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About me
TO THE HIRING MANAGER:
After seeing your vacancy for qualified and experienced chef, I have decided to apply for the position and willing to join immediately.
I am eager to be considered for the position as I strongly believe that I have the abilities, experience and qualifications that you are looking for. Having worked for Five years in a Restaurant, where my recipes, meals and service were well received by guests, I am now prepared to move up in my career.
Possesing knowledge of almost all areas of kitchen-preparation including soups, desserts and supervision, I would consider it a privilege to work in a reputable and first class establishment such as yours.
I have attached my CV for your consideration and I would appreciate an opportunity to explain in person what I feel I could bring to this Company.
Thank you for your time and I look forward to hearing from you.
Yours Sincerely:
John David P. Gamboa
Villa 58, Al Badaa St. Al Satwa
Dubai, U.A.E
Mobile: +971-58 152 5901
Email: gamboaj902@yahoo.com
Experience
10 years
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Senior Chef de partie
Krave Restaurant and Cafe - Dubai, United Arab Emirates
F&B kitchenAugust 2016 - Now · 7 years and 8 monthsOverall Objective To assist the Executive Chef in producing high quality meals and services within the required deadlines and to diners’ satisfaction. To supervise shift (on a relief basis) to ensure that the production of meals on that shift are of the highest quality and are achieved by production methods that comply with all health, safety and hygiene legislation. Food Production 1. Monitor and maintain consistent food standards and quality across all areas and during all stages of production and supply to ensure the HACCP procedures are followed. Placing orders in the absence of the Executive Chef or Executive Sous Chef using nominated suppliers. To have total accountability for the running of the shift and to ensure stock takes are produced quarterly in conjunction with the Executive Chef. To participate in the development and design of seasonal menus and purchase all food and food related products to achieve food budgeted cost controls ensuring minimum wastage and to ensure all menus are costed accurately. Ensure that the appropriate methods of cooking and presentation are used to maintain high standards of service. Ensure safety and security is adhered to at all times. Ensure each member of the shift has sufficient knowledge of produced dishes to be able to advise serving staff/diners, e.g. allergens and content. Wastage: correct handling of surplus food after service.
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Chef de partie
Taqado Mexican Kitchen - Dubai, United Arab Emirates
F&B kitchenSeptember 2013 - December 2015 · 2 years and 4 months Prepare menus in collaboration with colleagues Ensure adequacy of supplies at the cooking stations Prepare ingredients that should be frequently available (vegetables, spices etc.) Follow the guidance of the executive or sous chef and have input in new ways of presentation or dishes Put effort in optimizing the cooking process with attention to speed and quality Enforce strict health and hygiene standards Help to maintain a climate of smooth and friendly cooperation Monitoring portion and waste control to maintain profit margins
Education
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Hotel and Restaurant Management (Undergraduate)
Columbia College Cavite Philippines
June 2001 - June 2002
Languages
1 language
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English
Professional working
Personal information
Nationalities
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Philippine
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