Executive Chef
Resume:
Crisanto m. magallon
*** **** ******* **** ******* Muntinlupa City
Cell no.090********
Email add: ************@*****.***
Position Desired : Executive Chef
Employee’s Background:
Head chef : Daily’s Diet Delivery
May 23, 2019 to present
#13 San Bartolome Valley 1 Sucat, Paranaque city
Responsible to monitor STANDARD of product (marination, quality, quantity, portioning, aspect and etc…)
Brief daily kitchen staff for the whole day operation
Ensure daily food is follow of all staff according of the company standard
Request of daily kitchen needs
Request and suggest all kitchen equipment to upgrade the operation
Responsible to train kitchen personnel in food preparation and basic hygiene
Oversees of all kitchen operation
Sous Chef: Bravo Beach Resort and Restaurant Siargao
June 06, 2018 to March 17, 2019
Purok #5 Tourism Road Gen.Luna, Siargao Island, Surigao del Norte
Responsible to monitor STANDARD of product (marination, quality, quantity, portioning, aspect and etc…)
Responsible to arrange of schedule of staff (leave, day off and daily operation)
Ensure daily food is follow of all staff according of the company standard
Request and receive of daily kitchen needs
Make daily special menu / suggest to our head chef
Responsible to hire new staff depends of company needs
Responsible to train kitchen personnel in food preparation and basic hygiene
Oversees of all kitchen operation
Check daily mace en place of all station
Executive Chef: FHM Food and Service Corporation
December 14, 2015 to May 31, 2018
#1 1st Street Kapitolyo Pasig City
Monitor food cost of all restaurant
Responsible for R and D
Makes menu for all restaurant depend of the concept
Monitor high standard of food daily
Demonstrate all new menu to all my chef de partie
Responsible to makes STANDARD of product (marination, quality, quantity, portioning, aspect and etc..)
Monitor and oversees of weekly labor cost both dinning and kitchen
Discuss all concern both dinning and kitchen staff to the owner
Meet and discuss to all staff what are plan of the company in the future
Request and suggest to the owner what are the equipment need in the operation
Chef de Partie: Astoria Palawan
June 10, 2015 to December 10, 2015
Km. 62 san Rafael Puerto Princesa City, Palawan
Oversees hot and cold station (quality of food, proper storage, organized the product and etc..)
Monitor all the production, sauces, inventory of each station, storage and etc….
Monitor high standard of food daily
Train all kitchen personnel in food preparation
Head Chef: Queen Margarette Hotel
September 20, 2014 to may 15 2015
Baranagy Domoit Lucena City, Quezon
Responsible to control the food cost of ala carte
Responsible to monitor and control the kitchen needs
Suggest new food to developed food
Monitor all the production and product of the restaurant
Monitor high standard of food daily
Chef de Partie :Relik Tapas Bar and Lounge
April 28, 2014 to August 31, 2014
2nd Floor Commerce Center 4th Avenue Cor. 32nd Street Bonifacio Global City, Taguig City
Responsible for R and D
Responsible to control the food cost both ala carte and event
Responsible to monitor and control the kitchen needs
Makes menu plan for buffet/ function
Oversees all kitchen operation
Monitor all the production and product of the restaurant
Monitor high standard of food daily
Train all kitchen personnel in food preparation
Head Chef :Barcino Wine Resto Bar and Restaurant
May 16,2013 to Nov. 15, 2013
Ground Floor Greenbelt 2 Ayala Makati City
Makes menu plan for buffet
Oversees all kitchen operation
Monitor all the production and product of the restaurant
Monitor high standard of food daily
Train all kitchen personnel in food preparation
Head Chef :Grand Prix Hotel ManilaAugust 10, 1012 to February 15, 2013
#1325 Mabini Street Ermita Manila
Menu planning for the restaurant, hotel food and also for promo plan
Makes new menu for function
Maintain high level of food
Makes report for daily operation
Chef de Partie :Camp Aguinaldo Golf ClubDec.26, 20011 to June 30,2012
# Gate 3 Camp Aguinaldo Quezon City
Introduce new menu
Make menu for daily buffet
Maintain high level of food
Work under exec. Sous chef
Makes monthly and recipes food costing
Head Chef :Foodies Catering & Concessioner ServicesNov.10, 2009 to July 15, 2011
# 97 Florentino Street Sto. Domingo Quezon City
Train kitchen personnel in food preparation
Overseas all kitchen operation
Menu developer
Makes menu plan daily, weekly and monthly
Maintain high level of food
Head Chef : Tavern Asia Restaurant March 02, 2008 to October 15,2009
# 191 Aguire Ave.BF Homes Paranaque City
Introduce new menu
Trains kitchen personnel in food preparation
Makes inventory every end of the month
Responsible for food costing
Oversees all kitchen operation
Chef Cook: Divers Sanctuary Resort June 10, 2006 to February 10, 2008
San Pablo Bauan Batangas Philippines
Trains kitchen personnel in food preparation
Request and receive daily needs of kitchen department
Makes menu plan daily, weekly and monthly
Ensures high level of sanitation in the kitchen area and restaurant
Oversees all kitchen operation
Kitchen Supervisor: Padis Point Restaurant and Bar April 01, 2006 to June 05 2006
Araneta Cubao Quezon City
Plan menu and makes a food costing monthly
Performs stock inventory
Arrange schedule of kitchen staff
Oversees all kitchen operation
Asst. Kitchen Supervisor :Padi’s Point Restaurant and BarJanuary 2003 to March 30, 2006
Metropolis Star Mall AlabangMuntinlupa City
Supervise doing the staff
Makes daily kitchen report
Arrange schedule the staff
Perform stock inventory
Training and Seminar:
FoodSHAP
HACCP Principles and Practice May 14, 2019
Certificate no. FSF2-0F379CEE
FoodSHAP
Basic Food Safety for Food Handler April 16, 2019
Certificate no. FSF1-3776A61E
Heny Sison Culinary School
Favorite Pasta Dishes March 20, 2006
#33 Boni SeranoAve. Quezon City
Heny Sison Culinary School
Introduction to Japanese cooking March 22, 2006
#33 Boni SeranoAve. Quezon City
Asst.Technicians or OJT
Sharp Philippines march 16, 2004 to may 16, 2004
West service Road AlabangMuntinlupa City
Education Background :
Elementary : Agpanabat Elementary School March 30, 1996
Secondary :Agnipa National High School March 31, 2000
College :International Electronic and Technical Institute ( I.E.T.I COLLEGE ) June 24 2004
Course :Electromechanical and Electronic Equipment Technician
Personal Background :
Date of birth : October 02, 1982
Status : Single
Religion : Roman Catholic
Citizenship : Filipino
Height : 5’3”
Weight : 118 Lbs
Father’s name : Antonio Magallon
Mother’s name :LiliosaMagallon
Dialect or language : Tagalong and English
Character References:
Allan Lao
Resort Manager
Divers sanctuary resort
San Pablo BauanBatangas
Chef BenjoTuason
Executive chef
Shapes Management
8TH Floor W Fifth Building 5TH Avenue Bonifacio Global City, Global City
Contact this candidate