Corporate Chef
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Dynamic Corporate Chef with 25 years of culinary experience leading multi-outlet kitchen operations and menu development, with a strong focus on planning and designing innovative menus. Skilled in creating and standardizing menus while ensuring consistent quality, efficiency, and brand identity across all locations. Proven leader in training and managing culinary teams, with strong expertise in food safety and kitchen operations.
Passionate about delivering high standards of culinary excellence and driving memorable dining experiences aligned with business goals.
Corporate Chef at Kaizen Sushi Restaurant (2017-01 – Present)
Lead the creation and execution of innovative and market-driven menus, oversee kitchen operations, train and develop culinary teams, uphold the highest food quality and hygiene standards, and ensure an exceptional dining experience across all outlets.
Head Sushi Chef at Intercontinental Phoenicia Hotel (2014-05 – 2016-07)
Leads sushi kitchen operations, ensuring high-quality food, consistency, and presentation. Develops menus, supervises staff, manages inventory, and maintains food safety standards while delivering an excellent dining experience.
Sushi Chef at Nippon Japanese Restaurant (2010-08 – 2012-11)
Prepare authentic sushi, ensure top quality ingredients, maintain kitchen hygiene and support a seamless dining experience.
Head Chef at Kaizen Sushi Restaurant (2005-05 – 2008-11)
Oversee all kitchen operations, lead and train staff, plan menus, ensure food quality and hygiene, and maintain smooth, efficient service.
Head chef at Kura Restaurant (Japanese Cuisine) (2004-05 – 2005-04)
Responsible for overseeing kitchen operations, menu planning, food quality, staff supervision, and ensuring efficient, high-standard food production while maintaining food safety and customer satisfaction.
Sushi Chef at Yakitori Japanese Restaurant (2003-07 – 2004-02)
Skilled in preparing sushi, sashimi, and other Japanese dishes with precision and consistency. Ensures fresh ingredients, proper handling, and high-quality presentation while maintaining hygiene standards and supporting smooth kitchen operations.
Sushi Chef at RMS Portview Seafood Restaurant (2002-01 – 2003-06)
Preparing and presenting high-quality sushi and sashimi, maintaining freshness and food safety standards, managing ingredient preparation, and ensuring consistent taste, portioning, and presentation in a fast-paced kitchen environment.
AutoCad – Micro Computer Learning Center (2001-03 – 2001-05)
Basic Safety Course – Magsaysay Training Center (2009-01 – 2009-01)
