Resume Roberto A

					                    Resume Roberto A. Libunao

Philippine Contact Details:
#12 Amity st. Capitol Estate II Subdivisions, Commonwealth Avenue QC
Home (0632) 9329048 or 09196330079 or echefrobert42@yahoo.com

Qatar Contact Details:
P.O. Box 35443, Qatar Post; Lulu Hypermarket Branch; Doha ,Qatar
Home # (+974) 488-0807 or 580-5358 (US Air force #)robert_libunao@qatar.net.qa

OBJECTIVE
      To be able to work in a world class institutions located anywhere in the
       world specifically in the Catering or Food & Beverage Department.
      To be able to contribute my knowledge in Culinary Arts, developing and
       creating standardized recipes fit for a healthcare institute working with the
       standards of Nutrition as per the parameters set by the doctors.
      To maximize all my potentials on Food & Beverage services, especially in
       the Food production area.
      To be able to expand my knowledge in Culinary Arts, by being active
       again in the Hotel and Restaurant operation aspect of my art.
      To reach the expectations of my employers, on my abilities and
       credentials.
      To be able to contribute my expertise on the local and international scene
       especially on the Hotel & Restaurant industry.


PROFILE:

    Highly talented, self-motivated, enthusiastic food service
     professional with more than 25 years experience in the food
     industry.
    Track record of huge successes at assisting, coordinating,
     directing and providing training for food service personnel to
     perform their functions in a safe and efficient manner.
    Providing food services that meet the mandated nutritional
     needs of customers.
    Ensuring availability of quantities of items; providing written
     support to convey information; and complying with mandated
     health requirements.


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   Above all, ensuring that customers are satisfied with their dining
    experience.

STRENGTHS
     Demonstrated command of food basics, technique and philosophy.
     Demonstrated knowledge and command on Food Production set up
      standard layout, procedural flow of work as well as Food and beverage
      system of operation.
     Conducts trainings and seminars on Basic Food Hygiene and Safety in the
      Kitchen
     Well organized, clean, and fast.
     Extensive background of exhibition & show cooking.
     Management skills include hiring, supervising staff, waste control, and
      inventory management, standardization of menus & recipes and ordering.
     Computer Recipe Standardization and Costing breakdown
     Setting up Food Cost % and mark up, including labour cost.
     Able to work and cope under the pressures, in terms of function
      requirements parameters and specifications.




                                         2
CERTIFICATES, HONORS, AWARDS and
MEMBER AFFILIATION
     Hotel Related Awards; Honours
    CHEFS IN AMERICA 1990 National Registry
    CHEFS IN AMERICA 2006-2008 National Registry
    CHEFS IN AMERICA 2006-2008
    CERTIFICATE OF MEMBERSHIP, 2006-2008 “American Culinary
     Federation” (ACTIVE) NAL001 ACF National Chapter; 180 Centre Place
     Way St Augustine FL 32095; 800-624-9458 ;(904) 624-9458; Fax (904)
     825-4758
    WORLD ASSOCIATION OF CHEF (COOK) 2006-2008 via ACF
     Membership 2006-2008
    PROFESSIONAL CHEF ASSOCIATION U.S.A. Member 2006-2008
     (ACTIVE) Hawkeye Court, Fort Collins, Colorado 80525

    DIPLOMA D' HONNEUR CERCLE. EPICURIAN. MONDIAL, World Chef
     Society, Member, World Master Chef Society, France, August 1992 to
     October 1992

    CERTIFICATE OF ATTENDANCE “Certification on Professional Chef Basic Short
     Course. Paris France.1997
    Certificate of Training “ Brevet Professionnel” (Cuisinier) April 28,1992

    Certificate of Completion, Taj Majal hotel, India. Training on North
     and South Indian Cuisine 1979

    CERTIFICATE OF EMPLOYMENT , Bahrain Airport Services 1991

    Certification of Recognition, Mandarin Oriental Hotel, Paseo de
     Roxas, Makati Metro Manila, June 1992 to June 1992

    Innovative Menus, PAGCOR Food Committee, Hotel Sofitel Grand
     Boulevard, 1996. For introducing "Innovative Menus”

    CERTIFICATE OF APPRECIATION, Holiday Inn Kuching, Malaysia.
     "Special Pilipino Food Promotion "

    LETTER OFGUARANTEE Marco Polo Cruise Lines (Orient Lines) World
     Cruise 1994

    Appreciation Letter, Good Housekeeping Cook Book, Marco Polo
     World Cruise Liner, June 1994 to June 1994.
     For Assisting GHM Food Director, Ms. Mildred Ying, on the "China Cruise"
     Demo, onboard Marco Polo Cruise Liner.



