David Dalay
5 Angela Way, Maddington,WA
Summary
Former Head Chef of Caladan Oceanic Crew, Was part of the team awarded six star diamond award by The American Academy of Hospitality and Science.
Culinary professional with strong background in high-pressure kitchen environments. Expertise in menu development, ingredient sourcing, and maintaining high standards of food quality and presentation. Known for fostering collaboration, adapting to changing needs, and consistently achieving desired results. Skilled in team leadership, inventory management, and culinary innovation.
Overview
21
21
years of professional experience
1
1
Certification
Work History
Chef
Greatland / ESS - Compass Group
Telfer
11.2024 - Current
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
- Improved kitchen safety, conducting comprehensive training on proper equipment use and emergency procedures.
- Achieved consistent on-time service, optimizing kitchen workflows and staff scheduling.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Maintained well-organized mise en place to keep work consistent.
- Trained kitchen staff to perform various preparation tasks under pressure.
Chef
Northern Star Resources / ESS Compass Group
Thunderbox
05.2023 - 10.2024
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
Head Chef
SCM Senator Crewing (Manila), INC.
DSSV Pressure Drop Ship
12.2019 - 11.2021
- Company Overview: Scientific research vessel. Astern, the 12+ ton A-Frame is used to launch and recover Limiting Factor. On the main deck, both a wet- and dry-lab offer dedicated space for science activities. Onboard, comfortable accommodation is provided for up to 49 personnel.
- Fully Responsible of food preparation and service crew, officers and special guest on board.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Placed orders to restock items before supplies ran out.
- Responsible for the operation and coordinate the work within the galley department to achieve a smooth running operation..
- Responsible that all my direct and indirect subordinates are fully aware of the company standards concerning food production, presentation, handling, controlling procedures and the vessel sanitation and health programs.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Handled and stored food to eliminate illness and prevent cross-contamination.
Crew Chef
Windstar Cruises
07.2019 - 12.2019
- Company Overview: http://www.windstarcruises.com/ is a cruise ship line that operates a fleet of small luxury cruise ships. Its six yachts carry just 148 to 310 guests and cruise to 50 nations, calling at 150 ports throughout Europe, the South Pacific, the Caribbean, and Central America.
- Maintained a clean and sanitary work environment, adhering to strict food safety guidelines.
- Adapted quickly to changing circumstances, adjusting recipes and schedules to accommodate unplanned events or supply shortages.
- Ensuring guidelines and procedures are adhered to USPH standards.
- Coordinate the receipt preparation and service of food items in order to give the best product whilst maintaining budget.
- Responsible that all my direct and indirect subordinates are fully aware of the company standards concerning food production, presentation, handling, controlling procedures and the vessel sanitation and health programs.
- Menu Planning: I make sure that there is no repetition of the dish and following the 7days food cycle matrix. Making sure that there is a variety of food to choose from. I plan my menu according to the officers and crew’s food preference, nationality and religion, nutritional needs and allergies.
- Stock Monitoring: Making sure we have enough stock that will last for 7days or 10 days cruises or until the next loading of stock.
Chef De Partie Gardemanger / Entremetier
Sea Chefs
06.2017 - 03.2018
- Company Overview: service providers worldwide, offering hotel, restaurant and crew management for both sea-going vessels and river cruise vessels.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintain the high standards of quality and service established in the policies and procedures in the manual.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Prepared items for roasting, sautéing, frying, and baking.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Plated meals paying special attention to garnishes and overall presentation.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Planned and directed high-volume food preparation in fast-paced environment.
- Monitored food production to verify quality and consistency.
- Modified recipes to accommodate dietary restrictions and allergies.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
Head Chef
JAJA Jaive Kitchen
Paete, Laguna
10.2015 - 08.2016
- Company Overview: Small Town Restaurant
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
- Enhanced guest satisfaction by introducing feedback system to gather insights and make informed improvements.
- Fostered culture of sustainability by sourcing ingredients from local farms and suppliers.
Chef de Partie
Windstar cruises
06.2014 - 12.2014
- Company Overview: a cruise ship line that operates a fleet of small luxury cruise ships. Its six yachts carry just 148 to 310 guests and cruise to 50 nations, calling at 150 ports throughout Europe, the South Pacific, the Caribbean, and Central America.
- Was responsible for preparation and cooking of all meat entrée and sauce for lunch buffet and ala carte dinner service in the main restaurant.
- Was assigned in charge in a specialty restaurant responsible for the quality, taste and good presentation of every food serve.
- Provided quick, efficient and accurate service through efficient preparation and system.
- Maintaining high standards of quality and service.
- Was assigned in the live cooking station for guest interaction.
- Responsible for the operation and coordinate the work within the galley department to achieve a smooth running operation.
- Coordinate the receipt preparation and service of food items in order to give the best product whilst maintaining budget.
- Responsible that all my direct and indirect subordinates are fully aware of the company standards concerning food production, presentation, handling, controlling procedures and the vessel sanitation and health programs.
Chef Supervisor
SSM Food Marketing
Antipolo, Rizal, Philippines
01.2013 - 01.2014
- Company Overview: Lower east side’s home of delicious ribs, steak, pizza, pasta, cakes, pastries, shakes and milk tea
- Prepared and cooked full course meals.
