Rexon Pacao

Manages the operation of all kitchen sections and directs the tasks and duties of all kitchen staff. In charge of preparing and cooking a wide variety of cuisines for guests, including continental, European, western, Asian, and Mediterranean.

Executive Chef at Oceanica Resort Formerly South Palm Resort (2020-03 – 2926-06)

Manages the operation of all kitchen sections and directs the tasks and duties of all kitchen staff. In charge of preparing and cooking a wide variety of cuisines for guests, including continental, European, western, Asian, and Mediterranean.

• Expertly cooks high-quality dishes in various kitchen sections, such as the hot and cold kitchens.
• Infuses diverse ingredients, both local and internationally acquired, into different kinds of dishes.
• Cooked time-sensitive dishes to perfection and plated them in an appetizing manner to complete the service.
• Pays attention to dietary and allergy restrictions when requested without compromising the quality of the dish.
• Integrates a rigorous cooking process for various dishes to come up with the desired results.
• Participates in the taste-testing of newly created dishes and provides accurate and useful feedback for improvement.
• Incorporated cooking techniques like broiling, roasting, grilling, baking, searing, pan-frying, stirring, and deep-frying into daily food preparation.
• Trained in making desserts and pastries as well as a variety of salads, pastas, and appetizers.
• Handled quarterly menu engineering for ala carte and banquet menus to offer diversity to customers.
• Considers recipe costing, markup, or margin percentage when pricing new menus to come up with the correct selling price.
• Creates rosters for all kitchen team members to always ensure enough manpower to complete daily production.
• Responsible for monitoring the labor budget, controlling monthly food costs, and supervising all staff.
• Coordinates with legitimate suppliers to obtain high-quality ingredients while still staying within budget.
• Establishes policies to reduce wastage and spoilage of food items, such as FIFO and adhering to HACCP.
• Reviews all requests for a list of needed supplies and counterchecks to avoid double ordering or oversupply.
• Addresses customer complaints and issues professionally and appropriately to avoid unnecessary reviews.
• Observes new hires on how they work and creates an individual plan on how to train them.
• Displays patience and understanding in training new hires and ensuring they received the skills they needed to perform their duties.
• Maintains proper hygiene, correct handling, and temperature control with regard to food storage.
• Adheres to the food safety regulations and workplace safety, and ensured all staff complies with the same.

Executive Chef at Eskaya Beach Resort & Spa (2016-11 – 2020-02)

Provided direction for all day-to-day operations in the kitchen.

• Reviewed the cooked meals for quality and presentation before the orders were sent to diners.
• Participated in menu planning and the correct costing of all meals cooked and sold in the restaurant.
• Reviewed weekly and monthly schedules to ensure compliance with the estimate and budget.
• Discussed daily food cost reports with F&B team members.
• Coordinated with the purchasing department to supply the necessary supplies and services.
• Guaranteed correct standards for food storage, receiving, and purchasing in the kitchen.
• Participated in regular morning meetings as well as other administrative sessions.
• Made sure that enough staff levels were arranged to meet business demands.
• Delegated tasks to subordinates and met established goals and objectives.
• Utilized interpersonal and communication skills to inspire and lead the kitchen crew.
• Provided guidance and direction to subordinates.
• Reviewed guest satisfaction results on comment cards to identify areas for improvement.
• Interacted with customers to get input on food quality, presentation, and service levels.
• Responded to and handled guest concerns and problems.
• Taught food preparation according to well-established recipes.
• Trained kitchen associates on the fundamentals of good cooking and excellent plate presentations.
• Monitored that all kitchen staff had the necessary food handling and sanitary certificates.
• Followed and enforced all applicable safety procedures specified for kitchens and food servers.

Executive Chef at Be Grand Resort, Bohol Enrison Land INC. (2016-02 – 2016-11)

Managed the entire restaurant operation and was in charge of developing menu concepts and presenting high-quality dishes.

