Marilyn B. Ponce
CHEF
15 Borland Street Taylor,ACT
Summary
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.
Overview
22
22
years of professional experience
Work History
HEAD CHEF
Ramada By Wyndham Hotel, Diplomat And Encore
03.2023 - Current
- Manage both Ramada Diplomat and Ramada Encore hotel in Canberra
- Manage over 200 or more customers per day.
- Controlling and directing food preparation process and any other relative activities
- Constructing menu with new or existing culinary creations ensuring quality and variety and quality of servings which increased sales by 30% in 2 months.
- Approving and polishing dishes before reach customer
- Ensuring that standard and quality of food production and hygiene within department is maintained at highest level at all times
- Determining food inventory needs, stocking and ordering
- Responsible for health and safety at work
- Managing and working closely with other chefs at all levels.
- Created recipes and prepared advanced dishes.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Placed orders to restock items before supplies ran out.
- Hired, managed, and trained kitchen staff.
- Arranged for kitchen equipment maintenance and repair when needed.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Maintained well-organized mise en place to keep work consistent.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Interacted with guests to obtain feedback on product quality and service levels.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Cooked memorable dishes that brought new customers into establishment.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Obtained fresh, local ingredients to lower grocery costs.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Modernized work processes to reduce guest wait times and boost daily output.
- Created recipes and prepared advanced dishes
- Hired, managed, and trained kitchen staff
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity
- Interacted with guests to obtain feedback on product quality and service levels
- Planned promotional menu additions based on seasonal pricing and product availability
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders
- Cooked memorable dishes that brought new customers into establishment
- Developed and cooked memorable dishes that brought new customers into establishment.
HEAD CHEF
Statesman Hotel
11.2022 - 03.2023
- Set-up and design both service kitchen and preparation kitchen according to designed menu and easier operational food service
- Refurbished new Statesman hotel
- Manage 100 customer or more for dinner service per day.
- Conduct interview to all applicant and hire whole Back of house team
- Set up accounts to all suppliers
- Assist consultant in creating menu and food tasting
- Ordering, receiving, purchasing
- Train all BOH staff on new menu
- Lead 10 professional chefs for smooth service daily
- Create roster and approve timesheets
- Ensure that all stocks are available and maintain food standards
- Work closely with General and Venue Manager
- Maintain cleanliness and safety inside workplace
- Create good working environment on workplace
- Teach all staff on how to properly use wood fire griller and techniques on how maintain its temperature
- Handle functions and events.
- Hired, managed, and trained kitchen staff
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas
- Mentored kitchen staff to prepare each for demanding roles
Head Chef
Canberra Tradesmen Union Club (The Tradies)
10.2021 - 10.2022
- Created recipes and prepared advanced dishes.
- Manage 400-500 covers in whole venue per day.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Placed orders to restock items before supplies ran out.
- Menu Engineering
- Keep budgets and KPI's.
- Attend some training and seminars.
- Creates rotating rosters to 25 staffs thru easy employer.
- Manage and approve staffs leave in ESS software.
- Create New menu and food cost for Bluey's Cafe, Bar lounge, Gaming room, Room Service, Canberra Wine House, Restaurant, Functions and Events, which shows increase of 20% sales in one month.
- Approve and monitor all invoices in SAGE.
- Ensuring seamless and efficient kitchen service and handle customer complaints.
- Posses excellent knowledge of all kitchen operations and safe food handling practices.
- Create safe and good working environment at workplace.
- Bring new ideas to menu, while focusing on maintaining quality and presentation.
- Ensuring supplier quality and cost management strategies are in place.
- Handle events such as Christmas parties, delegates meeting, weddings and etc.
- Hired, managed, and trained kitchen staff.
- Arranged for kitchen equipment maintenance and repair when needed.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Maintained well-organized mise en place to keep work consistent.
