Alejandro Bartolome Email & Phone Number

Mandaue City, Cebu

Mabolo Cebu City

Executive Chef-Pre-Opening Team (4 star hotel) 189rooms with banquet hall(which holds 800 seating)Involved in developing SOP’s, training manual, recruitment, menus and layout, coordinating with the purchasing, inventory, planning, training, scheduling, menu and research and development. Conceptualized and created a healthy menu( Banquet, Café, Sky Bar, Pool Bar & In Room Dining) Holding a good name in the market because of my flexibility & understanding to meets the requirements.Reporting direct to the General Manager.

Suba-Basbas, Lapu- Lapu City Phils.

Involved in reopening tasks,as selecting and ordering equipment’s, recruitment, menus and implementation of the P&p’s of the resort.Responsible and supervised staff of more than 20.Coordinating with all the purchasing, inventory, special events planning & execution, training, scheduling, menu research and development, participates in outside events.Holding a good reputation in the market. Reports directly to the GM.

Kingdom Of Kuwait

Kingdom Of Kuwait

Kingdom Of Kuwait

Five star hotel, full service hotel with outside catering and conference facility with 198 rooms and apartments and multi-outlet food operation including fine dining, café/a la carte/room service, banquet and theme buffets.Executive Sous Chef(Hands-On)- December 2009 till May 2011Involved in preopening tasks, as selecting and ordering of equipment, recruitment, menus, and implementation of standards and others in addition to the opening of the Flavors All Day Dining, Chit Chat Restaurant, The Lounge, Al Roshinah Restaurant, Lobby Cafe Roof Deck Bar and Banquet operations. Managed entire back-of the house operations, supervised staff of more than 30 and coordinating all purchasing, inventory, special events planning/execution, training scheduling and menu research/development.

Kingdom Of Kuwait

Four star Deluxe & Boutique hotel, full service hotel with outside catering and meeting/conference facility with 148 rooms and multi-outlet food operation including casual fine dining seafood restaurant, lounge café/a la carte/room service, banquet and theme buffets.Executive Sous Chef(Hands-On)- July 2008 till Nov.2009Involved in preopening tasks, as selecting and ordering of equipments, recruitment, menus, and implementation of standards and others in addition to the opening of Cortado Café (Lounge), Casa del Pescado Seafood Restaurant, Olas Restaurant pool bar and meeting/banquet operations. Managed entire back-of the house operations, supervised staff of more than 30 and coordinating all purchasing, inventory, special events planning/execution, training scheduling and menu research/development.

San Fernando, La Union Philippines

The finest and only one five star hotel & resorts with casino in northern Philippines, with a full-set of world, class services and amenities, 115 rooms, 18- hole golf course, 2.5 acres of waterfront. IncorporatingMediterranean architecture influenced by the Santorini Islands of Greece, the sixty five hectare resortsBoasts of stylish, ambient luxury suites perched on 100-ft.cliff. Full service hotel with multi-outlet foodOperations including the Olives Mediterranean fine dining restaurant, Santorini Lounge, Vegas Café casual fine dining, Cabaña bar, a la carte/room service, banquet and theme buffets. Executive Chef- March 2007 till June 2008Involved in preopening tasks, as selecting and ordering of equipment’s, recruitment, menus, and implementation of standards and others in addition to the opening of Santorini Lounge, Cabaña Bar, Vegas café & Olives Mediterranean Restaurant, pool bar and meeting/banquet operations. Managed entire back-of the house operations, supervised staff of more than 30 and coordinating all purchasing, inventory, special events planning/execution, training scheduling, menu research/development and implementation of HACCP.

Kingdom Of Bahrain

t’s a class A restaurant with the ambience of Middle Eastern Arts & culture, known for “Home of the Artists” Chef / Operations Manager- July 2005 till Feb 2007Hands-on Chef/Manager, which responsible for the entire operations of the Café and the Catering ServicesReports directly to CEO

Waterloo, Merseyside Liverpool, England

High End Bar & Resto, serving fusion, tapas & local foods.80 seating capacity with lounge bar holds up to 100 Persons, with 50 percent turnovers every hour.Chef/Bar Manager- Jan.2003 till May 2005Managed and run the entire operations for kitchen and the service.

English Lake District, United Kingdom

One of the finest luxury Lake District hotel, the newest contemporary four star hotel in Cumbria.The hotel has 25 beautiful bedrooms, five loft suites, an elegant candlelit conservatory restaurant, chic lounge bar and two AA and 3 rosette dining.Second Chef –In-charge of the conservatory restaurant which holds up to 80 seating- Feb.2000Till Jan. 2003

Salalah, Sultanate Of Oman

4 star luxury hotel in the southern capital of Sultanate of Oman, five minutes from the airport & the city centre. Decorated with marble & Italian furniture, Hamilton Plaza’s accommodation includes 185 rooms including Sultan suites, executive suites & deluxe rooms and added to that there’s 150 numbers of self contained villas (with fitted kitchens).The restaurants & conference facilities:Al Lou-Lou’a multi cuisine restaurant, Lobby Coffee Lounge, Health Club Bar, Pool bar, Room Service & Ballroom (The Palace & Liwa Ballroom) this holds up to 1500 persons Executive Chef / Food & Beverage In-Charge- July 1999 till Jan. 2000Hands – On Chef/ ManagerInvolved in preopening tasks, as selecting and ordering of equipments, recruitment, menus, and implementation of the hotel standards, responsible and supervised staff of more than 30, coordinating with all the purchasing, inventory, special events planning & execution, training, scheduling, menu, research and development, participates in culinary competitions. In addition to the re-launching of Al Lou-Lou’a multi cuisine restaurant which I’ve gained praises from the owner & guests because of my fusion touch with the ingredients. Created a healthy & low calorie menu for the health club.

A 4 star deluxe hotel, 155 rooms including suites, executive floor, superior rooms with 4 outlets which are Al Riqa Restaurant (International cuisine), Summer Place (Chinese Restaurant), Dublin Arms (Irish Pub) Royalton Lounge (Cigar Lounge Bar) and 24 hours room service. Sous Chef- Aug. 1997 till June 1999Opening TeamPlayed a major role in opening the Irish Pub as the opening Chef. Handling all aspects in food production. Planning & implementing quality with close supervision and effectively carried out Executive Management decisions focusing on the guest satisfaction