Haidee enriquez Sushi Chef

Macao Haidee emriquez
sushi making dip sauce cutting fish for sashimi

Macau Address: Palanchica 12-12A
Fl 01, Flat A ED. Lai Cheong Macau
CONTACT NO: +85366847803
E-mail Address: [email protected]
Skype ID: ahldeeh1
​To be involved where can I utilize my skill and seek challenging assignment and responsibility, with an opportunity for growth and career advancement as successful achievements.
Garde Manger (Sushi Chef)
Four Seasons Hotel Macao
(April 24 2017- up to now)
​•In-Charged in Sushi Section.(Banqueting, function, room service)
• Making sure to have enough adequate stocks in freezer, dry and vegetable item busy or not.
• enough fresh Misen place for daily basis, and back up items when busy time.
• special sauces, items that not included for special request to be ready for some VIP guest.
• making sure temperature, cleanliness, labelling cooking procedure are always updated HACCP procedure in daily basis.

Chef De Partie (Sushi)
Divan Hotel Erbil Kurdistan
(May 22,2016 – March 12,2017)
•​In-Charged in Sushi Section.(Banqueting, function, room service)
•​Assisting Executive Chef for making the Recipe card for all department ordering of Japanese Items Ordering Dry store Item and organizing the kitchen.
•​Working in Hot and cold Section when Busy time.
Chef De Partie
Nozomi Restaurant
KempinskiMarsaMalaz Doha Qatar (PRE-OPENING)
(March 21, 2015-up to May 21,2016)
•​In-Charged in Cold Section.
•​Assisting Master Japanese and Sushi Chef for ordering, organizing the kitchen.
•​Working in a Sushi and Hot Section when Busy time.
•​Dealing with the supplier regarding the ordering, new item and follow ups.
•​Making sure to have enough daily misen place and to ensure the quality of each dish.
•​Any Duties as may be assigned from time to time depending on work load in the restaurant.
•​Train and Supervise staff according to established policies and standards.
Demi Chef De Partie
Sofitel Luxury Hotel Macao
Mistral Restaurant (All Day Dining)
(August 23, 2012- MAY 15, 2013)
• To monitor stock movement and be responsible for ordering in my section Sushi, Salad, Cheeses, Cold Cuts and Seafood Station.
• To be responsible for completing my misen place.
• To ensure knowledge of the product is maintained and communicated to all relevant personnel.

Sushi Chef
Intercontinental Hotel Dubai
Anise Restaurant (All Day Dining)

(September 11, 2011-May 30, 2012)
• Responsibility for production, ordering and receiving, controlling inventory and safety within the sushi department.
• Work with the Sous Chef for the preparation of standard recipes, and the related costing on an ongoing basis.
• Any Duties as may be assigned from time to time depending on work load in either restaurant or banquets.
• Train and Supervise staff according to established policies and standards.
• In Charged in Sushi, cold cuts Cheeses selection, seafood and ala carte when the buffet timing is close.

Chef De Partie
Four Seasons Hotel and Resorts Seychelles
360 E Housing Open Buffet Restaurant
(November 17, 2010-July 2011)
• Responsible for all dishes that are prepared in each section.
• Rotate inventories and managing to control to minimize food and supply waste.
• Train and Supervise and evaluates the work of line staff in the food production.
• Plans and Manages the Employee meal plan, as assigned.
• Support, trained and motivate kitchen staff.

Demi Chef De Partie
Constance Ephelia Resort Hotel Seychelles
Corrosol Open Buffet Restaurant Cold Kitchen (Pre-Opening)
(December 17, 2009-March 30, 2010)
• Evaluates food products to ensure standards are met.
• Rotate inventories and managing to control to minimize food and supply waste.
• Daily checks of all miss en place to ensure freshness and quality standard.
• Help establish a strong working relationship between the kitchen and restaurant service teams.

Demi Chef De Partie
Transffered to CYANN The SIGNATURE Fine Dining Restaurant (Pre-Opening)
Constance Ephelia Resorts Seychelles
(April 01,2010 – October 30,2010)
• with Sushi Bar attachment
• Making A Pizza, Sandwiches and Pasta production for Beach Menu
• Working in Cold/Appetizers section

Fairmont Hotel Dubai U.A.E
(March 06, 2006 – April 30, 2007)
Promoted to 1stCommis
Café Sushi (Pre Opening)
Fairmont Hotel Dubai U.A.E
(May 01, 2007 – April 30, 2008)

• Interacting with the guest through suggestive selling.
• Maintaining high level of customer satisfaction.
• Actively share ideas, opinions and suggestion for the daily shift briefing.
• Cut and trim fish needed for the day operation.
• Daily checks of all misen place to ensure freshness and quality standard

Yo Sushi Dubai U.A.E
(February 02, 2004 – September 30, 2004)
• Interacting with guest through suggestive selling.
• Handling customer relation service with polite and friendly manner.
• Maintaining high level of customer satisfaction.
• Maintaining the good ambiance.
• Cashier handling.

Promoted to Cook/Commis
Yo Sushi Dubai U.A.E
(October 01, 2004 – February 5, 2006)
• Maintaining high level of customer satisfaction.
• Interacting with guest through suggestive selling
• Making special request from the guest.
• Maintain acceptable conveyor belt plate mix at times.
• Ensure all stations are properly stocked and set up.


Birth Date​​:​October 21, 1981
Place of Birth​​:​BocaueBulacan, Philippines
Languages​​:​English and Tagalog
Passport No​:​P1215039A Date of Issue: 14th of Dec, 2016 and Expired on: 13th of Dec, 2021


Tertiary​​:​2003-Associate in Computer Technology
Secondary​​:​1998-San Rafael National Trade School
Primary​​:​1988-Tambobong Elementary School

​ Knowledge in Microsoft Word, Excel and Internet. Knowledge in fish cutting. Specialized in Sushi making, sauce and dip. Basic knowledge in International Cuisine. I can speak in both Filipino and English languages. I am eager, hardworking and patient. I am fast learner and can easily adapt to different situations.


Food Hygiene Course
Constance Ephelia Resorts Seychelles
January 23, 2009

Outstanding Contribution Canada Pavillion
February 19-22, 2007
Trade Center Dubai

Arpal Gulf Handling Application Training
Enviromental,Health,Safety and Hygiene Training
July 26, 2005

Boecker Hygiene Training
April 28, 2004

Customer Service
June 2, 2004
Ramada Hotel Bur Dubai UAE

It Convention
February 7, 2002 at the PICC Manila, Philippines

Student Council – Secretariat (2001-2002)
STI College Munoz, Philippines

Character References:
Chef Mario Plasabas
Chef in Seabourn Quest Ship
Email Address: [email protected]

Chef Yee Weng Ding
Chef de Cuisine in Belcancao Restaurant
Four Seasons Hotel Macao

Haidee Enriquez


2001-2003 Associate in computer science at Sti munoz manila


April 2017- up to present Sushi cold kitchen at Four seasons macao