Operations Chef
Elite Healthy Lifestyle COHEN
Total years of experience :20 years, 0 Months
Manage day to day operations of Elite Healthy Lifestyle under Cohen USA weight loss program. Supervise as hands-on chef that includes food production, sales & marketing, advertising, procurement, food menus, staff training and all other matters. 100% clients success rate. ISO/HACCP implementation.
Manage operations of The Buffet International Cuisine under NYONE International, Inc.
Direct supervision of all departments that includes sales & marketing, food & beverage outlets, engineering & maintenance, HACCP implementation, manpower agency selection, staff training and all other revenue matters.
Supervised staffs during preparations, food productions, kitchen management for daily requirements, special events and call-in food take outs. Managed day-to-day operations with high customer turn over. Maintains high service standards and HACCP compliance.
Managed food service staffs and directed the operations of preparing dining solutions for more than thousand clients on a daily basis. Managed average of 15 events per day. Develop effective manpower agency communications and performance.
Served as Banquet Operations Manager, transition period in 2004-2005. Developed and maintained high standards of operations and service. Developed customer satisfaction checklists and surveys, revised SOP manual for ICHM, developed KPO's, and implemented hospitality programs and service staff trainings. Developed effective manpower agency communications and performance.
Performed F&B consultancy work. Managed restaurant operations, catering and special events, kitchen productions, staff management, communications and training.
PROFESSIONAL EXPERIENCE
Managed banquet and events operations that includes Chain Des Rottiseurs Anniversary and the New Year's Millennium Celebration 2000 World Coverage.
Responsible in all areas of banquet & events that includes, service, training, manpower agencies, communications, procurement, VVIP protocols, etc.
Pioneered the opening of the hotel, organized and managed banquet operations and food & beverage department by providing standard operating procedures (SOP), staff training and manpower development.
Pioneered the opening and managed admission and guest services department that includes protocol for Top VVIP's, talents and performers, implement service standards, tour guides trainings and development, communications and over all criteria of the theme park.
Pioneered the opening and implement standard procedures for Tahiti-Polynesian Restaurant. Managed operations that include staff training, provisions for talents & performers, communications and reports.
Managed Dharan Health Center's conference room and Top VVIP events. Managed food service operations, food productions, food & beverage tray lines, staff training and development.
Assistant Catering Manager, BYU-Hawaii Food Services, Hawaii USA
Supervisor, Ambassador Dining, Polynesian Cultural Center, Hawaii USA
Managed catering service at BYU-Hawaii that includes food set up for temple workers, food order take outs, events and special programs. Awarded the 1991 Grand Prize for NACUFS, with a theme, "A Filipino Fiesta". Collaborated with the Philippine Embassy.
Provide food and beverage service to guests at Hala Terrace that includes buffet table set up and preparations, in-room dining, housekeeping and engineering and maintenance.
Work at Bell Captain's Desk as Dispatcher. Managed more than 40 bell staffs, providing luggage assistance to guests and implement high standards luggage system, provide concierge work and coordinate communications to all departments that includes golf shop and spa.
In Academic Collaboration with Orange International College & London Hotel School, UK Tharshal Training Academy, Malaysia Orange International College, Malaysia Culinary Arts TESDA Commercial Cooking
Bachelor of Science Hotel & Restaurant Management Minor Study Communication Arts Brigham Young University-Hawaii USA (1992) EDUCATION
