Mark RJ Francisco

Experienced commis chef with over 4 years working in high-volume luxury hotel and casino kitchens (Okada Manila, Solaire Resort). Skilled in inventory control, kitchen budgeting, menu creation, plating design, and maintaining rigorous food safety and hygiene standards. Collaborative and detail-oriented, committed to delivering consistent, high-quality dishes under pressure.

Commis Chef - Banquet Kitchen at Okada Manila (2022-07 – 2026-04)

• Prepared breakfast, lunch, and dinner items according to menu
• Adjusted cooking methods to meet customer preferences and dietary needs
• Ensured all dishes met taste, appearance, and portion standards
• Maintained a clean workstation and followed health regulations
• Trained new kitchen staff on food preparation techniques
• Assisted in menu planning and food presentation for catered events
• Transported and set up food stations at event locations
• Maintained food safety during preparation, transport, and service
• Worked efficiently under tight deadlines

Commis Chef Banquet Kitchen at Okada Manila (2021-11 – 2022-07)

• Cooked dishes on the grill, fryer, and stovetop stations
• Ensured timely order preparation in a fast-paced environment
• Monitored food quality, freshness, and presentation
• Reduced food waste by proper storage and portion control
• Coordinated with servers and kitchen staff for accurate orders

Commis Chef at Solaire Resorts and Casino (2019-06 – 2020-11)

• Prepared vegetables, meats, and sauces for daily service
• Maintained inventory of ingredients and notified supervisors of shortages
• Followed food safety and hygiene regulations at all times
• Labeled and stored food items properly to maintain freshness
• Assisted with opening and closing kitchen duties

Intern at Manila Polo Club (2019-04 – 2019-06)

• Maintained a clean and organized kitchen area
• Worked closely with kitchen staff to ensure timely service

Culinary Certificate in Culinary Arts – Magsaysay Institutes of Hospitality and Culinary Arts