                                      3
   Certificate of Appreciation, Hotel and Restaurant Association of
    the Philippines, World Trade Center, Roxas Boulevard, September 2002
    to September 2002.For being one of the Judges on "Team Ice Carving
    Free Style”, Professional and Student Category "Plated Dessert"
    completion.
   Chef Adviser and Coach, De La Salle University (Hotel &
    Restaurant), DLSU St. Benilde, 2002
    For being the Coach of Class Caslab 2 HH1 on "African X'mas Theme"
    entry, who got a 1st place on the “Christmas of the World Challenge”

   Certificate of Trainer, Chef Trainer / Demonstrator, Aji-na-moto
    Certificate of Appreciation, Cooking Plaza, Makati, Metro Manila,
    September 1994 to September 1994

   Head Coach for St. Luke's Team , St. Lukes Medical Dietary
    Department, E. Rodriguez, Quezon City, April 2001 to April 2001.
    Appreciate his contribution of his skills and effort for coaching the team,
    on their quest for gold.

   Certificate of Trainer ,Resource Speaker/Trainor/Demostrator,
    Adamson University, August 1993 to October 1993

   CERTIFICATE OF PARTICIPATION “Culinary Grand Prix 2001” NCR Elimination
    on NCR Phil. Supporter at De la Salle University, Philippines.



    HACCP TRAINING CERTIFICATES AND
    OTHERS
   CERTIFICATE     OF   APPRECIATION      From  Joint           Commission
    International Accreditation on January 2007 to the           HMC Catering
    Department

   CERTIFICATE      OF   APPRECIATION     From  Joint           Commission
    International Accreditation on January 2007 to the           HMC Catering
    for Dietary and Food service.

   CERTIFICATE      OF   APPRECIATION   From  Joint  Commission
    International Accreditation on January 2007 to the   Catering
    department , Al Amal Hospital

   CERTIFICATE OF ATTENDANCE HMC General Orientation Program
    ;June 26,2006

   CERTIFICATE OF ATTENDANCE “IDAMS” Immediate disaster
    Administration & Management Support Course August 20,2006




                                     4
   CERTIFICATE OF COMPLETION Basic Life Support and Defibrillation
    July 16, 2006.
   CERTIFICATE OF COMPLETION               SERVSAFE Course April 27,2004
   CERTIFICATE OF COMPLETION Fundamentals of Immediate Responder Support
    Training ; November 11,2006 at Hamad International Training Center
   CERTIFICATE OF ATTENDANCE “ A Practical Approach to HACCP Workshop”
   CERTIFICATE OF SUCCESSFUL COMPLETION “ ISO 9000 Requirements Eagle
    Group USA 1997
   Certificate of Successful Completion “Auditor/Lead Auditor Training
    “conducted by Eagle Group USA , Inc. for Training of Quality System
    Auditors . September 15-19, 1997
   Certificate of Attendance & Award “Health & Safety Emergency First
    Aid & Safety Lifting February 17 ,1999
   Certificate of Attendance “A Practical Approach to HACCP Workshop”
    August 1999

OTHER AWARDS AND CERTIFICATES:
   CERTIFICATE OF APPRECIATION “For Outstanding Support “for the
    Food Service Department Flight 379th Expeditionary Force Support
    Squadron Al Udeid AB Qatar January 14 , 2008 –January 13 2009.

   379th EFFS FOOD SERVICE EXCELLENCE AWARD “ Manager of the
    Month Award” December 2008 For Outstanding Support “for the Food
    Service Department Flight 379th Expeditionary Force Support Squadron Al
    Udeid AB Qatar

   CERTIFICATE OF PARTICIPATION & CONTRIBUTION “Doha Asian
    Games Organizing Committee 2006”, for your valuable contribution on the
    conceptualizing, planning of all “Catering Areas “of operation during the
    Games time period.

   CERTIFICATE OF PARTICIPATION & CONTRIBUTION “ West Asian
    Games 2005 ”, for your valuable contribution on the conceptualizing,
    planning of all “Catering Areas “of operation during the Games time
    period.

   CERTIFICATE OF PARTICIPATION & CONTRIBUTION “17th Arab Gulf
    Games 2004”, for your valuable contribution on the conceptualizing,
    planning of all “Catering Areas “of operation during the Games time
    period.

