Calabarzon, Philippines
A highly motivated professional with comprehensive background in all kitchen operation and food operations.Hardworking individual with great passion in food.A professional chef with more than 25 years of experience.Proven to be able to create menu concept of any cuisine,recipe's,hands on training,team building,coaching, mentoring frequently praised by senior management.Committed creating memorable dining experience for all guest of different nationalities.Thrive in high pressure environments.Proven ability to effectively lead multi outlet fine dining and high volume operations.Worked with a lots of great chefs in cruise ships and Food and Beverages genius like Fred Goldinger , Jacob Roth , Stefan Leday,Marco Belloni of Zefferino, Christian Staetler, Gianni Onorato and Hans Hesselberg.
In charge of culinary department of the school. Moulding students in their new choice of profession.Dealings with hands on training with the new thecniques in culinary.Creating and building students to become new professionals dealings with food and beverages.
An Executive Chef of the Costa Cruise Lines, Europe’s number one luxury cruise liner. A member of the Confrerie de la Chaine des Rotisseurs (Greater Miami Baillage). Fluent in English and Spanish. Highly motivated professional with a comprehensive background in all facets of kitchen operations and food preparations.Well experienced in team building ,training and coaching in the food industry. Extensive experience in restaurant design, menu and product development. P & L analysis. Skilled in managing and leading by example to improve operational efficiency and productivity. Superior leadership, coaching and team building skills frequently praised by senior management. Committed to creating memorable dining experiences for all guests of different nationalities. Thrive in high-pressure environments. Proven ability to effectively lead multi-outlet fine dining and high volume operations. Demonstrates knowledge and experience in a diverse range of cuisines. Over all in charged of the galley operations.Cost control , Sanitation ,safety and food production.
Over all in charge of the entire food department area.Sanitation program , Food cost analysis and budgeting, Food activities in the daily program , Food provision request and food storing, Training of the crew as per department , Team building and coaching , Food quality assessment and execution.