Henry Magmanlac

Professional, experienced and detailed-oriented Sous chef with more than 22 years. Dedicated to crafting exquisite flavors and ensuring culinary excellence in every dish. Meticulously monitoring the kitchen operations to ensure they consistently meet and exceed high standards of excellence.

Commis Chef - COSTA CRUISES

(2001-01 - 2003-12)

• Keeping their work station clean, organized, and stocked with necessary ingredients and supplies for efficient workflow.
• Adhering to strict food safety standards, practicing proper hygiene, and maintaining a clean kitchen environment to prevent contamination and ensure food safety.

Demi Chef de Partie - COSTA CRUISES

(2003-01 - 2004-12)

• Prepare and cook a variety of dishes according to recipes and standards set by the Head Chef or Sous Chef.

Chef de Partie - COSTA CRUISES

(2004-01 - 2007-12)

• Manage and organize a specific section of the kitchen, such as sauces, pastry, grill, or vegetables, ensuring all ingredients and equipment are readily available.
• Conduct regular inspections and taste tests to ensure food quality, freshness, and adherence to recipes.
• Monitor portion sizes, presentation, and garnishing to maintain consistency and customer satisfaction.

Sous Chef - COSTA CRUISES

(2007-01 - 2023-12)

• Conduct regular inspections and taste tests to ensure food quality, freshness, and adherence to recipes.
• Monitor portion sizes, presentation, and garnishing to maintain consistency and customer satisfaction.

MAJAYJAY ELEMENTARY SCHOOL (1979-01 - 1985-12)

PEDRO GUEVARA MEMORIAL NATIONAL HIGH SCHOOL (1985-01 - 1989-12)