JOSHUA AARON L. BOQUIREN

• Managed the Penthouse No. 66, the highest event space in the Philippines.
• Managed monthly food costs of banquets and the hotel through collaboration with other Chef de Cuisines and F&B Managers.
• Created menus and designed corresponding recipes for clients based on events.
• Conducted regular menu tastings with clients and guests for corporate, social, government agencies, embassies and outside caterings.
• Reduced food waste through careful menu planning, portion control, and regular monitoring of weekly production plans.
• Planned and directed high-volume food preparation in fast-paced environment.
• Streamlined kitchen operations for increased efficiency by deliberate manpower allocation by positioning associate's talents and expertise.

• Planned and directed high-volume food preparation up to 1900 persons in fast-paced environment.
• Executed multiple high volume events simultaneously throughout 12 meeting rooms and event spaces.
• Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence.
• Directed the team during high-volume service times, ensuring seamless operation and guest satisfaction.
• Developed kitchen staff through training, coaching, mentoring, disciplinary action, and performance reviews.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Conducts departmental briefings and meetings in the absence of the CDC.
• Prepares two week roster considering business requirements ensuring man power cost is at par with hospitality requirements.
• Guides and coaches the team to support them achieve their professional development.

• Pre-opening team.
• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Maintained well-organized mise en place to keep work consistent.
• Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
• Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
• Coordinated with team members to prepare orders on time.

Pre-opening team.

• Trained in the high standards of SFSMS (Shangri-la Food Safety Management System).
• Plans and executes weekly specials for the South-East Asian Station.
• In charge of daily production of stocks and maintains food cost at a minimum.
• Plans, forecasts, orders, and organizes stocks for the station.
• Engages guests while the buffet is open.
• Guest Delight awardee.

• Conceptualize monthly menu specials as well as contribute ideas for new menu additions for the restaurant.
• Execute and implement menu engineering ideas and concepts from the Executive Chef.
• Train, coach and supervise the kitchen staff in the preparation and production of each of each new dish added to the menu offerings, including briefings on appropriate food standards, and guests’ sensitivities.
• Conduct daily, monthly, and quarterly briefings and food tastings for the dining staff regarding new dishes.
• Personally prepare special requests of guests and made-to-order dishes.
• Handle and prepare customized menu requests for events and banquets.
• Personally gather feedback concerning guests’ satisfaction by engaging them in conversation regarding their experience in the restaurant.
• Plan, prepare, and execute new dishes that would be proposed for inclusion in the Philippine Air Lines in-flight menu
• Assist the Executive Chef in live kitchen demonstrations for new dishes that are presented for approval for Philippine Air Lines in-flight menu.
• Planned, prepared, execute and supervised dinners and events catering to the Philippine Culinary Cup Judges for 2012 and 2013

• Engineered quarterly menus for the First Family and supervised daily execution.
• Actual food preparation and supervision of the meals for the First Family and their guests
• Handled and prepared the weekly schedule for the First Family Kitchen Team and ensured that there was a Chef ready 24 hours a day-seven days a week.
• Created on-the-spot functions and banquets for the first family and their VIPs with on-hand ingredients.
• Consistently maintained high quality standards for food served, particularly in terms of freshness and variety.