Summary
Overview
Work History
Education
Skills
Timeline
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Ma. Sheila Ytac

Ma. Sheila Ytac

Mount Isa,QLD

Summary

Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with western, continental cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational english skills. 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. 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. Meticulous chef eager to create unique and delicious dishes. Strong communication and interpersonal skills with good understanding of seamless dining experience for customers. Creative and dedicated to staying up-to-date with food trends. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level chef position. Ready to help team achieve company goals. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.

Overview

15
15
years of professional experience

Work History

Chef

Isa Hotel
11.2017 - Current
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Maintained well-organized mise en place to keep work consistent.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Coordinated with team members to prepare orders on time.
  • Assisted with menu development and planning.
  • Evaluated food products to verify freshness and quality.
  • Set up and broke down kitchen for service.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Monitored food production to verify quality and consistency.
  • Implemented food cost and waste reduction initiatives to save money.
  • Developed close relationships with suppliers to source best ingredients.

Chef De Partie

Emirates Flight Catering
12.2013 - 12.2016
  • Maintained well-organized mise en place to keep work consistent.
  • Rotated stock to use items before expiration date.
  • Plated meals paying special attention to garnishes and overall presentation.
  • Operated all kitchen equipment safely to prevent injuries.
  • Prepared items for roasting, sautéing, frying and baking.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Complied with portion and serving sizes as per restaurant standards.
  • Sanitized all counters properly to prevent food-borne illness.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
  • 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.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
  • Led daily staff meetings to communicate expectations and review safety procedures.
  • Planned and directed high-volume food preparation in fast-paced environment

Commis Chef

Badian Island Resort And Spa
01.2008 - 05.2013
  • 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.
  • Seasoned and marinated cuts of meat, poultry and fish.
  • 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.
  • Signed for deliveries, checked items into inventory and stocked goods into proper locations.
  • Placed orders to restock items before supplies ran out.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Measured high demand spices and commonly used ingredients to prevent overages and waste.
  • Coordinated with team members to prepare orders on time.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Disciplined and dedicated to meeting high-quality standards.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Set up and broke down kitchen for service.
  • Assisted with menu development and planning.
  • Implemented successful cross-marketing strategies such as food and wine pairings.

Education

No Degree - Commercial Cooking

Most Institute Culinary Arts School
Cebu Philippines
04.2013

Bachelor of Arts - Economics

Holy Name University
Tagbilaran City Bohol Philippines
10.2003

Skills

  • Mixing Dishes
  • Sandwich Artistry
  • Steady Food Flows
  • Banquets and Catering
  • Cook Consistent Dishes
  • Menu Planning
  • Order Delivery Practices
  • Food Safety Oversight
  • Complex Problem-Solving
  • Staff Performance Assessments
  • Sanitation Guidelines
  • Signature Dish Creation
  • Food Plating and Presentation
  • Culinary Trends
  • Recipe Development
  • Portion and Cost Control
  • Temperature Monitoring
  • Waste Control
  • Food Service Operations
  • Contamination Prevention
  • Made-to-Order Meals
  • Collaborative Relationships
  • Fine Dining Expertise
  • Estimate Food Needs
  • Baking and Broiling Skills
  • Utensils and Equipment
  • Knife Use
  • Rotation Procedures
  • Proper Storage Procedures
  • Verify Food Quality
  • Dietary Restrictions
  • Tool Preparation
  • Food Stock and Supply Management
  • Profit Target Achievement
  • Equipment Inspection and Maintenance
  • Surface Work
  • Guest Satisfaction
  • Verbal and Written Communication
  • Kitchen Equipment Operation
  • Organization and Prioritization
  • Food Preparation Techniques
  • Food Preparation and Safety
  • Restaurant Operation
  • Create Recipes
  • Staff Supervision and Coordination
  • Developing Menus
  • Kitchen Staff Management
  • Cooking Technique Demonstrations
  • Chef Consultations
  • Sauce Preparation
  • Cleaning and Sanitizing Methods
  • Production Preparation
  • Procedure Preparation
  • Effective Communication
  • Catering Events

Timeline

Chef

Isa Hotel
11.2017 - Current

Chef De Partie

Emirates Flight Catering
12.2013 - 12.2016

Commis Chef

Badian Island Resort And Spa
01.2008 - 05.2013

No Degree - Commercial Cooking

Most Institute Culinary Arts School

Bachelor of Arts - Economics

Holy Name University

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Ma. Sheila Ytac