John Paul Cavatan

Experienced Baker and Pastry Professional with more than 11 years of experience in the food and hospitality industry, including 7 years specializing in artisan baking and pastry production. Skilled in producing high-quality breads, pastries, cakes, and savory baked products while maintaining consistency, food safety, and operational efficiency. Strong background in kitchen operations, team collaboration, quality assurance, and customer satisfaction.

Working in a professional kitchen taught me the value of discipline, organization, and timing, especially in high volume production. I maintain a clean and efficient work station, follow standards closely, and ensure that every product meets quality expectations before service.

Chef de Partie - Sugar and Spice Catering and Events - Riyadh, Saudi Arabia

(2023-01 - 2026-04)

• Prepared and produced a variety of savory pastries, breads, pies, and fatayers.
• Created sandwiches and Arabic-style appetizers for catering operations.
• Maintained product consistency, presentation quality, and food safety standards.
• Execute daily production of breads and savory pastries with precision, consistency, and adherence to established standards.
• Maintain high efficiency under pressure while consistently meeting production deadlines and service requirements.
• Demonstrate professionalism, discipline, and strong teamwork within a fast-paced kitchen environment.
• Prepare and bake high-quality savory items, including pies, quiches, and a variety of filled pastries.
• Manage mise en place effectively to ensure a smooth and organized production flow.
• Balance flavors, textures, and presentation to deliver exceptional savory products.
• Control portioning and maintain consistency to meet cost targets and quality standards.
• Perform efficiently during high-volume production while upholding product consistency.
• Maintain excellence in both taste and visual presentation across all items.
• Supervise, train, and support junior kitchen staff, ensuring adherence to standards and fostering a productive team environment.
• Allocate tasks, monitor staff performance, and assist in maintaining discipline and efficiency within the section.

Demi Chef - Sugar and Spice Catering

(2021-01 - 2023-12)

• Produced savory pastries, breads, and fatayers for daily catering requirements.
• Supported senior chefs in bakery production and kitchen coordination.
• Ensured proper hygiene and food handling standards.

Baker / Pastry Man - Belmont Hotel - Manila

(2018-06 - 2021-09)

• Prepared baked goods and specialty breads for hotel operations.
• Assisted in pastry and dessert preparation for buffet and restaurant service.
• Prepare and bake a wide variety of breads, pastries, and savory items in accordance with standardized recipes and established production schedules.
• Ensure consistency in quality, taste, and presentation across all baked products.
• Maintain a clean, organized, and sanitary kitchen environment in compliance with food safety and hygiene standards.
• Monitor production timelines to ensure all items are prepared and delivered in a timely manner to meet service demands.
• Operate, clean, and maintain baking equipment safely and efficiently to ensure optimal performance.
• Collaborate effectively with kitchen staff to achieve daily production targets and maintain smooth workflow.
• Train, mentor, and support junior staff and new team members as required.

Bachelor of Science - Office Administration - City University of Pasay (2014)

Graduate - Pasay City North High School (2009 - 2012)