FERNANDO L. BAUTISTA
Ferntree Gully,VIC
Summary
CORE COMPETENCY Proven competency in food preparation and handling with adherence of culinary standard, To maintain a high customer service focus by approaching your job with the customers always in mind Demonstrated creativity in preparing dishes from a given set of ingredients Recognized ability to listen to others and follow the instruction given by the head Chef To contribute ideas and suggestion to enhance operational/environmental procedures in the hotel Ten years of preparation and handling of Chinese and European cuisine To perform all duties and responsibilities in a manner that ensures your safety and that of other s in your workplace.
Overview
30
30
years of professional experience
Work History
Head Chef / Owner
Manna Kitchen Restaurant
01.2014 - Current
- Duties, Managing the Business
- Purchasing, payroll using Xero, menu planning, catering, market and events
Sous Chef
The University of Auckland
01.2014 - 01.2016
- Running one of the students accommodation building that in house students, 400- 500 students, serving meals breakfast , lunch ,dinner
CDP / offer to sous chef
The Langham, SKY CITY HOTEL AND CASINO
Auckland
04.2011 - 01.2014
Chef
Perter Gordon
Auckland
11.2015 - Current
- Working in vegetables section, and preparing a mise-in-place for service, and to check it is complete to prior to the commencement of service, informing the chef in charge of any shortage,
- Maintain a high standard of personal and professional hygiene in all kitchen areas
- Maintains all equipment in immaculate condition and cleanliness to the hotel's standard and in accordance withe the Health and Safety Act
- Assist The Chef in charge in the running of the section at all times, and takes full responsibility for the section in the absence of the sous chef and chef de partie
Tournant Chef
HILTON HOTEL
Auckland
02.2009 - 11.2010
- Liaise and co-operates in a congenial and effective manner with all other associated members of staff
- To prepare the mise-in-place for service, and to check it is complete prior to the commencement of service, informing the Chef in charge of any shortages
- Ensure a consistently high standard of quality and presentation of all food items
- Takes pride in the food produce, working with flair and precision and a high level of technical competence
- Maintains scrupulous personal standards and ethics in accordance with hotel policy and standard of hygiene
- Reduce waste to an absolute minimum by adhering to dish specification to the hotel’s standard and prevent pilferage from refrigerator, store rooms and maintain optimum stock rotation and stock levels.
3rd Chef
SHANGRI-LA MACTAN RESORT AND SPA, Tea of Spring Chinese Restaurant
lapu, Cebu
10.2004 - 12.2007
- INCLUDE,
- Prepared Roasted, Dim Sum, and Braised that satisfied the discriminating taste of our valued guest
- Prepare original recipe of sauces that earned the approval to the guest and the head chef, working in the wok station of the kitchen
- Prepare the mis in place in the assigned station and maintain high standard of hygiene
- Prepare the food under the direction of the head chef
- Demonstrating the skills on the wok section to guests; plating, vegetable and fruit carving, making of Dim Sum, and teaching on how to make the HAND PULLED NOODLES
- Actively participating in the planning and discussion of menus with managers
- Maintain accuracy in measuring of ingredients and portion sizes
- Utilized as valuable resources in technique demonstration to cook and provides guidance on cooking procedures
- Responsible for training and enforcing proper hygiene regulation to apprentice chef
- Mongolian Bar be que Restaurant, Philippines
- Busy restaurant specializing in Korean barbecue
- Position; 2nd chef in charge
- Duties
- Prepare all sauce , purchasing, food costing, menu planning, maintain the kitchen hygiene, supervise the 8 chefs ;
- Duration of employement
- 4 months
Sous Chef
FRENZI GROUP Ltd, De Fontein Belgian Beer Café
Auckland
12.2007 - 02.2009
nd Chef
Cebu, Chefs Garden Chinese Restaurant
Cebu
- Busy Restaurant Serving Cantonese Food, including Dim Sum
- Position, Duties Included, purchasing, Ordering,Menu Planning, Sauce making, Dim sum In charged
- And Wok Inchaged
Chef, nd in charge chef
Tsui Seafoods and Chinese Restaurant
02.2003 - 10.2004
- Busy Restaurant Specializing in live seafoods, Purchasing, Ordering, Sauce making,Wok Incharged,
- Duration
- 6 months
- Rei Dim Sum House, Busy restaurant specializing in Dim Sum and Noodles, Prepared and cooked all kinds of Dim Sum and worked on the Wok section making sauces
- Assisting with menu writing, food costing, ordering, stock control
- Supervised 4 Chefs and responsible for kitchen in the absence of the Head Chef
Kowloon Seafood Restaurant
- Served traditional Cantonese style food, mainly live seafood
Ponsonby Belgian Beer Café
Mission bay Auckland, Ponsonby, Auckland
- Performs related duties and special projects as assigned
- Keep up to date with the industry and attends all training course that may be required
- To prepare the mise-en-place for service, and to check it is complete prior to the commencement of service, informing the Chef in charge of any shortages
- Check with the Head Chef regarding any special requirements
- Maintain the area is clean and tidy and assists the Head Chef in running of busy in every section
- Reviews special preparation instructions and participates in the mise-en-place for said items.
bar staff
Garden
- Started as waiter and, , developed as a trainee chef, learning Dim Sum making
- Duration of employment: 1 year and 2 months
- CHARACTER REFERENCES
- ON REQUEST
nd in charge chef
Shanghai Bay Restaurant
02.2001 - 02.2003
- Serves traditional Cantonese style food, including Dim Sum
- Position: 3rd Cook, mainly working on the Wok section making sauces
- Duration of employment: about 9 months
Skills
- SEMINARS ATTENDED:
- Shangri-la Care 1, 2, 3,
- Shangri-la Hospitality from Caring People
- Delighting Costumers
- Taking Ownership
- Human Behavior in Hotel and Restaurant Service “Inciting Quality Revolution of
- Hospitality Education”
Additional Information
- ACHIEVEMENTS; , New Zealand National Culinary Fare 2009,2010 - Category: Fruit and Vegetables carving – Awarded Bronze medal Employee of the month awarded January 2010 at the Hilton, Auckland Nominee for Team Member of the month June 2010
Timeline
Chef
Perter Gordon
11.2015 - Current
Head Chef / Owner
Manna Kitchen Restaurant
01.2014 - Current
Sous Chef
The University of Auckland
01.2014 - 01.2016
CDP / offer to sous chef
The Langham, SKY CITY HOTEL AND CASINO
04.2011 - 01.2014
Tournant Chef
HILTON HOTEL
02.2009 - 11.2010
Sous Chef
FRENZI GROUP Ltd, De Fontein Belgian Beer Café
12.2007 - 02.2009
3rd Chef
SHANGRI-LA MACTAN RESORT AND SPA, Tea of Spring Chinese Restaurant
10.2004 - 12.2007
Chef, nd in charge chef
Tsui Seafoods and Chinese Restaurant
02.2003 - 10.2004
nd in charge chef
Shanghai Bay Restaurant
02.2001 - 02.2003
nd Chef
Cebu, Chefs Garden Chinese Restaurant
Kowloon Seafood Restaurant
Ponsonby Belgian Beer Café
bar staff
Garden