- Interacted with guests to obtain feedback on product quality and service levels.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Mentored kitchen staff to prepare each for demanding roles.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Modernized work processes to reduce guest wait times and boost daily output.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
Executive CHEF
Capital Hotel Group (DECO Hotel)
12.2020 - 10.2021
- Manage Hotel and Ducksnuts Pub In Dickson same time
- Overseeing daily communications and operations of kitchen for Hotel and Apartelle Room Service, 214 Restaurant, Evens and functions
- Approved all invoices, monitor and control cost and stocktake recording using Cooking books
- Approved and process staffs payroll
- Create shifted roster to all kitchen staffs for both venues
- Ensuring seamless and efficient kitchen service and handle customer complaints
- Interview, Hire, Lead and develop kitchen team
- Create safe and good working environment at workplace
- Bring new ideas to menu, while focusing on maintaining quality and presentation
- Create daily and weekly special Menu
- Ensuring supplier quality and cost management strategies are in place
- Ensure to meet quality of each dishes served to customer
- Ensure that food cost and wages of staff is under budget
- Ensure to meet quality of each dishes served to customer
- In-charge on whole restaurant operation
- Create special dishes every day
- Handle functions and catering
- Do all paper works and administrative report.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality
- Planned promotional menu additions based on seasonal pricing and product availability
- Developed kitchen staff through training, disciplinary action, and performance reviews
- Coordinated employee schedules and developed staff teams to boost productivity
- Developed and remained accountable for safety, quality, consistency and adherence to standards
- Developed close relationships with suppliers to source best ingredients
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas
Head Chef
Capital Hotel Group (DUCKSNUTS)
03.2019 - 03.2020
- Created recipes and prepared advanced dishes.
- Manage 200-300 guest covers per day.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Placed orders to restock items before supplies ran out.
- Hired, managed, and trained kitchen staff.
- Arranged for kitchen equipment maintenance and repair when needed.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Cooked memorable dishes that brought new customers into establishment.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Create special Menu for special events, such as wine pairing, gin pairing etc.
CASUAL CHEF
Crowne Plaza Hotel and TEMPLAR
06.2018 - 03.2019
- Do Mise-en-place
- Handle functions
- Cook ala carte food
- Responsible to any areas assigned in kitchen -Do requisition
- Ensure that kitchen ran smooth and maintain company standards when cooking foods
- Maintain work health and safety at work
- Fill up all forms and documents every day in compliance to HACCP requirements.
- Managed time efficiently in order to complete all tasks within deadlines
- Demonstrated respect, friendliness and willingness to help wherever needed
- Organized and detail-oriented with a strong work ethic
- Used critical thinking to break down problems, evaluate solutions and make decisions
- Developed and maintained courteous and effective working relationships
- Identified issues, analyzed information and provided solutions to problems
HEAD CHEF
Eastlake Gungahlin Club
03.2018 - 06.2018
- Set up whole Club and arrange all equipment to its designated place.(OPENING TEAM) -Designed kitchen lay out
- Train and teach staff about company standard in cooking of Club
- Do Weekly Roster, stock take, purchasing and control budget in Club
- Attend function meeting and ensure to meet customer expectations
- Help in Calwell Eastlake Club from time to time whenever needs
- Ensure that Main production kitchen, Pub, Bistro and function operates smoothly
- Strictly follows dietary requirements of customers
- Approve all staffs wages and ensure everything is under wages set budget
- Create weekly specials, seniors and Lunch menu special inside Club
- Work in all section inside kitchen and help all chefs specially on busy time
- Strictly implement food and Safety inside Club
- Administer first Aid in times of need
- Train and teach new staff for opening of restaurant (Pioneer Staff) and ensure that food cost and wages of staff is under budget
- Ensure to meet quality of each dishes served to customer
- In-charge on whole restaurant operation
- Create special dishes everyday
- Handle functions and catering -Do all paper works and administrative report.
- Maintained well-organized mise en place to keep work consistent.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Created recipes and prepared advanced dishes.
- Trained kitchen staff to perform various preparation tasks under pressure.
Head Chef
Capital Hotel Group (DUCKSNUTS)
03.2017 - 03.2018
- Created recipes and prepared advanced dishes.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Placed orders to restock items before supplies ran out.
