Marwin Casilan
Townsville,QLD
Summary
Well-rounded Chef offering 10 years of comprehensive experience consistently preparing exceptional menu items to garner customer praise. Well-versed in creating new, seasonal menus and maintaining smooth and timely kitchen operations. Committed to delivering first-rate dining experience to guests. Dedicated Chef skilled in menu creation and modification, cook and assistant supervision and cost control. Creative and artistic professional, hands-on experience preparing meals for customers in fast-paced restaurant. Advanced knowledge culinary and smoke barbecue techniques.
Overview
18
18
years of professional experience
1
1
Certification
Work History
Chef
The Oonoonba Hotel
78 Abbott St. Oonoonba Townsville, Queensland 4811
10.2023 - Current
- Planned menus, ordered supplies and managed kitchen staff.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Developed creative ideas for special events or promotions involving food preparation or presentation.
- Reviewed operational records to determine amount of food used in order to maintain appropriate inventory levels.
- Checked quality of raw materials before use.
- Stored foods correctly using correct storage containers and labelling systems.
- Monitored quality, presentation and quantities of plated food across line.
- Exercised portion control for items served, eliminating waste.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
Head Chef
Pugon Corner Smoke Yard
31 A Jasmine St. Barretto,Olongapo City, Zambales
12.2021 - 09.2023
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Organized kitchen staff to ensure efficient operations during peak service hours.
- Trained new kitchen staff in food safety regulations and proper cooking techniques, Specially Smoking of meats.
- Ordered food supplies from suppliers to maintain quality and adequate stock levels.
- Monitored food production to guarantee quality standards were met.
- Established portion control guidelines to reduce waste and maximize profits.
- Supervised the preparation of meals according to customer orders in a timely manner.
- Maintained accurate records of inventory, sales, labor costs, and other operational costs.
- Created weekly work schedules for kitchen personnel based on anticipated business volume.
- Analyzed financial data related to labor costs, inventory expenses, menu pricing changes., making recommendations as needed.
- Assisted in developing marketing strategies aimed at increasing restaurant revenue.
- Organized special events such as banquets or catering services when required.
Chef De Partie
Windstar Cruise Lines
2101 4th Avenue Suite 210, Seattle, Washington 98121
06.2016 - 12.2021
- Organized the daily mise en place in order to prepare meals efficiently.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Developed menus for special occasions, ensuring all dishes were prepared according to recipes and standards.
- Ensured that all necessary equipment was available and properly functioning before service began.
- Adhered to health and safety regulations while preparing food items in the kitchen area.
- Assisted with menu planning activities by suggesting creative ideas for dishes based on seasonal ingredients.
- Assisted with the training of new employees in proper techniques for food preparation, presentation, sanitation, safety procedures.
- Prepared a variety of dishes from scratch according to recipes.
- Plated completed foods paying special attention to overall presentation and necessary garnishes.
- Assigned in different stations of the galley such as soup,pasta station,roast station,sauce station, fish station, vegetable station, breakfast and buffet station.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
Sous Chef
Windstar Cruise Lines
2101 4th Avenue Suite 210, Seattle , Washington 98121
04.2017 - 10.2017
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Assisted in menu development and recipe testing.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Trained new hires in proper cooking techniques and recipes.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Supervised cooks and other kitchen personnel during meal services.
- Performed weekly inspections of all equipment for safety compliance.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
- Resolved conflicts between kitchen staff members in an efficient manner.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
1st Cook
Celebrity Cruises Ltd.
1050 Caribbean Way Miami, Florida
07.2015 - 03.2016
- Planned and prepared meals according to menu specifications and production schedules.
- Ensured food safety standards were met during all stages of food preparation.
- Maintained cleanliness and organization of work areas, storage areas, refrigerators, freezers.
- Ordered necessary ingredients for meal preparation from provision.
- Supervised kitchen staff in the proper handling and preparation of food items.
- Controlled food costs by monitoring portion sizes, waste reduction efforts.
- Provided guidance and support to junior kitchen staff members.
- Resolved guest complaints in a timely manner while maintaining high standards of service.
- Participated daily meetings with galley management team to discuss upcoming events or menus.
- Followed established procedures and requirements for safe food handling, storage and service.
- Wrapped, dated and labeled food items in storage for safety and freshness.
- Operated grills, fryers and broilers to cook items to quality guidelines.
2nd Cook
Celebrity Cruises Ltd.
1050 Caribbean Way, Miami, Florida 33132
07.2014 - 04.2015
- Assigned as Potato Man.
- Responsible for all the potato dishes and supplies in all galleys.
- Conducted quality control inspections on prepared food items prior to serving.
- Plated meals according to presentation standards set by the restaurant.
- Troubleshot any issues that arose during meal preparation or service.
- Checked temperature of cooked foods using thermometers.
- Adjusted seasoning mixtures to enhance flavor of dishes.
- Operated various kitchen equipment including ovens, grills, fryers and blenders.
- Performed daily maintenance checks on refrigeration units and freezers.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Wrapped, dated and labeled food items in storage for safety and freshness.
