organize the team from hot kitchen to packing to ensure the right quality and quantity.
*train all the staff the proper handling of food to avoid time and temperature abuse.
*mentoring co workers the importance of sanitation procedure.
*checking all station to ensure that FIFO system is applied in a daily basis.
*organize a daily meeting of all supervisor to push and implement HACCP procedure.
Pamalican Resort, INC. (Amanpulo)
Seasonal Villa Chef April 4, 2017 to February 2018
*private Chef of a high profile and VIP guest who visited the island.
* ensuring guests that they enjoy their vacation with the variety of international cuisine that they requested.
*responsible for the cleanliness of the entire kitchen inside the villa
Viking River Cruises
Viking Catering AG Schaferweg 18 CH-4057 Base
telefon +41616386060l
Sous Chef March 18, 2016 to December 20, 2016
Sous Chef March 11, 2015 to December 22, 2015
Sous Chef March 20, 2014 to January 1, 2015
*Training Sous Chef a reliever in all station. To cover off duty of a staff a company policies require two days off for all staffs.
*can handle all station such as entremetier, cold kitchen, pastry, breakfast station. Sous chef in charge while Executive in his vacation,
*while playing Sous chef role I was the one who in charge in butchering my meat. preparing sauce, and prepare the crew food.
*supervise all chef de parties, organize meeting to ensure the harmonious relationship towards colleagues.to maintain the standards and follow HACCP guidelines.
*ordering of stocks that used for the whole week with the help of Executive Chef.
Chef de parties July 10, 2013 to Jan 5, 2014
*assign in Cold kitchen.
*person in charge for all the canape, salad, compose salad, fresh salad. And dressings.
*responsible for all the plated cold dish for the evening from amuse bouchée, appetizer to main coarse cold dish.
*Responsible for cleaning and organizing and inventory of stocks before Sous chef and Executive chef order.
*assisting the Sous Chef in service time, manage the grill of steak and ensure the right doneness of steak from rare to medium rare, medium, medium well, and well done.
*maintain the cleanliness of the kitchen in accordance with company standards.
Cruise Ships Catering and Services International NV
Ara Hill Top Building A-10 Pietterijtweg Cost 1 Curacao
Costa Fortuna
Chef de parties16/04/2012 to 28/01/2013
*Roast station CDP.
*maintaining the quality and taste of all roast items.
*See to it that always in the perfect timing for all the items to ensure the right temperature and doneness is achieved.
*person in charge In making sauce like hollandaise, brown sauce and velouté.
*Ensuring the FIFO system and HACCP is always applied
Costa Magica
Chef de parties 11/02/2011 to 04/11/2011
*lido CDP.
* in charge in all lido station like grill station, omelet station, fryer station, pasta station. Distribute subordinates.
*self assign to sauté station and oven to ensure and achieved the right quality and taste.
* lead the team in the evening to prepare parmigiana, cordon bleu, and other marination of meat for carving like roast beef, lamb roast, chicken roasted.
*promotes the sanitation standard and HACCP in a daily basis.
Costa Mediterranean
Chef de parties 08/06/2010 to 22/11/2010*
*cold kitchen CDP before transfer to lido.
*100 score of sanitation USPH. A person in charge who manage cold kitchen in preparation of USPH
*responsible for cooking items that we use for salad like roast beef, prawn, roast chicken. Grilled vegetables.
*monitoring the stocks and ordering.
*supervise the station to ensure the quantity and quality of food we serve is in accordance with the company standard.
*monitoring the flow chart, logs, blast chiller logs and final cooking logs.
Costa Mediterranea
Chef de parties 04/05/2010 to 08/06/2010
*assign in buffet lido as CDP
*Responsible for the requisition in a daily basis.
*divide the work load to subordinates for grill station, omelet station, frier, pasta station and all lines of buffet lido.
*in charge in sauté station and oven for all the main course need in buffet lido lunch.
* Maintaining the standard of quality and taste of food that out to line buffet and the excellent presentation.
*monitoring the stocks and maintain FIFO system in a daily basis.
* checking the flow chart to ensure the proper treatment of food to maintain the Critical Control point is abuse, time and temperature abuse.
*regularly check the blast chillers, logs and final cooking logs to avoid red. Comment from the F&B director.
Costa Serena
Chef de parties 11/10/2009 to 18/01/2010
*Fresh promoted CDP now a head of a station who leads subordinates.
*ensuring the team to follow the standard sanitation procedure strictly.
*divide the work load equally to subordinates.
*supervise the station to ensure the quality and quantity.
*responsible for cooking the items to ensure the right temperature is achieved accordingly like roast beef.
*Responsible for all the requisition of stocks in a daily basis.
*ensuring the implementation of HACCP .
Costa serena
Ice carver 26/04/2009 to 11/10/2009
*Responsible in vegetables, fruits and ice carving decorations.
*Undergo training for requisition.
*A person in charge in all sandwiches for tea time.
*Responsible for fresh salad and compose salad for lunch buffet.
*Maintaining the cleanliness of the station.
*person in charge to ensure the FIFO system is applied in a daily basis.
Costa Mediterranea
Ice carver 29/05/2008 to 31/01/2009
*assist the Chef de Parties in ordering, monitoring, implementing the FIFO system.
*A person in charge in checking all the stocks the expiration dates and dented cans.
*Responsible for all Decoration in the entire Ship.
*preparing all salads for lunch fresh salads and compose salad like Greek salad.
*maintain the three bucket system.
*Ensuring the chlorine content of white bucket is in the standard PPM.
Costa Victoria
Ice Carver and Second Cook 09/07/2007 to 12/03/2008
*person in charge in vegetables, fruits and ice decoration in the entire Ship.
*Preparing all cold sandwiches for tea time.
*Responsible for all fresh and compose salad or lunch buffet.
*Responsible for maintaining the high standard of sanitation in cold kitchen.
*Person in charge to ensure the three bucket system is followed and always available in the station.
*Person in charge who always check the chlorine and the right ppm needed.
GUAVA Cooking Friends Corporation
Cook 09/09/2006 02/04/2007
*
Star city Star Parks Corporation
Decorator 07/21/2004 to 09/11/2004
* ice sculptor
Exotic Restaurant
Cook 06/25/2001 to 06/28/2002
*Assisting the head chef to ensure all the ingredients needed in every dish.
*Prepare all the mise n place and a person in charge for cleaning and sanitize all the equipment inside the kitchen
PERSONAL REFERENCES
Dr. W. Lufner Resisen Gmb
Menardi Center
Amraser See StraBe 56
A-6020 Innsbruck
Email: ****.****@*******-*******.***
Baby E. Luat, DTM
Toastmasters International
431-3205/437-6261
Email: ***************@*****.***
PERSONAL INFORMATION
Age : 47 yrs. old
Date of birth : 06/30/1974
Nationality : Filipino
Sex : Male
Civil Status : Married
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