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Jomel Bartolome Email & Phone Number
Food and Beverage Manager
at
Presbyterian Support Otago
LinkedIn matched
✓ Verified May 2026
3 data sources
Profile completeness 86%
Current company
Role
Food and Beverage Manager
Location
Oamaru, Otago, New Zealand
Company size
Who is Jomel Bartolome? Overview
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Quick answer
Jomel Bartolome is listed as Food and Beverage Manager at Presbyterian Support Otago, a company with 123 employees, based in Oamaru, Otago, New Zealand. AeroLeads shows a matched LinkedIn profile for Jomel Bartolome.
Jomel Bartolome previously worked as Head Chef at Whitestone Cheese Co. and Assistant Head Chef at Fat Sally'S Pub & Restaurant. Jomel Bartolome holds Level 4 Cookery And Nzqf 2101, Restaurant, Culinary, And Catering Management/Manager from Nzqf.
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Presbyterian Support Otago
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Profile bio
About Jomel Bartolome
Looking forward to join your network of restaurants/Hotels where I can use my expertise and talent to impress the customers with my delicacies and my employers with a high level customer satisfaction, thereby adding up to the prestige of the organization.Career Summary:- Culinary Arts graduate with 15 year experiences inside the kitchen- Proficient in cooking ,Italian Asian cuisines, pastries and baking with a high sense of synergistic flavours. - Team player with ability to control around 10 subordinates at once.- Ability to guide and supervise the preparations along with the self preparation.- Utmost care for hygiene and safe cooking environment.- Ability to cook healthy diet for the health conscious people.- Proficient in keeping a check on the quality of food as per the standards.- Experience of taking calls of the customers regarding the order placement, the efficient preparation, packaging and delivery of the same within the given time-frame.- Excellent communication and inter-personal skills.
Current workplace
Jomel Bartolome's current company
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Presbyterian Support Otago
15 roles
Jomel Bartolome work experience
A career timeline built from the work history available for this profile.
Head Chef
Current
Aug 2023 - Present
Assistant Head Chef
Jan 2023 - Aug 2023
Head Chef
Oct 2022 - Feb 2023
Executive Chef
Jul 2022 - Oct 2022
Head Chef
D4 On Featherston
D4 is a modern take on the more traditional, authentic Irish local. Spear headed by Irish ex-pat Dermot Murphy, D4 has operated for over a decade across the Wellington region. After moving abroad from Dublin to Wellington the Murphy's brought their Irish postcode 'D4' with them. Soon after Dermot moved to New Zealand, his brother and sister quickly.
May 2022 - Jul 2022
Head Chef
Jun 2021 - May 2022
Sous Chef
Brydone Hotel/Northstar Restaurant
Nov 2018 - Jun 2021
Senior Chef De Partie
Botswana Butchery Queenstown (1 Hat)
Hot kitchen starter and garnish
Jul 2018 - Dec 2018
Senior Chef De Partie
The Shelter (Formerly Hamills Bar And Restaurant)
- Run and supervise any kitchen to the required standards set by management
- Ensure all preparation of the designated section is complete and ready for each service
- Responsible for orders and maintaining good stock and waste control
- Responsible for quality control of stock and prepared foods
- Execute cooking to the expected high standard quickly and efficiently
- Ensure the cleanliness and organization of designated section
May 2018 - Jul 2018
Senior Chef De Partie
- Run and supervise any kitchen to the required standards set by management
- Ensure all preparation of the designated section is complete and ready for each service
- Responsible for orders and maintaining good stock and waste control
- Responsible for quality control of stock and prepared foods
- Execute cooking to the expected high standard quickly and efficiently
- Ensure the cleanliness and organization of designated section
May 2017 - May 2018
Sous Chef
Morris Hedstrom (Carpenters Fiji Limited), Labasa, Northern Fiji Island
- Team leader of opening Morris Hedstrom Branch in Northern Fiji Island
- Introduced new product of breads and pastries to Morris Hedstrom
- Introduced HACCP (Hazard Analysis Critical Control Point), Food safety and Hygiene
- To maintain a high standard of specified work in accordance with the Manager/ Executive Head Chef’s instructions
- To monitor stock movement and be responsible for ordering for outlet
- To aid in achieving food cost, kitchen standard and overall objectives
May 2016 - May 2017
Sous Chef
- Introduced new product of breads and pastries to Morris Hedstrom
- Introduced HACCP (Hazard Analysis Critical Control Point), Food safety and Hygiene
- To maintain a high standard of specified work in accordance with the Manager/ Executive Head Chef’s instructions
- To monitor stock movement and be responsible for ordering for 9 outlets
- To aid in achieving food cost, kitchen standard and overall objectives
- To carry out daily and weekly procedures, including temperature checks, food labeling /dating and storage
May 2016 - Apr 2017
Demi Chef De Partie
Sabeco (Semsom Lebanese Cuisine)
- To maintain a high standard of specified work in accordance with the Executive Head Chef’s instructions
- To monitor stock movement and be responsible for ordering on your section
- To aid in achieving food cost, kitchen standard and overall objectives
- To carry out daily and weekly procedures, including temperature checks, food labeling/dating and storage
- To keep high standards of personal hygiene, clean uniform and overall camaraderie
- To be responsible, whilst liaising with the Executive Head Chef, for self development
Sep 2013 - Aug 2015
Commi Chef
Sharaf Group (Café Italia
- To maintain a high standard of specified work in accordance with the Executive Head Chef’s instructions
- To monitor stock movement and be responsible for ordering on your section
- To aid in achieving food cost, kitchen standard and overall objectives
- To carry out daily and weekly procedures, including temperature checks, food labeling/dating and storage
- To keep high standards of personal hygiene, clean uniform and overall camaraderie
- To be responsible, whilst liaising with the Executive Head Chef, for self development
Mar 2012 - Mar 2013
3 education records
Jomel Bartolome education
Level 4 Cookery And Nzqf 2101, Restaurant, Culinary, And Catering Management/Manager
Nzqf
Diploma, Culinary Arts/Chef Training
The Academy For International Culinary Arts
Secondary, High School/Secondary Diplomas And Certificates
Cagayan Colleges Tuguegarao
FAQ
Frequently asked questions about Jomel Bartolome
Quick answers generated from the profile data available on this page.
What company does Jomel Bartolome work for?
Jomel Bartolome works for Presbyterian Support Otago.
What is Jomel Bartolome's role at Presbyterian Support Otago?
Jomel Bartolome is listed as Food and Beverage Manager at Presbyterian Support Otago.
Where is Jomel Bartolome based?
Jomel Bartolome is based in Oamaru, Otago, New Zealand while working with Presbyterian Support Otago.
What companies has Jomel Bartolome worked for?
Jomel Bartolome has worked for Presbyterian Support Otago, Whitestone Cheese Co., Fat Sally'S Pub & Restaurant, Cossie Club Upper Hutt, and D4 On Featherston.
How can I contact Jomel Bartolome?
You can use AeroLeads to view verified contact signals for Jomel Bartolome at Presbyterian Support Otago, including work email, phone, and LinkedIn data when available.
What schools did Jomel Bartolome attend?
Jomel Bartolome holds Level 4 Cookery And Nzqf 2101, Restaurant, Culinary, And Catering Management/Manager from Nzqf.
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