   CERTIFICATE OF ATTENDANCE “Developing Managerial Skills”
    Qatar Centre for Career Development in Association of EFI International
    February 5-7, 2006 for Doha Asian Games Organizing Committee




                                        5
   CERTIFICATE OF COMPLETION “ Effective Customer Service” ,St. Lukes Medical
    Corporation , Quezon City Philippines 1999
   CERTIFICATE OF ATTENDANCE “Interaction Management Seminar” St. Lukes
    Medical Corporation , Quezon City Philippines 1997
   CERTIFICATE OF ATTENDANCE “ CMC CATERPLAN Cooking demo” ,E.
    Rodriguez Avenue , QC Sports Club QC City. 1997




                                     6
EMPLOYMENT: As a SENIOR MANAGEMENT
OFFICER

TAMIMI GLOBAL GROUP

PROJECT MANAGER (Al Udeid Airbase Project U.S. ; 5 dining facilities)
February 2008 – Present
TAMIMI GLOBAL SERVICES
PROJECT MANAGER AL Udeid Airbase Dining Facilities
• Creates and executes project work plans and revises as appropriate to
  meet changing needs and requirements.
• Identifies resources needed and assigns individual responsibilities.
• Manages day-to-day operational aspects of a project and scope.
• Reviews deliverables prepared by team before passing to client.
• Effectively applies our methodology and enforces project standards.
• Prepares for engagement reviews and quality assurance procedures.
• Minimizes our exposure and risk on project.
• Ensures project documents are complete, current, and stored
  Appropriately.

Project Accounting

• Tracks and reports team hours and expenses on a weekly basis.
• Manages project budget.
• Determines appropriate revenue recognition, ensures timely and
   accurate invoicing, and monitors receivables for project.
• Follows up with clients, when necessary, regarding unpaid invoices.
• Analyzes project profitability, revenue, margins, bill rates and utilization.

Staff Training Programs:

• Creates modules for staff training and implement it.
• Actual Trains Chefs as well as Senior Management Supervisors within
  the operation




                                         7
AL AHLI HOSPITAL DOHA

• CATERING DIRECTOR
• Responsible for the entire Catering Department operation at the
  AAH HOSPITAL Catering Department „s

��Guest / Meal Preparation and Production Section
��AAH Staff Café & Restaurant
��Arabic Tea House
��Lobby Guest Service
��Coffee Shop ( Future service)

• Always ensures that the Standards of Excellence are met, as
  Determined by the Al Ahli Hospital Standard Operating Procedure.
• Coordinates and oversees internal and external catering events
• Develops and maintains the catering marketing plan including a
  comprehensive event planning service to clients and detailed menu
  development
• Hires, trains, and schedules catering staff, and are actively involved
  in the development of existing catering staff in service techniques,
  menu presentation, policies, and procedures
• Ensures successful operations of catering functions including labor
  cost control, foods cost control and preparation, transportation,
  setup, operation, and clean up of all events
• Additional responsibilities include the reporting of operating statements,
reports, and operational budgets, and review of the collection of
receivables
• Responsible for all catering activities, books, plans & directed
  functions
• Menu development & costing, marketing functions as they relate to
  the catering department




                                      8
Hamad Medical Corporation
   Dietary Department /Catering Section Senior Supervisor
    Manage 100-120 personnels under the Catering Department
    consisting of:

          Catering Supervisors
          Chief Steward
          Floor Overseer Supervisors
          Head Chefs
          Head Bakers
          Assistant Head Chefs
          Chefs
          Bakers
          Assistant Cooks
          Utility man
          Washer
     Coordinates with the Nutrition Department through the Nutrition
      Director. Consist of 6-8 clusters of hospitals serving specified
      diets for patients based on menu evaluation and diagnosis by
      doctors and dieticians.
     Set Up the “Procedural Flow of operation” within the Main
      Kitchen area.
     Set up tender for the existing restaurants and coffee shops
      within the hospital premises.
     Approved daily requisition requirements of the catering
      operation.
     Meet with Food cost, HACCP, HSE and Quality control
      supervisors for updates on each section of operations.
     Actual operation daily rounds/visit monitoring.
     Sets up weekly and monthly meeting report status on all
      sections of the catering operation (Stewarding, Main Kitchen,
      Material Management, storeroom management, Catering
      Supervisors office, food cost controller ,HSE and quality
      management office).
     Assist Executive Chef on developing and creating tested menu
      recipes for specified and special diets with close coordination
      with Nutrition Department.
     Recommends new equipment for the Catering Operation to
      further facilitate system operations.
     Assist on NEW Hospital branch opening through developing and
      creating “Main Kitchen Layout” and correct procedural flow of
      operation. (AL KHOR/ Northern Hospital)




