About
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Industry Hospitality
PROFESSIONAL SUMMARY
A highly experienced and passionate culinary professional with over a decade of diversified experience across large-scale catering, Ã la carte service, resort operations, and kitchen management. Brings proven expertise as a Chef de Partie, Sous Chef, and Head Chef, with strong capabilities in menu development, high-volume production, food safety management, and staff leadership. Known for maintaining exceptional quality under pressure, optimizing kitchen workflows, and fostering a positive, collaborative team culture. Demonstrates strong administrative and operational skills, including inventory control, costing, training, crisis management, and large-event coordination. A creative, accountable, and solution-oriented chef committed to continuous learning, innovation, and elevating the overall culinary experience.
Education
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2002 - 2004
Holy Name University (Bohol, Philippines)
Masteral in Business Administration
Studied Masteral in Business Administration
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1995 - 1999
St. Frances Major Seminary (Batangas, Philippines
Bachelor Degree in Liberal Arts Major in Philosophy
Finished up Bachelor Degree in Philosophy
Experience
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2024 - Present
Noosa Boathouse
Chef De Partie
• In charge of the entire frying section ensuring all preparations are done for lunch, dinner, and take away service • In charge of food service in the frying section servicing up to 250 for ala carte orders and up to 300 pax for take aways on both lunch and dinner service. • Also assigned to do preps, sauces, and food service for larder and dessert sections • In charge of large scale preparation and sorting of up to 100 kilos of assorted fish and seafood on weekdays and up to 300 kilos on weekends • Assigned to make food preparations in the larder and dessert sections • Delegating tasks to commis and kitchen hands assigned in my section • Assisting with preparations and plating for functions • Ensuring the cleanliness of the entire kitchen and the functionality of all equipments • Ensuring cleanliness of all sections of the kitchen including all walk-in food storages • Ensuring food safety and quality at all times • Stocks ordering and monitoring • Food preparations for functions
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2023 - 2024
Little Jack Horner
Sous Chef
• Consult with the Head Chef on a daily basis about all the operations before and after duty • Overseeing and supervision of kitchen operations concerning staffing, stocks ordering and monitoring in the absence of the Head Chef • In charge of food preparations and dispatching during breakfast, lunch and dinner service • Training of new staff • Replenishing of batch cookings and menu items stocks • Delegating daily and respective tasks to CDP, commis, and kitchen hands • Ensuring the cleanliness of the entire kitchen and the functionality of all equipments • Ensuring cleanliness of all sections of the kitchen including all walk-in food storages • Ensuring food safety and quality at all times • Food preparations for functions
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2019 - 2023
Monding's Restaurant (Bohol, Philippines)
Head Chef/ Manager
• Manages and Oversees operations and ensure better organization in the kitchen and service. • In charge of Menu Planning and Costing • Creation of Seasonal and Special Events Menu • Provision of requisitions for Large Food orders and small banquets • Ensure the overall cleanliness and the health/safety aspects of the kitchen are maintained at all times • Responsible for proper storage, labelling, and use of all food supplies to prevent unnecessary spoilage and maintain cost control • Facilitates daily briefings, imparts knowledge, and constantly train kitchen staff to encourage and safeguard high food quality and standard • Food dispatch supervision • Troubleshooting and provide resolutions to predicaments and problems concerning kitchen operations and staff management • Addressing customer complaints and resolving problems concerning restaurant operations.
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2018 - 2019
North Zen Villas (Bohol, Philippines)
Assistant Consultant Chef
• Assisted Head Consultant in Creating Kitchen floor plan and layout (Physical structure and Design) • Drafted and Layed out Project Development plan including List of Kitchen Equipments, List of Kitchen Utensils, List of Dining Appointments, and Manpower requirements • Assisted Head Consultant with Menu enhancement and development: Creation and Conceptualization of Menus for the main restaurant, Bar menu, Room Service, and Banquet menu for functions • In charge of Recipe Development and Formulation including Standardized Recipe and Costing Analysis for all menu items. • Facilitated preparations for Food tasting with the client and Head Consultant • Facilitated Project implementation and Supervision including Training of kitchen staff, recommendation of necessary kitchen equipments, flatwares, china, and glasses • Supervision of equipment installations including exhaust and ducting, gas line, and waterline piping • Facilitated food styling services and photoshoot in collaboration with the Head Consultant • In charge of kitchen staff organization and manpower allocation • In charge of simulation trainings with the kitchen staff to ensure smooth quality output Thorough checking and supervision of workflow during actual operation
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2016 - 2019
South Palms Resort Panglao (Bohol, PHilippines)
Sous Chef
• In charge of organizing food preparations for both Hot and Colds Section • Food dispatch supervision • Supervising accurate inventory across all sections • First to create annual business planning (for three consecutive years) for the production department boosting overall performance on our food cost, manpower efficiency, and staff empowerment. • Act as Head Chef when required to maintain continuity of service and quality • Collaborate with Resident Chef and Line Cooks to create quality food during daily buffets, and various banquets. • Ensures that all food preparations are made to ensure that daily buffets and ala carte operations run smooth consistently • Ensures that all food menu plans and specifications for each banquets are accurately prepared based on the client’s preferences. • Facilitates and organizes food preparation flows for up to four banquets a day • Supervision of the Halal Kitchen making sure that Halal standard is strictly enforced