- Hired, managed, and trained kitchen staff.
- Arranged for kitchen equipment maintenance and repair when needed.
- Maintained well-organized mise en place to keep work consistent.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Mentored kitchen staff to prepare each for demanding roles.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Create new special menus every week for this award winning venue (best burger in ACT 2018)
Catering Administrative Assistant
Canberra Tradesmen Union Club (The Tradies)
09.2015 - 02.2016
- Assist Catering manager in creating new menu
- Do Menu Costing and Menu engineering
- Ensure that all necessary documents on following Work Health and Food Safety is followed
- Do Kitchen Induction to new kitchen staffs -Manage Food and Labour Costs
- In-charge on administering all phases of kitchen operation including staff time sheet for pay roll
- Manage calendar by organizing events and meetings with customers.
HEAD CHEF
Canberra Tradesmen Union Club (The Tradies)
04.2013 - 09.2015
- Assist The Tradies Club Woden on big functions and events -Create Menu for Wine Pairing Dinner Event and worked with Mr Gallagher, Mr Helm, Shaw Wine Makers and Long Rail Gully
- Create and handle Event for Beer Diva Dinner Food Pairing for Kirin, James Squire and Different types of beer with partners from Lion company
- Overseeing daily communications and operations of kitchen for Hotel Room Service, Wine House, Bluey’s Café, Lounge Bar, Essence Restaurant, Evens and functions
- Ensuring seamless and efficient kitchen service and handle customer complaints
- Lead and develop kitchen team
- Create safe and good working environment at workplace
- Bring new ideas to menu, while focusing on maintaining quality and presentation
- Possess excellent knowledge of all kitchen operations and safe food handling practices -Ensuring supplier quality and cost management strategies are in place
- Ensure to meet quality of each dishes served to customer
- Create rotating roster to 20 staffs thru easy employer
- Manage and approved staffs leave in ESS software
- Create New Menu and food cost to all restaurant venue in whole club and Hotel
- Approve and monitor all invoices in SAGE.Menu costing and Menu engineering
- Keep kitchen organized and running smoothly by maintaining great relationship with both BOH and FOH
- Ensure that Work, Health and Food safety is followed -Handle multi outlets including Bistro, Café and Events or Functions
- In-charge of supervising and administering all phases of kitchen operation and facilitating achievement of objectives of company
- Manage Food and Labour costs and Drive Revenue
- Interview, Train and develop kitchen team
- To encourage concept of beer with food and to increase awareness of Craft Beer and it’s attributes to club members.
- Created recipes and prepared advanced dishes.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Mentored kitchen staff to prepare each for demanding roles.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Executive Chef/Restaurant General Manager
La Dolce Vita Italian Bar and Restaurant
07.2011 - 04.2013
- Create New Menu for restaurant -Full time regular chef employee -48 hours/ week of duty
- Create Set-Menus, Buffet food line-up, and House Special Menu
- Do food costing and menu engineering -Responsible for whole kitchen operation
- Interview and train new staff
- Conduct daily briefing
- Do kitchen daily roaster of staffs
- Secure all equipment and tools inside kitchen are properly used and handle
- Do spoilage and trimmings report, month end inventory, stock transfer and control or forecast stocks in storage for requisition
- In-charge in receiving, ensure that all items are fresh and quality will pass within company standards
- Prepare Salads, dressings and Sauces
- Prepare Mise-en- place
- Make homemade Pasta like spaghetti, papardelle, linguini, lasagna, tortellaci, ravioli, gnocchi and tortellini using electric and manual pasta machine
- Bake breads using convection oven like gricinni, toast bread, baguette and cookies
- Bake and Frost Christmas, birthday and wedding cakes
- Train staff in making pies, dessert and pastry products
- Prepare and cook Appetizer, Salad, Pasta, Main course up to dessert
- Cook Main Course and Sidings -Make homemade pizza dough
- Make freshly bakes pizza
- Prepare Panini or sandwiches
- Full knowledge in proper handling all kitchen equipment, Conduct new Menu -full time regular Chef employee -Do food costing and Menu Engineering -Makes Homemade Pasta and Pizza -Supervised Kitchen, Pizza and Dining Operation -Food Controller -Expedites food according to standard Sequence of Service
- Make Catering, groupies and Set- Menu -Do operation log report, daily and monthly inventory -Conduct daily briefing with staff -Make marketing strategies to increase restaurant sales
- Handle reservations, catering and big groups -Make daily roasters -Directly report everything that’s happening in operation with top management and owner
- Ensure Food and Beverage are within company standards before it was serve with guest -Debone and fillet Meat and seafood using butcher and fillet knife.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Interacted with guests to obtain feedback on product quality and service levels.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Modernized work processes to reduce guest wait times and boost daily output.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Utilized culinary techniques to create visually appealing dishes.
