Jullo Bryan B. Email & Phone Number

Sunshine Coast, Queensland, Australia

-I currently work as a restaurant chef/catering chef at CALOUNDRA POWERBOAT Club, where I thrive in an exciting and dynamic culinary environment. In this role, I have the opportunity to showcase my culinary skills and creativity while working in a fast-paced and vibrant setting.-My responsibilities are preparation and execution of high-quality dishes for the club's restaurant and catering services. Collaborating closely with Executive Chef Jarick Quesada.-Assisting in menu… Show more -I currently work as a restaurant chef/catering chef at CALOUNDRA POWERBOAT Club, where I thrive in an exciting and dynamic culinary environment. In this role, I have the opportunity to showcase my culinary skills and creativity while working in a fast-paced and vibrant setting.-My responsibilities are preparation and execution of high-quality dishes for the club's restaurant and catering services. Collaborating closely with Executive Chef Jarick Quesada.-Assisting in menu creation, recipe development, and ensuring that all food is prepared to the highest standards of taste, presentation, and hygiene.-As a restaurant chef/catering chef, I have the freedom to experiment with different ingredients, flavors, and cooking techniques. I contribute my own ideas to the menu and enjoy the chance to work with a diverse range of culinary offerings. I also ensure the kitchen is clean and organized.-CALOUNDRA POWERBOAT Club provides a supportive and collaborative work environment where effective communication and teamwork are highly valued. Working alongside skilled and passionate colleagues, including chefs, line cooks, and kitchen assistants, I take pride in delivering outstanding culinary experiences to club members and guests.-This role demands flexibility and the ability to handle high-pressure situations during peak times. However, it also offers the satisfaction of creating memorable dining experiences and the opportunity to contribute to the success of a well-established club.As a dedicated and innovative chef with a passion for culinary excellence, I find immense fulfillment in my current position at CALOUNDRA POWERBOAT Club. I enjoy utilizing my talents to contribute to a thriving culinary operation and consistently deliver exceptional dining experiences. Show less

Miami, Florida, United States

- Assisted in setting up restaurant galleys during the ship's pre-launch phase, ensuring readiness for the inaugural voyage.- Assigned to the prestigious specialty restaurant, "The Test Kitchen," where I had the privilege of undergoing intensive recipe training led by renowned Michelin-starred Chef Matt Lambert. This immersive experience allowed me to refine my culinary skills and learn from a true master in the industry.- Played a crucial role in meal preparation and island… Show more - Assisted in setting up restaurant galleys during the ship's pre-launch phase, ensuring readiness for the inaugural voyage.- Assigned to the prestigious specialty restaurant, "The Test Kitchen," where I had the privilege of undergoing intensive recipe training led by renowned Michelin-starred Chef Matt Lambert. This immersive experience allowed me to refine my culinary skills and learn from a true master in the industry.- Played a crucial role in meal preparation and island operations during the ship's initial journey.- Worked in crew mess galley, cooking main courses and soups amidst the pandemic.- Acted as Chef de partie at Dockhouse bar and grill, overseeing operations and leading a team of three.- Maintain strict adherence to cleanliness and food safety standards, following USPH guidelines.- Ensure frequent sanitization of food preparation areas for guest and crew safety.- Active participation in mandatory safety drills, collaborating with support and lifejacket teams.Dedicated to delivering exceptional culinary experiences and upholding the highest standards of guest satisfaction in shipboard galley operations. Show less

Miami, Florida, United States

-Introduced and accomplished in ship's galley operations within the luxury cruise industry, serving up to 700 passengers.-Committed to upholding the highest standards of sanitation and food safety, following the VSP operations manual and undergoing intensive training.-Skilled in identifying and addressing allergies to ensure a safe dining experience for guests. -Proficiently managed the cold appetizers, dressings, and sandwich preparation station during my initial… Show more -Introduced and accomplished in ship's galley operations within the luxury cruise industry, serving up to 700 passengers.-Committed to upholding the highest standards of sanitation and food safety, following the VSP operations manual and undergoing intensive training.-Skilled in identifying and addressing allergies to ensure a safe dining experience for guests. -Proficiently managed the cold appetizers, dressings, and sandwich preparation station during my initial contract, ensuring impeccable presentation and taste.-Took charge of the omelette breakfast station, delivering customized and delicious breakfast options to satisfy guests' preferences. Demonstrated versatility and creativity at the Lido breakfast station, preparing and serving diverse daily buffet items following a rotational menu.-Contributed to the success of main galley operations during holiday and special events, ensuring seamless and extraordinary dining experiences.-Thrived under the guidance of Executive Chef Iwan Pennings and Executive sous Chef Anil Thakur adhering to their expert direction and maintaining the highest culinary standards.-Actively participated in mandatory safety drills, cooperating with the support team during lifeboat musterings to prioritize guest and crew well-being. A passionate and detail-oriented professional, poised to make a significant impact in providing exceptional culinary experiences aboard luxury cruise ships. Show less

