Chef
Send a job offer directly to this candidate
A motivated Chef offering several years of experience in the food industry. Focused on high standards for taste and quality, while maintaining profitable margins. Superior communication and leadership skills, self-motivated and willing to take on any task given with an open mind and complete dedication.
Trained in Culinary Clustered Certificate of basic, cooking techniques and skills competencies in cooking hot kitchen products, cold kitchen products, baking, and pastry products. A certified holder of Cookery NC II by TESDA - Technical Education and Skills Development Authority. Knowledgeable in food safety and sanitation and follow HACCP system principles and guidelines.
CORPORATE EXECUTIVE CHEF - Spoonin Sunnies Inc. - LF Floor One Corporate Central, 768 San Roque St., Corner Boni Avenue, Brgy. Barangka Ilaya, Mandaluyong City
(2026-03)
Responsible for overseeing culinary standards, menu development, food quality, kitchen operation and quality control, cost control and inventory, training and team development, collaboration and reporting. The role ensures consistency, cost efficiency, food safety compliance, and continuous innovation aligned with the company's brand and business goals.
KITCHEN MANAGER - Berjaya Paris Baguette Philippines Inc. - BA Lepanto Building, 8749 Paseo De Roxas, Brgy. Bel-Air, Makati City, 1227
(2024-02 - 2026-02)
Part of the pioneering team responsible to oversee all back of the house operations of seven branch/store, including staff management, inventory, food preparation, and ensuring compliance with health safety standards.
Key duties involve ordering and managing supplies, supervising food production, and quality control, maintaining kitchen cleanliness and controlling cost. Responsible for the new product development R&D for the Deli/Hot Section. Prepare approved dishes and SOP with costing, Train all Deli Staff before launching of new product development. Supervise the production staff and closely monitor their routine activities, Double check the output of each line cooks. Ensuring all stocks are kept under optimum conditions and mise-en- place is always freshly prepared for the daily production.
CHEF DE TOURNANT - AF HOSPITALITY GROUP - A MANO RISTORANTE (Amaco Inc.) - Ground Floor, Unit LG 22, One Bonifacio High Street, Brgy. Fort Bonifacio, BGC, Taguig City
(2021-07 - 2024-02)
Responsible for the quality assurance of all food items, ensuring all hot and cold items passed correctly garnished, standard potion and size, presented on the corrected serving dish in the set standard of the company. Ensuring products are stored at the correct temperature and recipe books are up to date with current preparation and procedures, ingredients, portions, and packaging. Ensure utilization of daily prep.
Sheets of meats and noodles yield sheets daily and that product counts are recorded accurately daily. Participate in daily and monthly inventory process. Responsible for Line cooks and trainees receive the right training and optimum guidance, keeping the staff morally high and so have a good working atmosphere habit and productivity at all times.
CHEF DE PARTIE - FOODEE GLOBAL CONCEPTS - TIMHOWAN (Global Dimsum Food Corporation) - No. 10, German Motors Compound, Calle Industria Street, Brgy. Bagumbayan, Libis, Quezon City
(2020-08 - 2021-06)
CHEF DE PARTIE - FOODEE GLOBAL CONCEPTS - TSUTA JAPANESE SOBA NOODLES (Global Ramen Food Corporation) - Building C3, Unit 202, 7th Avenue, Bonifacio High Street, Brgy. Fort Bonifacio, BGC, Taguig City
(2017-09 - 2020-08)
Part of the pioneering team responsible for the daily operation of One-Michelin Starred Ramen from Tokyo.
Starred quality and quantity control in all aspects, from portion control to freshness of the product presented. Responsible for the day-to-day production operation of the Central Kitchen Department for One-Michelin Starred restaurant Timhowan, Hawker Chan, and Kam's Roast. Expertly trained in making fresh Noodles using Yamato Mixer (Model: YM25) and Yamato Noodle Machine (Model: YLS0821). Ensure that all production line cooks comply with the procedures and standards set by the company. Leads the team to accomplish cost control, quality and production target, yield monitoring, production sheet, spoilage and wastages consolidation, standard recipe, and procedure.
