Senior Culinary Expert - Global Experience, AI Content Evaluation
Resume:
CONTACT
FOOD EXPERTISE &
EVELUATION SKILLS
samonteronaldo2@gmail
Manila Philippines
• Culinary Workflow Design
• Recipe & Menu Evaluation
• Al-Generated Content Review
• Food Safety & HACCP
Compliance
• Cost Modeling & Food Cost
Optimization
• Nutrition & Dietary Adaptation
• Multicultural Cuisine Analysis
• Quality Assurance & Audit
Compliance
• Ingredient Functionality &
Flavor Profiling
• Culinary Problem Solving
RONALDO SAMONTE
SENIOR CULINARY EXPERT 25+ YEARS
GLOBAL EXPERIENCE FOOD & AI CONTENT
EVALUATION
WORK EXPERIENCE
PROFESSIONAL SUMMARY
JAN 2025 - JAN 2026
RIU Palace and RIU Turquoise Hotel Mauritius
Complex Executive Sous Chef
Assessed and optimized multi-outlet food production workflows Evaluated recipe consistency and quality control systems • Designed standardized culinary procedures for operational efficiency Reviewed and improved menu engineering for cost and guest satisfaction
Collaborate with the Executive Chef and Corporate Chef to design diverse, seasonal, and cost-effective menus tailored to different outlets and clientele.
Lead and supervise all culinary teams, ensuring smooth coordination and maintaining high morale, discipline, and performance. Manage procurement, stock rotation, and supplier negotiations, reducing food costs by up to 20% through waste control and vendor optimization.
Coordinate VIP & Special Events: Handle high-profile banquets and exclusive functions for VIP guests, ensuring exceptional service and culinary standards.
Enforce HACCP, Preverisk, and Ecostar standards, ensuring kitchens pass internal and external audits with high compliance scores. Lead continuous training programs to elevate culinary skills, food safety practices, and team efficiency.
Key Achievements:
Successfully managed over 120 kitchen staff across multiple outlets in 2 hotels, including RIU Palace and RIU Turquoise Hotels. Improved kitchen productivity and staff retention through leadership and training.
Maintained high guest satisfaction ratings across all dining venues by interacting with guests and resolving any issues promptly. Globally experienced Culinary Expert and Executive Sous Chef with over 25 years of leadership in international hospitality, luxury hotels, cruise lines, inflight catering, and large-scale food operations. Extensive expertise in menu engineering, food safety compliance (HACCP), cost optimization, culinary innovation, and cross- cultural cuisine development.
Proven ability to evaluate complex culinary systems, develop structured food workflows, and assess food quality, safety, and operational efficiency. Experienced in designing menus for diverse dietary needs, VIP clientele, and large-scale events. Strong analytical and problem-solving skills with a deep understanding of ingredient functionality, flavor balance, food cost modeling, and operational performance. Passionate about applying culinary expertise to structured evaluation, quality assurance, and AI-assisted food system development. TECHNICAL SKILLS
Microsoft Office (Excel for cost
analysis)
Data Reporting & Performance
Tracking
Digital Recipe Management Systems
Food Compliance Auditing
Workflow Documentation
Palau Royal Resort Palau Island
Sous Chef / Acting F&B Director JULY 6, 2024 - NOV. 15, 2025 In charge of all food production for various events and hotel food operations: restaurant dining, room service, private functions, presidential and VIP functions, outside catering, and inflight catering. Directly responsible for planning and executing high-profile menus and food preparation for heads of state, ambassadors, diplomats, presidents, and other VIP guests during official functions, banquets, and private events.
Responsible for menu planning: buffet, grand menu for restaurants, à la carte and in-room dining, thematic brunches, special occasions, VIP menus, and dietary menus. Handle all stock and purchasing requests, inventory management, and monitor seasonal availability of imported and local ingredients.
Hands-on in culinary training for staff development and work efficiency. Implement and maintain high standards of hygiene and food safety as per HACCP. Manage daily food operations (breakfast, lunch, and dinner) and maintain high food quality, consistency, and guest satisfaction.
Involved in HR documentation, assessments, hiring, firing, promotions, salary increments, and staff training.
Hotel Runavik, Runavik, Faroe Islands
Head Chef MAY 02, 2023 – AUG 31, 2023
Responsible for full-scale food production across all meal periods, including breakfast, lunch, dinner, special events, private functions, presidential banquets, and outside catering. Plan and execute high-profile menus for diplomats, ambassadors, presidents, and VIP clientele, maintaining excellence in presentation, taste, and cultural sensitivity. Lead the design and development of à la carte dishes, buffet selections, room service menus, and event-specific culinary offerings, tailored to seasonal ingredients and guest preferences. Oversee all aspects of kitchen operations, including daily food stock rotation, purchasing, inventory management, cost control, and vendor coordination. Monitor and uphold strict food hygiene and safety standards in compliance with HACCP and local regulations.
