Louie Pilar

witn almost 18yrs experience in culinary industry booth Hot Kitchen and Cold Kitchen. Working in Hotel and Restaurant local and abroad. With a working experience in Cruise Ship and other international Vessel. Advance in Mediterranean and Italian Culinary. Handling 2 Restaurant in UAE and partime consultant of different cafe across UAE.

Cook at Energean Power FPSO Magsaysay Maritime (2024-06 – Present)

Chief Cook at Delta Titan - AHTS OSM Maritime Services (2024-02 – 2024-03)

Chief Cook at EDDA BRINT Offshore Support Vessel, Ostensjo Rederi (2023-04 – 2023-11)

• Maintain the cooking premises clean, neat and tidy.
• Insuring and maintaining the equipment and full of Items clean.
• Develop and initiate cost-cutting ideas without sacrificing the quality and tastes of dishes.
• Maintain and manage galley expenses, food cost, inventory within the 16$ budgetary limits.
• Planned menus and preparation of menu food items.
• Oversaw and ensured timely serving and delivery of food to patrons.

Cook at BOLD TERN Offshore Jackup Vessel, Fred Olsen Windcarrier (2022-05 – 2023-02)

• Night Cook is the one in charge of preparation of supper meal and breakfast meal.
• Preparation of freshly baked bread for the client and marine crew.
• As well as daily desserts such us cakes, pastries and also tea time snacks.
• In charge on night galley and crew mess service.
• Ensuring of best and healthy food/meal everyday.

Chief Cook at Star Bueno, Zeaborn Marine Service Germany GMBH & CO. KG (2021-05 – 2022-03)

Commis Chef at Royal Caribbean Cruises LTD. Majesty of the Seas & Harmony of the Seas (2019-09 – 2020-06)

• First 3 Months working on DECK 3 Hot Galley as a Coffee Man.
• Insuring and maintaining the Coffee Station and Juice Station full of Items and clean as a USPH standard.
• Responsible for the all the garnishes of the deck 3 Dinner Menu. Example is the Herbs garnish.
• Helping the Line for food plating as the Royal Caribbean Culinary standard dishes.
• The remaining Months work in a production for the Windjammer Buffet Breakfast.
• Worked as a they called Bacon man, production of Bacon in the late night.
• Preparing the Windjammer Buffet breakfast such as Vegetable Fried Rice, Sausages, Scrambled eggs and other breakfast in the Buffet Menu.
• Responsible for the Baked goods delivering into windjammer buffet from the ships bakery.

Chef de Partie at Sicilian Roast By Giuseppe Genco (2019-03 – 2019-09)

• Working on Pasta Section and Expedite.
• Production of Pasta Items such as Italian tomato sauce, pre-cooked pastas, soup and others.
• Insuring and maintaining the dishes on a standard plating and right taste and following the standard recipe.
• Implementing Food hygiene and safety.
• Making pure authentic Italian dishes.
• Second in command implementing standard and rules of the kitchen.
• Assisted the Italian Executive chef. If the Executive chef is out of duty, I'm the responsible of kitchen operation.

Head Chef / Kitchen Manager at LA LUNA & WOK RESTAURANT (Italian & Thai Cuisine) (2010-10 – 2018-04)

• Specialize in Italian Cuisine like Pizza, Pasta and Cakes.
• Responsible for managing and delivering quality delicious food.
• Trained by Italian Chef in Pastas and Pizza.
• Responsible for ordering and maintaining all the inventories required for food department.
• Implementing all relevant Food Hygiene and safety and Food Hygiene requirements.
• Monitoring the taste, visual appeal, financial cost and temperature of all meal served.

Foreign Pastry Maker / Pantry Cook at GOTO KING Restaurant (2009-08 – 2010-03)

Opening Team Member

Baker / Bakery Assistant at Hotel La Corona de Manila, Central Kitchen (2008-06 – 2009-08)

Bachelor of Science in Hotel & Restaurant Management – St. Jude College-Manila (2003 – 2008)