Brando Almas

To use my cooking skills in the best possible way and achieve the company's goal. To enhance my skills in a stable and dynamic workplace. To share with others what I have learned in the different sections that I am being assigned and to to be even more competitive.

SOUS CHEF - Tamimi Market RCSI - Busaiten, Bahrain

(2024-10 - 2025-08)

• Scheduling, standardized recipe implementation, training for newly hired staff, safety training about the kitchen equipment, sourcing of suppliers, menu planning, hiring qualified people to do the job

CDP - Tamimi Market RCSI - Busaiten, Bahrain

(2022-11 - 2024-10)

Assisting the Head Chef with the day-to-day operations, maintaining smooth flow of the kitchen operations. Standardized recipe implementation. Ala carte in charge and for the day to day buffet selection including (theme of the day)

SOUS CHEF - Mamita Realty Inc. (Orchid Garden Suites) Team Builders Cooperative (Orchid Garden Suites) - Malate Manila, Philippines

(2021-08 - 2022-10)

• Ordering and purchasing products from suppliers
• Menu development for the banquet and ala carte

HEAD CHEF - New York Slice Motorino - Pasongtamo Extension Makati Manila, Philippines

(2020-08 - 2021-07)

• Training and scheduling of staff, costing and food sourcing of supplier for ingredients

HEAD CHEF - Mamita Realty Inc

(2018-04 - 2019-07)

Costing, Scheduling, Menu Planning. Safety Management. Ordering and purchasing products from suppliers

CHEF DE PARTIE - IM Hotel - Makati City Manila, Philippines

(2017-09 - 2018-03)

Incharge of daily Buffet production of the Western Cuisine Section. Tasked to do the daily buffet production report and daily requisition of stocks.

ASSISTANT CHEF DE PARTIE - Vikings Cruises - Kalaw Ermita Manila, Philippines

(2015-09 - 2016-05)

Assigned to an Italian Restaurant to prepare the side dishes and hot/cold soup. Overall, in charge of the pool grill in the afternoon service. Assigned to make pasta and everyday special menu for the buffet during dinner

DEMI CHEF DE PARTIE - Seaborne Cruises - Makati City Manila, Philippines

(2013-01 - 2015-05)

Garde Manager-stationed to prepare cold items such as salads, pates, and canapés. Saucier assigned to prepare different kinds of sauces. Assigned in the preparation of vegetables in the morning shift and in-charge in the preparation of pasta and vegetarian menus during dinner service.

ASSISTANT COOK TRAINEE TO 3RD COOK - Princess Cruises - Kalaw Ermita Manila, Philippines

(2005-12 - 2012-10)

Garde Manager stationed to prepare cold items such as salads, pates, and canapés. Saucier- assigned to prepare different kinds of sauces. Gaillardia-stationed to prepare grilled foods Overall in charge of the buffet set-up.

COOK III - 7th Note Bar & Restaurant - Makati Bel-Air, Philippines

(2004-01 - 2004-02)

Positioned to prepare the food items in the menu according to their standard recipe.

COOK III - Afrodisia Grill - San Juan City Manila, Philippines

(2003-08 - 2004-01)

Positioned to prepare the food items in the menu according to their standard recipe.

Bachelor of Science - Hotel & Restaurant Management - Philippine Women's University (1999-04 - 2003-05)