Experience

Elan Hotel Modern

• United States
• Hospitality
• 1 - 100 Employee

• Executive Chef

  • Feb 2012 - Present

• Executive Chef

  • Feb 2012 - Present

  WORK HISTORYFebruary 9, 2012 – Present ELAN HOTEL MODERN Executive Chef MM Creativekitchen Consultancy Creative ConsultantSeptember2011 – December 2011 AGEMAR MARITIME AGENCY Head ChefDecember 2003 – September 2010 Costa Cruise Line Company under Magsaysay Corporation Line CookLocal EmploymentAZZURO BISTRO Inc.2002 April -2003 April Service: Ala Carte Fine dine in Glorietta 4, Ayala mall, Makati CityChef de tournant Show less

• Executive Chef

  • Feb 2012 - Present

  Executive ChefNational Capital Region, Philippines February 9, 2012 up to present Duties and Responsibilities In charge of all the food production for banquet events and other functions especially Government functions. Menu product engineering both for Elan Hotel, Makati Palace and Prinsesa Garden Island Resort Spa in Palawan. Food promotion development strategies for target sales demand  Kitchen facility and lay-out program consultant both for Elan Hotel Modern and Palawan Prinsesa Garden Resort Spa  Training and delegation of new cooks and Chefs towards their duties and responsibilities making it more accurate for service  Familiarization and safety program for facility and equipment for safety handling  Sanitation training for safe food handling ( USPH standard ) to increase their knowledge for food safety In charge of Cambuza/provision stocks control and approve requisition of products and other necessary food supplies Establishes control to minimize food waste and food supply  Developed standard recipes and techniques for food preparation and presentation which helps to assure consistent high quality and to minimized food cost in favour for the company Show less



Agemar Maritime Agency

• Head Chef

  • Sep 2011 - Dec 2011

  Head Chef for M/V Sea lady vessel under Agemar Maritime Agency. September 2011 to December 2011 Duties and Responsibilities  In charge of overall production and cooking in the galley  Monthly inventory of provision and control of galley items for usage  Victualing / target costing( well maintained budget allowance for food )  Daily Bread and pastry baking  Cleaning of galley, walk in freezer and dry provision store room  Supervise House and Cabin management  Captains and officers Daily food  First aid team officer on board Show less



Europe and Central America

• United States
• Business Consulting and Services
• 1 - 100 Employee

• International

  • Dec 2003 - Sep 2010

  International work History Location: Europe and Central America Vessel: Costa Mediterranean Position: Roast/Grill and Saucier Duties and Responsibilities  In charge of Inventory and provision for dry and butchery  Prepare of sauces and Entrees for the main galley  Handles preparation and production in the station assigned  Handle special order for gluten and non gluten free for VIP/Samizara guest  Midnight Buffet duty ( Captains Gala and buffet Lido Tropicale )  Handle and prepare Captains food with strict standards  Preparation of cold cuts for mirror decor’ buffet for Gala buffet  Training of new cooks regarding their duties and responsibilities  Maintaining and cleaning of station according to USPH standards Location: Europe and Central America Vessel: Costa Serena Position: Roast and Entremetier Station: Buffet Lido Duties and Responsibilities  In charge of all preparation and cooking of all pasta entree’ for Lido  Assist Sous chef’s in running buffet lido  Preparation of sauces and soups for the main buffet lido  In charge of preparation cooking breakfast entree for buffet service  Handles alternative evening buffet in Lifo Pool side  Ordering and inventory of stocks and provision  Assuring team members are on time for work  Maintaining and cleaning of station according to USPH standards Location: Central America and Europe Cruise Vessel: Costa Atlantica Position: Roast and Grill Station: Gardemanger Duties and Responsibilities  Worked as 2nd in command and in charge of the production and evaluate the results or outcome of the produce that is going to be used  Handle ordering for all provision stocks  Supervise and handles room service orders such as sandwiches and other cold entree  Preparation for mirror buffet for Gala  Handle special order for VIP/Zamizara guest Show less