- Enforced proper sanitation practices to prevent spoiling or contamination of foods.
- Prepared and served meals by reviewing recipes and combining and cooking ingredients.
- Maintained cleanliness of work area and equipment according to health regulations.
2nd Cook
Celebrity Cruises Ltd.
1050 Caribbean Way, Miami, Florida 33132
09.2013 - 05.2014
- Assigned as Appetizer Man.
- Responsible for all the hot appetizers, such as ordering of ingredients, preparation, cooking and presentation of the food finished product.
- Follows United States Public Health standards like fridge logs, labels, blast chilling, and sanitizing the work area.
- Ensured all food items were stored properly and labeled correctly.
- Conducted quality control inspections on prepared food items prior to serving.
- Plated meals according to presentation standards set by the restaurant.
- Checked temperature of cooked foods using thermometers.
3rd Cook
Celebrity Cruises Ltd.
1050 Caribbean Way, Miami, Florida 33132
11.2012 - 06.2013
- Assigned as Vegetable Man.
- Responsible in the preparation of all the vegetables cutting, peeling and production for the operations of main galley, and other restaurant branches.
- Prepared and cooked food according to recipes and menus, while adhering to health and safety regulations.
- Assisted with the preparation of entrees in a timely manner.
- Measured ingredients accurately for recipes.
- Monitored temperatures of ovens, grills and other cooking equipment.
- Ensured quality control standards were met during food preparation processes.
- Plated meals according to restaurant specifications.
- Checked the freshness of ingredients before use in order to ensure high-quality dishes served to guests.
Assistant Cook Trainee
Princess Cruise Lines, Ltd.
24844 Avenue, Rockefeller, Sta Clarita, California 91355
08.2011 - 05.2012
- Prepared and cooked meals according to recipes, standards, and dietary guidelines.
- Cleaned work areas, equipment, utensils, dishes, and silverware.
- Assisted with food preparation tasks such as chopping vegetables and grinding meats.
- Stocked kitchen items such as spices and condiments.
- Maintained sanitation in the kitchen by adhering to health regulations.
- Organized storage areas for food supplies.
- Adhered to safety procedures when handling hazardous materials such as knives or cleaning supplies.
- Transported prepared foods from kitchen to serving area using appropriate transport containers and utensils.
- Labeled containers properly with contents and date information.
- Followed instructions from supervisors regarding menu changes or special orders.
- Restocked shelves with new ingredients after use.
- Communicated effectively with other staff members about any issues related to food service operations.
Line Cook
Ocean Adventure
Camayan Wharf West Ilanin Forest Area, Subic Bay, Zambales 2200
09.2005 - 05.2011
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Cleaned food preparation areas, cooking surfaces, and utensils.
- Stocked and restocked kitchen supplies as needed.
- Operated various kitchen appliance such as a blender, oven, grill, or stand mixer.
- Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
- Performed basic knife skills such as dicing onions or slicing meats.
- Followed health and safety standards to ensure safe working environment for employees and customers alike.
- Assisted in prep work such as washing vegetables or butchering meat when needed.
- Tracked inventory levels of all products used in the kitchen on a daily basis.
- Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
- Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
Education
Some College (No Degree) - Nursing
Gordon College
Olongapo City03-2005
High School Diploma -
Nueva Ecija High School
Cabanatuan City, Nueva Ecija03-2000
Skills
- Business Management
- Workflow Optimization
- Meal Preparation
- Pantry Restocking
- Staff Coordination
- Cost Control
- Dish Preparation
- Purchasing
- Menu Development
- Verbal and Written Communication
- Budgeting and Cost Control
- Sanitation Practices
- Kitchen Operations
- Kitchen Equipment and Tools
- Food Safety and Sanitation
- Menu Planning
- Sanitation Guidelines
- Cooking Techniques
- Kitchen Management
Certification
- National Certificate III- Ships Catering Services(Sept 2018)
- National Certificate II- Ships Catering Services (Jan 2014)
- Cruise Galley Training (May 2011)
Languages
English
Professional
References
References available upon request.
Timeline
Chef
The Oonoonba Hotel
10.2023 - Current
Head Chef
Pugon Corner Smoke Yard
12.2021 - 09.2023
Sous Chef
Windstar Cruise Lines
04.2017 - 10.2017
Chef De Partie
Windstar Cruise Lines
06.2016 - 12.2021
1st Cook
Celebrity Cruises Ltd.
07.2015 - 03.2016
2nd Cook
Celebrity Cruises Ltd.
07.2014 - 04.2015
2nd Cook
Celebrity Cruises Ltd.
09.2013 - 05.2014
3rd Cook
Celebrity Cruises Ltd.
11.2012 - 06.2013
Assistant Cook Trainee
Princess Cruise Lines, Ltd.
08.2011 - 05.2012
Line Cook
Ocean Adventure
09.2005 - 05.2011
Some College (No Degree) - Nursing
Gordon College
High School Diploma -
Nueva Ecija High School
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