Argie Ballugo
Port Macquarie,NSW
Summary
Quality-driven Sous Chef maintains complete understanding of kitchen operations, equipment and sanitation. Demonstrates organizational skills, budgeting experience and full knowledge of financial reports. Hires, trains and manages staff to provide employees with adequate guidance and resources to accomplish established objectives. Motivated Sous Chef polished in keeping kitchen staff on task and handling high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Works with management to analyze food costs and forecast business trends to meet company goals.
Overview
17
17
years of professional experience
Work History
Sous Chef
Sails at the Rydges Boathouse
Port Macquarie, NSW
12.2018 - Current
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Assisted in menu development and recipe testing.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Monitored inventory levels to ensure adequate supplies on hand.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Contributed to the successful execution of catered events from start to finish.
- Supervised cooks and other kitchen personnel during meal services.
- Performed weekly inspections of all equipment for safety compliance.
- Complied with all health department regulations regarding proper food handling methods.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
- Resolved conflicts between kitchen staff members in an efficient manner.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
- Trained kitchen workers on culinary techniques.
Commis Chef
Princess cruises
Port Lauderdale, United States Of America
06.2017 - 02.2024
- Prepared and cooked food items according to recipes, portioning, and presentation specifications.
- Ordered necessary supplies and equipment needed for daily tasks.
- Ensured all food was stored properly in accordance with safety regulations.
- Assisted higher-level chefs in the preparation of more complex dishes.
- Monitored stock levels of ingredients and kitchen supplies.
- Controlled usage of all products to reduce wastefulness.
- Maintained a clean working area at all times in compliance with health codes.
- Worked closely with other cooks and kitchen staff during service periods to ensure efficient operations.
- Performed basic knife skills such as dicing, slicing, mincing vegetables.
- Communicated effectively with the team regarding menu changes or special requests from customers.
- Maintained knowledge of common allergens present in kitchen's recipes and dishes.
- Took initiative in suggesting new menu items or updating existing ones based on customer feedback.
- Operated standard commercial kitchen equipment safely following manufacturer's instructions.
- Rotated food stock, using up older items first and rejecting expired goods.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
Head Chef
DiCorp Oceana Gold Philippines
Didipio, Kasibu, Nueva Vizcaya, Philippines
08.2013 - 09.2016
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Organized kitchen staff to ensure efficient operations during peak service hours.
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
- Ordered food supplies from vendors to maintain adequate stock levels.
- Monitored food production to guarantee quality standards were met.
- Inspected ingredients and equipment to ensure they meet quality standards.
- Supervised the preparation of meals according to customer orders in a timely manner.
- Ensured compliance with health department regulations regarding hygiene and sanitation practices.
- Maintained accurate records of inventory, sales, labor costs, and other operational costs.
- Conducted daily line-checks of all products used in meal preparation for freshness and quality assurance.
Chef De Partie
Le Chef at The Manor
Camp John Hay, Baguio City, Philippines
11.2007 - 08.2013
- Organized the daily mise en place in order to prepare meals efficiently.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Ensured that all necessary equipment was available and properly functioning before service began.
- Adhered to health and safety regulations while preparing food items in the kitchen area.
- Conducted regular inspections of kitchen areas, equipment, utensils, and storage facilities to ensure they met hygiene requirements.
- Prepared a variety of sauces from scratch according to recipes or customer requests.
- Performed basic cooking tasks such as frying meats or vegetables using various tools including deep fryers or grills.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Maintained cleanliness in the kitchen area by washing dishes and wiping down surfaces after each shift.
- Prepped foods for dishes, including roasted, sautéed, fried and baked items.
Education
Hotel And Restaurant Management - Hotel And Restaurant Management
University of Baguio
Philippines03-2002
Skills
- Dish preparation
- Plating
- Station oversight
- Cost control
- Positive and professional
- Detail-oriented
- Sanitation procedures
- Recipes and menu planning
- Employee scheduling
- Team leadership
- Compliance
- Safe food handling
- Seafood preparation
- Food safety
- Safety management
- Food preparation
- Kitchen leadership
- Staff motivation
- Recipe creation
- Foodservice
Accomplishments
- employee of the year 2023 at Boathouse Sails at The Rydges, Port macquarie NSW.
Timeline
Sous Chef
Sails at the Rydges Boathouse
12.2018 - Current
Commis Chef
Princess cruises
06.2017 - 02.2024
Head Chef
DiCorp Oceana Gold Philippines
08.2013 - 09.2016
Chef De Partie
Le Chef at The Manor
11.2007 - 08.2013
Hotel And Restaurant Management - Hotel And Restaurant Management
University of Baguio
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