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À propos de moi
18 years of experience in food and beverage. I'm looking for a company that I can enhance and share all my skills. If you are looking for a hardworking and ready to give everything for the company then you are looking for me. My specialty cuisine is Continental andOriental.
Expérience
14 ans et 1 mois
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Sous Chef
Emirates Flight Catering - Dubai, Émirats arabes unis
Restauration cuisineavril 2013 - Maintenant · 11 ans• Effectively manage kitchen team and ensure smooth day-to-day kitchen operation. • Ensure that all products served are of consistent quality at all times. • Responsible for controlling costs such as food, labor, facilities and inventory to maximize profitability. • Coach, train and conduct on the job training on kitchen staff in correct food preparation skills, methods and knowledge for all regular and new menu items, workflow, planning, as well as increasing their competency level. • Ensure fairness and optimum use of manpower when scheduling duty roster for the staff. • Prepare requisition needed for the day based on the menu. • Responsible for inventory of the kitchen stocks and wares. • Check all buffets for smooth day to day operation. • Report to Executive Sous Chef and Executive Chef. • Ensure all standard for hygiene are followed. • Ensure all standard are followed with ISO standard. • Ensure the satisfaction of all passengers on the lounge.
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Chef De Cuisine
Best Western Premier Philippines - Valenzuela, Philippines
Restauration cuisinemars 2012 - septembre 2012 · 7 mois• Forecasting and planning for the yearly budget and development. • Planning all the events for the year. • Responsible for controlling costs such as food, labor, facilities and inventory to maximize profitability. • In charge of steward and production, optimum use of manpower when scheduling weekly duty roster for the staff. • Coach, train and conduct on the job training of kitchen staff in correct food preparation skills, methods and knowledge for all regular and new menu items, workflow, as well as increasing their competency level. • Prepare requisition needed for the day based on the menu. • Responsible for menu development and event. • Oversee the potential hazard and suggest for solutions. • Responsible for inventory of production stocks and wares. • Responsible for banquet and Restaurants operation. • Check all events in banquet and restaurant for the smooth day to day operation. • In charge in overall operation at main kitchen as Executive Chef. • Ensure all standard are followed with HACCAP.
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Sous Chef
Vikings Luxury Buffet - Valenzuela, Philippines
Restauration cuisineoctobre 2011 - septembre 2012 · 1 an• Effectively manage kitchen team and ensure smooth day-to-day kitchen operation. • Ensure that all products served are of consistent quality at all times. • Responsible for controlling costs such as food, labor, facilities and inventory to maximize profitability. • Coach, train and conduct on the job training on kitchen staff in correct food preparation skills, methods and knowledge for all regular and new menu items, workflow, planning, as well as increasing their competency level. • Ensure fairness and optimum use of manpower when scheduling weekly duty roster for the staff. • Ensure fairness and optimum use of manpower when scheduling weekly duty roster for the staff. • Prepare requisition needed for the day based on the menu. • Responsible for inventory of the kitchen stocks and wares. • Check cleanliness & Sanitation. • Ensure all standard are followed with HACCAP.
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Head Chef
Somuchmore. - Singapour
Restauration cuisinejuillet 2009 - juillet 2011 · 2 ans et 1 mois• Reporting to General Manager. • Forecasting yearly budget. • Responsible for controlling costs such as food, labor, facilities and inventory to maximize profitability. • Coach, train and conduct on the job training on kitchen staff in correct food preparation skills, methods and knowledge for all regular and new menu items, workflow, as well as increasing their competency level. • Responsible for catering and checking the quality of food. • Check the mis- en place before the opening of the kitchen. • Prepare requisition needed for the day to day based on the menu. • Responsible for inventory of the kitchen stocks and wares. • Check cleanliness & Sanitation.
Éducation
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Marketing management
De La Salle - College of Saint Benilde - School of Hotel, Restaurant and Institu
juin 1997 - décembre 2001
Langues
2 langues
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Philippin
Bilingue ou langue natale
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Anglais
Compétence professionnelle
Informations personnelles
Nationalités
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Philippine
Compétences
8 compétences
- Administer Budgets
- Budget, Forecast
- Computer savvy
- Creative Menu Design
- Playing basketball
- Pre opening
- Revenue Forecasting
- Staff management
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