- Developed close relationships with suppliers to source best ingredients.
- Modified recipes to accommodate dietary restrictions and allergies.
- Assisted with menu development and planning.
- Disciplined and dedicated to meeting high-quality standards.
- Implemented successful cross-marketing strategies such as food and wine pairings.
Operation Manager
Giligans Restaurant
01.2011 - 07.2011
- Manage four Restaurants in Makati and Alabang Area such as Glorietta 5, Festival branch, Tagaytay and Alabang Town center
- Control and transfer stocks on said branches to maintain low food cost
- Conduct daily briefing with staff -Think of marketing strategies to increase restaurant sales -Facilitate Managers Committee Meeting -Handle reservations, catering and events -Ensure that food and beverage are within company standards before it was serve with guest -In-charge on administrative task such as month end Stocktake, Profit and Losses Report, pay staff monthly remittances.
- Developed systems and procedures to improve operational quality and team efficiency
- Managed inventory and supply chain operations to achieve timely and accurate delivery of goods and services
- Established positive and effective communication among unit staff and organization leadership, reducing miscommunications, and missed deadlines
- Analyzed and reported on key performance metrics to senior management
- Developed and implemented strategies to maximize customer satisfaction
- Identified and resolved unauthorized, unsafe, or ineffective practices
- Increased profit by streamlining operations
- Reported issues to higher management with great detail
- Managed purchasing, sales, marketing and customer account operations efficiently
F&B Manager
Tri Place Hotel
01.2010 - 01.2011
- Responsible for the whole Food and Beverage Operation
- Present Financial Status and Report every Month end with the Top Management
- Create New Menu which results to improve sales and gain good customer feeedback.
- Menu Engineering and Plating -Ensure that all section in F&B followed company set standard on service and quality
- Control and minimizes food cost
- Set up and open Hide Away Bar and Restaurant -Do kitchen lay out for the new restaurant
- Maintained organized and clean front office area to create professional and welcoming environment for visitors and employees
- Collected room deposits, fees, and payments
- Completed data entry and filing to keep records updated for easy retrieval
- Completed all tasks in compliance with company policies and procedures
- Collected and distributed messages to team members and managers to support open communication and high customer service
- Helped office staff prepare reports and presentations for internal or client-related use
Executive Chef
La Dolce Vita Italian Restaurant
01.2009 - 12.2009
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Interacted with guests to obtain feedback on product quality and service levels.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Monitored food production to verify quality and consistency.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Implemented food cost and waste reduction initiatives to save money.
- Modified recipes to accommodate dietary restrictions and allergies.
- Participated in food tastings and taste tests.
- Assisted with menu development and planning.
- Evaluated food products to verify freshness and quality.
Executive Chef
Plato Platina Italian Restaurant
02.2008 - 01.2009
- For restaurant serving Italian, fusion cuisine
- Do Food Costing and suggested selling price of each items
- Do purchasing of new ingredients and look for new suppliers
- Create Special of day menu line up and Catering Menu’s
- Train staff regarding updates on Menu’s and kitchen operations concern
- Hire, train, and direct cooks/chefs
- Plan menu, and create new menu, food costing.
