Edwin Manalang
Carnes Hill,NSW
Summary
Resourceful Assistant Chef and Kitchen supervisor with superb knowledge of culinary applications and techniques. Versatile and adaptable to oversee timely prep of kitchen items and equipment. Skilled in discarding expired items and monitoring overproduction.
Proactive and adaptable team leader passionate about sustainable cuisine.
Overview
21
21
years of professional experience
1
1
Certification
Work History
Assistant Chef and Kitchen Supervisor
Meals on Wheels
City of Liverpool
01.2023 - Current
- Distributed food to service staff for prompt delivery to patients.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Coached staff on strategies to enhance performance and improve patient relations.
- Monitored stock levels and placed orders to ensure adequate supplies were available.
- Maintained cleanliness standards in kitchen and dining areas, including sanitation of equipment and surfaces.
- Ensured all food items were cooked at correct temperatures and stored correctly after cooking.
- Adhered to safety regulations when handling sharp knives and other kitchen utensils.
- Cleaned various kitchen appliances used during service hours including ovens, grills.
- Communicated effectively with kitchen staff regarding patients food allergies and dietary restrictions.
- Prepared ingredients for use in cooking, such as washing, peeling, cutting and shredding vegetables.
- Carried out meal service duties such as plating up meals and packing for patients according to dietary restrictions.
Casual Chef
CHEF ON THE RUN
Sydney Australia
06.2016 - 01.2021
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
Head Chef
RUSTIC RIBS
Sydney Australia
01.2016 - 04.2016
- 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.
- Ensured compliance with health department regulations regarding hygiene and sanitation practices.
Casual Chef
PORTERS PLAINLAND HOTEL
Queensland Australia
07.2015 - 12.2015
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Supervised team members during meal service to ensure accuracy of orders.
Kitchen and Operation Manager
QUEEN E'S FOOD SNACK BAR
Paranaque City, Phillippines
10.2013 - 05.2015
- Developed and implemented strategies to increase customer satisfaction and loyalty.
- Created monthly reports for senior management summarizing operational performance metrics.
- Coached, mentored and trained team members in order to improve their job performance.
- Conducted regular meetings with staff to discuss progress and identify areas of improvement.
- Established processes to ensure efficient workflow throughout the organization.
- Monitored budgets and expenditures to ensure cost-effectiveness while maintaining quality standards.
Sous Chef
RYDGES HOTEL
Cronulla Sydney
08.2012 - 05.2013
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Assisted in menu development and recipe testing.
- 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.
- Complied with all health department regulations regarding proper food handling methods.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
Demi Chef de partie
HILTON REYKJAVIK NORDICA HOTEL
Sudurslandbraut 2 Reykjavik Iceland 108
12.2009 - 05.2012
- Assisted Head Chef with daily food preparation and service in the kitchen.
- Organized ingredients for each dish on station according to recipes and plating guidelines.
- Monitored stocks of all food items, ensuring adequate supplies at all times.
- Followed established portion control procedures when plating dishes for customers.
- Stored cooked foods at appropriate temperature levels until ready for service.
- Tasted prepared dishes to ensure flavor accuracy prior to being served.
RnD Supervisor (Research & Development Supervisor)
SEVEN DRAGONS FOOD GALORE, INC.
# 34 Malakas Street, Baranggay Pinyahan, Quezon City, Philippines
12.2006 - 06.2008
- Directed and supervised team of 15 employees in daily operations.
- Developed and implemented operational policies and procedures to ensure efficiency and accuracy of workflows.
- Maintained accurate records of employee performance, attendance, leave requests, and disciplinary actions.
- Tracked progress on projects and provided timely feedback to staff members.
Demi-Chef
DAYDREAM ISLAND RESORT & SPA
Whitsunday's, Queensland
06.2024 - 10.2006
- Prepared sauces, stocks and soups for the kitchen.
- Organized ingredients to ensure quality of dishes served.
- Assisted in the daily preparation of meals according to recipes.
- Ensured that all food items were prepared in a timely manner.
- Checked temperatures of freezers and refrigerators regularly.
- Monitored inventory levels and restocked supplies as needed.
- Supervised junior staff members when necessary.
- Kept work area clean and organized at all times.
Demi-Chef
TANGALOOMA WILD DOLPHIN RESORT AND SPA
Moreton Bay, Queensland
- 06.2006
- Prepared sauces, stocks and soups for the kitchen.
- Organized ingredients to ensure quality of dishes served.
- Assisted in the daily preparation of meals according to recipes.
- Ensured that all food items were prepared in a timely manner.
- Checked temperatures of freezers and refrigerators regularly.
- Kept work area clean and organized at all times.
- Monitored inventory levels and restocked supplies as needed.
Head Chef
IMPERIAL HOTEL
Gatton, Queensland
11.2004 - 02.2006
- 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.
- Established portion control guidelines to reduce waste and maximize profits.
