Chef de Partie - Carnival Cruise Line / Open Sea - 2818 Edsa ext. corner P. Celle, San Rafael, Pasay City, 1302 Metro Manila
(2025-02 - 2025-09)
- Manage a Specific Galley Section: Oversee a dedicated station, such as grill, pastry, or sauces, ensuring efficient food production during service hours.
- Maintain High Culinary Standards: Ensure every dish meets Carnival's quality, taste, and presentation standards, delivering an exceptional guest dining experience.
- Coordinate with Sous Chefs: Assist in menu planning and daily food preparation, making sure to incorporate Carnival's diverse international cuisine offerings.
- Train and Supervise Staff: Lead junior cooks, offering guidance on Carnival's specific cooking techniques and safety protocols, ensuring team members stay motivated and skilled.
- Ensure Health & Safety Compliance: Uphold Carnival's stringent sanitation and food safety standards (USPH) to guarantee the highest quality and safety for guests and crew.
- Manage Inventory: Monitor stock levels, ensuring that ingredients are fresh, and communicate any supply needs to the executive chef to avoid shortages.
- Cruise-Specific Adaptation: Adapt to the dynamic nature of a cruise kitchen, adjusting to varying guest volume, special dietary requests, and themed events that require flexibility and creativity.
Chef de Partie - RCCL / Celebrity Cruises - Five E-Com MOA Harbor Drive Pasay Metro Manila
(2024-05 - 2024-08)
- Responsible for supporting the Sous Chef and rest of the Galley Management team to oversee the activities of the food preparation and meal services aboard the ship, within the assigned area.
Executive Sous Chef - Hamad Medical Corporation - Doha Qatar
(2011-04 - 2022-07)
- Demonstrating knowledge and application of HMC Mission, Vision, and Values.
- Prepares work schedule of production personnel and assigned duties, responsibilities and workstations to kitchen personnel in accordance with work requirements.
- Monitor and evaluate kitchen personnel and work procedures in order to ensure conformance with HMC standard of food production
- Prepares necessary data for the budget in the area of responsibility; projects annual food and labor cost and monitor actual production result
- Control expenses within area of responsibility including manpower and overtime of outsourced staff members.
- Ensure that food is produced on time following established daily meal schedules and monitor tray line service
- Forecast supply requirements based on approved quantities in the food tender
- Forecast staff and equipment requirements based on approved menu.
- Help plan and control budgets and production levels to ensure general cost effectiveness of the food production unit
- Inspect supplies, equipment, and work areas in order to ensure efficient service and conformance to HMC standards
- Train kitchen personnel in food preparation, sanitation, and safety procedures coordinate with the Service Unit and Dietetics staff in planning the menu, food service arrangements & related details
Executive Sous Chef - FTF International Catering / Exxon Mobil Project - Equatorial Guinea
(2009-10 - 2010-05)
- Ensuring promptness, freshness, and quality of dishes.
- Coordinating cooks' tasks.
- Implementing hygiene policies in accordance to HACCP Standard
- Designing new recipes, planning menus
- Reviewing staffing levels to meet service, operational, and financial objectives.
- Hiring and training kitchen staff, such as cooks, food preparation workers
- Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
- Setting and monitoring performance standards for staff.
- Obtaining feedback on food and service quality, and handling client problems and complaints.
Chef de Cuisine - Hotel 3 De Agosto - Equatorial Guinea
(2008-11 - 2009-10)
- Ensuring that all food meets the highest quality standards and served on time.
- Planning the menu and designing the plating presentation for each dish.
- Coordinating kitchen staff, and assisting them as required.
- Train staff to prepare and cook all the menu items.
- Stocktaking ingredients and equipment, and placing orders as needed.
- Enforcing best practices for safety and sanitation in the kitchen.
- Creating new recipes to regularly update the menu.
- Keeping track of new trends in the industry.
- Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues.
Chef de Cuisine - Taal Vista Hotel - Tagaytay City, Philippines
(2005-10 - 2008-10)
- Ensuring that all food meets the highest quality standards and served on time.
- Planning the menu and designing the plating presentation for each dish.
- Coordinating kitchen staff, and assisting them as required.
- Train staff to prepare and cook all the menu items.
- Stocktaking ingredients and equipment, and placing orders as needed.
- Enforcing best practices for safety and sanitation in the kitchen.
- Creating new recipes to regularly update the menu.
- Keeping track of new trends in the industry.
- Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues.
Sous Chef - Al Fahd Crowne Hotel - Riyadh K.S.A.
(2002-02 - 2005-08)
- Manage all activities in the kitchen, including food preparation and production, and management and training of kitchen staff
- Ensure efficient, cost-effective operation and profitability of food production
- Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order
- Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner
- Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications
- Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met
- Assure kitchen personnel is trained in best cleanliness and sanitation practices
Sous Chef - Che Foo Chinese Restaurant - Cavite City, Philippines
(1993-02 - 1998-12)
- Manage all activities in the kitchen, including food preparation and production, and management and training of kitchen staff
- Ensure efficient, cost-effective operation and profitability of food production
- Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order
- Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner
- Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications
- Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met
- Assure kitchen personnel is trained in best cleanliness and sanitation practices
Commis 1 - King Fahad National Guard Hospital - Riyadh K.S.A.
(1990-10 - 1992-10)
- Setting up, cleaning, and organizing work stations
- Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.
- Preparing oven, utensils, and grill for shift
- Cooking patient meal according to food health and safety standards
- Ensuring each patient meal has the correct patient diet
- Storing all food properly
- Sanitizing and cleaning work stations and utensils
- Reordering stock and food supplies
- Monitoring other cooks and team members
