Peter Pardo

Overall responsible for the kitchen's daily operations Creates new dishes and menus Estimate costs and ensure all purchases come within the budget

Sushi Teppanyaki Head Chef at Izumi Teppanyaki Japanese Restaurant, The Address Boutique Hotel (2019-04 – Present)

• Overall responsible for the kitchen's daily operations
• Creates new dishes and menus
• Estimate costs and ensure all purchases come within the budget
• Interviews and hiring new staff
• Maintains / Raises the food profit margin for the company
• Monitors and controls stock levels
• Ensures correct stock rotation procedures are followed
• Implement health and safety procedures in the kitchen
• Conducts trainings for efficient and effective kitchen and service operations
• Collaborate with management for Promotions, seasonal menus, and special events
• Ensure consistency, presentation, and compliance with hygiene standards

Sous Chef De Cuisine at Umami Asian Fusion Restaurant, Radisson Blu Hotel Tbilisi (2017-08 – 2019-12)

• Supervision and training of junior chefs
• Upholding of HACCP standards
• Maintains kitchen, Teppan cooking areas, kitchen equipment and food storage areas ensuing they are clean, sanitary and organized
• Understand and follow FIFO method for food storage and handling
• Monitoring portion and waste control to maintain profit margins
• Ordering and maintaining relationships with suppliers
• Manning the operation in the absence of the head chef
• Preparing and conducting Teppanyaki cooking and sushi training of junior chefs

Sushi/Teppanyaki Chef de Partie at Sato Japanese Restaurant, The Gulf Hotel Bahrain Convention & Spa (2013-11 – 2017-07)

• Preparing, cooking and presenting dishes with the menu
• Managing and training any demi-chef de parties or commis working with me
• Helping the sous chef and head chef to develop new dishes and menus
• Ensuring teams have high standards of food hygiene and follow hygiene and follow the rules of health and safety
• Monitoring portion and waste control to maintain profit margins
• Manning sushi section
• Manning Teppanyaki section

Sushi Teppanyaki Chef de Partie at Kei Japanese Restaurant Golden Tulip Hotel (2012-06 – 2013-10)

• Prepare and serve menu items to meet quality, portion and time standards
• Responsible for preparing and cooking mise en place
• Assure customers satisfaction through handling, storage, preparation and presentation of food products
• Maintains visual appeal cleanliness and sanitation of the food line and work areas
• Responsible for stock inventory and receiving deliveries from suppliers
• Preparing sushi
• Teppanyaki live cooking

Sushi Chef de Partie at Sonia Company LLC (2011-12 – 2012-03)

• Prepare and present high – quality sushi and sashimi with precision and consistency
• Prepare, cook and serve any food delegated as your responsibility, ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are always met
• To adhere to company procedures regarding temperature cheeks, food labeling and dating, cleaning schedules and hygiene regulations always
• Ensuring that all records of such are updated and kept
• To assist with the acceptance and storage of deliveries and that all relevant company procedures
• Train and guide junior staff in sushi preparation and knife skills

Sushi Chef at Teriyaki Boy (2010-06 – 2011-05)

• Sees to it that all food items for the restaurant are prepared on time and meet quality and quantity standards
• Prepares daily food requisition as assigned
• Maintaining cleanliness in all assigned areas, including refrigerators and freezers
• Perform duties common to position and other duties as maybe assigned
• Controls cost control policies and procedures are followed
• Attends training sessions
• Reports on any equipment in the section which needs repair or maintenance
• Ensures freshness and suitability of products used by the section and that they are stored properly
• Preparing sushi
• Teppanyaki cooking

Sushi / Kitchen Crew at Tokyo Tokyo RGM (2008-08 – 2008-11)

• Run the line during service, ensuring that the highest standards are met and that communication between all sections and restaurant departments is efficient and polite
• Produce menu items for service coordinating with other departments, maintaining the highest standards and always adhering to the specifications to achieve the correct quality, appearance and portion size
• Monitor the quality and presentation of dishes so that only those which meet our highest standards are served to customers
• Ensure that the high standard of hygiene and cleanliness is maintained by following cleaning routines and through ongoing diligence during the shift and in setting up and cleaning procedures
• Observe the company's fire planned health and safety policy
• Observe the rules and procedures of the company

Certificate of Qualification in Hotel and Restaurant Associate Course / HRM – West Visayas State University (WVSU) (2003-06 – 2005-06)

Diploma in Secondary Education – Don Benjamin Jalandoni Sr. Memorial High School (2002-06 – 2003-04)