Executive Chef - Waterfront Hotel and Casino - Cebu City, Philippines
(2025-01)
- Oversee culinary operations across 8 F&B outlets and banquet services, including one of Cebu's largest ballrooms with a 4,000 guest capacity.
- Lead menu engineering, product development, trainings, costing, and strategic pricing initiatives.
- Mentor and develop Head Chefs to ensure consistency, innovation, and high culinary standards.
- Manage departmental performance, focusing on revenue growth, cost control, and key performance indicators (KPI's).
- Ensure operational excellence in large scale events, high volume service, and guest satisfaction.
Executive Chef - The Bellevue Resort - Bohol, Philippines
(2024-06 - 2025-12)
- Lead and manage all culinary operations across multiple dining outlets, ensuring high-quality food preparation and service standards.
- Oversee menu development and cost control, driving efficiency while maintaining creativity and guest satisfaction.
- Train, mentor, and supervise kitchen staff to ensure consistent performance and uphold operational excellence.
Executive Chef - Discovery Suites and Discovery Country Suites - Philippines
(2014-02 - 2024-05)
- Managed Restaurant 5, delivering daily breakfast, themed lunch buffets, and an all-day à la carte menu.
- Led culinary operations at 22 Prime, an award-winning steakhouse renowned for its exquisite selection of prime cuts and commitment to culinary excellence.
- Managed the execution of banquets and special events, coordinating menu planning, food preparation, and staff training to deliver tailored dining experiences that exceed guest expectations.
Chef De Cuisine - Solaire Resort and Casino - Manila, Philippines
(2012-11 - 2014-02)
- Served as part of the pre-opening team, leading the operations of In-Room Dining, Pool Bar, and Lobby Lounge, ensuring all culinary offerings met high-quality standards prior to the official launch.
Chef De Cuisine - Ayada Maldives - Maldives
(2011-09 - 2012-10)
5 Star Luxury Resort
- Supervised culinary operations across multiple kitchens, including Ocean Breeze Mediterranean Fine Dining, Kai Asian Cuisine, and Magu All-Day Dining, while directing 24-hour Room Service, ensuring consistent quality, prompt delivery, and exceptional service across all offerings.
Sous Chef - Mandarin Hotel - Makati, Philippines
(2010-11 - 2011-09)
- Assisted in managing daily kitchen operations, overseeing food preparation and ensuring high-quality standards across all dining outlets.
- Collaborated with the Executive Chef in menu planning, cost control, and staff training to optimize kitchen efficiency and maintain culinary excellence.
Chef De Partie - Fairmont Hotel - Dubai
(2007-06 - 2010-10)
- Prepared and executed dishes across various stations, specializing in international cuisine, while maintaining high standards of quality and presentation.
- Assisted in menu development and collaborated with senior chefs to introduce global culinary techniques and flavors into the hotel's dining offerings.
Commis 1 - JW Marriott Hotel - Dubai
(2004-03 - 2007-06)
- Assisted in the preparation of international cuisine across multiple kitchens, including Bamboo Lagoon, Main Kitchen, and Banquets, ensuring high-quality standards in food production.
- Supported senior chefs in the execution of large-scale banquet events, contributing to efficient kitchen operations and seamless service.
