Clyde Rabanes

Chef de Partie with 3 years of experience in resort and hotel kitchens recognized for driving revenue through menu innovation and consistent execution. Recently developed signature dishes at Lamari Siargao that increased sales by approximately 15% revenue. Trained and mentored junior cooks, supporting skill development, HACCP practices, and smooth service in a fast-paced, multicultural kitchen environment.

Chef De Partie - LAMARI - Siargao, General Luna

(2024-06 - 2025-10)

• Led Chef de Partie station operations while training and mentoring 6 junior cooks, providing hands-on guidance to improve technical skills, service readiness, and overall kitchen performance.
• Spearheaded menu R&D for major events and VIP dining, including the Siargao Food and Wine Festival.
• Participated on seasonal menu updates focused on local sourcing, contributing to a 10% reduction in food costs.
• Created revenue-generating dishes, including a signature Truffle Pasta that went viral and significantly increased sales to 15% and guest engagement.
• Collaborated with management to implement process improvements, and supporting team morale during high demand periods

Demi Chef - LAMARI - Siargao, General Luna

(2024-03 - 2024-06)

• Maintained high standards of food safety, presentation, and service consistency in high volume

Chef De Partie - ESCA by Verified Lounge - Cebu City

(2021-12 - 2023-01)

• Promoted from intern to Chef de Partie and assigned to menu R&D, developing signature dishes such as Deconstructed Beef Caldereta and Adobo Roast Chicken.
• Operated effectively to high-volume service in understaffed conditions, taking on multiple stations and responsibilities to ensure smooth service and consistent dish quality.
• Training junior staff in technical skills to maintain efficiency and high quality dish execution

Diploma - International Culinary Arts - THE ACADEMY OF INTERNATIONAL CULINARY ARTS (2020 - 2021)

Bachelor of Fine Arts - Advertising Arts - UNIVERSITY OF SAN CARLOS (2014 - 2017)