Randy Cabalquinto

Support and production control in the daily tasks of the kitchen and to the branches.
Follow up purchasing of supplies and deliveries. Responsible for the production the presentation of pastries and the other baked goods, making new food products and menu development.
Oversees the activities of the shop and the kitchen.
Requires an understanding of local food sanitation and regulations.
Leads and directs the works of others. And expects typically reports to the higher.
Supervises and coordinates activities of workers engaged in customer service activities. Plan prepare and devise work schedules, according to budget and workloads.
Observe and evaluate workers' performance, Issue instructions, and assign duties to workers. Trains and instructs the Manager, Line Cook, and Server every time have new items for launching. Communicates with other departments and management to resolve problems and expedite work, interprets and communicates work procedures and company policies to staff. Helps workers in resolving problems and completing, resolving complaints, and answering questions from customers regarding services and procedures.
Reviews and checks work of subordinates such as reports records and applications for accuracy and contents, and corrects errors. Managing P&L, preparing costing reports, and monthly inventory reports, maintaining and submitting reports and records such as budgets and operational and personal reports. Makes recommendations to management concerning staff and improvement procedures, Plans and develops improved procedures, Requisition or purchase supplies.

Shop Incharge in the daily tasks of the bakery and kitchen.
Follow up purchasing of supplies and deliveries.
Responsible for the production and presentation of pastries and other baked goods.
Oversees the activities of the kitchen staff,
Requires an understanding of local food sanitation and regulations,
Leads and direct the works of others.

• Support Pastry Head Chef in the daily tasks of the bakery and kitchen.
• Follow up purchasing of supplies and deliveries.
• Responsible for the production and presentation of pastries and other baked goods in the absence of the Executive Pastry Chef.
• Oversees the activities of the pastry staff in the absence of the Executive Pastry Chef.
• Requires an understanding of local food sanitation and regulations.
• Leads and direct the works of others. And expects typically reports to an Executive Pastry Chef

Chef de partie, responsible for the daily preparations of food items such as cold and hot appetizers, pantry and fry station or other areas of the kitchen, set up station according to restaurant guidelines, prepares all food items ads directed in a sanitary manner. Follow recipes, portion control and presentation specifications as set by the restaurant.Re- stocks all the items as needed throughout shift, cleans and maintain station in practicing good safety, sanitation, organizational skills.
Had understanding and knowledge to properly use and maintain all equipment’s in station, assist with the cleaning, sanitation and organization of kitchen, in coolers and all storage areas. Performs additional responsibilities although not detailed, as requested by the chef or kitchen manager at any time.