                                   9
Doha Asian Games Organising Committee 2006

• As Secondee/ Catering Cluster Manager for Asian Games Village
• Develops with the Catering Team, the Policy and Procedures for the
Asian Village catering operations on related Food and beverage areas.

a)Policlinic Operation
b) Main Dining Hall
;c)Fast-food Complex;
d) Coffeehouse)Executive lounges;
f) Meeting/Conference Room;
g)Media centre’s) VVIP/VIP Lounges;
i) Athletes Residential Areas.

• DAGOC Health Safety and Environment committee member; monitoring
all approved “Test Codes” used during West Asian Games 2006
concerning Master Caterer games time operation as well as customizing
HACCP & HSE test codes base on Doha Asian Games 2006 requirements .

• Recommends, Evaluates, Prepares, creates and develop Master
layouts for Food Beverage on several related areas of the Doha Asian Games
based on the requirements concerning the games time operation.These are the
following areas that I was assigned to developed ,created DAGOC Scope of work
of service for the Games:

�� Asian Village / Athletes Main Dining Hall and CentralProduction Unit -
Catering Cluster Manager in Charge for the Athletes Main Dining Hall. Producing
approximately 40,000-60,000meals a day for Athletes, team officials and other
define clientgroup within the Asian Village. Monitors paid staffs and other master
contractors within the Village operation. Helped developedCentral Production
Unit, Athletes Main Dining Area Master Plan layout, Policies and procedures etc...

��Al Dana Club – Food and Beverage Operational System includes:

“Main Kitchen”, Receiving, Purchasing, storage areas, Staff main Dining,
restrooms etc…. An exclusive Club which has various private function rooms of
different sizes that can cater up to 500 guests. The congenial yet luxurious
atmosphere of the new Al Dana Banquet Hall, gives members & non-members
the opportunity to hold their occasions whether it is a reception or a cocktail
party.
�� National Command Center Qatar – For Junior and Senior Lounge
requirements of Taskforce Security for the Doha Asian Games 2006, includes the
main Kitchen, main Dining Lounge. Main kitchen measures at 40sqmˆ², includes a
servery area and other kitchen sections a 45-50sqmˆ² an onsite full operational
kitchen which will serve Middle Eastern to Mediterranean cuisine for breakfast, lunch and
dinner of about 500 security VIPs and Junior personnels.

�� Main Media Center–delivers 4,000-5,000 meals daily for the media client
group serving multicultural menus from Arabic , Sub Asian, Oriental and
continental cuisines”. Having a 1200sqmˆ2 Main kitchen which consists of a “Full



                                           10
Serving and operational Kitchen from Purchasing to Cooking to Waste cooler and
disposal”.

�� Aspire Academy Kitchen (Youth Camp) which is a Qatar sport academy will
be used to serve “Sponsor Hospitality as well as the Youth Camp during the
Asian Games time operation. It covers at least 1500 sqmˆ² for the Main Kitchen
alone and has at least 7 huge “Walk In fridges and Freezers “for holding ready to
eat and perishable goods. It is also equipped with a Waste Cooler serving
as a “Holding” area for waste materials. It is a Multi Functional Area which
previously serve “Cook and Chill and serve “meals for the students. But during
Asian Games Operation, this kitchen will be doing “Onsite” preparation and
cooking for the Asian Games Operations. Basically gave my evaluation and
recommendation for DAGOC strategy on the development of their Food Service
Unit during the Games , specifically for Sponsors Hospitality.




1994 - 2000
Dragon Catering Service,
Commonwealth Quezon City Philippines
      Owner/ Chef Manager
      Specialize on “Multicultural “specialties cuisines”. From continental;
       oriental, middle eastern, Indian, French etc.
      Prepares, develops and creates new and tested menu recipes for the
       company.
      Set up food cost percentage and mark up for the company.
      Prepares Inventory, Market lists for the company.
      Hires, trains part time cooks and waiters for the company.
      Delegates Market Strategies for the company.
      Caters for Meralco Electric Company employees, with an average 500
       meals a day.
      Caters Lynksys Company employees, serving 150-250 pack meals a
       day.
      Caters parties, b-day, wedding etc…




                                         11
                   CHEF (PAST EXPERIENCED)


Savarin French Mediterranean, Italian and Spanish
Restaurant; Quezon City, Luzon, Philippines

     F&B Chef Consultant

     Manage the development of new and creative food concepts as well as
      improve current items for the menus of Savarin Restaurant

     Responsible for working with vendors on creating value added products,
      testing new products and developing and monitoring product development
      timelines.

