Anthony Pablo

Anthony Pablo

Senior Chef De Partie at THE CUT BY WOLFGANG PUCK - FOUR SEASONS HOTEL
Lives in Manama, Bahrain
over 6 months ago

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Experience

  • Senior Chef De Partie

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

    F&B kitchen
    January 2018 - Now

     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

     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

     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

     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

     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

     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

     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

  • English
    Full professional
    80%
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