Summary
Overview
Work History
Education
Skills
Timeline
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Andrew James Paguyo

Summary

Self-starting Culinary Manager with almost 2 years of experience. Trained in leadership and sustainability practices with to motivate a kitchen staff while taking on multiple tasks. Adept at menu preparation and cost-effective management. Driven leader with strong problem-solving and customer service skills. Dedicated to providing highest level of service to customers and creating pleasant work environment for staff. Knowledgeable in food safety and sanitation protocols. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level Managerial position. Ready to help team achieve company goals. Reliable Inventory Manager bringing expertise in receiving, storage and document management. Natural leader, communicator and problem-solver experienced in completing audits and submitting reports. Focused on keeping inventory current and at optimal levels.

Overview

5
5
years of professional experience

Work History

Culinary Manager, Assistant/Inventory Manager

GyG Birtinya
10.2022 - Current
  • Implemented detailed recipe documentation procedures, ensuring consistency in taste and presentation across all food served.
  • Responsible for Inventory Counts and Stocktake weekly.
  • Reduced weekly variances and focus on the best COGS results.
  • Implemented effective inventory control systems to reduce food spoilage and waste.
  • Verified prepared food met standards for quality and quantity before serving to customers.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Oversaw food preparation and monitored safety protocols.
  • Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
  • Managed kitchen staff schedules and maintained adequate coverage for all shifts.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.
  • Motivated staff to perform at peak efficiency and quality.
  • Maximized quality assurance by completing frequent line checks.
  • Attracted new clientele with creative marketing initiatives such as themed events or special promotions highlighting unique culinary experiences.
  • Streamlined kitchen operations for increased efficiency by implementing effective inventory management systems.
  • Motivated team of 20+ employees per shift to maintain high standards of food preparation and efficiency for 8-9 hours per shift.
  • Established a positive work environment by fostering teamwork among kitchen staff members, resulting in improved productivity and morale.
  • Hired team members to work on high-demand team of professionals.
  • Mentored junior chefs and kitchen staff, facilitating professional growth through training sessions on cooking techniques and presentation skills.
  • Reduced food waste and costs portion control.
  • Can do all assigned task from shiftleading, sales, line, drive thru and cook.

Cook / Head Cook

GyG Birtinya And Maroochydore
04.2019 - 10.2022
  • Inspected freezer and refrigerator daily to check and maintain proper temperatures.
  • Maintained high standards of cleanliness and sanitation in the kitchen, meeting or exceeding health department requirements.
  • Placed orders to restock items before supplies ran out.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Efficiently handled high-volume service periods without sacrificing quality or consistency in food preparation.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Managed kitchen staff, ensuring proper training and adherence to safety protocols for a safe working environment.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Monitored food preparation processes to maintain consistent taste, texture, and presentation of dishes.
  • Mentored junior cooks, providing guidance on culinary techniques and fostering professional growth within the team.
  • Reduced food waste by implementing inventory management systems and optimizing ingredient usage.

Education

Bachelor of Science - Nursing

Far Eastern Univeristy/ Our Lady of Fatima
Philippines
10.2012

Skills

  • Leadership trained
  • Knife Skills
  • Sanitation Standards
  • Kitchen Operations
  • Cost Control
  • Chef training
  • Minimizing food waste
  • Customer Service
  • Problem-Solving
  • Reliable and Responsible
  • Team Leadership
  • Safe Food Handling
  • Coaching and Mentoring
  • Grilling Techniques
  • Managing Deliveries
  • Inventory Management
  • Scheduling Staff
  • Recruitment and hiring

Timeline

Culinary Manager, Assistant/Inventory Manager

GyG Birtinya
10.2022 - Current

Cook / Head Cook

GyG Birtinya And Maroochydore
04.2019 - 10.2022

Bachelor of Science - Nursing

Far Eastern Univeristy/ Our Lady of Fatima

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Andrew James Paguyo