     Manages, Product quality, specifications, risk management and minority
      vendor development initiatives on a designated number of commodities
      within the Savarin's products portfolio

     In addition, working with deployment on the development of recipes,
      training aides and training materials.

     Specialize on Mediterranean, Italian and Spanish cuisines

     Create new menus and recipes, actual test and standardized it.

     Set Up Food Cost % and Mark Up.

     Provide computer documents for the menu recipes.

     Handles trainings, workshop and seminars for the staff on Basic Food
      Hygiene and Safety in the kitchen.




                                       12
Mocha Blends Restaurant & Coffee Shoppe
Manila, Philippines

     F & B Chef Consultant
     Identifying project opportunities formulate and conduct research to
      develop new products and processes and modify existing products and
      processes in support on the Company’s goals and objectives.
     Develops a wide range of fresh, delicious food including appetizers, soups,
      salads, desserts, lunch and dinner entrees meeting project timelines in
      coordination with other departments and project team leaders.
     Develop and Create new menus and recipes (Pizza, brushettas, hot
      savouries’, pastas and Main Entrée) actual test and standardized it.
     Set Up Food Cost % and Mark Up.
     Provide computer documents for the menu recipes.
     Handles trainings, workshop and seminars for the staff on Basic Food
      Hygiene and Safety in the kitchen.




                                      13
Max’s Chicken group Of Companies

     Research & Development Food Com & Corporate Chef.

     Consists of 80 Corporate and Franchise Branches, nationwide as well 2
      branches in California, USA.
     Create NEW and exciting Chicken recipes as well as Continental
      specialties that can relate to Pilipino palate as well as international
      clientele.
     Identifying project opportunities formulate and conduct research to
      develop new products and processes and modify existing products and
      processes in support on the Company’s goals and objectives.
     Investigate, approve, implement and evaluate changes during the
      development of new product formulations and processes to help the
      internal customers attain their targeted objectives.
     Communicate on a technical level with internal and external customers
      and formulate and present recommendations in written, verbal and oral
      presentation forms.
     Advice and direct research to solve complex problems that require
      interaction with other divisions in the Company such as engineering,
      operations, industrial engineering, marketing and purchasing.
     Identify, compare, test and evaluate new technologies that have potential
      for improving product performance attributes or improve operational
      productivity, yields, reduce variation or improve quality attributes.
     Train, echo and roll out NEW and standardized recipes to all branches and
      Commissaries.
     Suggest & recommends operational standards for the use of the
      restaurant.
     Create new menus and recipes, actual test and standardized it.
     Set Up Food Cost % and Mark Up.
     Provide computer documents for the menu recipes.
     Handles trainings, workshop and seminars for the staff on Basic Food
      Hygiene and Safety in the kitchen.




                                      14
Fondre Restaurant (Asian Fusion) Jupiter, Makati

     Corporate Chef Consultant
     Manage the end-to-end Menu Development Process by supporting the
      Supply Chain functions to ensure optimal efficiency and productivity.
     Take charge for new product concepts to manage resource and support
      functions to deliver concepts in a timely fashion.
     Responsible for providing our customers with culinary expertise and
      solutions required to expand their menus and the end use for Fondre
      restaurant.
     Facilitating and performing the culinary process by providing menu
      analysis, innovative new concepts, prototypes and recipes as assigned for
      key and target customers, as well as other projects
     Develop new product strategies in conjunction with Marketing and Sales
      Managers, as well as interface with Schreiber Product Innovation.
     Prepare and created a “Main Kitchen Layout “for Fondre operations.
     Specialize on “East Meets West” Cuisines .Walk in, reservation, and ala
      carte restaurant.
     Create and introduce tried and tested new menus and recipes..
     Demonstrating products; and designing and giving presentations as
      neededSet Up Food Cost % and Mark Up.
     Provide computer documents for the menu recipes.
     Handles trainings, workshop and seminars for the staff on Basic Food
      Hygiene and Safety in the kitchen.




