Raul Jr Dones

I am an accomplished Chef with over twenty years of catering experience, providing expert and efficient service in food management operations of the highest standards. A pro-active, customer focused, results-oriented professional who can work very well in a fast-paced environment. Highly committed to delivering top quality catering services, with equally strong emphasis on food safety and hygiene, staff training and development.

I am computer literate, with excellent management and communication skills.

SENIOR SOUS CHEF - Crimson Resort and Spa Mactan - Mactan Island, Lapu-Lapu City Cebu

(2024-07 - 2026-09)

• Supervise daily kitchen operations and coordinate food preparation during service hours.
• Support Executive Chef in menu development and kitchen management.
• Train and mentor staff to maintain culinary high standards.
• Monitor food quality, presentation, and portion consistency.
• Manage inventory, stock rotation, and food cost control.
• Ensure compliance with sanitation, hygiene, and food safety regulations.
• Assist in scheduling staff and maintaining efficient kitchen workflow.
• Handle high volume service while maintaining accuracy and quality standards.
• Ensure Banquette Operation, Preparation in Allotted Budget.
• Maintaining Butchery Requisition in Accordance to Occupancy Forecast.
• Monitor Operation of Cold kitchen in Support for Amenity.

SOUS CHEF - Fairways and Bluewater Boracay - Brgy. Balabag, Boracay Island, Malay Aklan

(2014-11 - 2024-01)

• Deputized in absence of Executive Chef of food and beverage in this 18-hole championship golf resort with 600+ room.
• Worked with Executive Chef to Standardize and improve F&B Policies and Procedures.
• Manage Staffing and scheduling.
• Implemented new menus for restaurants, banqueting, wedding and events with the Executive Chef.
• Have a team of 43 chefs reporting to myself.
• Maintained strict hygiene and HACCP standards in compliance with Executive Chefs training and company standards.
• Assigned to different outlets to trouble shoot any problems, when new menu was introduced.
• Was in charge of Opening of brand-new state of the art kitchen for 250 seat restaurant and implementation of all new menus within the restaurant.
• Worked closely with Executive Chef and Cost control to maintain Food cost Percentage, conduct monthly inventory and scrutinize findings or any discrepancies.

CHEF DE PARTIE - Shangri-La Boracay Resort and Spa. Philippines - Brgy. Yapak, Boracay Island, Malay Aklan

(2009-01 - 2014-10)

• Maintained high standards of food hygiene and followed company HACCP practices.
• Ensured daily operations in assigned kitchen ran smoothly with correct manning, stock levels and procedures according from management standards.
• Worked in all-day dining restaurant, in-room dining restaurant, Vintana kitchen and Banqueting kitchen.
• Specialize in Asian and Filipino cuisine.
• Was responsible for breakfast operations 500 guest capacity.
• Opening Team

B.S. - Marine Engineering - Visayan Maritime Academy (1993 - 1996) Bacolod City Negros Occidental