RAMON SALAMANCA MENGUITO
East Victoria Park,Australia
Summary
Seeking a position of responsibility in a reputable organization where knowledge and experience can be leveraged to contribute to company objectives. Committed to utilizing skills in alignment with company vision and values to drive success and growth. Looking for an opportunity to make a meaningful impact by utilizing expertise to support company goals and contribute to overall success.
Overview
17
17
years of professional experience
1
1
Certification
Work History
Senior Chef De Partie
Acqua e Sale Ristorante Pizzeria
06.2022 - Current
- Evaluated food products to verify freshness and quality.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Developed close relationships with suppliers to source best ingredients.
- Modified recipes to accommodate dietary restrictions and allergies.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed approximately 10 calls from clienteles for bookings and updates on the booking times.
- Demonstrated exceptional problem-solving skills when faced with unexpected challenges such as equipment malfunctions or ingredient shortages during peak service times.
- Streamlined kitchen operations for increased efficiency by implementing effective inventory management systems.
- Maintained a clean and organized work environment through diligent cleaning practices, contributing to overall sanitation scores exceeding industry standards.
Chef Manager
Aegis Aged Care (Carrington)
07.2019 - 05.2022
- Help Aegis Carrington Achieve its first High Performance Rating in Food Safety Auditing conducted by Global Quality Assurance
- Monitoring food cost including requests of stocks, materials, supplies or equipment
- Managed staffing schedules that minimized the use of agency staff, minimizing labor costs of around $90,000 annually while maintaining optimal kitchen performance during peak hours.
- Conducted regular equipment maintenance checks to ensure efficient functionality and reduce downtime due to malfunctions.
- Developed comprehensive menus with a focus on seasonal ingredients and regional flavors, resulting in a unique dining experience.
- Effectively managed food allergen and cross-contamination concerns, ensuring the safety of patrons with dietary restrictions.
- Modified recipes to accommodate dietary restrictions and allergies.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Developed close relationships with suppliers to source best ingredients.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Managed approximately 25 emails, multiple calls from the corporate office suppliers and resident's families daily.
Chef Manager
Aegis Aged Care (St. Francis)
10.2017 - 07.2019
- Company Overview: (Full dementia)
- Helped spearhead the “Dementia Project” study of the 45 bed facility in Aegis St. Francis.
- Helped Aegis St Francis Achieve its first High Performance Rating in Food Safety Auditing conducted by Global Quality Assurance
- Provides high quality Catering service for the residents ensuring satisfaction and nourishment
- Coaching and leading staff, developing their skills and potentials
- Monitoring food cost including request of stocks, materials, supplies or equipment
- Ensures compliance with all regulations and food safety
- Cater for special diets and diet requirements including Allergies/intolerances and texture modification as per requirements
Chef De Partie
Como The Treasury (Post Restaurant)
10.2015 - 09.2017
- Managed approximately 20 calls from hotel services for reservations and In-room dining orders.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying, and baking.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
- Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
- Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
- Planned and directed high-volume food preparation in fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Participated in food tastings and taste test.
- Utilized culinary techniques to create visually appealing dishes.
- Trained kitchen staff to perform various preparation tasks under pressure.
Head Chef
Gargano Ristorante Pizzeria
03.2012 - 10.2015
- Developed close relationships with suppliers to source best ingredients.
- Managed approximately 15 incoming calls, emails and faxes from customers and suppliers.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Modified recipes to accommodate dietary restrictions and allergies.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Evaluated food products to verify freshness and quality.
- Reduced food waste and improved sustainability practices with farm-to-table approach and efficient resource management.
- Achieved recognition in renowned culinary publications, elevating restaurant's status and attracting wider clientele.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Hired, managed, and trained kitchen staff.
- Maintained well-organized mise en place to keep work consistent.
- Arranged for kitchen equipment maintenance and repair when needed.
- Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
- Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
- Collaborated with front-of-house team to ensure seamless service during high-volume periods, resulting in increased customer satisfaction rates.
- Designed visually appealing plated presentations that enhanced both taste appeal and overall dining experience for patrons.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Demi Chef De Partie (Lido Bistro & Asian Corner) ( M/S Nieuw Amsterdam )
United Philippine Lines, Inc. (Holland America Line)
10.2010 - 03.2011
- Ensures food for Lido Bistro, Asian Corner and the Galley are of its highest quality per voyage.
- Managed to support the Kitchen team in serving a 2500 capacity cruise ship on both the Galley and Lido upper Bistro daily throughout the cruise duration.
- Executes in coordination with section staff the cleaning procedure, trainings and sanitation in accordance with USPH (United States Public Health) and Holland America Line standard outline
- Responsible for filling the temperature logs, blast chiller and dishwashing logs as well as maintenance and equipment issue reporting
- Adheres to all Culinary Standard Operating Procedures and Marine Hotel Directive
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Exhibited versatility within various stations, maximizing productivity during times of staffing shortages or increased demand.
- Planned and directed high-volume food preparation in fast-paced environment.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Evaluated food products to verify freshness and quality.
- Improved kitchen morale by fostering a collaborative atmosphere that encouraged open communication among team members.
