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    Daniel Rayos

    Executive Chef
    Vikings Luxury Buffet Restaurants
    Location:
    Philippines
    Education:
    Diploma, food and beverage
    Experience:
    33 years, 11 months

    Work Experience

    What's your work experience? Your experience is one of the most important sections in a CV.
    List all relevant responsibilities, skills, projects, and achievements against each role.  If you're a fresh grad, you can add any volunteer work or any internship you've done before.
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    Executive Chef

    at Vikings Luxury Buffet Restaurants
    May 2015
    To Present
    Philippines
    Responsible for the administration, operation, inter-departmental relations, communication, cost / control, hygiene & cleanliness, quality, standards, supervision, manning, training and employee relations. Implement all standardized procedures, rules and regulations systematically to be in line with Vikings standards and policies. Assigned in Vikings MOA, VIKINGS SM BF AND SM JAZZ MALL

    Group Executive Chef

    at Al Arian Group of Restaurnts
    September 2014
    To May 2015
    Bahrain - Manama
    In-charge of all food and beverage outlets of the Al Arian Group. Le Buffet, The Boss Café, La Baguette and 7 more restaurants will be opening soon-The Stories Café, Asia-me, the Kit6hen ( 6 Kitchen) Italian and the Teatro. Conducted staff trainings on Basic Culinary Cooking, Food Costing, HACCP, Food Hygiene and Safety. Planned, organized, directed and controlled all food preparation-related functions and tasks carried out by all kitchens in accordance with the standard policies of the Al Arian Groups of Restaurants

    Group Executive Chef

    at The Lofat Group
    June 2012
    To September 2014
    Kuwait - Al Kuwait
    Lofat Group is a leading organization that specializes in providing healthy dietary solutions to people of all ages in Kuwait. Consisting of two primary divisions, retail and wholesale, the LoFat Group has developed a dynamic approach to tackle obesity. With a growing network of casual dining outlets as well as diet centers dedicated to adults and youth alike, the Lofat Group is a strong advocate for adopting a holistic approach to living a healthy life.

    Executive Chef

    at City Seasons Hotel Muscat
    January 2012
    To June 2012
    Oman - Muscat
    City Seasons Muscat offers six diverse restaurants that ensure local diners as well as in-house guests have a choice of options for lunch and dinner.

    Seasons
    Seasons restaurant serves a blend of exquisite gastronomic delights from South East Asia with a hint of mouth-watering dishes from India. Serving both a la carte dishes and a buffet,

    Executive Chef

    at Jumierah Restaurants, The Noodles House -Al Siddiqi Hospitality
    January 2011
    To January 2012
    Qatar - Doha
    The Noodle House
    • A Jumeirah Brand - established and developed menus according to the standard ( Delivers all recipes to the Brand Standard )
    •Developed brand strategy and statistics systems.
    Maintain the highest hygiene and sanitation, HACCP
    Manage the kitchen to the brand standards.
    Manage training and development of all kitchen and demonstrate management and leadership of all financial and control.

    Extra years of experience not listed above:  28 Years, 0 Months   

    Education

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    Diploma, food and beverage

    at Food and Beverage Management
    Taiwan
    June 1996

    Languages

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    English
    Expert

    Memberships

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    Chef Rotisserie of the Confrerie De La Chaine Des Rotisseurs.
    Chef Rotisserie
    April 1996

    Training And Certifications

    Certificate
    Certificate
    Issued in: April 1996 Valid Until: - April 1996

    Hobbies and Interests

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    Training. Reading, Culinary, Swimming
    Team Leader Chef on Parade, 2011 – won gold and diplomas Chef on Parade Jury, 2011, Team Leader- HORECA Competition 2008, won 4 Gold, Silver and 7 Bronze medals Jury in Culinary Olympics Competition 2007 Team Leader 1999 Chinese Food Festival at Taipei World Center - won gold and silver Finalist and Winner of Best Coordination Award at the 1996 Great Chefs of Asia Competition