- Monitored food production to guarantee quality standards were met.
- Ensured compliance with health department regulations regarding hygiene and sanitation practices.
Kitchen Supervisor
PATRICK'S DEFENCE LOGISTICS
Honiara, Solomon Islands
03.2004 - 07.2004
- Ensured all kitchen staff adhered to food safety and sanitation regulations.
- Ordered necessary supplies and equipment to maintain efficient operations in the kitchen.
- Created daily, weekly and monthly work schedules for kitchen staff.
- Conducted regular performance evaluations of kitchen personnel.
- Resolved customer complaints regarding food quality or service issues.
- Coordinated with other departments to ensure timely delivery of meals to guests.
Head Chef
RUBYNIKS CAFE
West Field Shopping Centre Miranda Sydney, Australia
11.2003 - 03.2004
- 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.
- Established portion control guidelines to reduce waste and maximize profits.
- Inspected ingredients and equipment to ensure they meet quality standards.
Chef de Partie
VIVO RESTAURANT
Sydney, Australia
05.2003 - 11.2003
- Organized the daily mise en place in order to prepare meals efficiently.
- Supervised and trained kitchen staff to ensure quality standards of food production.
- Conducted regular inspections of kitchen areas, equipment, utensils, and storage facilities to ensure they met hygiene requirements.
- Planned work schedules for staff members based on customer demand and budget constraints.
- Assisted with menu planning activities by suggesting creative ideas for dishes based on seasonal ingredients.
- Kept up-to-date with current culinary trends in order to create innovative dishes for customers.
- Checked finished plates before they were served to guests, making sure all components met quality standards.
Demi Chef
SYDNEY LEAGUES CLUB
Sydney, Australia
01.2003 - 04.2003
- Ensured that all food items were prepared in a timely manner.
- Checked temperatures of freezers and refrigerators regularly.
- Prepared sauces, stocks and soups for the kitchen.
- Organized ingredients to ensure quality of dishes served.
- Maintained records of food waste and cost-saving measures implemented.
- Provided guidance on techniques for improving food presentation.
Apprentice
SHERATON SYDNEY AIRPORT HOTEL
Sydney, Australia
12.2002
- Assisted in the preparation of project plans and schedules.
- Developed and maintained effective working relationships with other apprentices, colleagues, customers and suppliers.
- Carried out safety checks on equipment used by apprentices in accordance with health and safety regulations.
- Provided guidance and advice on career development opportunities available within the organisation.
Education
Commercial Cookery -
Asian Institute of Culinary Arts Philippines
01.2002
Hotel & Restaurant Management -
Adamson University, Manila, Philippines
01.1998
Paquiruan High School
01.1996
Paranaque Elementary School IV
01.1992
Skills
- Menu Planning
- Food Preparation
- Kitchen Management
- Recipe Development
- Cooking techniques
- Safe Food Handling
- Knife Skills
- Food regulations
- Sanitation Practices
- Food Plating
- Ingredient Selection
- Culinary Trends
- Temperature Control
- Dish preparation
- Portion Control
- Quality Assurance
- Food Storage
- Kitchen Safety
- Food handling
Certification
- Certificate III in Logistics
References
References available upon request.
Timeline
Demi-Chef
DAYDREAM ISLAND RESORT & SPA
06.2024 - 10.2006
Assistant Chef and Kitchen Supervisor
Meals on Wheels
01.2023 - Current
Casual Chef
CHEF ON THE RUN
06.2016 - 01.2021
Head Chef
RUSTIC RIBS
01.2016 - 04.2016
Casual Chef
PORTERS PLAINLAND HOTEL
07.2015 - 12.2015
Kitchen and Operation Manager
QUEEN E'S FOOD SNACK BAR
10.2013 - 05.2015
Sous Chef
RYDGES HOTEL
08.2012 - 05.2013
Demi Chef de partie
HILTON REYKJAVIK NORDICA HOTEL
12.2009 - 05.2012
RnD Supervisor (Research & Development Supervisor)
SEVEN DRAGONS FOOD GALORE, INC.
12.2006 - 06.2008
Head Chef
IMPERIAL HOTEL
11.2004 - 02.2006
Kitchen Supervisor
PATRICK'S DEFENCE LOGISTICS
03.2004 - 07.2004
Head Chef
RUBYNIKS CAFE
11.2003 - 03.2004
Chef de Partie
VIVO RESTAURANT
05.2003 - 11.2003
Demi Chef
SYDNEY LEAGUES CLUB
01.2003 - 04.2003
Apprentice
SHERATON SYDNEY AIRPORT HOTEL
12.2002
Demi-Chef
TANGALOOMA WILD DOLPHIN RESORT AND SPA
- 06.2006
Commercial Cookery -
Asian Institute of Culinary Arts Philippines
Hotel & Restaurant Management -
Adamson University, Manila, Philippines
Paquiruan High School
Paranaque Elementary School IV
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