Summary
Overview
Work History
Education
Skills
Certification
Languages
Interests
Training
Timeline
Generic
Jerson Saut

Jerson Saut

Coorparoo

Summary

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

18
18
years of professional experience
1
1
Certification

Work History

Chef

Otti Café Bar and Restaurant
07.2024 - Current
  • Prepare and cook food according to assigned station.
  • Cleaning up Prep areas and making sure the kitchen is stocked.
  • Ensure food is cooked to proper temperatures.

Chef de Partie

Oaks Sunshine Coast Oasis Resort
12.2020 - Current
  • Manage daily food preparation to meet restaurant standards.
  • Ensure the quality of food preparation, presentation, and storage.
  • Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
  • Checks periodically expiry dates and proper storage of food items in the section.

Acting Head Chef

Oaks Broome Hotel
04.2025 - 07.2025
  • Managed food preparation, cooking, and cleaning processes.
  • Directed kitchen operations and staff management.
  • Planned and designed menus and managed inventory.

Chef de Partie

Pullman & Mercure King George Square
06.2024 - 03.2025
  • Review Banquet Event Orders (BEO) daily and make note of any changes.
  • Brief kitchen staff about events in the absence of the Sous Chef.
  • Coordinate banquet production with Executive Chef and Banquet Sous Chef.
  • Assist in Breakfast and À la Carte dinner services during non-event periods.
  • Banquet

Chef

Qantas Lounge Brisbane
01.2025 - 03.2025
  • Prepare and present high-quality meals according to Qantas lounge standards.
  • Execute a rotating menu that reflects Qantas’ culinary identity and seasonal ingredients.
  • Ensure food is prepared to the highest hygiene and safety standards.

O.N Demi-Chef

Pullman & Ibis Brisbane Airport
02.2022 - 11.2023
  • Managed overnight in-room dining service.
  • Takes care of the food preparation, production for dinner, overnight service.
  • Ensured proper food preparation and hazard-free service.
  • Brisbane Airport Hotels Group

Chef de Partie

Ibis Hotel
04.2021 - 07.2021
  • Supporting the Head Chef/Sous Chef in preparing, cooking and preparing high quality dishes within the specialty section.
  • Assisting the Head Chef/Sous Chef in Creating Menu items, recipes and developing dishes.
  • Brisbane Airport Hotels Group

Chef de Partie

Oaks Cypress Lakes Resort
10.2019 - 12.2020
  • Chef in Charge for Banquets and Events.
  • To make sure that all menus are correctly calculated to ensure maximum gross profit.
  • To ensure that sufficient stocks of all materials are being kept and stored under the correct conditions.
  • To Assist the regular stock-takes and when required.
  • To ensure that the food preparation are completely and correctly done to avoid food hazards.
  • To ensure that all food are in correct temperature.
  • To ensure that the food set up are correctly and nicely done.

Chef de Partie

Oaks Darwin Elan Hotel
05.2020 - 09.2020
  • Chef in Charge in the absence of the Head Chef.
  • Working in Breakfast, Lunch and Dinner Service and Banquets.
  • Working directly under the head Chef.
  • Preparing, cooking and presenting high quality dishes within the speciality section.
  • Assisting the Head Chef in creating menu items, recipes and developing dishes.
  • Working on Ordering in the absence of the head chef.

Chef

Seaview Tavern
03.2018 - 09.2019
  • Check freshness of food and ingredients.
  • Set up workstations with all needed ingredients and cooking equipment.
  • Prepare ingredients to use in cooking.
  • Cook food and ensure great presentation of food before they are served.
  • Keep a sanitized and orderly environment in the kitchen.
  • Ensure all food and other items are stored properly.
  • Check quality of ingredients.
  • Monitor stocks and Places orders when there are shortages.

Head Chef

101 Mix Bar and Restaurant
12.2016 - 02.2018
  • Oversees the kitchen Operation of the restaurant.
  • Work closely with other cooks, create menu items and determine food inventory needs.
  • Make sure the restaurant meets all regulations, including sanitary and safety guidelines.
  • Plan menus and ensure quality of meals.
  • Inspect supplies, equipment and work areas for cleanliness and functionality.
  • Maintain Sanitation practices and follow safety Standards.
  • Supervise and coordinate activities of cooks and food preparation.

