John Paulo Cruz

• Worked for Garum by Guy Grossi and also for (By The, Able to run various sections and departments such as the Cold entree & Desserts, Hot entree, Grill section and pans sections, the Chef Pass and I was also running the breakfast buffet team for the whole hotel) and work also for the main kitchens of the whole hotel such as the ff. Cold Larder, IRD and Banquets section of hotel.
• Assisting on maintaining food quality standard, training people, providing good customer service and ordering. Prepare special meals or substitute items Ensure proper portion, arrangement and food garnish
• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist while also maintaining records of food logs
• Prepare cold foods. Preparing specific food items and meal components at your station
• Inform Chef of excess food items for use in daily specials
• Inform Food & Beverage service staff of menu specials and out of stock menu items
• Ensure the quality of the food items
  Following directions provided by the head chef
  Collaborating with the rest of the culinary team to ensure high-quality food and service. Improving your food preparation methods based on feedback. Anticipate and address guests’ service needs
• Keeping your area of the kitchen safe and sanitary
  Stocktaking and ordering supplies for each stations
  Improving your food preparation methods based on feedback
• Assist management in hiring, training, scheduling, evaluating, counselling, disciplining, and motivating and coaching employees; serve as a role model.
• Report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications
• Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets
• Speak with others using clear and professional language
• Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees
• Able to move, lift, carry, push, pull, and place objects weighing less than or equal to 15-20kg without assistance
• Perform other reasonable job duties as requested by managers and supervisors.

• Worked for Garum by Guy Grossi and also for (By The Westin Hotel Perth), Able to run various sections and departments such as the Cold entree & Desserts, Hot entree, Grill section and pans sections, the Chef Pass and I was also working for the breakfast buffet team for the whole hotel and work also for the main kitchens of the whole hotel such as the ff
• Cold Larder, IRD and Banquets section of the whole hotel. Assisting on maintaining food quality standard, training people, providing good customer service and ordering. Prepare special meals or substitute items
• Regulate temperature of ovens, broilers, grills, and roasters
• Monitor and ensure the quality and quantity of food that is prepared. Ensure proper portion, arrangement, and food garnish
• Inform Food & Beverage service staff of menu specials and out of stock menu items
• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist
• . Assist management in hiring, training, scheduling, evaluating, counselling, disciplining, and motivating and coaching employees; serve as a role model
• Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications
• Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets
• Anticipate and address guests’ service needs
• Mentored and trained kitchen staff to prepare each for demanding roles. kitchen staff to perform various preparation tasks under pressure
• Speak with others using clear and professional language
• Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees
• Perform other reasonable job duties as requested by Supervisors.

• 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.
• Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
• Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
• Planned and directed high-volume food preparation in fast-paced environment.
• Disciplined and dedicated to meeting high-quality standards.

Grill, Hot Entree, Pans & Cold Larder