Fernan John S. Velarde
Pasay City,Philippines
Summary
Culinary professional with track record of delivering exceptional menu items and maintaining rigorous food safety standards. Adept at fostering collaborative kitchen environment and consistently achieving culinary excellence. Known for reliability and adaptability to dynamic kitchen needs, with strong skills in recipe development and culinary techniques.
Overview
10
10
years of professional experience
Work History
Asst. Chef de Partie
Viking Cruise
04.2023 - 11.2025
- Collaborated with senior chefs in various kitchen sections to prepare and plate dishes according to Viking’s fine-dining standards and guest expectations.
- Ensured consistency, portion control, and adherence to hygiene and safety protocols in a high-volume, fine-dining galley environment.
- Maintained strict compliance with HACCP and company sanitation standards.
- Supervised and executed breakfast service operations, ensuring exceptional quality, presentation standards, and timely service for high-volume guest demands.
- Led the roast and sauce stations, expertly preparing and presenting premium cuts and refined sauces in accordance with culinary and brand standards.
- Supported the pantry section, maintaining ingredient freshness, proper storage, and efficient mise en place for smooth kitchen operations.
Instructor
The Culinary Arts International
01.2022 - 01.2023
- Designed and delivered hands-on culinary training in classical and contemporary cooking techniques to diverse student groups, ensuring mastery of foundational and advanced kitchen skills.
- Developed comprehensive lesson plans and course materials aligned with international culinary standards and safety regulations (ServSafe, HACCP).
- Supervised students in live kitchen environments, emphasizing time management, teamwork, and professional kitchen etiquette.
- Organized culinary demonstrations, workshops, and evaluations to enhance student engagement and real-world readiness for hospitality industry careers.
Chef de Partie
I AM HOTEL
06.2022 - 08.2022
- Responsible for daily breakfast buffet and ala carte.
- Preparing meat and fish butchering.
- Managing training any commis chefs
- Assisting the Head chef and Sous chef creating menu items, recipes and developing dishes.
- Monitoring portion and waste control.
- Overseeing the maintenance of kitchen and food safety standards.
- Preparing, cooking, and presenting high quality dishes within the speciality section
Chef de Partie
Made in Hong-Kong, Makati Philippines
02.2021 - 11.2021
- Followed recipes closely and served food in accordance with restaurant serving guidelines.
- Safely stored food items and kept inventories.
- Prepared food carefully in response to customer requests or allergies.
- Worked in the cold section for making salads and dressing.
- Preparing dim sum and noodles.
Demi Chef de Partie
Queen Elizabeth - Cunard Lines / U.K. Carnival
04.2019 - 02.2020
- Cook a big volume of food according to the company standards and recipe, monitors and test food are being cooled and attends daily food testing as per the Executive Chef instructions.
- Work as a part of highly motivated chefs in Cunard
- In charge of preparing grill and roast items for the main buffet.
- Responsible in cooking vegetable, pasta, and stew for the Main Buffet (Lido Buffet in the Dining area in Queen Elizabeth
Demi Chef de Partie
Queen Elizabeth - Cunard Lines / U.K. Carnival
05.2018 - 02.2019
- Performs multitask activities in food preparation including setting up of mis en place for daily menu requirements as well as ensures that all food must be ready on a timely matter.
- We also explain the menu ingredients and preparation techniques when working in the buffet line.
- Preparing and cooking ala minute service outdoor with high quality food for our guest.
- Supervise the preparation of food according to the company standards.
Commis Chef
Costa Crociere - Costa Mediterranean Cruise Ship, European
11.2015 - 07.2017
- Worked effectively with all kitchen personnel to promote a happy working environment.
- Worked regarding to Food Safety Regulations.
- Worked at the hot gallery station in the roast station.
Education
Certificate - Culinary Arts
Magsaysay Institute of Culinary Arts and Hospitality (MICAH)
Makati City, Philippines09.2010
Skills
- Over 20 years’ experience in culinary arena
- Strong command classic and contemporary culinary methodologies
- In depth knowledge of weighing, measuring, and mixing ingredients in line with recipe
- Proven ability to clean work areas and equipment with efficiency
- Hands on experience in baking, grilling, roasting, boiling, and frying meats, fish, vegetables and other food
- Competent at checking freshness of raw food and ingredients before cooking Highly skilled in preparing, seasoning, and cooking a wide range of foods
- Carrying with food safety laws and following practices according to HACCP standards
TRAININGS AND SEMINARS
- Food Safety Level 2
- U.K Carnival Corporation/Cunard
- Costa Crociere Cruise Line
- Health Training Program
- Marine Evacuation System
- Coronavirus Awareness and Prevention
- Fire Fighting Training
- Blast Chiller and Cooking Technique
- Provision and Storage of Food Products
- Food Safety Using Time Management Control
- Food Preparation Cooking and Service
Timeline
Asst. Chef de Partie
Viking Cruise
04.2023 - 11.2025
Chef de Partie
I AM HOTEL
06.2022 - 08.2022
Instructor
The Culinary Arts International
01.2022 - 01.2023
Chef de Partie
Made in Hong-Kong, Makati Philippines
02.2021 - 11.2021
Demi Chef de Partie
Queen Elizabeth - Cunard Lines / U.K. Carnival
04.2019 - 02.2020
Demi Chef de Partie
Queen Elizabeth - Cunard Lines / U.K. Carnival
05.2018 - 02.2019
Commis Chef
Costa Crociere - Costa Mediterranean Cruise Ship, European
11.2015 - 07.2017
Certificate - Culinary Arts
Magsaysay Institute of Culinary Arts and Hospitality (MICAH)