Executive Sous Chef (Executive Dining Restaurant - EDR)
Hans Gourmet Services Inc.
09.2008 - 06.2010
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Organized special events and catering services, showcasing culinary expertise to a wider audience.
- Developed and implemented staff training programs to elevate culinary skills and knowledge.
- Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Modified recipes to accommodate dietary restrictions and allergies.
- Developed close relationships with suppliers to source best ingredients.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Trained and managed 30 kitchen personnel on a two-level kitchen and dining areas and supervised related culinary activity.
Education
Certificate IV - Commercial Cookery
William Angliss Institute
Melbourne, Victoria02.2012
Special Course - Culinary Skills Development Program
Holland America Line Training Centre
Manila, Philippines06.2010
Special Course - Fundamentals of Culinary Arts
ISCAHM
Manila, Philippines04.2005
Fundamentals of Pastry Arts -
ISCAHM
Manila, Philippines04.2005
Hot Kitchen Cook – NC II -
TESDA – Palm Nouveau Training Centre
Manila, Philippines01.2005
Two-Year Technical Course - Major in Electronics
University of Northern Philippines
Vigan City, Ilocos Sur03.1996
Skills
- Strategic issue identification
- Recipe formulation
- Culinary and pastry skills
- Collaborative team management
- Prioritization and scheduling
- Food safety management knowledge
- Pasta preparation skills
- Proficient in computer applications
Accomplishments
- A part of a dynamic and winning Team at Acqua e Sale Ristorante and Pizzeria as a Senior Chef de Partie. Winner of the 2023 Restaurant & Catering Host plus Awards for Excellence for Casual Dining of the Year, Best Italian Restaurant in WA, Best Pizza Restaurant, Winner of the National Awards for Excellence for 2023 held in Sydney and as well as in 2024 both in Western Australia and National category.
- Achieved High Performance Rating for Food Safety Compliance Audit on two Aged Care Facility I have held as a Chef Manager.
- A part of the opening team of the prestigious “Como the Treasury” in Post Restaurant, one of the four main restaurants in the hotel. It was commended as a “Top 2” hotel in Australia in 2015 by Gourmet Travel.
Personal Information
- Citizenship: Filipino
- Emergency Contact: Liezel A. Menguito, 0417242353
- Date of Birth: 01/23/77
- Marital Status: Married
Training
- 10/23/09, Unilever food solutions Culinary Academy Seminar
- 08/04/07, Chocolate Praline truffles and Chocolate Decorations Workshop (World Food Expo 2007)
- 02/23/07, ISO Orientation on Accident/ Incident Reporting and use of Personal Protection Equipment (PPEs)
- 05/26/06, ISO Orientation on Housekeeping and Safety at Work Areas.
- 05/19/06, ISO Orientation on Environment, Health and safety Management System of ADB and Fire and Safety Evacuation.
- 04/18/06, ISO Orientation on Solid Waste Management
Certification
- Certificate IV in Hospitality William Angliss Institute(Commercial Cookery) 555 La Trobe Street Melbourne Victoria 3000 Australia
February 27, 2012
- Culinary Skills Development Program
Holland America Line Training Center, Antipolo City, Philippines
June 2-25, 2010
- Special Course : Fundamentals of Culinary Arts
ISCAHM (International School for Culinary Arts and Hotel Management)
4F FBR Bldg., Katipunan Ave., Quezon City
January 12 - April 13, 2005
- Fundamentals of Pastry Arts
ISCAHM (International School for Culinary Arts and Hotel Management)
4F FBR Bldg., Katipunan Ave., Quezon City
January 18 – April 19, 2005
- Hot Kitchen Cook – NC II
TESDA – Palm Nouveau Training Center
3-F Colonial Bldg. Las Palmas Hotel 1616
A. Mabini St. Malate Manila Philippines
January 19, 2004 - January 5, 2005
Languages
English
Full Professional
Filipino
Native or Bilingual
Spanish
Limited Working
Italian
Limited Working
Timeline
Senior Chef De Partie
Acqua e Sale Ristorante Pizzeria
06.2022 - Current
Chef Manager
Aegis Aged Care (Carrington)
07.2019 - 05.2022
Chef Manager
Aegis Aged Care (St. Francis)
10.2017 - 07.2019
Chef De Partie
Como The Treasury (Post Restaurant)
10.2015 - 09.2017
Head Chef
Gargano Ristorante Pizzeria
03.2012 - 10.2015
Demi Chef De Partie (Lido Bistro & Asian Corner) ( M/S Nieuw Amsterdam )
United Philippine Lines, Inc. (Holland America Line)
10.2010 - 03.2011
Executive Sous Chef (Executive Dining Restaurant - EDR)
Hans Gourmet Services Inc.
09.2008 - 06.2010
Two-Year Technical Course - Major in Electronics
University of Northern Philippines
Certificate IV - Commercial Cookery
William Angliss Institute
Special Course - Culinary Skills Development Program
Holland America Line Training Centre
Special Course - Fundamentals of Culinary Arts
ISCAHM
Fundamentals of Pastry Arts -
ISCAHM
Hot Kitchen Cook – NC II -
TESDA – Palm Nouveau Training Centre
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