JOSE PAULO DELA PENA
Gosnells,WA
Summary
To pursue a long term and fulfilling career as a culinary professional with my various expertise and skills in the gastronomic management of the hospitality industry.
Overview
17
17
years of professional experience
Work History
Head Chef/Production Operation
TUCKER FRESH - IGA
Curtin University, Corner Beazley Ave and Bentley WA 6102
08.2022 - Current
- Creates daily and weekly menus and specials
- Creates grab n’ go and readymade meals for all company branches across Perth
- Supervises and trains deli staff
- Prepares and cooks hot food for bain-marie and gourmet food for hot box
- Maintains cleanliness of the kitchen and ensuring proper food rotation
- In-charge of weekly food ordering
- Serves deli customers.
Chef
BRINDLE GROUP
214A Nicholson Road, Subiaco WA 6008
10.2019 - 07.2022
- Supervises and trains deli staff
- Prepares and cooks hot food for bain-marie and gourmet food for hot box
- Maintains cleanliness of the kitchen & ensuring proper food rotation
- In-charge of weekly food ordering
- Serves deli customers
- Prepares and cooks food such as salad bowls, soups, quiche, paninis, and the like for cabinet grab n go.
Chef
THE CLEAN FOOD STORE
214A Nicholson Road, Subiaco WA 6008
07.2019 - 10.2019
- Supervises and trains newly hired employees
- Maintains cleanliness of the kitchen & ensuring proper food rotation
- In-charge of weekly stock take and food ordering
- Prepares and cooks food such as salad bowls, soups, quiche, paninis, and the like for cabinet grab n’ go.
Chef
PROCESS MINERAL INTERNATIONAL
1 Sleet Road Applecross WA 6153
10.2018 - 07.2019
- Supervises and trains kitchen staff
- Prepares and cooks breakfast or dinner for 200 – 250 persons
- Prepares and bakes hot and cold desserts and pastries
- Prepares and makes salads, cold meats, dressings, dips and condiments
- Monitors food temperature, chillers, freezer, and bain-marie
- Helps and maintains the cleanliness of the kitchen according to company standards
- Prepares, caters & creates pastries, sandwiches, cakes, and barbeques for special and VIP functions
- Monitors food wastage
- Monitors and orders food stocks and kitchen supplies
- Reliever at the retail shop when the kitchen is not busy.
Chef
MORRIS CORP. DIVISION OF SODEXO
247 Balcatta Rd. Balcatta WA 6021
11.2011 - 09.2018
- Cooks breakfast, lunch and dinner for 500 – 1500 persons
- Prepares and bakes hot and cold desserts and pastries
- Prepares and makes salads, cold meats, dressings, dips and condiments
- Monitors food temperature, chillers, freezer, and bain-marie
- Helps and maintains the cleanliness of the kitchen according to company standards
- Prepares, caters and creates pastries, sandwiches, cakes, and barbeques for special and VIP functions
- Monitors food wastage
- Makes and cook soups, sauces and gravies.
Villa Chef/Sous Chef
SEVEN SEAS RESORTS & LEISURE INC. – AMANPULO RESORT
Pamalican Island, Cuyo, Palawan, Philippines
05.2009 - 08.2011
- In-charge of the Villas
- Specialize in International and local cuisines
- Prepares foods for the guests and owners, by request or preference, from starters, main course, and desserts
- Prepares drinks such as mocktails, cocktails and fresh juices
- Prepares breakfast, lunch, dinner, brunch, afternoon tea and snacks, pre-dinner, petite fours
- Handles guests’ special requests, like barbeques on the beach front, Kawayan Bar, Shark’s Point, island cave, Lagoon Sala, Gary’s nest, yoga retreat, and picnic grove
- In-charge of the cleanliness of the kitchen and surroundings of the villa
- Helps as a backup for the main kitchen, pastry, butchery, cold kitchen and restaurant outlets (Lagoon Club – Vietnamese Restaurant, Beach Club - Spanish Restaurant, Wind Surf Hut – Pizza Restaurant and Club House – International Restaurant)
- Creates and suggests menus for guests and owners
- Helps the butlers in serving the guests and owners.
