• Co-led the pioneer team in opening the new restaurant of Brewers-Haven, Inc. called “Kas and Poly”• Trains line cooks and CDPs to ensure smooth kitchen operations• Orders dry goods, produce, and equipment for the store• Sets standards for the back of the house to follow in order to create our own culture and identity.• Monitors food cost• Updates existing recipes

• Managed seamless daily operations delivered by 10 kitchen staff including one chef de partie• Led the creation, launch, and management of Kitchen 1B, a specialized subset menu of Apartment 1B focusing on the elimination of major allergens (gluten, dairy, peanuts, shellfish, eggs, soy, and crustaceans)• Led the preparation and execution of banquet events that serve up to 120 guests• Oversaw overall kitchen inventory

• Managed seamless daily operations delivered by over 30 kitchen staff including two sous chefs and six chef de parties (concessionaire of Ascott Makati)• Responsible for research and development of new and old menu items for both banquets and a la carte• In-charge of costing and manpower• Oversaw inventory for all departments (banquet, a la carte, pastry, bakery, cafeteria, commissary, and stockroom)

I led the overall transition of Luisita Golf & Country Club’s pioneer concessionaire (The Gentle Sparrow Cafe by Bluesmith) under the Restaurant Concepts Group Inc. while remaining as head of daily kitchen and dining operations

- Managed end to end food and beverage operations delivered by 16 strong staff that make up both the kitchen and dining functional groups. This includes daily and monthly inventory monitoring and auditing of food items sold- Improved quality of supplies and raw materials by forging cost-effective deals with local suppliers- Led cultural changes to encourage continuous learning and introduce progressive ways of working. This includes but is not limited to continuous training and coaching of staff- Led weekly food and service events for Board of Directors meetings- Created approximately 50 new and reinvented 20 existing menu items- Increased restaurant sales by 450% over a span of 1 year amidst the pandemic by improving market reach especially within the locale. This includes winning back the patronage of club members to dine with their families by improving the quality of food and service.- Developed and established a working management information system to effectively and efficiently track sales, supplies, purchasing, and consumption

- Stationed in A La Carte Hotline, specifically but not limited to Grill Station- Cooking and preparing restaurant’s best sellers on daily basis- In charge of daily purchase ordering including paper works needed for said task- Daily and monthly inventory monitoring and auditing of food items sold

- Stationed in A La Carte Hot (Front) Station as a Senior Commis- Cooked and prepared restaurant’s best sellers and monthly specials- Conducted approved food R&D (Research And Development) for monthly specials- Conducted approved food R&D (Research and Development) for menu revision- Trained new hires- Relieved for Chef de Parte duties as needed

(Chelsea)- Prepared and cooked food items to be sold by the restaurant- Rotated across different kitchen stations, with ability to work in each with little to no supervision- Trained new hires and other trainees

- Prepared month-end reports, which mainly involved the computation of monthly spoilages, inventory charges, interdepartmental trades, complimentary costs, research and development cost, personnel training and development cost, and ads and promo costs- Handled outlet-wide cost control and supply forecasting- Managed the daily, weekly and monthly purchasing of food and non-food items from over 20 different suppliers- Ensured the quality of items purchased upon delivery through thorough checking and monitoring- Audited daily sales tickets and monthly till tapes- Trained in all 1771 outlets including Chateau 1771, Cafe 1771, and Sentro 1771 (Greenbelt and Serendra)

- Increased the productivity rate of the mis en place and production of food products by 25%- Specialized in but not limited to the Onigiri station- Trained newly hired commis

- Led and trained over 50 interns in performing housekeeping duties - Assisted room attendants in performing housekeeping duties

(Chelsea)- Commendably performed the duties of a line cook working on a double shift - Prepared and cooked restaurant bestsellers as part of my assignment in both the cold and hot kitchens- Performed part-time clerical work in the Leasing Department