Anthony Pablo

Anthony Pablo

Senior Chef De Partie at THE CUT BY WOLFGANG PUCK - FOUR SEASONS HOTEL
Lives in Manama, Bahrain

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Experience

16 years and 2 months

  • Senior Chef De Partie

    THE CUT BY WOLFGANG PUCK - FOUR SEASONS HOTEL - Manama, Bahrain

    F&B kitchen
    January 2018 - Now · 6 years and 3 months

     Primary role is to oversee preparation, cooking, and presentation of meals in the restaurant.  Responsible for all culinary dishes that are prepared in the section.  Directing chefs in their section in preparing, cooking and presenting culinary dishes, enforcing strict health and hygiene standards in the kitchen, and troubleshooting any problems that may arise.  Carry out orders handed down by the sous chef and head chef.  Helping the sous chef and head chef to develop new dishes and menus.  Monitoring portion and waste control to maintain profit margins.  Managing and training any demi chef de parties or commis.

  • Chef de partie

    THE CUT BY WOLFGANG PUCK - FOUR SEASONS HOTEL - Manama, Bahrain

    F&B kitchen
    February 2015 - December 2017 · 2 years and 11 months

     Primary role is to oversee preparation, cooking, and presentation of meals in the restaurant.  Responsible for all culinary dishes that are prepared in the section.  Directing chefs in their section in preparing, cooking and presenting culinary dishes, enforcing strict health and hygiene standards in the kitchen, and troubleshooting any problems that may arise.  Carry out orders handed down by the sous chef and head chef.  Helping the sous chef and head chef to develop new dishes and menus.  Monitoring portion and waste control to maintain profit margins.  Managing and training any demi chef de parties or commis.

  • Chef De Partie

    RIXOS HOTEL - SALT-SEAFOOD RESTAURANT - Dubai, United Arab Emirates

    F&B kitchen
    February 2014 - February 2015 · 1 year and 1 month

     Prepare the daily mis en place and food production in different sections of the kitchen for the ala carte.  Maintain the highest standards of hygiene at all time.  Follow the instructions and recommendations from the immediate superiors to complete the daily tasks.  Ensure the highest standards and consistent quality in the daily operation and keep up to date with the new products, recipes and preparation techniques.  Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control.

  • Demi chef de partie

    ALFIES DUNHILL, CONTEMPORARY BRITISH CUISINE JUMEIRAH GROUP - Dubai, United Arab Emirates

    F&B kitchen
    June 2013 - January 2014 · 8 months

     Support the Chef de Partie or Demi chef de Partie in the daily operation and work.  Prepare the daily Mis-en-place and food production in different sections of the kitchen.  Follow the instructions and recommendations from the immediate Superiors to complete the daily task.  Ensure the highest standards and consistency quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques.  Notify supervisor of any problems or complaints as and when they arise.  Works with quality and cost control in mind and follows food hygiene practices.  Responsible for checking food labels and availability of all the items before and after of kitchen operations.

  • Demi chef de partie

    MC GETTIGANS, THE D BAR AND GRILL RESTAURANT - Dubai, United Arab Emirates

    F&B kitchen
    September 2012 - June 2013 · 10 months

     Prepare the daily mis-en-place and food production in different sections for ala carte.  Update kitchen records, files effective and proper filling system in place for HACCP.  Take charge of designated kitchen in the absence of my superior.  Works with quality and cost control in mind and follows food hygiene practices.

  • Commis 1

    RIVINGTON GRILL (BRITISH RESTAURANT) JUMEIRAH GROUP - Dubai, United Arab Emirates

    F&B-Kitchen
    October 2011 - September 2012 · 1 year

     Support the Chef de Partie or Demi chef de Partie in the daily operation and work.  Prepare the daily Mis-en-place and food production in different sections of the kitchen.  Follow the instructions and recommendations from the immediate Superiors to complete the daily task.  Ensure the highest standards and consistency quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques.  Notify supervisor of any problems or complaints as and when they arise.  Works with quality and cost control in mind and follows food hygiene practices.  Responsible for checking food labels and availability of all the items before and after of kitchen operations.  Practice sanitation and safety daily to ensure total customer satisfaction.

  • Commis 1

    SANA BONTA (ITALIAN RESTAURANT), JUMEIRAH GROUP - Dubai, United Arab Emirates

    F&B-Kitchen
    February 2008 - October 2011 · 3 years and 9 months

     Prepare and cook Italian food on a daily basis according to business requirements.  Able to work in any section like salad, pasta, pizza, appetizers, main course and desserts.  Follow the instructions and recommendations from the immediate superiors to complete the daily tasks.  Ensure the highest standards and consistent quality in the daily operation and keep up to date with the new products, recipes and preparation techniques.  Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control.  Baking cakes for kid’s birthday parties.

Languages

1 language

  • English

    Full professional

Personal information

Nationalities

  • Philippine

Connections
Hossam Ismail
Reservation Agent at Al khaleej Travel & Tourism
Following
Hotel Mioni Pezzato & Spa Waldorf Astoria Dubai Palm Jumeirah
Waldorf Astoria Dubai Palm Jumeirah
Dubai, United Arab Emirates
ELENI Group
ELENI Group
Paris, France
Other members
Golam Kibria
Manama, Bahrain
Aarab Ait Tadharte
Manama, Bahrain
Mohammad Ayop
Manama, Bahrain
Sanal Mani
Manama, Bahrain
Lawkush Kumar
AlJuffair, Manama, Bahrain
View more
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