Restaurant Management Sous Chef
Resume:
Experience
ALVIN G. DIANGCO
Education
Philippine Women's University
School of Hospitality & Tourism
Management
Bachelor of Science in
Hotel & Restaurant Management
An experienced Prep Cook/
Line Cook/Sous Chef for
more than 13 years.
I have a demonstrated history
of working in the hospitality
industry. Adept at strictly
monitoring kitchen activities
and meeting health code
standards. Skilled in Catering,
Food & Beverage, Restaurant
Management, Banquet
Operations, and Hospitality
Management.
During the pandemic,
I temporarily explored other
ventures involving construction,
gold, gems and diamonds while
waiting for opportunities in
hospitality industry locally and
abroad to open again.
Crave Viacibo Group
September 2017 - June 2019
SW Calgary, Alberta, Canada
Foreign Worker on Visa
Head Chef
Duties and Responsibilities:
Planning and designing menus
Calculating costs and liaising with suppliers
Directing kitchen operations and managing kitchen
staff
Overseeing the food preparation, cooking and cleaning processes
Delegating tasks and resolving issues as they arise Ensuring compliance with hygiene and health and
safety regulations
Liaising with the general manager to ensure operations run smoothly
Ensuring all ingredients are fresh and meet quality standards
Ensure that all food preparation is in accordance with regulatory guidelines.
Design standardized food presentation guidelines for each dish.
Skills
Exemplary taste & style for food
Detail-oriented
Fast decision making
Strong in communication
Capable of multitasking
Profile
H E A D C H E F / S O U S C H E F / C A T E R I NG/F O O D AND B E V E R A G E D I R E C T O R /WORK F O R C E MANAGER/C O N S T R U C T I O N C AMP MANAGER
***************@*****.***
Arcadia Veraville Homes, Dulongbayan
Bacoor, Cavite, Philippines
JBS Engineering Technical Services, Inc.
July 2019-July 2025
Orlando, Florida, United States of America (USA), 32765 US Company with Offices in Pasig City, Makati City, Philippines
Food & Beverage Director/Construction Camp
Manager/Catering
Duties and Responsibilities:
Scheduling which includes accurately predicting future staffing needs.
Budgeting and cost control
Responsible for overseeing all dining and beverage operations
Responsible for the overall planning, execution, and financial success of catered events.
Experience
ALVIN G. DIANGCO
H E A D C H E F / S O U S C H E F
***************@*****.***
Arcadia Veraville Homes, Dulongbayan
Bacoor, Cavite, Philippines
P R O J E C T C O O R D I N A T O R / C O N S U L T A N T Calgary, Canada
Foreign Worker on Visa
Day-time Job
Sous Chef
Duties and Responsibilities:
Directs food preparation and collaborates with executive chef Helps in the design of food and drink menu
Produces high quality plates, including both design and taste Oversees and supervises kitchen staff
Assists with menu planning, inventory, and management of supplies Ensures that food is top quality and that kitchen is in good condition Keeps stations clean and complies with food safety standards Offers suggestions to improve kitchen’s performance Prepares food properly
Schedules staff shifts
Trains new employees
Orders food supplies
Monitors and maintains kitchen equipment
Garrison Greens Seniors Community
31 October 2012-31 October 2014
Colorado Convention Center, Aurora Colorado, USA
Foreign Worker on Visa
Sous Chef
Part of the Opening Team and under the supervision of Celebrity Chef TIM FREEMAN, who beat Iron Chef Bobby Flay in the television show Food Network Duties and Responsibilities:
Directing the food preparation process and delegating tasks Cooking and preparing high quality dishes
Assisting the Head Chef to create menu items, recipes and develop dishes Supervising all kitchen stations
Supervising, motivating and working closely with other Chefs of all levels Being responsible for health and safety
Being responsible for food hygiene practices
Ensuring food quality and excellent standards are maintained for all dishes created Assisting with determining food inventory needs, stocking and ordering Ensuring the kitchen meets all regulations including sanitary and food safety guidelines Hyatt Regency Aurora-Denver
26 February 2016-19 July 2017
Experience
ALVIN G. DIANGCO
H E A D C H E F / S O U S C H E F
***************@*****.***
Arcadia Veraville Homes, Dulongbayan
Bacoor, Cavite, Philippines
P R O J E C T C O O R D I N A T O R / C O N S U L T A N T Calgary, Canada
Foreign Worker on Visa
Day-time Job
Line Cook
Duties and Responsibilities:
Ensuring the preparation station and the kitchen are set up and stocked Preparing simple components of each dish on the menu by chopping vegetables, cutting meat, and preparing sauces
Reporting to the executive chef and following instructions Making sure food preparation and storage areas meet health and safety standards Cleaning prep areas and taking care of leftovers
Stocking inventory and supplies
Cooking menu items with the support of the kitchen staff Priddis Greens Golf & Country Club
26 May 2010-30 October 2012
Calgary, Canada
Foreign Worker on Visa
Night-time Job
Sous Chef
Duties and Responsibilities:
Prepares food properly, directs food preparation and collaborates with executive chef Helps in the design of food and drink menu
Produces high quality plates, including both design and taste Oversees and supervises kitchen staff and schedules staff shifts Assists with menu planning, inventory, and management of supplies Ensures that food is top quality and that kitchen is in good condition Keeps stations clean and complies with food safety standards Offers suggestions to improve kitchen’s performance Trains new employees
Orders food supplies
Monitors and maintains kitchen equipment
Century Casino Calgary
31 October 2012-31 October 2014
Experience
ALVIN G. DIANGCO
H E A D C H E F / S O U S C H E F
***************@*****.***
Arcadia Veraville Homes, Dulongbayan
Bacoor, Cavite, Philippines
P R O J E C T C O O R D I N A T O R / C O N S U L T A N T Holiday Inn
16 October 2008-May 2010
Mike Anderson's Seafood, Louisiana, USA
Foreign Worker on Visa
Day-time Job
Assistant Cook (Line and Prep Cook)
Duties and Responsibilities:
Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients
Cleaning and sanitizing the food preparation areas based on company and industry hygiene codes and health and safety standards in the locality Washing, disinfecting and properly storing cooking and kitchen utensils and equipment
Buying, weighing and storing ingredients and food supplies Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens
Managing inventory, unloading supplies and organizing the storeroom Super Stop Enterprises, Inc.
16 October 2008-31 July 2009
Louisiana, USA
Foreign Worker on Visa
Night-time Job
Assistant Manager
Duties and Responsibilities:
Assisting the general manager in organizing, planning and implementing strategy Coordinating day-to-day operations
Ensuring that company guidelines are followed
Setting up and organizing schedules
Devising and setting up objectives to boost company productivity Calgary, Canada
Foreign Worker on Visa
Night-time Job
Assistant Restaurant Manager
Duties and Responsibilities:
Supervise employees to ensure company is represented well Assign tasks to employees to keep the restaurant business running smoothly Create working schedules
Recruit, interview and train new employees
Assist customers if they have concerns, questions or complaints Motivate employees to succeed and improve in order to bring customer service to a higher level
Explore opportunities to add value to the job and recommend changes to the manager
Assist manager as necessary
Make orders to ensure office is always properly stocked IHOP Restaurant
11 October 2011-30 October 2012
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