Head Cook, Garde Manger
Prime and Toast Marina Walk Seaside, Epicure Group, Sultan Center Company •Marina Walk
مجموع سنوات الخبرة :10 years, 5 أشهر
In-charge of the closing staff
•Responsible for Market lists orders for the restaurant supply
•Monitor the PAR level
•Monitor all the supply inventory Fifo
•Insure all the menu is in standard procedures
•Records all waste stage, and order lists
•Monitor all the cleaning for every station on and before closing.
•Monitor all the sauces and dressing for spoilage and freshness on each items to serve.
•Responsible for the delivery of suppliers quality and expiration date.
•Monitor all the staff personal hygiene.
Responsible for the mis-en-place on everyday basis.
•Swing Cook or Tournant when the Chef de partie is not around.
•Responsible for the Market and Store requisition for the hotel kitchen supply’s.
•Responsible for the first in, first out basis (fifo).
•Assist the Chef de Partie such as plating, condiments.
•Assist in directing and correcting the presentation and portioning of food for all banquet functions.
•Proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, sauté, braising, roasting, and par-cooking.
•Assisting Senior Chefs that the kitchen remains clean at all times.
•Ability to follow recipe, instructions and guidelines.
•Practice work habits at all times to avoid possible injuries to self and co-employees.
•To be able to support in any position in the kitchen as possible that needs help.
•Preparing food storage.
Bulk preparation at Garde Manger.
•Line cook in Benjarong Kitchen.
•Bread Dispatch and Mis en place for bakeshop
•Garde Manger/Cold Kitchen buffet set up, function and bussing out.
•Assisting the Demi Chef for proportioning of Meat, Poultry and Seafood in Butchery Section.
•Assigned to assist the commis 1 at the seafood area for cleaning and trimming at Umo Restaurant.
Birthday: Septmber 1, 1972
Birthplace: Iloilo City, Philippines
Nationality: Filipino
Status: Single
Religion: Roman Catholic
Responsible for the mis-en-place on everyday basis.
•Swing Cook or Tournant, Expediter
•Responsible for the Market and Store requisition for the restaurant supply’s.
•Responsible for the first in, first out basis (fifo). And food quality
•Responsible for the staff’s scheduling and planning.
•Designed the restaurant kitchen equipment set up.
•Designed the restaurant menu and food costing.
•In charged of staff interviewed for hiring.
Culinary Consultant for bar/restaurant
•Set up the Menu Planning.
•Food Costing
•Kitchen development for bars and restaurants.
•Suppliers Research and Dealing
•Trained Kitchen Staff and Apprentice for menu quickfire
•Fifo / First in, First out and Food/Products Quality Inspections
•Haccp
Nuzul Hotel, Doha (formerly Park Plaza Hotel, Doha),
•Doha, State of Qatar
Prime and Toast P5
Sous Chef
Tel. No.: 974.49765
Mr. Albin Paul
Prime and Toast P5
Park Plaza Hotel, Doha
State of Qatar
Tel. No.: 44058221 / 44058200
Chef Victor Sanchez
Chef Gregory Villalon
Chef Sunshine Puey-Pengson
Chef Instructors
Global Culinary and Hospitality Academy
2F Amber Square, Escriva Drive, Ortigas Center, Pasig City
Telephone: 638.59.49/638.61.83
www.globalacademyph.com
Mr. Kim Jong Yeol
Coffee Prince and Restaurant, Manila
C1 The Grand Towers Bldg.
P. Ocampo Sr. St., Malate, Manila
Tel. No.: 7086704
Mr. Shaji Kapata
Prime and Toast P5
courses: Professional Culinary and Baking and Pastry 2F Amber Square, Escriva Drive, Ortigas Center, Pasig City • Computer System and Network Technology/CSNT
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