Experience

JANUARY 2018- PRESENT DEMI CHEF at CHOTTO MATTE / IZAKAYA SENSU

• Supervises the hot kitchen
• Knowledgeable in Japanese cuisine
• In charge of staff scheduling, attending P&L meetings
• Forecasting of both perishable and non-perishable items for everyday operation usage
• Doing other paper works as well as taking charge of the line
• Making sure to have a smooth operations daily

AUGUST 2016-NOVEMBER 2017 CHEF DE PARTIE at CAUAYAN ISLAND RESORT

• Handled the hot kitchen (Ala Carte and Buffet)
• Able to work with a Michelin Star Chef: Jean Natali Baptiste
• In charge of the administrative works (inventories, end of the day reports, production reports, staff scheduling, purchasing)
• Knowledgeable in FOOD COSTING
• Supervised subordinates and trainees effectively and efficiently
• Made sure that the kitchen was organized and well sanitized
• One of the person in charge of menu development
• Has time management and could work under pressure

OCTOBER 2015-APRIL 2016 CHEF DE PARTIE at GREEN SUN HOTEL

• Handled the cold kitchen (salads, appetizers, sandwiches)
• Made sure that everything in the station was well organized and sanitized
• At ease in working under pressure while still maintaining the food’s standard and quality
• Administered the preparation, cooking and presentation of meals
• Managed staffs well to ensure a smooth kitchen operation
• Took part on events and banquets such as APEC 2015, Manila Fashion Week, Straits Wine, and more

DECEMBER 2014- JUNE 2015 KITCHEN SUPERVISOR at PHOBOBO, HOLE IN THE WALL

• Able to manage subordinates
• In charge of managing the staffs’ schedules, DTRs, training schedules and allowance, petty cash reimbursements, monitoring kitchen inventories, purchasing, and sanitation
• Knowledgeable in all stations and how to operate the POS
• Has time management and could multitask
• Capable of handling guests
• Provide great assistance on research and development for new items
• Organizing the kitchen to present a proficient and useful working environment

APRIL 2013- DECEMBER 2014 JR. COMMIS at SABOTEN

• Worked in all stations effectively and efficiently.
• Person in charge at cold station (salads, appetizers, etc)
• Responsible for handling the petty cash, time sheets etc,
• Was able to do monthly inventories
• Executed and shared my skills to my co-workers and vice versa
• Was able to developed a good camaraderie among my colleagues
• Managed to train new employees

SEPTEMBER 2010- SEPTEMBER 2011 CULINARY INTERN at WYNDHAM ORLANDO RESORT

• Assigned as one of the line cooks of the resort’s two restaurants.
• Administered, executed and accomplished remarkably all given tasks by the Chefs
• Worked on different kitchen stations and practiced food sanitation
• Responsible in everyday food preparation and sanitation
• Provided superb assistance for the whole kitchen team
• Gave administered training for new employees and interns
• Was able to work alone and handled pressure very well
• Has worked in banquets and commissaries