Jerome Edward Salas Email & Phone Number

Las Pinas, NCR, PH

Saipan, Northern Mariana Islands, USA

fine dining, main kitchen, casual restaurant. Minimizing food cost. Research and Development for new menus. Works under intensive pressure in a large-scale food production. Ala Carte/Banquet Reports directly to the Executive Chef & Chef de Cuisine Western, International, Japanese, Korean, Asian, Chinese

Philippines

Manages 9 restaurants Doing Executive Chef duties (paperwork and documentation) Minimizing food cost. Training chefs for new menu. In charge of launching new dishes and opening new restaurants. Research and Development. Hiring Japanese Cuisine

Philippines

Research and Development Menu Planning Hiring Food Costing Kitchen Management Sourcing Problem solving Portion Control Waste management Respond to and handle guest problems and complaints Contemporary Western & Filipino Cuisine

Las Piñas, National Capital Region, Philippines

Food innovation from raw to cooked seafood dishes Sourcing of ingredients especially seafood. Food costing Business management Hiring Menu Planning Kitchen Management Portion Control Makes sure all food products received are of the required standard and quality and that they are stored and disseminated correctly. Fusion Contemporary Cuisine

NCR - National Capital Region, Philippines

Food innovation Food costing R&D Sourcing Maximizing use of ingredients Ensure guests are always receiving exceptional dining experience representing true value for money. Kitchen Management Portion Control Pricing management Fusion Contemporary Cuisine

Cebu Pacific Air

Considers internal temperature of food from preparation, cooking and serving. In charge of over-all operation of the branch including Inflight food service (Pilots/Crews), Catering & events and staff restaurant. In charge of ordering stocks including meat, cold cuts, groceries/dry goods, fruits and vegetables and seafood. In charge of food costing and.

Makati Medical Center

Reports directly to the Executive Sous Chef. Supervised 20 cooks. Worked in all stations. Worked under intensive pressure in a large-scale food production. Checks and evaluates proper hygiene and PPE of cooks and other chefs. Strict use of color-coded knives and cutting boards. Learned different diets and techniques on preparing hospital food. Checks.