                                      15
Singing Cooks and Waiters Chain of Restaurants
Philippines
     Corporate Chef Consultant

     Identifying project opportunities formulate and conduct research to
      develop new products and processes and modify existing products and
      processes in support on the Company’s goals and objectives.
     Manages, Product quality, specifications, risk management and minority
      vendor development initiatives on a designated number of commodities
      within the restaurant's products portfolio
     Rejuvenation of current menu items in support of the restaurant's menu
      strategy of best menu taste and quality ensuring culinary development
      standards and established methodologies are applied.
     Create new menus and recipes, actual test and standardized it.
     Set Up Food Cost % and Mark Up.

     Provide computer documents for the menu recipes.

     Handles trainings, workshop and seminars for the staff on Basic Food
      Hygiene and Safety in the kitchen.
     Supports efforts of Culinary Services to finalize product specifications,
      cost, recipes, testing and training




                                        16
Kingfisher Restaurant Makati, Philippines

     Corporate Chef Consultant

     Identifying project opportunities formulate and conduct research to
      develop new products and processes and modify existing products and
      processes in support on the Company’s goals and objectives.

     Manages, Product quality, specifications, risk management and minority
      vendor development initiatives on a designated number of commodities
      within the restaurant's products portfolio

     Rejuvenation of current menu items in support of the restaurant's menu
      strategy   of   best   menu   taste    and   quality   ensuring   MDI   culinary
      development standards and established methodologies are applied.

     Create new menus and recipes, actual test and standardized it.

     Set Up Food Cost % and Mark Up.

     Provide computer documents for the menu recipes.

     Handles trainings, workshop and seminars for the staff on Basic Food
      Hygiene and Safety in the kitchen.

     Supports efforts of Culinary Services to finalize product specifications,
      cost, recipes, testing and training January 2001 -2004




                                        17
Mandarin Oriental Hotel, Paseo de Roxas, Makati

     Senior Sous Chef
     A senior member of the kitchen team
     Working closely with and reporting to the Head Chef and assuming
      Responsibility of the kitchen operations in the absence of the Head
      Chef.
     Producing quality food for on site high quality functions.
     Have full responsibility for all aspects of the kitchen when the Head
      Chef is absent.
     Creativity and enthusiasm for good food and its presentation.
     To maintain the high standard of food prepared on a daily basis
     To be creative with food presentation and innovative with seasonal
      produce.
     Competent and organized in work flow and working to deadlines.
     Able to produce high quality food with minimal food wastage
     To complete daily paperwork as required
     To attend staff meetings and help develop plans when required.
     To demonstrate a high level of customer care internally and externally.
     To perform the duties of the head chef in their absence by:
       To take full responsibility for the food produced for the Café
       To ensure full production and preparation of food for functions
        including ordering stock, preparation and delivery of final
        product




                                      18
Gulf Air/Bahrain Airport Services In-flight Center Muharraq,
Bahrain
     Head Chef
     Handles at Least 15-30 Chefs on my Shift.
     Prepares and set up International Airlines Meal requirements of the day.
     Delegates and facilitate meal set up requirements of the day.
     Prepares Staff weekly Schedules.
     Prepares, document and file Staff's performed overtimes for signature.
     Attends seminars, workshops and trainings of the company for Food
      preparation. Ensure that consumables are available as required by the
      Management.
     Enforce kitchen, personal and food hygiene within the kitchen.
     Complete the induction of all new kitchen staff in liaison with
      Management.
     To control staff, providing work rotas etc.
     Prepare the main element of principal meals.
     Be responsible for the correct use of all kitchen equipment.
     To be responsible for the correct use of all food stocks issued.
     Liaise with the Management team for the smooth running of the
      operation.
     To be contactable and to cover in the absence of a Deputy Head Chef.
     Take full responsibility for the smooth running of the kitchen, including
      the management of staff.




                                      19
Hotel Sofitel Grand Boulevard Roxas Boulevard

     Senior Sous Chef

     Oversee the day to day running of the kitchen operation in absence of
      the Head Chef

     Assisting in enforcing hygiene regulations within the kitchen

     Be responsible for the correct use of all kitchen equipment

     Assist with the correct use of all food stocks issued

     In absence of the Head Chef, Liaise with the Management team for the
      smooth       running   of   the   restaurant   and   conference   &   events
      Departments

     Assist with the management and training of staff

     Complete the induction of all new kitchen staff

     Control staff, providing work rotas etc

     Assist in ordering all food stock

     Working with the head chef.

     Responsible for managing and developing the team while working to the
      operational and financial standards required by the hotel management

     Assigned Student Trainee Weekly Job Assignments.

     Trains and introduced to staff new menus and recipes

     Creates Buffet menus for breakfast, Lunch and dinners for the Brassiere.

     Assist Chef on Monthly Promotional Menu and recipe preparation.