Demi Chef d’ Partie
MOVENPICK TOWER & SUITES
Doha, Qatar
11.2007 - 11.2008
- Prepares diff
- Cold carvings like salmon coulibiac, roast beef, beef wellington and terrines
- Creates diff
- Kinds of salads, canapés, tapas, starters for the buffet, ala carte, outside catering & banquets
- In-charge of the Cold Section at late shift and in the absence of the Chef D’ Partie
- Ensures quality and food sanitation
- Prepares the food of the guest – Buffet, Ala Carte, room service, Lime Café and banquet
- Prepares and make different kinds of dressings and cold soups
- Prepares and make Arabic/continental salads
- Prepares mise-n-place and sandwiches for Lime Café sandwich station
- Food preparation and mise-n-place Assists the Chef D’ Partie
- Supervises the kitchen staff and trainees
- Menu planning, supplies requisition & stock rotation
- In-charge of the cleanliness of the cold section
- Checks the temperature of the walk-in fridges and chillers.
Education
Cert. IV Hospitality - Commercial Cookery
Victoria University
06.2011
Skills
- Nutritional knowledge
- Food Safety
- Kitchen Management
- Team Management
- Menu development
- Menu Planning
- Waste Reduction
- Culinary expertise
- Food Safety Regulations
- Kitchen Operations
- Cost Reduction
- Cost Management
- Leadership Qualities
- Cost Control
- Process Improvements
- Food spoilage prevention
- Forecasting and planning
- Budget Development
Desiredposition
Head Chef / Chef
Personal Information
- Place of Birth: Makati City, Philippines
- Height: 5ft. 6in.
- Weight: 95 kilos
- Date of Birth: 10/11/81
Awardsrecognitions
- L’ Assietted’ (The Gold Plate) - Classical Market Basket Category, National Chefs–on–Parade Competition 2004.
- Gold Medalist - Mini Chef’s–on–Parade 2002, Philippine Women’s University, Market basket category.
References
- Victorino Bantay (Chef), Mineral Resources Ltd., 0419714888
- Jerry Supan (Head Chef), Mineral Resources Ltd., 0476875063
- Sue Best (Deli Manager), Brindle Group (The Good Grocer), 0410575737
Training
- 12/01/07, Mövenpick Hotels and Resorts: MIP for MIP Induction Training 6 Key Issues HACCP Refresher Course
- 03/26/07, 04/27/07, Princess Cruise Lines Galley Training Course, Magsaysay Institute, Dasmarinas, Cavite
- 12/20/06, General induction and team building workshop, The Diplomatic Club- -Doha Asian Games
- 10/25/06, COSHH Awareness, Johnson Diversey. Doha, Qatar
- 10/22/06, HACCP Awareness, Johnson Diversey. Doha Qatar
- 09/02/04, Management of Human Resource in the Hospitality Industry, Philippine Women’s University
- 07/23/04, Asian Strategic Marketing Convention “The Youth as the Catalyst Change,” Philippine International Convention Center.
- 08/03/02, Micros Fidelio, Westin Philippine Plaza
Timeline
Head Chef/Production Operation
TUCKER FRESH - IGA
08.2022 - Current
Chef
BRINDLE GROUP
10.2019 - 07.2022
Chef
THE CLEAN FOOD STORE
07.2019 - 10.2019
Chef
PROCESS MINERAL INTERNATIONAL
10.2018 - 07.2019
Chef
MORRIS CORP. DIVISION OF SODEXO
11.2011 - 09.2018
Villa Chef/Sous Chef
SEVEN SEAS RESORTS & LEISURE INC. – AMANPULO RESORT
05.2009 - 08.2011
Demi Chef d’ Partie
MOVENPICK TOWER & SUITES
11.2007 - 11.2008
Cert. IV Hospitality - Commercial Cookery
Victoria University