COMMIS II - MANILA HOUSE PRIVATE CLUB INC. - 8th Floor, Net Park Building, 4th Avenue, Bonifacio Global City, Taguig City, Philippines
(2016-10 - 2017-09)
Part of the pioneering team responsible in the daily operation of Issho Japanese restaurant and the Grill restaurant. Prepared the daily mis-en-place needed, following a high standard food handling procedure for the Issho restaurant operation and for the scheduled special functions/events inside the club. Assigned in different stations such as Expo, Grill, Sauté, Fry & Sauces.
Ensure the high standard of taste, presentation, of every dish that we serve to the club members. Responsible in the forecasting, ordering of all wet, dry, grocery items/product needed of the restaurant align in the adjustable consumption and proper buffer of each product.
COMMIS CHEF - JHRNM YAMAMOTO MANILA CORPORATION - HIDE YAMAMOTO (Manila Branch) - 2nd Floor, Unit 211, City of Dreams Manila, Aseana Boulevard corner Roxas Boulevard, Brgy. Tambo, District 1, Paranaque
(2016-02 - 2016-10)
Part of the pioneering team responsible for the fine dining experience of every guest at the Robatayaki counter station. Ensure consistency in taste and presentation of all food items. Produce high quality robatayaki dishes by exceeding total guest satisfaction.
Has the ability and flexibility in working schedule and to work in all areas of kitchen operation such as hot kitchen, cold kitchen and baking and pastry station. Ensure freshness of food and ingredients by checking for the quantity and quality, keeping track of old and latest items and rotating stock.
JUNIOR CHEF - FAGOKHO CORPORATION - RAMEN NAGI UNIVERSAL NOODLE CREATOR - Unit 305, 5438 Timstate Building, Pres. Osmena Highway, Corner Mascardo Street, Brgy. Bangkal, Makati City, Philippines
(2014-10 - 2015-07)
Part of the pioneering team responsible for supervising line cooks and steward in the commissary department. Ensure that all products prepared in the kitchen meet the target set by the management team. Evaluate the performance of line cooks and steward.
Cross training of the line cooks, Training, and coaching of newly hired line cooks. Assist the Executive Chef in daily operation and implement standard procedures from time to time. Ensure all raw and dry goods are available for production and delivery to all stores, basic forecasting (production and ordering), updates, and reports to department head for any critical and 86 (out of stock) items.
Follow good manufacturing practices. Make sure approved work standards was implemented and followed. Check all parameters. Strictly implemented CAYGO (Clean as you Go), FIFO (First in First out), FEFO (First to Expired First Out).
LINE COOK - FAGOKHO CORPORATION - RAMEN NAGI UNIVERSAL NOODLE CREATOR - Unit 305, 5438 Timstate Building, Pres. Osmena Highway, Corner Mascardo Street, Brgy. Bangkal, Makati City, Philippines
(2013-12 - 2014-10)
PRODUCTION TEAM LEADER - MANILA CATERING CORPORATION (Job Contract with CLAROSE MULTIPURPOSE COOPERATIVE) - 23 Fr. Martinez Street, Corner Scout Tobias, Brgy. Obrero, Quezon City, Philippines
(2013-03 - 2013-07)
CULINARY ON-THE-JOB TRAINING - LEGEND HOTELS INTERNATIONAL CORPORATION - 2650 A. Bonifacio Street, Brgy. Bangkal, Makati City 1233, Philippines
(2012-07 - 2012-08)
CONCIERGE/HOUSEKEEPING STAFF - ATENEO DE MANILA UNIVERSITY – SALCEDO CAMPUS (Job Contract with SERMAN COOPERATIVE) - 3rd Floor, Ateneo Professional School Building, 130 H.V. Dela Costa Street, Salcedo Village, Brgy.Bel-Air, Makati City 1
(2011-09 - 2012-03)
SERVICE CREW (Booth Personnel, Counter, Dining) - RED RIBBON BAKESHOP INC. - 84 E. Rodriguez Jr. Avenue, Barrio Ugong Norte, Libis, Quezon City, Philippines - SM Megamall Branch
(2006-04 - 2006-09)
TEAM MEMBER (Kitchen Crew, Front Liner, Dining) - EPICUREAN PARTNERS EXCHANGE INC. - KENNY ROGERS ROASTERS - 10th Floor, 8747 Lepanto Building, Paseo De Roxas Street, Makati City 1226, Philippines - Robinsons Galleria
(2005-07 - 2006-03)
Cookery NC II - Culinary - TESDA - Technical Education and Skills Development Authority