- Assure quality control, and minimize waste
- Conduct seminars regarding Kitchen Sanitation and Safety inside Kitchen
- Train kitchen staff on proper way of butchering and filleting meat and fish
- Make Sauces and dressings
- Cook Main course
- Make homemade pizza dough using dough mixer -Cook Pasta and Main Course.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes
- Evaluated food products to verify freshness and quality
Head Pastry Chef
International Leisure Investment
12.2005 - 01.2008
- Regular Pastry Chef with International, -Supervised 2 restaurants La Piazza In Mall Of Emirate and Scoozi in Dubai Festival City
- Managed back of house operations
- Performed purchasing function for Pastry
- Do evaluation for all staff regarding their performance -Attend meeting with top management
- Do requisition and monthly inventory -Do menu engineering and planning -Prepare all items for delivery in other branch
- Make homemade pastry items such as breads, ice creams, sauces, cakes and desserts
- Bake toast breads, baguettes, English cake, cream puff, puff pastry, and all occasion cakes
- Operates griccini machine, convection ovens, proofer, ice cream machine maker, and dough mixer.
- Monitored baking ingredient stocks and replenished items to maintain sufficient quantities for pastry production
- Maintained pastry-making equipment in good working order and replaced machinery when required to meet quality standards
- Prepared French, Greek and Italian pastries to meet customer order requirements
- Trained and mentored team of apprentice bakers to maintain product quality and restaurant reputation
- Compiled working specifications and food cost estimates for new products to broaden pastry offerings
- Operated clean pastry cooking station and complied with applicable health and safety standards
- Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts
- Monitored quality of ingredients used in recipes to maintain consistency and safety standards
- Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer
- Personalized creations for holidays, weddings, graduations, and personal events
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes
- Developed and implemented cost-saving strategies for production of cakes, pastries and desserts
Trainee
International Leisure Investment LeMeridiene Hotel
11.2005 - 12.2005
- Company sent me to Lebanon for training inside Le Meridian Commodore’s Pastry Department who supply pastry products in 12 restaurants owned by Mr
- Tarek Boubess and works for how many days in La Piazza Sodeco, study the flow of actual operation inside the restaurant
- I was sent to Dubai and open 2 restaurant La Piazza & Scoozi expenses paid by them.
- Participated in on-the-job training, working closely with supervisors and coworkers and asking appropriate questions
- Learned new materials, processes, and programs quickly
- Attended training courses to build understanding of processes, techniques, and industry
- Collaborated with employees from various backgrounds
- Acted with integrity, honesty and knowledge to promote culture of company
- Established lasting relationships with peers, leadership and customers using strong communication and interpersonal skills
- Filled out timesheets and paperwork according to identified requirements
- Supported departmental tasks to increase understanding of industry processes
Chef De Partie
Cena
05.2004 - 10.2005
- Regular employee with 48 hours of duty/ week
- Do daily, weekly and monthly inventory
- Make transfer and issuance of stocks
- Do daily sales report, requisition, and general supplies inventory
- Plan and make weekly food for staff
- Makes daily schedule
- Do production and transaction report
- Record all trimmings, spoilage’s and transfer items to other restaurants
- Product controller
- Expedites for perfect timing of food
- Perform other tasks as maybe assigned from time to time
- Responsible for hot kitchen operation
- Prepare pasta and sauces
- Cook grilled items such as meat and seafood
- Report to executive chef and find solution if problems occur
- Assist Sous Chef and Executive Chef from time to time
- Train new staff
- Prepare Mise-en-Place -Work in all station and prepare customer order as soon as possible with good quality outcome
- Knowledgeable in using Oven, Salamander, Griller, Fryer, Dough mixer, High and Low Pressure stove, Vacuum Sealer, Meat Slicer, Vegetable or Fruit Cutter and Food processor.
- Prepared items for roasting, sautéing, frying and baking.
Pastry Chef Consultant
Plato Platina Italian Restaurant
09.2003 - 03.2004
- Skilled at working independently and collaboratively in team environment.
- Self-motivated, with strong sense of personal responsibility.
- Proven ability to learn quickly and adapt to new situations.
