TORIBIO SIMON VILLANUEVA JR.
Paranaque City
Contact no. (63) 09773748363Email: [email protected]

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WORK EXPERIENCE

PROFESSIONAL ACADEMY FOR CULINARY EDUCATION
BF Homes, Paranaque
Position held : CHEF INSTRUCTOR
Duration : July 2017 to Present
Teaching basic culinary arts
Participate in developing new courses

BARBARA’S HERITAGE RESTAURANT
Intramuros, Manila
Position held : CONSULATNT
Duration : August 2016 to Present

VIKINGS VENUE
Mall of Asia, Manila
Position held : EXECUTIVE CHEF
Duration : December 2015 up to June 2016
Duties and responsibilities
Opening team for the new branch which caters to events
Training and development of new kitchen staffs
Ensure that the quality of culinary dishes are serve on schedule and to see that any problems that arise are rectified
Responsible for approving all requisitions in accordance with the given budget
Responsible in maintaining and managing food cost on a weekly basis
Create and modify new menus as needed to remain effective in pleasing guests
Perform administrative duties to maintain orderly of staffs and equipment’s

CATER PRO INC.
Citibank Building, Makati
Position held : CORPORATE CHEF CONSULTANT
Duration : July 2015 to November 2015
Duties and responsibilities
Training and development of new and existing staffs
Create new menu line up for their canteen concessions
Evaluate and established all nine (9) branch to follow food safety and sanitation practice
Create a menu standardization and monitoring of food cost
Assist and participate in biddings for new concessions
Streamlined and create levels of kitchen positions and established each job responsibility
Create manuals and proper documentations for kitchen operations
Assist and guide the managing director in overseeing the entire operations

EXPLORER HOTEL
Yellowknife, NWT, Canada
Position held : CHEF DE CUISINE
Duration : February 2013 up to July 2015
Duties and responsibilities
Participate in food preparation in accordance with accepted standards of quality
Training and development of new and existing employees
Ensure the overall cleanliness and the health and safety aspect of the kitchen are maintained at all times
Responsible for proper storage, labeling and use of all food supplies to prevent unnecessary spoilage and to maintain cost control
Work closely with the Executive Chef to ensure kitchen is running smoothly and efficiently
Optimize food quality and guest satisfaction
Assist the Executive Chef with menu planning, inventory control, scheduling and ordering of kitchen supplies

BAGABERDE GRILL AND CONCERT VENUE
CCP Complex, Manila
Position held : CONSULTANT / EXECUTIVE CHEF
Duration : September 2011 up to November 2012
Duties and responsibilities
Opening team for the new concept Al fresco dining restaurant
Create and standardized new menu line up
Hire, evaluate and trained new kitchen staff and established ground works for each.
Source out and established suppliers to support the kitchen operations
Optimize food quality and guest satisfaction
Participate in top management meetings for operations and sales support
Responsible for approving all requisitions in accordance with the given budget
Responsible in maintaining and managing food cost on a weekly basis
Create and modify new menus as needed to remain effective in pleasing guests
Perform administrative duties to maintain orderly of staffs and equipment’s

CUNARD LINER – QUEEN MARY 2
Southampton, United Kingdom
Position held : DEMI CHEF DE PARTIE – COLD LARDER
Duration : November 2010 up to July 2011

Duties and responsibilities
In-charge in the salad and cold appetizer preparation in Britannia Restaurant
In-charge in the plating arrangements for 1200 pax for the dinner service
In-charge in the breakfast, lunch and dinner preparation in Queens Grill Restaurant
Assist in the starch and vegetables’ preparation for the hot section
Diligently follows the USPH standard on food safety and sanitation
Participate in all crew drills set forth by the ship’s coast guard
SOFITEL PHILIPPINE PLAZA
CCP Complex, Manila, Philippines
Position held : SOUS CHEF – MAIN KITCHEN
Duration : January 2010 up to September 2010
Duties and responsibilities
Manage the Banquet operations with 30 staff on a daily activity
Catered with-in or outside of the hotel of up to 1600 pax
Monitor food safety and sanitation and ensure HACCP is being followed.
Monitor food cost and quality of plated dishes being served
Trained newly hired staff and OJT’s on proper food handling and other work related requirements

DE LA SALLE – COLLEGE OF ST. BENILDE
2544 Taft Avenue, Manila, Philippines
Position held : CHEF INSTRUCTOR / FORMER FACULTY IN-CHARGE OF GREEN CUISINE CATERING UNIT
Duration : December 2007 up to January 2010
Duties and responsibilities
Teaching a class of 20 – 40 students per subject
Monitor laboratory work and input market list per class in the Fidelio/Opera
Monitor students progress and compute their corresponding grades
Make lesson plans base on the subject syllabus.
Spearhead the operations of the catering department of the school