Clark Freeport And Special Economic Zone, Central Luzon, Philippines

(PASSION BY GERARD DUBOIS RESTAURANT UNDER LA ROSE NOIRE PHILIPPINES)- Participated in an extensive training program sponsored by the company, alongside the restaurant team, to work at their Hong Kong branches for a duration of six months.- The objective of the training was to familiarize oneself with the standardized recipes and procedures in preparation for the upcoming opening of a local branch in the Philippines.- Engaged in the daily preparation of vacuum-sealed… Show more (PASSION BY GERARD DUBOIS RESTAURANT UNDER LA ROSE NOIRE PHILIPPINES)- Participated in an extensive training program sponsored by the company, alongside the restaurant team, to work at their Hong Kong branches for a duration of six months.- The objective of the training was to familiarize oneself with the standardized recipes and procedures in preparation for the upcoming opening of a local branch in the Philippines.- Engaged in the daily preparation of vacuum-sealed meals, following a commissary-style setup, at a separate high-end kitchen located in La Rose Noire Ph (Sister Company) in Clark, Pampanga.- These meals were then delivered to the main restaurant in BGC Taguig, Manila, utilizing food vans to ensure timely service.- Assumed responsibility for monitoring and inspecting incoming raw ingredients, ensuring their freshness and adherence to proper temperature requirements.- Acquired valuable knowledge and expertise in Molecular Gastronomy, specifically in the implementation of the Sous-Vide cooking method, enhancing skills in recipe execution and presentation.- Received guidance and training under the supervision of Kitchen Head Chef Christopher Tiglao, benefiting from his expertise and mentorship. Show less

Dubai, United Arab Emirates

- Promoted from Agent Chef to Commis Chef, demonstrating commendable performance and dedication.- Developed proficiency in inventory management while being introduced to the fusion of Arabic and Western cuisine concepts.- Provided valuable assistance and support to the Hot station, ensuring efficient and effective kitchen operations.- Held responsibility for the Cold and Pizza station, overseeing and guiding a team of three assistant chefs.- Ensured compliance… Show more - Promoted from Agent Chef to Commis Chef, demonstrating commendable performance and dedication.- Developed proficiency in inventory management while being introduced to the fusion of Arabic and Western cuisine concepts.- Provided valuable assistance and support to the Hot station, ensuring efficient and effective kitchen operations.- Held responsibility for the Cold and Pizza station, overseeing and guiding a team of three assistant chefs.- Ensured compliance with advanced food safety standards, adhering to HACCP guidelines and the UAE food safety regulations, with particular emphasis on Halal food practices.- Transferred and worked across multiple locations within the UAE, playing a pivotal role in the opening of three separate branches: Saadiyat Island, Al-Ruwais, and Yas Mall, the largest mall in Abu Dhabi.- Under the guidance of Regional Executive Chef Harold Dcruze and renowned Group Executive Chef Charbel Khachan, continued to refine culinary skills and knowledge while contributing to the success of the culinary team. Show less

Pasay, National Capital Region, Philippines

- Worked extensively in the esteemed Spiral buffet, an award-winning establishment, specializing in various starter stations such as gardemanger, entremetier, and meat station.- Gained valuable exposure to a diverse range of cuisines, including Western, Chinese, Italian, and Mediterranean, allowing for a comprehensive understanding of their foundations.- Benefited from the mentorship and expertise of the late Banquet Event Senior Sous Chef, Louie Ignacio, which significantly… Show more - Worked extensively in the esteemed Spiral buffet, an award-winning establishment, specializing in various starter stations such as gardemanger, entremetier, and meat station.- Gained valuable exposure to a diverse range of cuisines, including Western, Chinese, Italian, and Mediterranean, allowing for a comprehensive understanding of their foundations.- Benefited from the mentorship and expertise of the late Banquet Event Senior Sous Chef, Louie Ignacio, which significantly enhanced culinary skills and methodologies.- Contributed to the preparation of exceptional culinary offerings for grandeur events, accommodating up to 2000 guests in both plated and buffet settings.- Assisted in the meticulous planning and execution of exclusive meals, reserved exclusively for VIPs, within the luxurious ambiance of the Club Millisime.- Developed proficiency in managing time pressure and maintaining high standards while preparing comfort foods at Snaps Sports Bar. Show less