ANGELIC MALAIBA
Chef De Partie
Calamba Laguna
Summary
Seasoned culinary professional offering over 10 years of experience in diverse food service roles. Expertise in managing kitchen operations, from meal preparation to inventory and cost control, ensuring efficiency and high standards of cleanliness. Proven track record of enhancing customer satisfaction through meticulous execution of food service and proactive team leadership. Passionate about developing innovative recipes and executing culinary tasks with precision, aiming to contribute effectively in a challenging kitchen environment.
Overview
12
12
years of professional experience
1
1
Certification
1
1
Language
Work History
Chef de Partie
Royal Caribbean International Cruise Ship
09.2024 - Current
- Supervised junior staff, providing guidance and training on culinary techniques.
- Monitored inventory levels, ensuring fresh ingredients were always available.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Supervised and trained kitchen staff to ensure quality standards of food productions.
COMMIS CHEF
Royal Caribbean International Cruise Ship
08.2022 - 09.2024
- Streamlined kitchen operations to support efficient meal production and service.
- Implemented waste reduction strategies that decreased costs and environmental impact.
- Uphold safety protocols, minimizing accidents and ensuring a safe working environment.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Elevated guest satisfaction by accommodating special dietary requests while maintaining strict adherence to recipe guidelines.
SENIOR LINE COOK
Café Mary Grace
03.2017 - 07.2022
- Led kitchen staff and managed food preparation for high-volume shifts.
- Ensured culinary excellence by overseeing daily mise-en-place and quality.
- Delivered excellent customer service by enhancing food presentation and timely delivery.
- Maintained cleanliness and sanitation standards to comply with health regulations.
- Trained junior cooks in advanced cooking techniques and kitchen management.
PANTRY CHEF
Restaurante Galeon
09.2015 - 02.2016
- Ensured optimal freshness of ingredients through regular inspections and rotations within the pantry storage system.
- Consistently met or exceeded daily production quotas for both cold and hot appetizers, salads, dressings, and garnishes.
- Contributed to overall team success by supporting other kitchen staff during busy periods or staff shortages.
- Upheld safety protocols at all times by following proper knife-handling techniques, wearing protective gear when necessary, and using equipment safely as required by established guidelines.
- Streamlined pantry operations by implementing effective storage solutions for perishable goods.
WAITER ASSISTANT
Chocolate Fire
11.2013 - 02.2014
- Assisted in swiftly and accurately delivering food and beverage orders to patrons.
- Improved customer interactions through attentiveness.
- Maintained cleanliness and organization of the dining area to enhance guest experience.
- Ensured accurate order fulfillment to minimize errors and increase customer satisfaction.
- Promoted a positive atmosphere and addressed customer inquiries with enthusiasm.
Education
Vocational Food and Beverage Services -
Anihan Technical School
Calamba, LAGSkills
Kitchen operations management
Proper food handling
Languages
1,B1
Certification
NCII Commercial Cooking
Timeline
Chef de Partie
Royal Caribbean International Cruise Ship
09.2024 - Current
COMMIS CHEF
Royal Caribbean International Cruise Ship
08.2022 - 09.2024
SENIOR LINE COOK
Café Mary Grace
03.2017 - 07.2022
PANTRY CHEF
Restaurante Galeon
09.2015 - 02.2016
NCII Commercial Cooking
11-2013
WAITER ASSISTANT
Chocolate Fire
11.2013 - 02.2014
Vocational Food and Beverage Services -
Anihan Technical School