Mark Ven Quiambao
Ballarat,VIC
Summary
Accomplished Sous Chef with a proven track record at Nakheel Holdings Dubai, UAE, showcasing expertise in menu development and kitchen leadership. Excelled in optimizing inventory management and fostering team collaboration, leading to significant improvements in food safety and culinary innovation. Demonstrated mastery in modern cooking techniques and team leadership, contributing to enhanced dining experiences and operational efficiency.
Overview
11
11
years of professional experience
Work History
Sous Chef
The Lake View Hotel
02.2022 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Mentored kitchen staff to prepare each for demanding roles.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
Corporate Sous Chef
Nakheel Holdings Dubai, UAE
06.2018 - 02.2022
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Enhanced dining experience by creating innovative and visually appealing menu items.
- Continuously researched industry trends to stay current on new cooking methods, ingredients, and presentation styles.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Incorporated dietary restrictions into menu planning to accommodate diverse clientele needs.
- Developed and implemented staff training programs to elevate culinary skills and knowledge.
- Conducted regular equipment maintenance checks to prevent malfunctions or downtime during peak service hours.
- Verified compliance in preparation of menu items and customer special requests.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Sous Chef
Meraas Holding
04.2016 - 05.2018
- Prepped daily menu items to quickly deliver upon request.
- Oversaw cleanliness of each station in kitchen.
- Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
- Consistently met high standards of quality control by conducting thorough taste tests before serving each dish to customers.
- Led team by example in preparing items accurately and according to high-quality standards.
- Streamlined kitchen operations by implementing efficient food preparation techniques and maintaining a clean work environment.
- Trained junior staff members on proper cooking techniques, plating methods, and kitchen safety protocols for improved performance.
- Monitored recipe portioning to control food costs.
- Supported executive chef in menu development, resulting in diverse and innovative culinary offerings that attracted new clientele.
- Updated kitchen procedures and processes to align with changing industry trends, ensuring a modern and competitive approach to food preparation and service.
- Reduced food waste by closely monitoring inventory levels and adjusting purchasing practices as needed.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Acted as head chef when required to maintain continuity of service and quality.
Chef De Partie
Pacha Ibiza Dubai
03.2015 - 04.2016
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
Commis Chef to Demi Chef De Partie
Jumeirah Zabeel Saray
06.2013 - 03.2015
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
- Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
- Maintained a clean and sanitary work environment in compliance with health department standards.
- Increased speed of service by efficiently multitasking during peak dining hours while maintaining consistent dish quality.
- Mentored junior staff members, providing guidance on proper cooking techniques and kitchen best practices.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Contributed to a positive work environment through effective communication and teamwork among kitchen staff.
Education
Bachelor Of Science - Hotel And Restaurant Management
Centro Escolar University
Makati Philippines 03.2013
Skills
- Team Leadership
- Kitchen leadership
- Food Safety
- Inventory Management
- Kitchen Organization
- Menu development
- Modern cooking techniques
Timeline
Sous Chef
The Lake View Hotel
02.2022 - Current
Corporate Sous Chef
Nakheel Holdings Dubai, UAE
06.2018 - 02.2022
Sous Chef
Meraas Holding
04.2016 - 05.2018
Chef De Partie
Pacha Ibiza Dubai
03.2015 - 04.2016
Commis Chef to Demi Chef De Partie
Jumeirah Zabeel Saray
06.2013 - 03.2015
Bachelor Of Science - Hotel And Restaurant Management
Centro Escolar University
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