Union Market by Blue post group is a first of a kind Ultimate dining experience. For one, it brings together the finest food from culinary destination all over the world. The restaurant is a congregation of French, Spanish & Filipino Specialties.·        Responsible for Menu Recipe Development.·        Plan SOP Recipes, Food Cost, Kitchen Set up needed.·        Collaborate w/ Management/Owner regarding kitchen Operations.·        Prepare all food items in his respective kitchen section (Hot and cold) in accordance with established recipe, methods and to follow standard photographs for presentation.·        Minimize waste of food items and ensure that portion control is adhered properly.·        Maintain standard and safety in food handling.·        To ensure the implementation of a correct “food production schedule” for each Kitchen Section and for each Team to maximize effectiveness and efficiency of employees’ working Schedule.·        Ensure that operating and kitchen equipment is maintained to a good standard.

Passion, the latest venture by "La Rose Noire”  opened its first shop in June 2012. The name of the shop echoes the lifelong passion of owner Gérard Dubois, a Swiss-born pastry chef, for delivering top-quality products. Here, patrons seeking a traditional French café experience can sit back to savour a crispy oven-to-plate baguette with a rich chocolat chaud, in a homey country cottage décor and the aroma of freshly baked bread.The shop's star products are crusty sourdough bread and Passion baguette, baked in-house in a traditional stone oven. Both are made exclusively with imported French flour of the highest quality. Besides its best selling bread, Passion offers a full line of trendy as well as all time favourite French pastries. Tangy Tarte au Citron and Mille Feuille with vanilla & salted caramel cream, for example, are well loved by pastry fanciers. Desserts and cup cakes served in dainty ceramic pots are irresistible both for the eyes and the taste buds. Passion’s hand made French macarons in elegant black velvet gift box, distinguish themselves from their peers with hand-painted shells and delicate pâte-de-fruit filling. The alluring signature drink at Passion is, of course, its thick creamy chocolat chaud.  The ritual of letting the raspberry dive into the rich chocolate is a must, as the bitterness of dark chocolate blends perfectly with the fruitiness of the raspberry.

In 1991, Gérard Dubois opened the first La Rose Noire Pâtisserie in the most prestigious shopping mall on Hong Kong Island. In over 2 decades, that one simple operation, a 30-seat restaurant and cake shop, has turned into a reputable enterprise. This encouraging achievement is beyond his wildest expectation. From an initial selection of 28 items, La Rose Noire now has over 500 varieties in its product brochure, fulfilling the needs of all sectors in the market. Today, La Rose Noire employs 250 staff members in Hong Kong working around the clock at its original production centre in Kowloon Bay.In 2012, Gérard and the team opened a HACCP/ISO/FSCC 22000 certified state-of-the-art factory in Clark Free Port, The Philippines. This production centre has over 1,200 staff members working in an over 150,000 square foot area to meet the demands from over 40 countries in 5 continents. It has the capacity and capability to cope with the continuously expanding overseas market.Gérard and his team opened their latest venture “Passion. by Gérard Dubois” Boulangerie - Pâtisserie - Confiserie in Hong Kong in 2012. There are now over 10 shops in Hong Kong, Manila and Macau.Over the course of his career, Gérard has won numerous distinguished awards at some of the most esteemed culinary competitions. Gérard is not unfamiliar to culinary publications. He is the co-author of “The Cutting Edge (1993); and the author of “My Recent Journey” (2003), “Passion.” (2006), which gained a special “Award of the Jury 2006” honored by World Cookbook Awards, and “Crafted Passion” (2011), awarded for “Best Dessert Book in the World“ by the 17th GOURMAND AWARDS in Paris in 2012. “Le Pain Passion.” was launched in November 2016 for the celebration of the 25th anniversary of La Rose Noire.In recognition of his successful entrepreneurship and contribution to the development of entrepreneurs, Gérard was awarded an Honorary Doctorate by the European University, Switzerland.

·        Assign in Cold lader for canapé, sandwiches, salads, sushi, and Dressings.·        Dana Club Caters 50 – 80 covers both on lunch and dinner. As for our banquet, we cover from    300 – 1500 pax on weddings and event gatherings.·        We are a total of 30 chefs in our Kitchen Brigade excluding the Stewarding Department.·        Reports & coordinates w/ the Executive chef/ sous chef regarding kitchen Operations.·        Prepare all food items in his respective kitchen section (hot, cold and sushi) in accordance with  established recipe, methods and to follow standard photographs for presentation.·        Minimize waste of food items and ensure that portion control is adhered properly.·        Maintain standard and safety in food handling.·        Cooks and prepare Mis en place.·        Supervising commis in daily operations.·        Ensure that operating and kitchen equipment is maintained to a good standard.

Paris Group (food Vision) have 6 Restaurants (Fauchon, Biella Ristorante, Chop Chop, Simply Fresh, Fish n’ Chips and Flaming Wok) and 2 Cafes (Art Café and Coffee Republic). I was assigned on Art Café (Coffee, salads, Sandwiches and some entrées). Art Café has a seating capacity of 30 – 50 while Biella Ristorante (Italian Cuisine) can accommodate 200-250 pax all serving ala carte.In Biella I was assigned mainly in production of pizzas, salads and small desserts.  On a peak months, 500 – covers in a day both on lunch and dinner in Biella Ristorante and 30 – 50 covers a day in art café.Total of 25 chefs in all department in Biella and 6 in Art Café.Got an offer that my skill is contributable and beneficial on my Career.·        Reports and coordinates with the Chef de Cuisine regarding kitchen operations.·        Prepare kitchen roster and assignment.·        In charge in daily requisition and stock item to meet ideal cost.·        Maintain standard and safety in food handling.·        Cooks and Prepare mis en place.·        Knows all standard on different menu by department.