Joe Celine Rosit

Enthusiastic and dedicated culinary expert with practical experience in pastry making, handling of cold kitchens, and food production in bustling restaurant settings. Certified in Bread and Pastry Production NC II, Cookery NC II, and ServSafe Food Safety. Experienced in maintaining quality standards, cleanliness, food safety compliance, and efficient kitchen operations. Committed to advancing baking and pastry skills and contributing to the success of a thriving pastry team.

Restaurant Chef (Kitchen Supervisor) - The Bistro Group - Bistronomia Corp.

(2024-08 - 2025-01)

• Manage food and inventory costs.
• Supervise kitchen staff and coordinate daily food preparation for smooth service flow.
• Monitor food quality and presentation to maintain consistency and guest satisfaction.
• Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.

Assistant Restaurant Chef - The Bistro Group - Bistronomia Corp.

(2023-03 - 2024-07)

• Managed the activities of kitchen staff and monitored food production.
• Knowledge of purchasing supplies and food inventory.
• Teaching the team to prepare dishes according to the recipe, as well as garnishing and plating the dishes.
• Monitored food storage and rotation to ensure freshness and minimize waste.

Line Cook - The Bistro Group - Bistronomia Corp.

(2022-07 - 2023-03)

Assigned to the Cold Kitchen and Pastry Section.

• Set up and prepare cooking supplies and workstations during opening and closing to maximize productivity.
• Created identical dishes numerous times daily, with consistent care, attention to detail, and quality.
• Prepared ingredients and components for desserts and pastry items according to recipe specifications.

Home-Based Baker (Freelancer) - Self-Employed

(2020-07 - 2021-03)

• Produced and sold homemade breads, pastries, and baked goods through customer orders.
• Managed ingredient sourcing, production, packaging, and order fulfillment.
• Maintained product quality and consistency to ensure customer satisfaction.
• Applied proper food safety and sanitation practices throughout production.

Commis - The Green Pasture People and Management Inc. - The Brasserie on 3 inside Conrad Manila

(2019-10 - 2020-03)

• Maintained a well-organized mise en place to ensure consistency and efficiency during peak service hours.
• Operated kitchen tools and equipment with care and precision, adhering to safety guidelines and hotel standards.
• Demonstrated flexibility by rotating across different stations, including cold kitchen, hot line, and carving stations, depending on operational needs.

Technical-Vocational Course - Dual Training Program in Hospitality and Culinary Arts - Punlaan School (2018-06 - 2019-10)