Estimates overall food consumption for a given period and requisition of food items and kitchen supplies. ![]() Reviews and approves the market list as to type of food item quality and quantity to be purchased. Plans, directs, controls and coordinates all activities of kitchen personnel in their preparation and cooking activities for an efficient operation. Supervises the Sous Chef, Chef De Partie, Cook-1, Cook-2 Cook-3 Chief Steward and Respective Staff. ![]() Kurahulanda Lodge Resort/ Hotel, Curacao Netherland September 2006 – September 2007 (1 year 1 month) Netherlands Antilles This position is responsible for planning, directing, controlling all activities of kitchen personnel engaged in cooking and preparing food and the section to ensure an efficient kitchen operation and high quality food standard production in order to be able to contribute on the over- all profitability. Ensure that buffet food operation is comply with the establish standard. September 2007 – January 2009 (1 year 5 months) Lapu- Lapu City, Cebu, Philippines Handle Kitchen Operation, Menu planning, Staff scheduling, Market list request and store room control.Oversee butchery operation and Cold kitchen operation. May 2009 – February 2010 (10 months) Lapu- Lapu City Cebu, Philippines Handle Kitchen Operation, Menu planning, Staff scheduling, Market list request and store room control.Oversee butchery operation and Cold kitchen operation. Takes full charge of operations in the absence of executive chef.įebruary 2010 – February 2015 (5 years) Lapu- Lapu City Cebu, Philippines Handle Kitchen Operation, Menu planning, Staff scheduling, Market list request and store room control.Oversee butchery operation and Cold kitchen operation. Assist inventory management and participates in the development of food products and menus as needed for menu presentations, Implement and control the cost budget in the area of responsibility.Īssist the executive chef by suggesting recipe modifications and new dishes which complement the existing menu and in ordering duties, ingredient checks, and cost management as well. The Baha Mar Casino & Hotel (Titan Hospitality Ltd.) February 2015 - December 2015 (10 months) Nassau, The Bahamas Responsible for planning and directing food preparation, Managing kitchen staff, Implementing and supervising line cooks and performing quality control. Well versed in assigning responsibilities to culinary staffĬomprehensive knowledge of setting deadlines ensuring the timely completion of workĮxperience with preparing and organizing banquet as well as restaurant meals Career History Hands-on experience in food preparation following prescribed menu, recipes and preparation techniques ![]() Strong ability to multitask and perform well under pressure ![]() More than 15 years of experience working as a Sous Chef in a fast-paced kitchensĮxcellent culinary knowledge as well as the ability to manage a potentially large staff of workers
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