- Worked well in team setting, providing support and guidance.
- Worked effectively in fast-paced environments.
- Managed time efficiently in order to complete all tasks within deadlines.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Excellent communication skills, both verbal and written.
- Create Menu with Menu Engineering, menu planning and costing
- Do purchasing of stocks -Do daily sales report and requisition and general supplies -Make daily schedule -Record all spoilage's, trimmings, and transfer items -Pioneering staff -Train and supervise all staff
- Attend meeting with restaurant owners and report everything happens on operation
- Bakes breads and cakes
- Make salad, appetizer, cakes ,panini and desserts
- Handle some indoor and outdoor catering.
- Passionate about learning and committed to continual improvement.
- Proved successful working within tight deadlines and fast-paced environment.
- Organized and detail-oriented with strong work ethic.
- Adaptable and proficient in learning new concepts quickly and efficiently.
- Used critical thinking to break down problems, evaluate solutions and make decisions.
- Paid attention to detail while completing assignments.
- Developed and maintained courteous and effective working relationships.
- Identified issues, analyzed information and provided solutions to problems.
- Participated in team projects, demonstrating ability to work collaboratively and effectively.
Baker
Cena
05.2003 - 09.2003
- Greenbelt Makati Philippines
- Pastry –, -Makes appetizer, salads, sandwiches, sauces and desserts -Handle some catering function -Make cakes for all kind of occasions -Responsible for all dairies, pastries and dessert products
- Make requisition of stocks
- Assist in hot kitchen -Make pizza orders
- Do daily inventory -Report to Executive chef for any problems may occur
- Prepare stock transfer
- Prepare guest order
- Prepare Mise-en-place.
- Produced consistently high-quality baked goods for customers
- Operated and maintained bakery equipment, including ovens and mixers
- Complied with health and safety codes to protect staff and customers
- Packaged and labeled baked goods with accurate descriptions and ingredients
- Frosted and iced cakes, cupcakes, cookies, doughnuts, sweet rolls, and coffee cakes
- Trained and supervised new employees on bakery operations and procedures
- Created appealing displays to showcase products in bakery
- Developed recipes for new products and improved existing recipes
- Cleaned and maintained kitchen equipment and oven
- Followed food safety standards when handling ingredients
- Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation
- Monitored temperatures of ovens, proof boxes and other equipment
- Replenished and rotated food items, following correct food cooling and storage procedures
Cook
Segafredo Zanetti Espresso
04.2002 - 05.2003
- Employee with 48 hours of work per week -Station head for cold and hot Kitchen -Cook Pasta, Pizza, Steak and Main Courses -Report all requisition daily
- Do production and transaction report
- Record all trimmings, spoilage’s and transfer items to other restaurants
- Product controller
- Expedites for perfect timing of food
- Perform other tasks as maybe assigned from time to time
- Responsible for hot kitchen operation
- Prepare pasta and sauces
- Cook grilled items such as meat and seafood.
Pastry Staff
Cork Wine Cellar and Grill
03.2001 - 04.2002
- Station head for cold kitchen -Prepares dessert -Make advance Mise-en-place -Do purchasing of running low stocks
- Report all spoilages
- Make Month end Inventory
- Character Reference will be provided upon request.