Costa Cruise Line Company

• Line Cook

  • Dec 2003 - Sep 2010

  Location: Central America and Europe Cruise Vessel: Costa Atlantica Position: Roast and Grill Station: Fish and Meat main galley special order Duties and Responsibilities  Works direct side by side with the executive sous Chefs  In charge of preparation of fish and meat production according to the executive Sous chef’s desire  Preparation of stocks and sauces for main course (ex. Tomato, dill cream and other bases) for special orders and pay restaurant.  Cooking of entrees’ (cosia maile, arrosto di manzo/roast prime cut , lamb racks, steaks and others)  Captains Gala buffet duties  Handle Cambuza ordering  Cleaning and Sanitation protocols under USPH Location: Italy, Egypt, Morocco, Scandinavian Cruises Vessel: Costa Marina Position: Roast and Grill Station: Fish and Vegetable Duties and Responsibilities  In charge of cooking of fish and Vegetable  Cooking of sauces and stocks  Handles special order for gluten free and Zamizara  Preparation of mirror for buffet  Cleaning of station  Training of new vegetable cook  Handles ordering both for dry and butchery Location: Italy, Egypt and Norway Cruise Vessel: Costa Magica Position: Roast and Grill Station: Pasta and Vegetables Duties and Responsibilities  In charge of cooking and preparation of sauce for fish entree in main galley  Handles preparation and cooking of paella for the main galley  Handles and supervise Preparation of vegetables for the station ( ex. William potato, Bernie potato and etc..)  Hot appetizers for the galley and buffet lido like fish croquets, frittelle di baccala and others hot appetizer  Handles service for Bambino  Midnight Buffet Gala duty  Cleaning and Sanitation of station according to USPH standards Show less



Costa Cruise Lines

• United States
• Leisure, Travel & Tourism
• 1 - 100 Employee

• Line Cook

  • Dec 2003 - 2010

  Location: French Caribbean, Scandinavian country and Italy Vessel: Costa Classica Position: Roast and Grill Station: Gardemanger Duties and Responsibilities  In Charge for salads and cold cuts preparation for Gardemanger  Handles preparation of cold cuts and cheese for breakfast and dinner service for main galley and buffet lido service  Preparation mirror buffet for Gala buffet and tropicale  Handles captains sandwich snacks and room service order both for samizara and regular  Midnight buffet duties  Cleaning and sanitation of station according to USPH standards Location: Central America, French Caribbean, Domican Republic and Italy Vessel : Costa Tropicale Position: Roast and Grill Station : Buffet preparation and roast Duties and Responsibilities  Handles preparation of cold cuts, fruits and cheese for breakfast and dinner  Preparation mirror buffet (sandwiches and cold cuts and etc...)  Handles room service order  Midnight buffet duties  Cambuzero/ cook who pick up everything that is need for the station from morning to evening service  Cooking and Roasting ingredients for mise en place  Assist the Capo/chef de parte in setting up Captains Gala Buffet Show less



AZZURO BISTRO Inc

• chef de tournant

  • Apr 2002 - Apr 2003

  2002 April -2003 April Glorietta 4, Ayala mall, Makati City Chef de tournant Duties and Responsibilities Handles all service station( meat, pasta, fish and larder ) Supervises service time both for lunch and dinner Window expediting Menu Engineering( wine and food ) Inventory of stocks Handles Catering and outside Function Training of new cooks Le Cafe Lyceum of the Philippines, Intramuros Manila; (Practicum) Training: Food and Beverage laboratory Under the supervision of chef Yvette Florez (SINGA ship management Phils.Inc.) Mr. Lauro Franco Restaurant Manager and marketing Dean Amapro Santos of Hospitality Industry of Lyceum Other Skills: worked as Waiter and a Bar attendant under Perform Agency, Taft ave. Manila City; Playing Guitars and Drums and other musical instruments Able to drive with professional license, computer literate and able to do office works. Show less