Chef

Ritz Carlton Resort and Spa
02.2014 - 02.2014
  • Inspect food preparation and serving areas to ensure observance of safety.
  • Season and cook food according to recipes.
  • Ensure great presentation of food before they are served.
  • Prepare ingredients to use in cooking.
  • Check freshness of food and ingredients.
  • Prepare the food for the breakfast buffet.
  • Prepare and cook food for in-room dining and bar orders.
  • In charge in the production of all hors'd oeuvre’s, salads and fruits in the garder-manger kitchen.

Head Chef

Lucas Food Avenue
06.2012 - 01.2014
  • Overall responsibility for the kitchen daily operation.
  • Work closely with other cooks, create menu items and determine food inventory needs.
  • Monitoring and Controlling stock levels.
  • Control and direct the food preparation process and any other relative activities.
  • Construct menus with new or existing culinary creations.
  • Implementation of health and safety procedure in the kitchen.
  • Interviewing and hiring kitchen Staff.
  • Estimating costs and ensuring all purchases come within budget.

Trainee Chef

Ristorante Natalino
11.2011 - 12.2011
  • Assist the head chef in the production of different foods like vegetables, meats and pastries.
  • Assist the chefs in ensuring the restaurant cleanliness and orderliness.
  • Assist the head chef in the preparation and cooking of food.
  • Ensure that all food and other items are stored properly.
  • Clean food preparation area before and after the preparation as part of health and sanitary practices.

Commis Chef

Plantation Bay Resort & Spa
10.2010 - 03.2011
  • Properly stock items at appropriate temperature.
  • Clean food Prepartion area as part of health and sanitation practices.
  • Worked with other Chefs in ensuring that health and safety standards are upheld in the kitchen.
  • Rotate stock items as per established procedures.
  • Maintain accurate inventories.

Line Chef

Purple Slate Culinary & Restaurant
08.2009 - 05.2010
  • Properly store food items at appropriate temperature.
  • Assist the head chef in the development of menus.
  • Assist the kitchen staff in maintaining the cleanliness inside the kitchen.
  • Assist the head chef in ensuring that food is prepared and served to the guests on time.
  • Assigned to ensure that all foods are stored properly.
  • Measure and assemble ingredients for menu items.

Internship (Culinary)

Plantation Bay Resort & Spa
04.2008 - 05.2008
  • Training in the F&B Kitchen as asst cook for 300 hours.
  • Assist the chefs in the preparation of food.
  • Assist the chef in the production of food.
  • Assist the chef in maintaining the cleanliness inside the kitchen.
  • Assist the chefs in setting up the food for the dinner buffet.
  • Assist the chefs in the proper storage of foo.

Internship (HRM)

Plantation Bay Resort & Spa
06.2007 - 10.2007
  • Assigned at the Kilimanjaro Restaurant as Waiter.
  • Assist the Room Attendant in cleaning the rooms.
  • Assist the Chef in the preparation and production of all foods.
  • Assigned in the laundry Department to assist and help the staff.

Education

Hors 'd Oeuvre Boot Camp -

Culinary Institute of America
11.2014

Food Styling for Media - undefined

International Culinary Center
11.2014

Europian Cuisine - undefined

Apicius Culinary Institute of Florence
12.2011

Professional Food Styling Program - undefined

Center for Asian Culinary Studies
06.2009

Certificate - Culinary Arts

Magsaysay Institute of Hospitality & Culinary Arts
05.2009

Diploma - Culinary Arts

American Hospitality Academy
06.2008

Associate - Hotel & Restaurant Manager

University of San Carlos
10.2007

Bachelor of Arts - Philosophy

Holy Rosary Minor Seminary
03.2002

High School - undefined

Saint Anthony of Padua Seminary
03.1998

Skills

  • Food safety and sanitation
  • Customer service
  • Knife skills
  • Cooking techniques
  • Food quality
  • Kitchen management
  • Food presentation
  • Attention to detail
  • Effective communications
  • Kitchen operations
  • Meal preparation