     Assist Chef on Monthly Promotional Menu and recipe preparation.

     Monitors, guides and assist staff on preparations of Promotional menus for
      the Hotel.




                                          20
Orient Lines “Marco POLO Cruise Liner Nassau, Bahamas

     Chef De Tournant
     Prepares Raffles Restaurant Oriental and Continental Buffets, breakfast
      Lunch and Dinner.
     Prepares the "Sail Away" Snacks, appetizers and meals.
     Functions as the "Oriental and Indian Cuisine chef " for the Alternative
      Restaurants.
     Assist on the "Line” set up area in setting and plating meals for the
      guests.
     Trouble shoots preparation problem of "Guest meals" may it be on
      Cold, Hot, Fish or Vegetable Section.
     Functions as a Entremetiere, as per required by the Executive Chef.
     Assist on the "Line” set up area in setting and plating meals for the
      guests.
     Trouble shoots preparation problem of” Guest meals" may it be on
      Cold, Hot, Fish or Vegetable Section.
     Lead by example and ensure all procedures (SSOW,HACCP, Health and
      Safety, COSHH and Food Safety Management) are maintained to the
      required standards to which training has been received, and are being
      followed by all kitchen members.
     Manage and deliver the production needs of the section to the required
      standards.
     Reports all important issues back to senior chefs.
     Communicate     effectively   within   the   section   and   the   kitchen
      environment.
     Manage time through effective planning of work, maintaining a high
      level of productivity.
     Motivates team members through positive behavior.
     Utilize coaching skills and demonstrate the development of other team
      members.
     Creative and assist in dish and menu development.
     Participate in the organization of ordering, cost controlling and
      wastage of food.
     Work calm under pressure.




                                      21
     Support decisions made and adapt to changes, showing flexibility and
      enthusiasm
     Implements and follow strict rules of personal hygiene.
     Shows alertness, vigilance and attention to detail of all work.
     Proactive in self development.
     Promotes the image of the company as a professional organization.
     Comply with all Company Policies and legal requirements with special
      reference to Health and Safety


Prince Majid Bin Abdul-Aziz Palace Main Kitchen
Jeddah, Saudi Arabia


     Executive Chef Continental
     Prepares Continental and Oriental Meals, snacks and desserts for the
      Governor of Jeddah Royal Family.
     Creates, develop and facilitate Banquet meal preparations for the
      “Diplomatic Corps” guest of Prince Majid Bin Abdul-Aziz.
     Monitors service provided for the Banquet functions for the Royal Family.
     Travels in and out of the country with Prince Majid, Governor of Jeddah
      Royal Family, as per required.




                                       22
De La Salle University St. Benilde Hotel Restaurant
& Institutional Management

     Chef Trainer for CASLAB 1-2, PrimLab 1 Degree Programs with
      Specialization

         o   BS HRIM specializing in Culinary Arts
         o   BS HRIM specializing in Hospitality Management

          Teach 110 units of combined lecture and laboratory classes aimed
           at developing various culinary skills of each student. With
           management and operational theories on the side, the course
           offers advance training in nutrition and diet, cookery using different
           meats, preparation of stock and sauces, baking and cake
           Decorating, pastry making, aesthetic food preparation and
           intensive classes in international cuisines.

          Teach 104 units of combined lecture and laboratory classes
           dedicated to the study of management theories and hospitality
           management and operations. Students are likewise exposed to
           hotel information and management software, which are currently
           used in 5 star international hotel chains, and which gives them a
           huge advantage of others.


     Associate Degree in Culinary Arts

         o   The program aims to develop within 1 year industry-ready further
             their culinary arts skills or for those who want to start their
             individuals who are prepared to become Chefs in hotels and
             restaurants. The program as well is suited for those who wants to
             own restaurant or catering business.

          Catering Management
          Hotel & Restaurant Operations
          Basic Food Preparation
          Basic Kitchen Management
          Culinary Mathematics




                                      23
St. Luke’s Medical Center -
     Executive Chef in the Dietary Department leading our Food
      Production team in catering to a wide range of food service deliveries.
     Providing Hotel type of foods with a 7 week cycle Menu from”
      Continental to Asiatic Cuisine for the Ambassador, Presidential and
      Regular Suites.
     Providing 3 month cycle menus for the Big Private to Ward patient meals
     Preparing food meal requirements for the private regular patients.
     Hosting the Buffets in a 5 Star hotel Quality style on all SLMC’s
      prestigious symposiums, workshops, trainings and anniversary catering
      requests.
     Coaching our Chef Team on the Annual Chefs Competition on the
      prestigious Chefs On Parade sponsored by the by Hotel & Restaurant
      Association of the Philippines which our Dietary Department are listed
      on its rosters of members .
     Manage 50-80 personnels under the Catering Department consisting of:

