Benigno Agapito, Sous Chef

Benigno Agapito

Sous Chef

The Regency Hotel

البلد
المملكة العربية السعودية - جدة
التعليم
الثانوية العامة أو ما يعادلها,
الخبرات
25 years, 11 أشهر

مشاركة سيرتي الذاتية

حظر المستخدم


الخبرة العملية

مجموع سنوات الخبرة :25 years, 11 أشهر

Sous Chef في The Regency Hotel
  • الكويت
  • أشغل هذه الوظيفة منذ أغسطس 2017
في Palma Hospitality Group
  • قطر
  • أشغل هذه الوظيفة منذ أغسطس 2015

remarkable & distinct chocolate bonbons & showpieces in accordance to the theme of the function.
•Supervised and coordinated all pastry chefs, chocolatiers & other kitchen staffs to produce the various types of chocolates & other food items with the best possible quality.
•Trained pastry staffs & chocolatiers with different techniques acquired through years of experience in chocolate making, presentation & sanitation.
•Directed pastry staffs & chocolatiers to the finer details of their work functionality.
•Designed and created new chocolate recipes that are 100% top-notch in quality, distinctiveness & flexibility.
•Inspected kitchen and baking equipment in full compliance with the hotel’s sanitary rules & regulations. Examined utensils for cleanliness and workability with intricate sophistication.
•Requisitioned supplies and equipment needed for the development & advancement of chocolate manufacturing & production.

Al-Attas hotels, leylaty ballrooms and group of restaurants

Chef
  • يونيو 2000 إلى أكتوبر 2014

remarkable & distinct chocolate bonbons & showpieces in accordance to the theme of the function.
•Supervised and coordinated all pastry chefs, chocolatiers & other kitchen staffs to produce the various types of chocolates & other food items with the best possible quality.
•Trained pastry staffs & chocolatiers with different techniques acquired through years of experience in chocolate making, presentation & sanitation.
•Directed pastry staffs & chocolatiers to the finer details of their work functionality.
•Designed and created new chocolate recipes that are 100% top-notch in quality, distinctiveness & flexibility.
•Inspected kitchen and baking equipment in full compliance with the hotel’s sanitary rules & regulations. Examined utensils for cleanliness and workability with intricate sophistication.
•Requisitioned supplies and equipment needed for the development & advancement of chocolate manufacturing & production.

الخلفية التعليمية

الثانوية العامة أو ما يعادلها,
  • في Novaliches High School
  • يناير 1985

الثانوية العامة أو ما يعادلها,
  • في Novaliches High School
  • يناير 1977

Vocational: Dumlao Technology, Philippines

الثانوية العامة أو ما يعادلها,
  • في Novaliches Elementary School
  • يناير 1972

,

Specialties & Skills

NETWORKING
PUBLICITY
QUALITY
REPORTS
WORKSHOPS
COOKING
CUSTOMER SATISFACTION