Chris Cabanatan
Taringa
Summary
Exceptional Chef with superb understanding of recipes and food cooking methods. Specialties include determining proper portions, menu planning, bulk cooking for catering, and managing food inventory. Passionate about food and hospitality. Skillfully manage kitchen and food preparation areas.
Overview
5
5
years of professional experience
Work History
Head Chef
Saint Lucy Cafe E Cucina
01.2022 - Current
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Participated in food tastings and taste tests.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Mentored kitchen staff to prepare each for demanding roles.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Monitored food production to verify quality and consistency.
Head Chef
Pitch And Fork
01.2021 - 01.2022
- Trained and managed kitchen personnel and supervised related culinary activity.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Sous Chef
Saint Lucy Cafe E Cucina
11.2019 - 01.2022
- Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
- Planned and directed high-volume food preparation in fast-paced environment.
- Acted as head chef when required to maintain continuity of service and quality.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Monitored food and labor costs to verify budget targets were met.
Chef
Cafe 107
05.2019 - 11.2019
Chef De Partie
St. James Crabhouse Bar & Grill
09.2018 - 11.2020
Education
Diploma - Hospitality Management
Queensford College
Brisbane, QLD07.2020
Certificate IV - Commercial Cookery
Queensford College
Brisbane11.2019
Bachelor of Science - Hospitality Management
Mariano Marcos State University
Philippines03.2013
Skills
- Workflow Coordination
- Bulk cooking for large functions
- Special Event Catering
- Menu Planning
- Recipe creation
- Team Training
- Food Preparing, Plating, and Presentation
- Sanitation Standards
- Coaching and Mentoring
- Banquets and catering
- Safe Food Handling
Timeline
Head Chef
Saint Lucy Cafe E Cucina
01.2022 - Current
Head Chef
Pitch And Fork
01.2021 - 01.2022
Sous Chef
Saint Lucy Cafe E Cucina
11.2019 - 01.2022
Chef
Cafe 107
05.2019 - 11.2019
Chef De Partie
St. James Crabhouse Bar & Grill
09.2018 - 11.2020
Diploma - Hospitality Management
Queensford College
Certificate IV - Commercial Cookery
Queensford College
Bachelor of Science - Hospitality Management
Mariano Marcos State University
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