            Sous Chefs
            Chief Steward
            Staff Dietician
            Head Chefs
            Head Bakers
            Assistant Head Chefs
            Chefs
            Bakers
            Assistant Cooks
            Utility man
            Washer




                                      24
Koryo Jung Restaurant Dubai Deira, Dubai
     Korean/Chinese Chef
     Prepares Mis en plaice, for the Chinese and Korean meal requirements of
      the restaurant..
     Handles at least 3-6 chefs assistant per shift.
     Train and monitors assistant cooks knowledge on Korean and Chinese
      cuisine.
     Evaluates, test and recommends new menus for the restaurant.
     Assigns assistant cooks their respective work assignments and schedules.



Safari Palace Hotel Deira, Dubai

     Chef Manager
     Creates new and exciting menus for the hotel.
     Test, evaluates and recommends to the management new menus and
      recipes for the hotel's Coffee Shop, Bar Restaurant.
     Supervises cooks and oversees the preparation, portioning, garnishing,
      and storage of food.
     Estimates food consumption and purchases food.
     Assist in cooking and preparing food as necessary.
     Responsible for maintaining kitchen and storage facilities in sanitary
      condition.
     Responsible for cash management.
     Interacts with client/customers on a regular basis.
     Typical Knowledge and Skills of HACCP.
     Knowledge of food and equipment safety.
     Knowledge of food production. Management skills.
     Set up mark up and FC %.
     Trains and orient cooks for the new menus.
     Maintains wastages and LOs at the minimum




                                        25
Philippine Airlines In-flight Center Paranaque,
Philippines

     1st Commis
     Prepares, cooks all international meal requirements of the day.
     Attends seminars, trainings and workshop related to the food
     Assist in the Set up area, for the meals requirement of the day.
     Performs overtime if required by the company.
     Learning a lot of different skills and then practicing those skills by
      implementing them in actual tasks throughout the kitchen.
     Able to effectively communicate with other members of the kitchen
      staff. This includes being able to gracefully receive constructive
      criticism as well as effectively carry out orders.
     Able to remain calm while multi-tasking, as they are often called upon
      to carry out many different orders simultaneously in a brief amount of
      time.
     Assist the Demi Chef de Partie and Kitchen team in providing a good
      quality food product in all food outlets for external and internal
      customers;
     Maintaining good hygienic standards throughout all food production
      areas, in conjunction with Health & Safety laws.
     Performed other task as per requirement of the company.




                                       26
EDUCATION & PROFESSIONAL TRAINING
March 1976
Lyceum University Intramuros, Manila
Associate, Hotel & Restaurant Management, Minor: Culinary Arts

  o Basic Hotel & Restaurant Operation specializing in Food & Beverage.

1977
Taj Majal & Oberoi Hotel India

   Certificate, Indian Cuisine
   Basic Knowledge in North & South Indian Cuisine

July 1985
Datamex Computer School Manila, Philippines

     Certificate, Computer Programming
     Basic Micro Language
     WordStar Program
     COBOL
     Windows Microsoft Office 1997 - 2000

          Ms   Word
          Ms   Excel
          Ms   PowerPoint
          Ms   Project
          Ms   Visio
          Ms   Outlook

1991
Mandarin Oriental Training Program Paseo de Roxas

      Certificate, Human & Industrial Relation
      Certificate, In House Kitchen Preparation Training

1996
Hotel Sofitel Grand Boulevard Manila Philippines

      Training Program Certificate, Updating Culinary basics, Minor: Minor
      Updating culinary preparation and practices.


1999
Human Technology Development Center Makati, Philippines


                                        27
      Certificate, Effective Food & Beverage Management


2000
Serve Safe USA Manila Polo Club & Hotel, Makati Philippines

      Certificate, Food & Hygiene Course & Licensing
      I.D. # 2291004 IL

1999
St. Lukes Training Center Quezon City Philippines

      Certificate, Exceeding Customers Expectation


2006
Doha Asian Games Organizing Committee 2006

      MS Excel Advance Training Course
      MS PowerPoint Advance Training Course
      MS Project Advance Training Course
      Developing Managerial Skills
      Project Management (Planning & Strategy)
      First Aid / Emergency Course




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