Enrico Jocson
9 Covich Avenue Beaconsfield ,WA
Summary
High-performing Chef offering 15 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with any cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational english skills.
Overview
22
22
years of professional experience
Work History
Head Chef
Mikado Japanese Restaurant
09.2021 - Current
- Created recipes and prepared advanced dishes.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Placed orders to restock items before supplies ran out.
Sous Chef
Hays Recruitment Agency Perth
07.2021 - 09.2021
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
Sous Chef
Henri Charpentier Suzette International
07.2015 - 03.2016
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
Sous Chef
Gogo Bambini Pty, Ltd
10.2013 - 07.2015
Jr. Sous Chef
Wine Connection Tapas Bar & Bistro
10.2011 - 09.2013
- Led team by example in preparing items accurately and according to high-quality standards.
- Oversaw cleanliness of each station in kitchen.
- Monitored recipe portioning to control food costs.
- Ordered food items for upcoming events per sous chef request.
Chef De Partie
Princess Cruise Lines Ltd. (Cruise Ship)
10.2006 - 03.2011
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
Commis Chef
Norwegian Cruise Lines (Cruise Ship)
11.2001 - 08.2005
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
- Rotated through all prep stations to learn different techniques.
Education
Bachelor of Science - Hotel And Restaurant Management
Holy Angel University
Angeles City, Pampanga, Philippines 06.2001
Associate of Science - Computer Science
Holy Angel University
Angeles City Pampanga, Philippines06.1996
High School Diploma -
Holy Angel University
Angeles City, Pampanga, Philippines06.1992
Skills
- Menu planning
- Equipment Maintenance
- Problem-solving
- Kitchen Management
- Ingredient selection
Additional Information
REFERENCES:
Johnny Smith Larsen (Head Chef)
Brontey Mitchell (Head Chef)
Timeline
Head Chef
Mikado Japanese Restaurant
09.2021 - Current
Sous Chef
Hays Recruitment Agency Perth
07.2021 - 09.2021
Sous Chef
Henri Charpentier Suzette International
07.2015 - 03.2016
Sous Chef
Gogo Bambini Pty, Ltd
10.2013 - 07.2015
Jr. Sous Chef
Wine Connection Tapas Bar & Bistro
10.2011 - 09.2013
Chef De Partie
Princess Cruise Lines Ltd. (Cruise Ship)
10.2006 - 03.2011
Commis Chef
Norwegian Cruise Lines (Cruise Ship)
11.2001 - 08.2005
Bachelor of Science - Hotel And Restaurant Management
Holy Angel University
Associate of Science - Computer Science
Holy Angel University
High School Diploma -
Holy Angel University
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