CORPORATE CHEF
Gender: Male
Nationality: Filipino
Work Experience
CORPORATE CHEF
- June 2015
to Present
K DISTRIBUTION CO. LTD - Phnom Penh
- Overall incharge in kitchen department.
- Assist the F&B Director in all task.
- Involved in planning, monitoring and conceptualizing the construction of outlet.
- Handles all logistics and goods coming from Singapore, Shanghai, Romania and Italy.
- Coordinating with the Franchisee from Singapore.
- Handles the procurement.
- Successfully handles all suppliers for Local Sourcing.
- Incharge of the system called Menu Planner Gaitway.
- Work closely with the Architect for the design and conceptualization of the outlet and training kitchen.
- Involved in some HR and Marketing matters.
- Successfully completed the training in Singapore for opening an outlet.
- Overall incharge in Kitchen Training.
HEAD CHEF
- November 2014
to June 2015
JAVALOGY INC
- Successfully planned and conceptualized the menu and recipe costing.
- Successfully established all SOPs.
- Standardized production recipes to ensure consistent quality
- Prepare all kitchen reports.
- Monitor stocks shelf-life.
- Overall incharge in purchasing and suppliers bidding.
- Planned and set up the kitchen for its efficient day to day use.
- Trained all the staffs according to designated duty.
- Responsible in overall kitchen operation.
- Established presentation technique and quality standards.
- Ensures proper equipment operation/maintenance
- Supervises kitchen personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases.
- Handles multiple KRAs.
- Managed to maintain food safety procedures to meet HACCP standards.
- Estimates Food consumptions and requisition or purchased food.
EXECUTIVE CHEF
- June 2013
to June 2014
MOM’s Gourmet Kithcen - Pampanga
- Successfully planned and conceptualized the menu and recipe costing.
- Standardized production recipes to ensure consistent quality
- Planned and set up the kitchen for its efficient day to day use.
- Trained all the staffs according to designated duty.
- Responsible in overall kitchen operation.
- Established presentation technique and quality standards.
- Ensures proper equipment operation/maintenance
- Supervises kitchen personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases.
- Handles multiple KRAs.
- Managed to maintain food safety procedures to meet HACCP standards.
- Estimates Food consumptions and requisition or purchased food.
CHEF
- June 2006
to December 2007
WILD ORCHID RESORT - Pampanga
- Successfully covered the vacant position of Chef de Partie.
- Handled multiple Key Responsibility Areas (KRA)
- Inventory Management
- Recipe Costing
- Quality Control
- Menu Planning
- Responsible in Food Preparation from Mise en Place to Food Plating.
- Managed to maintain food safety procedures to meet HACCP standards.
- Motivates staffs and co-employees to maximize their culinary potentials.
Education
BA in BS Hotel and Restaurant Management
- 2002
to 2006
Holy Angel University - USA
Language
English (Fluent)