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

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

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

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

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

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 proper portioning of in-flight meals. Established menu for catering, in-flight food service and lounge. Minimizes OPEX and food cost. Follows HACCP, FIFO, PPE and proper hygiene. Direct the Chefs/Cooks/Kitchen Helper on proper storage, thawing and cooking of food, labeling of stocks. Recipe and menu planning Western, International, Japanese, Filipino, Asian

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 cleanliness of each station. Cooks regular to modified dishes. Handled main dish with a maximum of 600 servings. We serve plated dishes from regular to suite rooms. Prepared and cooked dishes with special diets. Took in charge of the suite rooms. Assigned to do the purchase order of fruits and vegetables. Maintained quality and replenishment of stocks. Assigned in catering service. Banquet/VIP ala carte Western, International, Japanese, Filipino, Asian