Certification

  • Certificate IV in Commercial Cookery (SIT40516)-Australia
  • National Certificate in Commercial Cooking (NC II)-Philippines
  • Certificate III in Commercial Cookery (SIT30816) – Australia
  • Food Safety Supervision Certificate (SITSS00051) - Australia
  • Responsible Service Alcohol RSA (SIT30616)-Australia

Languages

English
Full Professional

Interests

  • Food Tourism
  • Road Trips
  • Adventure Travel
  • Cooking
  • I enjoy cooking for friends and family gatherings
  • Running
  • Exploring famous landmarks, historical sites, and cultural attractions in a new destination

Training

  • November 14-15 2014 Food Styling for Media International Culinary Center New York, USA
  • November 12-13 2014 Hors'd Oeuvres Boot Camp Culinary Institute of America New York, USA
  • Nov. 8-Dec 18 2011 European Cuisine Apicius Culinary Institute of Florence Florence Italy
  • July 4, 2010 Basic food Styling and Food Photography Jo Avila Photography Greenhills, San Juan City
  • August 18, 2009 “Basic Photography” Jo Avila Photograpy Greenhills, San Juan City
  • April 4, 2009 Introduction to Fruit & Vegetable Carving Heny Sison Culinary School
  • April 11, 2009 “Personality Enhancement Training” Magsaysay Institute of Hospitality & Culinary Arts United Nations Avenue, Manila City
  • January 23, 2009 MIHCA foundation Courses “Preparing the Pathway to Success” Magsaysay Institute of Hospitality & Culinary Arts United Nations Avenue, Manila City
  • May 30, 2008 “Chinese Cuisine Class” Training Center of Beijing Foreign Affairs School
  • Sept 12, 2007-Sept 16, 2007 “Apprenticeship by Experience Program (APEX) Superferry
  • March 03, 2007 “Gastronomic Feast”-Cooking Workshop Philippine School of Culinary Arts Good Shepherd Road, Banawa, Cebu City
  • February 25, 2007 “Housekeeping Skills and Procedure Seminar” Marriot hotel, Cebu City

Timeline

Acting Head Chef

Oaks Broome Hotel
04.2025 - 07.2025

Chef

Qantas Lounge Brisbane
01.2025 - 03.2025

Chef

Otti Café Bar and Restaurant
07.2024 - Current

Chef de Partie

Pullman & Mercure King George Square
06.2024 - 03.2025

O.N Demi-Chef

Pullman & Ibis Brisbane Airport
02.2022 - 11.2023

Chef de Partie

Ibis Hotel
04.2021 - 07.2021

Chef de Partie

Oaks Sunshine Coast Oasis Resort
12.2020 - Current

Chef de Partie

Oaks Darwin Elan Hotel
05.2020 - 09.2020

Chef de Partie

Oaks Cypress Lakes Resort
10.2019 - 12.2020

Chef

Seaview Tavern
03.2018 - 09.2019

Head Chef

101 Mix Bar and Restaurant
12.2016 - 02.2018

Chef

Ritz Carlton Resort and Spa
02.2014 - 02.2014

Head Chef

Lucas Food Avenue
06.2012 - 01.2014

Trainee Chef

Ristorante Natalino
11.2011 - 12.2011

Commis Chef

Plantation Bay Resort & Spa
10.2010 - 03.2011

Line Chef

Purple Slate Culinary & Restaurant
08.2009 - 05.2010

Internship (Culinary)

Plantation Bay Resort & Spa
04.2008 - 05.2008

Internship (HRM)

Plantation Bay Resort & Spa
06.2007 - 10.2007

Food Styling for Media - undefined

International Culinary Center

Europian Cuisine - undefined

Apicius Culinary Institute of Florence

Professional Food Styling Program - undefined

Center for Asian Culinary Studies

Certificate - Culinary Arts

Magsaysay Institute of Hospitality & Culinary Arts

Diploma - Culinary Arts

American Hospitality Academy

Associate - Hotel & Restaurant Manager

University of San Carlos

Bachelor of Arts - Philosophy

Holy Rosary Minor Seminary

High School - undefined

Saint Anthony of Padua Seminary

Hors 'd Oeuvre Boot Camp -

Culinary Institute of America

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Jerson Saut