RICARDO CUMPA JR.
Echuca
Summary
Culinary professional with deep commitment to delivering high-quality dining experiences. Expertise in crafting unique recipes and leading kitchen teams to consistent excellence. Known for adaptability and collaborative approach, ensuring smooth operations and customer satisfaction.
High-performing Chef offering 16 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Knowledgeable Chef with robust background in diverse culinary environments. Proven history of creating innovative dishes that align with modern dining trends and enhance customer satisfaction. Demonstrated expertise in menu planning and kitchen management.
Overview
19
19
years of professional experience
Work History
CHEF COOK
Echuca Community for the Aged
11.2022 - Current
- Prepare Dietary Diet for elderly
- Produce High quality meals in line with aged care food service/HACCP guidelines
- Assists in menu design, changes, and implementation
- All-rounder in the kitchen example scones, cakes, desserts, soups
JUNIOR SOUS CHEF
The American Hotel Echuca
11.2018 - 10.2022
- Prepare and design menus, considering the profitability and efficiency of each dish
- Direct food preparation, order and purchase supplies and stock taking
- Manage and train kitchen staff, ensuring all the staff follow regulations and safety standards
- Resolve customer problems and concerns personally
- Conduct Daily Service Report and Maintenance Report
CHEF
RD Jones Group
02.2015 - 09.2018
- Checking the inventory and ordering required ingredients
- Conducting daily pre-service and post service with floor duty manager
- Develop new menu options based on seasonal changes and customer demand
- Train new kitchen staff to meet restaurant and kitchen standards
- Ensuring the work environment is spotless is essential
DEMI-CHEF DE PARTIE
HYATT City of Dreams
09.2014 - 01.2015
- Ensures prep list is complete and serve the buffet on time
- Keep records of all wastages, temperature logs, blast chiller logs, etc
- Always interact with customers explaining what food is being served
- Ensures health and food safety is practiced by subordinates
- Make sure every food in buffet is replenish and served fresh
- Check prep lists for each shift and complete prep based on weekly rotational menu
DEMI-CHEF DE PARTIE
Mandarin Oriental Hotel
05.2013 - 09.2014
- Worked at western section buffet a long area with open kitchen set-up of grill, rotisserie, deep fry, sauté area, and ice display set-up where you can display fresh seafood’s
- Ensure the buffet set up is on time and properly labelled
- Conduct food tasting and approval with executive chef before serving the food
- Marinate meats that will be used for carving station such as whole rib eye, whole chicken, turkey, lamb legs or shoulder, rump, pork ribs for lunch and dinner
- Prepare sauces, pasta, pizza, vegetables, starches, and condiments
CHEF DE PARTIE
Halia Private Limited
12.2010 - 12.2012
- Properly checked and received vegetables, meats, and seafood’s delivery
- Set-up stations and make sure everything is available on the day, plan, and price special menu of the day
- Conduct stocktakes every month and keep records and accounts
- Prepare and marinate meats such as lamb, beef, pork, and chicken that will be used for entrée and main dish
- Supervise kitchen staff making sure every dish was followed according to standard
COMMIS CHEF 1
Royal Caribbean Cruise Lines
02.2010 - 06.2010
- Assign at cold canapés and cold section, commissary and breakfast main kitchen
- Plan and prepare menus for canapés and specials
- Prepare and evaluate food to be approved by executive chef for every service
- Extra duty at breakfast main kitchen before lunch and commissary before dinner
ASSISTANT COOK
Holland America Cruise Lines
02.2009 - 11.2009
- Assigned at fish station that includes fish butcher, sauces, grill and fry serving lunch and dinner
- Receive stocks from loading bay and checked properly
- Fillet, clean, portioned and marinate fishes like salmon, tuna, mahi, barra, marlin, lobster, prawns
- Prepare and set up fish station from the main galley with starch, sauce, main dish and garnish
- Make sure food is presented according to menu food tasting is conducted every service by the executive chef and chef de cuisine to check lapses
COMMIS CHEF 3
Royal Caribbean Cruise Lines
03.2008 - 11.2008
- Assign at breakfast station lunch service and dinner service in main galley
- Prepare and set up breakfast
- Plating dish for lunch and dinner in main galley
- Receive breakfast stuff at loading bay
ITALIAN COOK
Bistro Italiano Company
04.2006 - 02.2008
- Worked at pasta, pizza, sauté, and salads station
- Receive and check stocks, set-up station
- Prepare pizza dough, pasta dough and condiment toppings
- Prepare sauces, soups, and salad dressings
- Execute dish in a fast-paced kitchen environment
Education
Certificate IV - Commercial Cookery SIT40516
Vetassess
07.2020
Certificate - Hospitality Supervisor
Eldred Supervisor Training Course
07.2019
Certificate III - Commercial Cookery SIT30813
Vetassess
04.2019
Certificate - Commercial Cookery SIT30813
William Angliss Institute in Australia
11.2014
Certificate - Culinary Skill Development Program
Holland America Line
01.2009
Vocational - Telecommunication Technology
Philippine Science and Technology Centre
03.2002
Skills
- Food safety and sanitation
- Customer service
- Knife skills
- Cooking techniques
- Kitchen management
- Food presentation
- Food quality
- Effective communications
- Attention to detail
- Team collaboration
- Kitchen operations
- Recipes and menu planning
- Menu development
Timeline
CHEF COOK
Echuca Community for the Aged
11.2022 - Current
JUNIOR SOUS CHEF
The American Hotel Echuca
11.2018 - 10.2022
CHEF
RD Jones Group
02.2015 - 09.2018
DEMI-CHEF DE PARTIE
HYATT City of Dreams
09.2014 - 01.2015
DEMI-CHEF DE PARTIE
Mandarin Oriental Hotel
05.2013 - 09.2014
CHEF DE PARTIE
Halia Private Limited
12.2010 - 12.2012
COMMIS CHEF 1
Royal Caribbean Cruise Lines
02.2010 - 06.2010
ASSISTANT COOK
Holland America Cruise Lines
02.2009 - 11.2009
COMMIS CHEF 3
Royal Caribbean Cruise Lines
03.2008 - 11.2008
ITALIAN COOK
Bistro Italiano Company
04.2006 - 02.2008
Certificate - Hospitality Supervisor
Eldred Supervisor Training Course
Certificate III - Commercial Cookery SIT30813
Vetassess
Certificate - Commercial Cookery SIT30813
William Angliss Institute in Australia
Certificate - Culinary Skill Development Program
Holland America Line
Vocational - Telecommunication Technology
Philippine Science and Technology Centre
Certificate IV - Commercial Cookery SIT40516
Vetassess
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