CLARITA PEREZ SANTIAGO

275 Macpherson Road Singapore.

Tel no:6586563608

Email Add: [email protected]

10 years experience as a Chef.

OBJECTIVES: To Further and Enhance My Culinary Capabilities and

Skills and contribute to the company.

Chef de Partie

Little Creature Singapore

36 Club Street Singapore

January 20,2019 up to present

Job Description/ Duties and Responsibilities

Ensuring adequacy of supplies at the cooking stations
Preparing Menu in collaboration with colleagues
Preparing ingredients that should be frequently available
Allow the guidance and the executive Chef or Sous Chef and have input a new ways of presentation or dishes.
Put effort of optimizing the cooking process with attention and speed quality.
Enforce strict health and hygiene standards
Help to maintain a climate of smooth and friendly cooperation.
Chef

L Chaim Bistro

50 Pungol East Singapore

November 25,2019 to January 10,2019.

Job Description/ Duties and Responsibilities

·         In –Charge in ovel all Kitchen Production

·         Maintain the quality of all the food and all stocks in the restaurant

·         Placing orders of all the stocks inside the kitchen and proper forcasting of all the stocks to prevent spoilage.

·         Work closely with the owner if there is any issue of new menu to improve and change.

·         Create Menu and Food Costing

Sous Chef

Hook on Steamboat

No. 2 Lorong 25 Geylang

September 2016 to September 30 2018

Job Description/ Duties and Responsibilities

·         In –Charge in ovel all Kitchen Production

·         Set up the buffet stations, meat seafood’s and vegetables.

·         Cook biggest portions of all types of soups and ala carte orders

·         Maintain the quality of all the food and all stocks in the restaurant

·         Placing orders of all the stocks inside the kitchen and proper forcasting of all the stocks to prevent spoilage.

·         Maintain the cleanliness of the Kitchen and proper handling of food at all times.

·         Help to Clean the kitchen during closing procedure.

·         Work closely with the owner if there is any issue of new menu to improve and change.

·         Work in proper for casting for a new menu.

Chef western and Korean cuisine

BBQ Chicken

Hot cooking, grill, and Pantry

460 PSA Building

Alexandra Road.

July 2015 to August 2016

Job Description/ Duties and Responsibilities

Cook, grill , and back up and mise and plus.
Ordering and manage the stocks to avoid spoilage.
Inventory
Do all the kitchen duties and maintain the cleanliness.
Daily duties is Heavy cooking in all kinds of Pasta, Steak, Salad Burgers.
 

Chef western, Chinese, Japanese Cuisine

Two Trees Bistro and Bar.

Hot cooking and Cold  pantry area.

14 Aliwal Street Singapore.

March 2014-up to  May 31.2014

Job description / Duties and Responsibilities:

·         Manage  all kitchen matters.

·         Ensure food quality standards and consistency.

·         Create a Menu for weekly set lunch

·         Follow the recipe, weight, measure, and mix ingredients using various kitchen utensils and equipment.

·         Maintain kitchen sanitation and to keep safe sanitary food handling practices.

·         Inventory management and  for casting of all the stocks, to avoid spoilage and wastages.

·         Prepared ingredients, mice and plus in all the stocks  cook, work in all the stations  inside the kitchen if needed.

·         Menu planning, food costing, before and after the event.

·         Placing orders of stocks to all the supplier here in Singapore, vegetables, wet dry, pastry items.

·         Clean up the kitchen equipment and utensils, and maintain free from any Sanitary defect.

·         Coordinate with the owner in kitchen matters, and work harmonious relations in kitchen and service staffs.

Kitchen Supervisor

Chicken Bonchon  Restaurant.Philippines

SM Megamall Mandaluyong City.

May 30,2013– January 14, 2014.

Job Description / Duties and Responsibilities:

·         Responsible   in overall kitchen production train the staffs, give them task daily by preparing mice and plus, controlled and monitored  and  provide sufficient  forecast in ordering stocks to avoid running out of stocks  and wastages.

·         Monitor staffs and ensure the proper  cooking procedure, implement good   hygiene in handling the food to ensure the safety of guest and staffs,  regularly required audits and corrective action as necessary.

·         Help and cook if needed, if the cook assigned to the stations  are not able to cope the orders.

·         Do weekly schedule of all the kitchen staffs and monitor them in their cooking stations, teach them to be more effective to provide quick and high standard in food preparation. Implement cleanliness at all the times.

·         Perform costing before and after the event and reservations, prepare a report which regard in the event.

·         Assist and coordinate with Executive Chef in implementing the new menus every month and perform product demo before launching the new menus.

·         Maintain good relationship between the staffs and the management team and give the kitchen staffs disciplinary actions for those not able to follow the proper cooking standard.

·         Conduct a weekly meeting in all the kitchen staffs inform them the updates regarding  kitchen.

Leading Cook.

Western Cuisine

October 24, 2008- to Sept. 20. 2011

Wine Trade Asia.

Wine Connection Bar,Bistro, Restaurant.

Cappage Terrace Orchard Road Singapore.

Duties and Responsibilities.

Cook. Starters to Main Course and provide a best quality of food daily.
Which is Include. Varieties of Main Course, steaks,salmons,sides, appetizer. Salad,

Tapas, Pastas  Burgers, Platters, Canapes, Pizza desserts.

Cook and mice and plus
Daily cooking of staffs meal.
Forecasting and placed orders  in all supplier here in Singapore.
Controlled and manage the flow of stocks in the Kitchen to avoid cost for spoilage, and having sufficient of stocks to maintain freshness and quality of the food daily.
Prepare  costing before and after the event, make a report of and  monthly inventory.
Cooperate and received orders from Executive Chef.
 

Cook.

Local chinese cuisine

2003 to 2008.

Henderson Senior Citizens Home.

Blk 117 Bukit Merah View Singapore.

Duties and Responsibilities.

Create a menu daily.
Cook daily. and if  have meeting, event, parties.
Do marketting, budgetting and  food  costing daily.
Prepare a report weekly regarding the inventory of all the stocks inside the kitchen.
Educational Backgroud.

1998 to 2000

Associates In Computer Science

Cabanatuan City.Nueva Ecija Philippines

Personal Background:

Age:  39

Birthday:  May 30,1981

Civil Status: Single

Tel no: 6586563608

Address: 108C Mcnair Road Singapore

05-214 Singapore 324108