Experience

Crimson Resort & Spa Mactan

• Philippines
• Hospitality
• 100 - 200 Employee

• Banquet Sous Chef

  • May 2019 - Present

  Team player who managed entire back-of the house operations(Main kitchen- Saffron restaurant,Sports Bar,Crimsone, Room Service and Banquet), supervised staff of 25 and coordinating all purchasing, inventory, special events planning/execution, training scheduling, costing and menu research/development. Report to Executive Chef, Accountable for the profit and loss of the F&B production, managing and developing all aspects of the kitchen operation including preparation, cooking and serving in a proper manner, cost effective and safe meals to our customers. Manage the overall hygiene and aesthetic cleanliness of all kitchen areas. Provide Food Safety Training of all kitchens Associate, and make sure all areas in kitchen are well organized and sanitized all the times as HACCP standards. Show less



bai Hotel Cebu

• Philippines
• Hospitality
• 100 - 200 Employee

• Sous Chef- Banquet

  • Jun 2017 - May 2019

  Reports to the Culinary Director Responsible for making market list, IKTF, EATEC,HRIS,work schedule etc... Conducts training for the associates Conduct food tasting with the clients Sets standards and expectations for food quality, freshness and presentations and customers satisfaction. Responsible in Banquet kitchen to attain food cost of sales goals by overseeing ordering, inventories and food controls for the entire division. Will work with food stores to ensure proper delivery(and quality) of all food items Liaise with all departments to ensure that there is clear communication and understanding and positive relationships between the departments and the kitchen Show less