Daniel Frago Rayos, Executive Chef

Daniel Frago Rayos

Executive Chef

Food Catering Services, Healthy Foods

Location
Philippines - Manila
Education
Diploma, food and beverage
Experience
40 years, 11 months

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Work Experience

Total years of experience :40 years, 11 months

Executive Chef at Food Catering Services, Healthy Foods
  • Kuwait - Al Kuwait
  • My current job since February 2017

Pre opening Team, Demonstrate ability to develop and lead strong culinary teams with a track record of streamlining operations and delivering the highest levels of food quality and hospitality. Genuine passion for food cookery and presentation. To provide a safe, clean, healthy meals, to prepare and deliver food on a timely basis, to develop healthy menus in accordance with the policies and procedures and to assist in the purchasing and maintenance of food and materials needed to promote clients health and well-being. Overall in charge of the whole Central kitchen.

Executive Chef / Executive Committee Member at Palau Royal Resort ( Okura Nikko )
  • Marshall Islands
  • My current job since February 2018
Executive Chef at Vikings Luxury Buffet Restaurants
  • Philippines
  • May 2015 to December 2016

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 and handled VIKINGS MOA, VIKINGS SM BF AND VIKINGS SM JAZZ MALL

Group Executive Chef at Al Arian Group of Restaurnts
  • Bahrain - Manama
  • May 2014 to May 2015

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
  • Kuwait - Al Kuwait
  • June 2011 to September 2014

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
  • Oman - Muscat
  • January 2012 to June 2012

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
  • Qatar - Doha
  • December 2010 to January 2012

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.

Education

Diploma, food and beverage
  • at Food and Beverage Management
  • June 1996

Specialties & Skills

Executive Development
Restaurants Management
Leadership
Training
Culinary Skill, Leadership Skill, Training and Development Skills
culinary skills
culinary skills

Languages

English
Expert

Memberships

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

Training and Certifications

Certificate (Certificate)
Date Attended:
April 1996
Valid Until:
April 1996

Hobbies

  • 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