THE PENINSULA, MANILA
Corner Ayala and Makati Avenue, Makati City, Philippines
Position held : SOUS CHEF
Duration : August 2007 up to December 2007
Duties and responsibilities
Manage and trained 11 staff under my shift to handle the daily production of ala carte dining at the Lobby with the seating capacity of 230
Monitor food safety and sanitation and ensure HACCP is being followed.
Monitor food cost and quality of plated dishes being served

DUSIT HOTEL NIKKO
400 rooms and suites, 5 dining restaurants and Grand Ballroom
Ayala Center, 1223 Makati City, Metro Manila, Philippines
Position held : SOUS CHEF
Duration : August 2006 up to July 2007
Duties and responsibilities
Handling the daily production of buffet breakfast and lunch of The Café restaurant
Monitor food safety and sanitation and ensure HACCP is being followed.
Implement training and manage 30 staff under my shift.
Monitor food cost and quality of dishes being served
Create new menu for the lunch “daily themed” buffet LANGHAM HOTEL
464 rooms and 26 suites, 7 dining restaurants and Grand Ballroom
Tsim Sha Tsui, Kowloon, Hong Kong
LANGHAM PLACE HOTEL
665 rooms, 3 dining restaurants and Grand Ballroom
Mongkok, Kowloon, Hong Kong
Position held : CHEF TRAINEE
Duration : December 2004 up to January 2006
Duties and responsibilities:
Trained as Tournant in various kitchen operations and these are the following;
Buffet kitchen in Chinese, Western and Garde Manger section
Fine Dining kitchen in Hot section and Garde Manger section
Banquet kitchen in Hot section and Garde Manger section
Pastry kitchen in preparing individual style dessert and assist in the showcase set-up
Butchery section assist in the daily production of pre portioning meats and seafood items observed and maintain HACCP standard in food safety and sanitation.

MANILA HOTEL
Manila, Philippines
Position held : EXECUTIVE ASSISTANT – Resort development
Office of the President
Duration : November 2003 – May 2004
Duties and responsibilities:
Assist and gather information for prospective resort development
Coordinate and facilitate with various government agencies permits and documents needed for opening a resort business.
Make reports based on research in the local resort industry.
Help conceptualize and collaborate Asian/ Western fusion dish in the menu.

COLLINS AND BARNES CATERING SERVICES.
New Jersey, USA
Position held : CATERING CHEF COMMIS
Duration : May 2002 – February 2003
Duties and responsibilities:
Check requisition list and deliveries of stock items before the catering event.
Prepare and cook assigned dishes
Maintain and follow the highest standard of hygiene and sanitation in the kitchen premises
Assist in setting up on-site catering event e.g. hot food station, buffet style and carving station
STARCOVE RESORT
Batangas, Philippines
Position held : CHEF OWNER
Duration : January 1999 – Present
Duties and responsibilities:
Assist and relieves the Cooks in mis-en-place of ala carte and buffet menu.
Cook and prepare Asian dishes and native Filipino cuisines.
Follows proper hygiene and sanitation requirements in the kitchen premises
Maintain positive and cooperative spirit with kitchen and dining employee

EDUCATIONAL BACKGROUND
August 2003 – October 2004 Diploma in Culinary Arts
Center for Culinary Arts
Manila, Philippines
March 1985 – October 1991 Degree in Business Management
Adamson University
Manila, Philippines

TRAINING AND SEMINARS
March 3-5, 2010 HACCP TRAINING
SGS Philippines, Inc.
Sofitel Philippines Plaza, Manila
June 2004- September 2004 CHEF TRAINEE
On-Job-Traning
The Linden Suites
Pasig City, Philippines
September 2, 2003 ServSafe Certification (Food safety and sanitation)
NATIONAL RESTAURANT ASSOCIATION EDUCATIONAL FOUNDATION
February 19, 2000 Corel draw version 5.0
Adobe Pagemaker version 6.5
INFORMATICS COMPUTER INSTITUTE
February 8, 2000 IT Power module 2
Basic Microsoft Access
Basic Microsoft Powerpoint
Microsoft outlook
INFORMATICS COMPUTER INSTITUTE
November 27-28, 1999 Skills-Based Training
TRAINING INSTITUTE FOR MANAGERIAL
EXCELLENCE
February 2, 1993 Customer Treatment
TRANS LECTURER INC.

Refererences will be available upon request.