Alejandro Bartolome Email & Phone Number

Philippines

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.

Cebu, Central Visayas, Philippines

Reports to the Culinary DirectorResponsible for making market list, IKTF, EATEC,HRIS,work schedule etc...Conducts training for the associatesConduct food tasting with the clientsSets 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 itemsLiaise with all departments to ensure that there is clear communication and understanding and positive relationships between the departments and the kitchen