A E Food Production

JEREMIAH JOB C. NACAR

Mobile Number : (055-***-****

E-mail Address :***********@*****.***/ foodcrafts3@gmail,com

Visa Status EMPLOYMENT VISA

DESIRED POSITION :DEMI CHEF DE PARTIE

QUALIFICATIONS:

Mature, passionate, committed, flexible and a team player to all position

Able to work at under pressure time without sacrificing the culinary standard

Perform and delegate task to a multicultural team

Ensure a superior production and presentation of high quality

Strong ability to communicate effectively

OBJECTIVES:

To supervise a high quality of food production and achieved the highest sales result

CAREER ACHIEVEMENT:

Had work in KEMPINSKI HOTEL as commi2 and promoted as a commi1 during the probationary period.

Had work as a dishwasher and got accelerated as a line cook and become a potential traineer at

CHILIS BAR AND GRILL.

TRAINING ATTENDED:

CULINARY TRAINING (FILBRIT DUBAI)

BASIC FOOD AND HYGIENE(Dubai U.A.E)

As per instruction from Dubai Municipality Ordinance

ASSESMENT PERSONALITY

ASSESMENT ROLE TEST

EMPLOYEE ENGAGEMENT – WHO`S SINKING YOUR BOAT

SUCEESFULL FIVE MINUTES BRIEFING

SOULUTIONS FOR AVOIDING INTERCULTURAL BARRIERS AT THE NEGOTIATIONAL TABLE

ONE SMALL STEP CAN CHANGE YOUR LIFE

ASSESMENT WORK VALUE TEST

MANAGEMENT TEAM

ASSESMENT COMPETENCY TEST

THE LEADERS HANDBOOK

May 12-14 2020(Dubai U.A.E)

CAREER HISTORY

PANDA EXPRESS (Chinese cuisine)

July 14, 2019 – Present (Airport Dubai U.A.E)

POSITION: WOK CHEF

Manage a fast paced environment providing meals for all the passengers at the departure area

Oversee the proper specs of vegetable, meats and marinations

Control the proper par level of food production with accordance to the demand of fluctuating business

Check daily inventory products on hand for ordering

Maintain the quality and enough quantity of soup daily

Ensure the proper receiving of delivery are follows such as chilled, frozen and dry products

Monitoring the daily freezer, chiller temperature and food on the line

LAVENDER RESTAURANT AND CATERING SERVICE (Indian, Arabic, Continental)

August 24, 2015 -May 29, 2019 (Dubai, U.A.E.)

POSITION: DEMI CHEF DE PARTE

JOB DESCRIPTION

Supervise a big volume of food production for twenty locations outside catering

Organize shifts in the section with regards to mis en place production and it`s service.

Give task to the commis chefs and check that they are carried out in the correct manner.

Write daily dry store and food requisitions and kitchen transfers on the appropriate forms for the approval of CDC/Jr. Sous Chef in order to approved high stock rotation desired in his/her section.

Ensure the training on one to one basis has been carried out and comprehended.

Check on daily basis food preparation regarding portion size, quantity, and quality

Must be able to work in all section to cover colleagues on day offs.

KEMPINSKI HOTEL AND RESIDENCE (Italian)

May 15, 2013-July 2015 (Dubai, U.A.E.)

POSITION: COMMI1

JOB DESCRIPTION

Handles three hundred to four hundred covers of breakfast buffet and twenty four hours room service ala carte

Making pasta dough such as tortelinni, ravioli and pizza

Working rotational in all the section in the kitchen alone and within the team

Creating different buffet dishes based on the availability of ingredients with the accordance of food cost monitoring

BAKER & SPICE CAFÉ (Mediterranian)

January 15, 2012 – March 2, 2013(Dubai, U.A.E)

POSITION : COMMI-II

JOB DESCRIPTION

Prepare breakfast in a daily basis operation such as omelette, poach eggs and the likes

Preparing 3 kinds of lasagne and homemade labneh

Responsible for preparing fifteen kinds of salads using organic ingredients

Maintaining the chiller clean and organize, ensuring no spoiled or expired item, first in first out

CHILI`S GRILL AND BAR (Mexican, Continental)

November 9, 2008-November 9, 2011 (Dubai, U.A.E.)

POSITION : LINE COOK

JOB DESCRIPTION

Prepares grill items such as sea foods and steaks at exact doneness as per customers request

Responsible for food production and stocks at proper par level

Minimize wastage to meet the agreeable variance in maintaining the food cost low

Ensuring all the products are done by (FIFO) first in, first out to prevent spoilage

Maintain safe, clean and organized working environment

ARABIAN COURTYARD HOTEL & SPA

2006-April 2007 ( Dubai, U.A.E )

POSITION: LOCKER, GYM ATTENDANT LIFE GUARD

JOB DESCRIPTION

Attend the guest inquiry at the reception and selling the promotional exercise fitness program offer

Assisting guest by providing proper exercise program suited to their body structure

Providing safety equipments and implements proper safety measures with accordance to Dubai municipality

Conducting monthly inventories

EDUCATION :

2003 AMA COMPUTER LEARNING CENTER PHILIPPINES

Computer System and Design Programming

PERSONAL DATA :

DATE OF BIRTH :November 1, 1975

PLACE OF BIRTH :Dona Marta Maternity Hospital Pasay, Philippines

CIVIL STATUS :Married

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