Provide hands-on training and mentorship to kitchen staff, promoting skill development, consistency, and team efficiency.
Innovate and refresh menu offerings regularly to enhance guest experience and reflect current culinary trends.
Manage staffing needs including hiring, performance evaluations, promotions, and ongoing culinary training.
Ensure guest satisfaction through consistently high-quality food, prompt service, and attention to dietary and cultural requirements.
Coordinate logistics and production for large-scale outside catering, staff dining for 400+ employees, and VIP meal service.
Hotel Hafnia Torshavn, Faroe Islands
Chef APRIL 16, 2022 – APRIL 12, 2023
Responsible for food production across daily services, including restaurant dining, room service, private functions, presidential events, and outside catering. Supported the planning and preparation of high-profile menus for diplomats, ambassadors, presidents, and other VIP guests, ensuring quality, discretion, and cultural/dietary consideration. Actively involved in menu development, creating new dishes for à la carte, in-room dining, buffets, themed brunches, and special occasions.
Played a key role in catering operations for major national events, including the island’s largest outdoor catering for 2,000+ guests, and high-profile functions such as Fiska Buffet (a special island holiday tradition serving 800 in-house guests), Olavsoka Festival, Tórshavn Kommuna, Christmas events, and Smyril Line corporate celebrations.
Maintained smooth kitchen operations during large-scale events and provided support during the absence of the Head Chef, ensuring uninterrupted service and food quality. Managed daily stock rotation, inventory tracking, and procurement of local and imported ingredients, while adjusting for seasonal availability and cost-efficiency. Ensured full compliance with HACCP standards and hygiene protocols across all food production and storage areas.
Contributed to staff training and teamwork, mentoring junior chefs and assisting with onboarding to maintain consistency and kitchen efficiency.
Committed to guest satisfaction through high-quality dishes, consistent food presentation, and punctual service in both regular operations and high-volume settings. Conducting training and guidance to all apprentice chefs onboard. RIU Hotels & Resorts Republic of Maldives & Tanzania West Africa Complex Executive Sous Chef (Pre-Opening)
Oversaw the pre-opening of two RIU Hotel private resorts in the Maldives, leading kitchen setup, operational planning, and staff training.
Developed and launched multi-cuisine menus across various outlets including fine dining, casual dining, and bars.
Managed food purchasing, supplier coordination, and implemented cost-control strategies to reduce waste and optimize margins.
Supervised daily kitchen operations across multiple outlets, ensuring consistency, quality, and timely service.
Maintained strict HACCP compliance and high standards of hygiene and food safety. Delivered culinary staff training, cross-training, and performance support to build a high-functioning team.
Collaborated with F&B and management to align kitchen performance with guest expectations and brand standards.
Focused on menu innovation, seasonal updates, and aligning dishes with guest demographics and regional influences.
APRIL 2019 – APRIL 2020
Apicius Culinary School Laoag Ilocos Norte, Philippines Culinary Instructor JULY 2018 – APRIL 2019
Responsible for establishing kitchen equipment, tools, and materials for the culinary school, ensuring readiness for practical training and food workshops. Conducted hands-on workshops and live culinary demonstrations to enhance student learning and practical skills.
Delivered structured culinary training sessions, covering fundamental techniques, advanced cooking methods, hygiene standards, and kitchen safety.
Promoted the school’s culture and core values by mentoring students, encouraging professionalism, and fostering passion for the culinary arts.
Designed and implemented lesson plans in line with curriculum objectives and industry standards.. Assessed student performance, provided feedback, and supported individual skill development and career readiness.
CAREER ACHIEVEMENTS & AWARDS
AHLEI Certified Hospitality Supervisor (2014)
Situational Leadership (2014)
Certified Management System Internal Auditor (2013) Certified Departmental Trainer (The Luxury Collection) Service Culture Programme (The Luxury Collection)
Gold Medal Awardee (2013
Food Safety in Catering Level 2 HABC Award in Food Safety (2012) COMMUNITY SERVICE
Feeding Program Volunteer, City of Palau, Hospitality Organization 2024. Participated in organizing and preparing meals for underprivileged communities. Led cooking team and food distribution efforts, ensuring hygiene and dignity were upheld in all interactions. Beach Clean-up, Le Morne Beach Mauritius 2025, Contributed to beach cleaning conservation by helping remove waste and promote environmental awareness during community led clean up drives. EDUCATION
Associates Degree in Culinary Arts
Global Hospitality Dubai, UAE June 2007 – July 2010 Certified NC2 Holder
Technical Education and Skills Development Authority, Vigan Ilocos Sur, Philippines 2019 Bachelor of Business Administration (Management)
Polytechnic University of the Philippines 1998 – 1999 LANGUAGES
English – Fluent
Limited Working Proficiency: Sri Lankan, Spanish, Hindi, Italian, Mexican, Romanian, Arabic, Russian, Mandarin, Thai, Indonesian, Swahili, Faroese.
Professional Reference can be provided upon request.
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