• Supervised all Chefs and Line Cook, especially when the Executive Chef is not present in the kitchen.
• Participated in the preparation of menus for parties and special occasions in restaurants and hotels.
• In charge of creating diverse dishes that adhered to the restaurant's policies and vision.
• Produced high-quality foods that adhere to the set menu and met the standards.
• Promoted order and discipline in the kitchen throughout working hours.
• Created a cross-marketing plan to boost profits, such as combining drinks with the food served.
• Established a work schedule and organized kitchen tasks so that everything runs smoothly.
• Placed orders for supplies and equipment and met with dealers.
• Handled any difficulties or inquiries that customers or employees may have.
• Discovered and trained skilled chefs to meet the restaurant's high standards.
• Maintained a safe and sanitary working environment for the kitchen personnel.

Executive Chef at Heritage Crab House Tourist Inn & Restaurant (2013-04 – 2016-02)

Directed and controlled the process of preparing the food and any related operations. Made sure that all food was prepared in accordance with the standards.

• Ensured that meals are prepared on schedule and in sufficient amounts for the different sections of the kitchen.
• Maintained stock levels of all kitchen supplies.
• Minimized wastage by carefully supervising the food preparation methods.
• Assure proper hygienic storage methods are utilized to prevent food loss.
• Delegated duties to kitchen staff as per the menu requirements.
• Taught and trained new hires in the skills they needed to execute the work to the required standard.
• Supervised the maintenance of kitchens and food safety guidelines.

Executive Chef at Eskaya Beach Resort & Spa (2012-09 – 2013-03)

Supervised the food preparation crew to guarantee that their tasks were done in accordance with the restaurant's standards.

• Determined which dishes to offer and modified orders to accommodate customers' demands.
• Gave approval and did minor garnishing on every dish before it was served to the customer.
• Assigned particular tasks to each member of the kitchen team to increase production.
• Generated menu options, new recipes, and dishes to ensure the quality and diversity of meals.
• Planned meals and prices, decides on plate presentations, and adjusts as needed based on supply availability.
• Budgeted for all kitchen and food preparation supplies on a daily, weekly, and monthly basis.
• Authorized requests for the procurement of meals and kitchen supplies.
• Evaluated the performance of all kitchen employees and gave assistance as needed.
• Monitored and provided improvement training for kitchen interns and line cooks.
• Oversaw the implementation of sanitary rules and regulations regarding food safety.

Executive Chef at The StotSenBerg Hotel (2012-02 – 2012-08)

Oversaw back-of-house activities and personnel.

• Created menus, recipes, and plans for plating and presentation.
• Provided all kitchen sections with the essential supplies and equipment.
• Handled and resolved customers' queries.
• Arranged the staffing schedule and led pre-shift meetings.
• Helped with financial planning and budgeting.
• Interviewed and employed potential applicants for the kitchen.
• Trained kitchen staff on the basics of good cooking and dish presentation.
• Established and implemented kitchen policies and procedures.
• Ensured that all food safety laws were followed by the kitchen workers.

Executive Chef at Ritz Garden Hotel (2011-01 – 2012-01)

Oversaw and was accountable for all food outlet menu creation.

• Created standard recipes and practices for high-quality food preparation and presentation.
• Cooked or personally oversaw the preparation of things requiring competence.
• Evaluated dishes to ensure that quality, taste, and presentation standards were constantly satisfied.
• Approved the procurement of products and other food supplies.
• Established restrictions to reduce food waste and supply waste.
• Ensured a suitable workforce for maximum productivity and high-quality standards.
• Trained kitchen staff on the basics of good cooking and dish presentation.
• Scheduled and coordinated the work of chefs, cooks, and other kitchen workers to ensure safe and hygienic food preparation.
• Maintained excellent levels of sanitation, cleanliness, and safety in all kitchen areas at all times.

Executive Chef at Eskaya Beach Resort & Spa (2008-02 – 2011-01)

Ensured that the kitchen runs smoothly on a daily basis.

• Made sure the kitchen is adequately stocked with all necessary goods.
• Worked with the kitchen manager to create well-balanced menus while reducing food waste.
• Monitored storage of all food received, making sure it was properly preserved.
• Created cleaning schedules and made sure they were followed to keep the kitchen clean and sanitary.
• Implemented and made sure all health and safety regulations were followed.

Executive Chef at Mezze Small Plate Dinning Restaurant (2005-03 – 2008-02)

Managed all kitchen activities, including food preparation.