- Skilled at working independently and collaboratively in a team environment
- Self-motivated, with a strong sense of personal responsibility
- Proven ability to learn quickly and adapt to new situations
- Demonstrated respect, friendliness and willingness to help wherever needed
- Excellent communication skills, both verbal and written
- Passionate about learning and committed to continual improvement
- Proved successful working within tight deadlines and a fast-paced environment
- Adaptable and proficient in learning new concepts quickly and efficiently
- Developed and maintained courteous and effective working relationships
- Identified issues, analyzed information and provided solutions to problems
Education
Food Safety Supervisor Certificate -
ACCESS CANBERRA
ACT06.2023
Culture Master -
Fiona Robertson
ACT10.2022
Fire warden and Fire drill -
CHUBB
2022
Australia Seminars and Certificate: Executive and Head Chef designation Pastry Chef experience with upscale establishments Pioneering Head Chef at Stateman hotel and Eastlake Gungahlin Club. Head Chef in two of the busiest Club in Canberra The Tradies Club Woden and Dickson Trained and worked with Italian Chef Livio Braiuka, Chef Ivan, French Chef Didier Bonaire, and Lebanese Managers Mr Joseph Zaedan and Mr. Tony Bou Hareb Open a new PUB at the heart of Dickson and worked with celebrity Chefs Danny Russo and Chef Roy Nerr, Michael Chatto and Michellin Star Chef Matteo Vigotti. -
Culinary Graduate -
Manila Institute For Culinary Arts And Residential Services Philippines
Philippines04.2000
Skills
- Budgeting and Cost Control
- Performance Improvement Monitoring
- Profit Target Achievement
- Hiring, Training and Development
- Food Safety
- Banquets and Catering
- Kitchen Staff Management
- Inventory and Supply Management
- Forecasting and Planning
- Food Preparation Techniques
- Create Recipes
- Kitchen Management
- Menu Planning
- Special Dietary Requirements
Timeline
HEAD CHEF
Ramada By Wyndham Hotel, Diplomat And Encore
03.2023 - Current
HEAD CHEF
Statesman Hotel
11.2022 - 03.2023
Head Chef
Canberra Tradesmen Union Club (The Tradies)
10.2021 - 10.2022
Executive CHEF
Capital Hotel Group (DECO Hotel)
12.2020 - 10.2021
Head Chef
Capital Hotel Group (DUCKSNUTS)
03.2019 - 03.2020
CASUAL CHEF
Crowne Plaza Hotel and TEMPLAR
06.2018 - 03.2019
HEAD CHEF
Eastlake Gungahlin Club
03.2018 - 06.2018
Head Chef
Capital Hotel Group (DUCKSNUTS)
03.2017 - 03.2018
Catering Administrative Assistant
Canberra Tradesmen Union Club (The Tradies)
09.2015 - 02.2016
HEAD CHEF
Canberra Tradesmen Union Club (The Tradies)
04.2013 - 09.2015
Executive Chef/Restaurant General Manager
La Dolce Vita Italian Bar and Restaurant
07.2011 - 04.2013
Operation Manager
Giligans Restaurant
01.2011 - 07.2011
F&B Manager
Tri Place Hotel
01.2010 - 01.2011
Executive Chef
La Dolce Vita Italian Restaurant
01.2009 - 12.2009
Executive Chef
Plato Platina Italian Restaurant
02.2008 - 01.2009
Head Pastry Chef
International Leisure Investment
12.2005 - 01.2008
Trainee
International Leisure Investment LeMeridiene Hotel
11.2005 - 12.2005
Chef De Partie
Cena
05.2004 - 10.2005
Pastry Chef Consultant
Plato Platina Italian Restaurant
09.2003 - 03.2004
Baker
Cena
05.2003 - 09.2003
Cook
Segafredo Zanetti Espresso
04.2002 - 05.2003
Pastry Staff
Cork Wine Cellar and Grill
03.2001 - 04.2002
Food Safety Supervisor Certificate -
ACCESS CANBERRA
Culture Master -
Fiona Robertson
Fire warden and Fire drill -
CHUBB
Australia Seminars and Certificate: Executive and Head Chef designation Pastry Chef experience with upscale establishments Pioneering Head Chef at Stateman hotel and Eastlake Gungahlin Club. Head Chef in two of the busiest Club in Canberra The Tradies Club Woden and Dickson Trained and worked with Italian Chef Livio Braiuka, Chef Ivan, French Chef Didier Bonaire, and Lebanese Managers Mr Joseph Zaedan and Mr. Tony Bou Hareb Open a new PUB at the heart of Dickson and worked with celebrity Chefs Danny Russo and Chef Roy Nerr, Michael Chatto and Michellin Star Chef Matteo Vigotti. -
Culinary Graduate -
Manila Institute For Culinary Arts And Residential Services Philippines
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