Andrew Manabat
Pasig,Metro Manila
Summary
Productive employee with proven track record of successful project management and producing quality outcomes through leadership and team motivation. Works with clients to determine requirements and provide excellent service.
Overview
2
2
Languages
1
1
Certification
17
17
years of professional experience
Work History
Self Employed
Business Owner, Affiliate Marketer
Pasig, Metro Manila
2021.11 - Current
- Own a Shawarma Place, created the menu, inventory, manpower and ordering system.
- Also sells JC Barley and other products online.
- Supervised work of contracted employees to deliver work on schedule.
- Engaged with customers to better understand needs and deliver excellent service.
- Met schedule using excellent planning and coordination skills.
- Maintained clean, safe working environments to eliminate accident risks.
- Prepared timely and accurate financial reporting and analysis.
- Met budget targets through responsible planning and resource allocation.
- Exceeded goals through effective prioritisation and consistent work ethic.
Executive Sous Chef
St Lukes BGC
BGC Taguig
2022.10 - 2024.05
- Supervised and managed daily kitchen and food production operations for patients, medical staff, and hospital personnel.
- Led and trained culinary staff to ensure efficient workflow, productivity, and high-quality food preparation.
- Prepared and implemented menus according to patient dietary requirements, therapeutic diets, and nutritional guidelines.
- Ensured strict compliance with food safety, sanitation, HACCP, and hospital hygiene standards.
- Coordinated closely with dietitians, nutritionists, and healthcare departments regarding special diets and patient meal requirements.
- Managed food inventory, purchasing, receiving, storage, portion control, and food cost.
- Monitored food quality, taste, presentation, temperature, and portion consistency.
- Implemented proper food handling and cross-contamination prevention procedures.
- Reduced food waste through effective production planning, portion control, and inventory management.
- Assisted the Executive Chef and Food & Nutrition Manager in developing kitchen policies, procedures, and operational standards.
- Prepared staff schedules and delegated responsibilities to ensure smooth and uninterrupted meal production.
- Maintained a clean, organized, and safe kitchen environment while ensuring compliance with hospital regulations.
- Handled high-volume meal production while maintaining consistency, quality, and timely service.
- Conducted regular inspections of kitchen equipment, food storage areas, and preparation stations.
- Assisted in staff performance evaluation, training, coaching, and development.
Chef de Partie
SEDA BGC
Taguig, Metro Manila
2013.03 - 2021.10
- Planned dishes to reduce food costs and maximise gross profits.
- Developed menus and created new dishes based on trends and seasons.
- Safely operated kitchen equipment, including industrial size mixers.
- Conducted regular stock counts of ingredients and kitchen supplies, ordering low stocks when needed.
- Followed strict health and safety guidelines in kitchen.
- Developed high-quality dishes for guests, including starters, mains and desserts.
- Managed team of 50 junior chefs and stewards.
- Helped prevent waste of food of any kind and overproduction of mis-en-place.
- Received, recorded and accounted for supplies and deliveries.
- Offered right training and optimum guidance to junior chefs and trainees.
Commis
Celebrity X Cruises
Makati
2011.09 - 2013.02
- Picked up additional tasks to aid team success.
- Implemented more efficient processes and reduced wasted resources.
- Customised customer experiences to build brand loyalty.
- Inspected products and services to comply with quality standards.
- Produced high-volume orders to effectively meet customer demand.
- Maintained clean, safe working environments to eliminate accident risks.
Operation Manager
Koryo Korean BBQ
Quezon City, Metro Manila
2011.04 - 2011.08
- Hired and evaluated associates and management staff to add to workforce and meet demands.
- Trained employees on optimal processes and use of equipment to boosting department productivity.
- Provided organisational leadership and established business vision to achieve sales, profit and revenue goals.
- Oversaw budget, accounting and payroll to meet deadlines.
- Fostered positive relationships with customers to maximise satisfaction, retention and experience.
- Streamlined operations to consistently deliver on targets.
- Analysed customer data to identify opportunities and improve relationships.
- Developed and shared best practices across company to align with objectives and quality standards.
- Mitigated regulatory risks by complying with HMRC and legal requirements.
- Provided leadership to develop business plans and promote organisational vision.
Kitchen Manager
Amano Bistro Bar
Quezon City
2009.07 - 2011.03
- Negotiated with suppliers to secure high-quality and excellent value produce.
- Responded to customer issues in a timely manner and resolved to complete satisfaction.
- Interviewed, hired and supervised back-of-house staff.
- Revamped and motivated kitchen staff to be highly efficient and produce consistent quality.
- Coordinated preparation of customer meals and kept a close eye on food handling for safety purposes.
- Kept kitchen clean, neat and sanitised by implementing surface and equipment schedules and standards.
- Received, organised and rotated paper goods and food ingredients.
- Completed regular line checks to maximise quality assurance.
- Developed speciality foods and complex dishes using interesting season mixes.
Education
Bachelor of Science - Culinary Arts
De La Salle College of St. Benilde
2009-01
Undergraduate - Software Technology
De La Salle Manila
2006-01
High school diploma -
Don Bosco Technical Institute Makati
2003-01
Skills
- Administrative
- Culinary
- Managing
- Commitment to excellence
- Calm under pressure
- Analytical and critical thinking
- Quality Assurance
- Budget management
- Health and safety awareness
Personal Information
Title: CHEF
Languages
Tagalog
First Language
English
Upper Intermediate
B2
Certification
- HACCP Food Safety certified
- Employee of the year Seda BGC
- Mabuhay Awardee
- Culinary Institute of America
- USPH training certified
Hobbies and interests
- Basketball
- Cooking
- Reading
Timeline
Executive Sous Chef
St Lukes BGC
2022.10 - 2024.05
Self Employed
Business Owner, Affiliate Marketer
2021.11 - Current
Chef de Partie
SEDA BGC
2013.03 - 2021.10
Commis
Celebrity X Cruises
2011.09 - 2013.02
Operation Manager
Koryo Korean BBQ
2011.04 - 2011.08
Kitchen Manager
Amano Bistro Bar
2009.07 - 2011.03
High school diploma -
Don Bosco Technical Institute Makati
Undergraduate - Software Technology
De La Salle Manila
Bachelor of Science - Culinary Arts
De La Salle College of St. Benilde