Chef De Partie

LAWRENCE F. GUILLIDO

**** *. ****** **, ***** Sta Ana, Manila, Philippines

****************@*****.*** ǀ +63-956*******

SUMMARY

With over 20 years of experience in diverse culinary settings, including high-end restaurants and luxury cruise ships, I have developed a strong skill set as a Cook and Chef de Partie. My expertise includes managing kitchen operations, leading teams, and ensuring top-notch food safety and quality. Committed to excellence and adaptable to various environments, I am eager to bring my dedication and culinary passion to your team, creating exceptional dining experiences.

WORK EXPERIENCE

Chef de Partie 2022 - 2024

Singa Ship Corp., Philippines

Managed kitchen operations, coordinated staff, and ensured high standards of food quality and presentation.

Supervised food preparation in various sections, assisted in menu planning, and developed new recipes.

Monitored inventory levels, coordinated with suppliers, and maintained strict hygiene and sanitation standards.

Trained and mentored junior kitchen staff.

Cook May 4, 2001 - May 28, 2006

Café Mediterranean Corporation, Rockwell, Makati City, Philippines

Prepared and cooked a variety of Mediterranean dishes while maintaining kitchen hygiene and sanitation.

Assisted in menu planning, stock management, and ensured timely preparation and delivery of meals.

Collaborated with kitchen staff to maintain smooth operations and monitored food storage to prevent shortages.

4th Cook: 2008, 3rd Cook: 2009, 2nd Cook: 2012, 1st Cook: 2013 - June 2020

Celebrity Cruises Luxury Ship, U.S. and Europe Destinations

Worked in various kitchen stations: vegetable, round cook, buffet, sauce, fish, roast, and soup.

Managed teamwork and coordination, ensuring compliance with USPH standards for hygiene and safety.

Controlled inventory, maintained cleanliness, and followed standard procedures for menu setting and food preparation.

Assisted in recipe development, provided training to junior staff, and adapted to high-pressure environments on luxury ships.

SKILLS AND QUALIFICATIONS

Proficient in diverse cooking techniques and kitchen operations, including menu planning and inventory management.

Experienced in managing staff, maintaining high food quality, and ensuring adherence to USPH hygiene standards.

Strong leadership and teamwork abilities with excellent communication skills, adaptable to various environments such as luxury ships and high-end restaurants.

Skilled in multitasking, time management, and delivering timely meal preparation and exceptional service.

EDUCATION

Samson Institute College

Claro M. Recto St, Sampaloc, Manila ǀ 1990 – 1992

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