- Supervised kitchen staff and helpers.
- Provided quick, efficient and accurate service through efficient preparation and systems.
- Cleans food preparation areas as determined by law and company policy
- Prepares foods to the specifications of the client
- Prepares any necessary sauces or accompaniments before meal service begins
- Offers a creative menu to compete with other local restaurant.
- Preparing/Cooking the following dishes: Advance preparation in the morning are made to make sure that all things needed for a busy night is prepared.
Demi Chef de Partie
Seabourn Cruise Line
Seabourn Odyssey
03.2011 - 12.2012
- Company Overview: is an ultra-luxury cruise line headquartered in Seattle, Washington. The line operates all around the world, from short seven-day Caribbean cruises to exotic 100+ day around the world cruises.
- Contributed to positive guest experiences by ensuring timely execution of orders and maintaining high standards of plate presentation.
- Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
- Maintained a clean and sanitary work environment in compliance with health department standards.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Modified recipes to accommodate dietary restrictions and allergies.
Ice carver
Cruise Ships Catering and Services International N.V.
08.2008 - 11.2010
- Company Overview: Based in Genoa, Italy, the cruise line primarily caters to the Italian cruise market, which all sail under the Italian flag, provides itineraries sailing to countries globally
- Had been the Chef’s secretary in charge of paper works in the galley.
- Responsible for making Ice carving sculptures and food decorations.
- Prepared salad, appetizers, sandwich and other cold dishes.
- Exhibited exceptional craftsmanship in executing complex projects that required precision hand-carving skills.
Chef de Partie 2 Decorator
Royal Caribbean International
04.2007 - 03.2008
- Company Overview: previously known as Royal Caribbean Cruise Line, is a cruise line brand founded in 1968 in Norway and organised as a wholly owned subsidiary of Royal Caribbean Cruises Ltd. since 1997
- In charge of Buffet Preparation.
- Was fully responsible for all buffet decorations.
- Responsible for making all the different salads serve in the buffet.
- Maintain quality and consistency levels of production and presentation, as directed.
- Ensures all standardized recipes are utilized and followed.
- Maintain and set sanitation, hygiene, and safety standards.
Demi Chef de Partie
Intercontinental Hotel Riyadh
09.2004 - 09.2006
- Company Overview: a luxury hotel that combines peaceful surroundings with city living. The hotel’s 275 guest rooms and suites are spread over the 6 floors of the hotel, with many of the rooms featuring fine city or golf course views.
- Maintained a clean and sanitary work environment in compliance with health department standards.
- Consistently followed recipes accurately while also adding personal touches when appropriate to enhance flavor profiles.
- Responsible for making all the different salads serve in the buffet.
- Maintain quality and consistency levels of production and presentation, as directed.
- Ensures all standardized recipes are utilized and followed.
Education
Associate - Marine transportation
Philippine Merchant Marine School
03.2002
High School - undefined
Liceo de Paete
Paete, Laguna03.1999
Skills
- Food safety compliance
- Service excellence
- Efficient food preparation skills
- Food preparation methods
- Food safety standards
- Culinary presentation
- Culinary operations management
- Efficient meal planning
- Effective communications
- Kitchen workflow optimization
- Collaborative teamwork
- Kitchen equipment operation and maintenance
Certification
- SIT40516 Certificate IV in Commercial Cookery VETASSESS on behalf of TRA - July 17, 2020
- National Certificate III Ships’ Catering - August 17, 2016
- National Certificate II Cookery - June 16, 2016
- Basic Sanitation Training - July 3, 2012
- Seabourn Culinary Academy - March 4 – 23, 2011
- Basic Food Hygiene - March 7, 2011
- Hygienic self-checking, HACCP - March 25 – 27, 2009
- Vessel Sanitation ( USPHS – HACCP) - July 22, 2009
- Ready for excellence Ice carver - May 5 - 10, 2008
- 3 day Sanitation Program - June 2 – 4 2008
- Corporate trainee of American Culinary Federation Foundation - November 1, 2007
Timeline
Chef
Greatland / ESS - Compass Group
11.2024 - Current
Chef
Northern Star Resources / ESS Compass Group
05.2023 - 10.2024
Head Chef
SCM Senator Crewing (Manila), INC.
12.2019 - 11.2021
Crew Chef
Windstar Cruises
07.2019 - 12.2019
Chef De Partie Gardemanger / Entremetier
Sea Chefs
06.2017 - 03.2018
Head Chef
JAJA Jaive Kitchen
10.2015 - 08.2016
Chef de Partie
Windstar cruises
06.2014 - 12.2014
Chef Supervisor
SSM Food Marketing
01.2013 - 01.2014
Demi Chef de Partie
Seabourn Cruise Line
03.2011 - 12.2012
Ice carver
Cruise Ships Catering and Services International N.V.
08.2008 - 11.2010
Chef de Partie 2 Decorator
Royal Caribbean International
04.2007 - 03.2008
Demi Chef de Partie
Intercontinental Hotel Riyadh
09.2004 - 09.2006
High School - undefined
Liceo de Paete
Associate - Marine transportation
Philippine Merchant Marine School