Danilo Saulog
Byford,WA
Summary
Innovative Chef with proven expertise in menu development, inventory management, and culinary arts. Recognized for high productivity and efficiency in task completion, ensuring exceptional dining experiences. Strong skills in time management, teamwork, and adaptability contribute to smooth kitchen operations.
Overview
20
20
years of professional experience
Work History
Lead Chef
Regis Resources
04.2021 - Current
- Company Overview: Duketon Garden Well Gold Mines
- Assigned Chefs on Daily Task according to Menu cycle
- Plans ahead menu and prep accordingly base on camp mandate
- Weekly ordering of all meats, vegetables and consumables
- Makes sures that kitchen hands does there cleaning schedules and any preps needed
- Makes sure Dining attendant sets up crib properly and all labeled and dated
- Prepares Breakfast, Cribs and Dinner Menu
- Duketon Garden Well Gold Mines
Chef
Compass Ess
East Perth
08.2018 - 04.2021
- Company Overview: 12 Newcastle street East Perth
- Plans daily menu and executes accordingly
- Record end point and cooling down cooking temperature
- Make sure that allergen report are done everyday
- Set par level for weekly occupancy level
- Make sure buffet and crib room are presented properly before service
- Maintains cleanliness and food presentation at all time
- 12 Newcastle street East Perth
Breakfast Head Chef
The Shorehouse
Swanbourne
06.2017 - 08.2018
- Company Overview: 278 Marine Parade, Swanbourne
- Set trainings and explains cooking procedures to commis
- Organised par level for everyday operation
- Lead line chefs during service
- Order and receives stocks from supplier making sure it is on highest specs
- Log wastage and coordinate changes to the Executive Head Chef
- 278 Marine Parade, Swanbourne
Sous Chef
Nicholson's Bar and Grill
Canningvale
02.2011 - 06.2017
- Company Overview: 6 Birnam road, Canningvale
- In charge of buffet menu and high tea service
- Organised line and maintain docket timing to ensure smooth flow
- Store rotate stock, checks labels and day dots
- Ensures correct handling of raw items
- Place ordering of meats, vegetable and dry goods to supplier
- 6 Birnam road, Canningvale
Head Chef
Elan Hotel
, Philippines
02.2010 - 02.2011
- Company Overview: Manila, Philippines
- Italian and Asian cuisine
- Prepare and plans buffet menu for functions (ie. Weddings, conferences etc)
- Computes food cost per item
- Guides and trains commis cooks and on the job training students
- Plans and executes weekly breakfast cycle menu
- Leads ala carte service and direct commis to their respected duties
- Manila, Philippines
Head Chef
Segafredo Zanetti Espresso
, United Arab Emirates
08.2009 - 02.2010
- Company Overview: Dubai, United Arab Emirates
- Conceptualise any menu changes and procedure
- Prepare and supervise stock transfer from main branch to another
- Consolidate budgets with the Operation Manager
- Computes actual and theoretical food cost
- Plans roster ensuring smooth operation
- Dubai, United Arab Emirates
Breakfast Head Chef
Lime Tree Café
, United Arab Emirates
06.2008 - 06.2009
- Company Overview: Dubai, United Arab Emirates
- Monitors spoilage and wastage report
- Checks all food records and requisitions forms are filled up accordingly
- Demonstrate any new equipment and kitchen procedure
- Observes safety precautions in and out of the kitchen
- Deals and resolves any situation arise
- Coordinates with station supervisors if all items are available and all grab and go items are well presented
- Dubai, United Arab Emirates
Head Chef
Al Farsi Hotel Apartments
, United Arab Emirates
03.2007 - 05.2008
- Company Overview: Dubai, United Arab Emirates
- Manage kitchen and dining staff
- Plans roster accordingly
- Design menu for functions and ala carte
- Computes food cost per recipe
- Monitors wastage, spoilage and recipe adherence
- Gives training to newly hired staff and menu changes
- Dubai, United Arab Emirates
Chef de Partie
Elements Café
, United Arab Emirates
11.2005 - 02.2008
- Company Overview: Dubai, United Arab Emirates
- Supervise commis and guide in every procedure
- Check quality and specs
- Controls requisitions and stock transfer to minimised wastage
- Prepares lunch buffet and ala carte dishes
- Conduct trainings for additional skills required
- Implements safety and standard sanitation procedure to eliminate food hazard
- Dubai, United Arab Emirates
Chef Tournant
Oceana Cruises
, United States of America
02.2005 - 09.2005
- Company Overview: Florida, United States of America
- European cuisine
- Set up breakfast, lunch, and dinner buffet
- Serves dine in and room service ala carte
- Florida, United States of America
Education
AB - Mass Communication
Centro Escolar University
Manila, PhilippinesSecondary -
Rizal High School
Manila, PhilippinesCertificate 3 - Commercial Cooking
Vettasses
East Melbourne, Victoria, AustraliaSkills
- Menu planning
- Food safety
- Inventory management
- Team leadership
- Staff training
- Allergen management
- Time management
- Cost control
- Quality assurance
- Culinary creativity
Disclaimer
This is to certify that above statement are true and correct.
Food Handling Certificates
- All About Allergen for Chefs, 04/28/24
- Food Safe Food Handler training program, 04/28/24
- SITSS00069 Food Safety Supervision Skill Set, 07/19/24
- Im Alert Food Safety, 04/28/24
- Rapid Clean Chemical Training, 05/26/24
Personal Qualifications
Certificate 3 in Commercial Cooking, Vettasses, 478 Albert Street, East Melbourne, Victoria, 3002, Australia
Timeline
Lead Chef
Regis Resources
04.2021 - Current
Chef
Compass Ess
08.2018 - 04.2021
Breakfast Head Chef
The Shorehouse
06.2017 - 08.2018
Sous Chef
Nicholson's Bar and Grill
02.2011 - 06.2017
Head Chef
Elan Hotel
02.2010 - 02.2011
Head Chef
Segafredo Zanetti Espresso
08.2009 - 02.2010
Breakfast Head Chef
Lime Tree Café
06.2008 - 06.2009
Head Chef
Al Farsi Hotel Apartments
03.2007 - 05.2008
Chef de Partie
Elements Café
11.2005 - 02.2008
Chef Tournant
Oceana Cruises
02.2005 - 09.2005
AB - Mass Communication
Centro Escolar University
Secondary -
Rizal High School
Certificate 3 - Commercial Cooking
Vettasses
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