Oscar Populi Ulip

• Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
• Placed orders to restock items before supplies ran out.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.

• 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.

• Lead the kitchen by handling of different /various station that was assigned during the contract.
• Head Sauce man, Breakfast in charges, Pasta man, Roast man,

Fish man, Butcher

• Complied with portion and serving sizes as per restaurant standards.
• Operated all kitchen equipment safely to prevent injuries following the company recipe
• Maintaining highest possible of hygiene and sanitation during the food preparation according to USPH.

• Mentored kitchen staff to prepare each for demanding roles-including line cooking, food preparation, and dish plating.
• Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
• Trains new kitchen employees to restaurant and kitchen standards
• Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.
• Supervises all food preparation and presentation to ensure quality and restaurant standards.
• Works with head chef to maintain kitchen organization, staff ability, and training opportunities.
• Verifies that food storage units all meet standards and are consistently well-managed
• Assists head chef with menu creation
• Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing.

• Specialize in cooking Western, Australian, Japanese and Asian cuisine
• Responsible for all culinary dishes that are prepared in my section
• Enforcing strict health and hygiene standards in the kitchen
• Managing and training demi-chef de parties and commis working with in my section

• Specialize in cooking French and Japanese Cuisine
• Preparing sushi and rolls
• Preparing all necessary things needed before the operation.

• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Responsible for preparation of all ala carte, Room service and International buffets.
• Preparation of Continental / Western hot food, salads, and appetizers.
• Proper guidance and communication with superiors.

• Specialize in cooking Japanese and Korean cuisine
• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
• Maintained well-organized mise en place to keep work consistent.