Caldona Justine
Pasig,Metro Manila
Summary
Highly motivated and persistent to execute specified duties and obligations promptly and with precision. Has talent for quickly absorbing taught basic and advanced cooking techniques. Tactful and well-mannered with professionals and non-professionals at all levels. Accustomed on managing and handling sensitive, confidential records. Flexible, versatile and able to maintain focus under work pressure. Succeeds in deadline-driven situations. Neutral and competent with reputable ability to surpass cultural differences.
Overview
5
5
years of post-secondary education
9
9
years of professional experience
Work History
Head Chef/Owner
02.2019 - Current
- Responsible in creating the menu and promotions.
- Controlled inventory of food on a monthly basis to minimize food cost.
Chef de Partie
Thunderbird Resort and Casinos
10.2020 - 12.2020
- Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.
- Supervises all food preparation and presentation to ensure quality and restaurant standards.
- Ensure effective communication between staff by maintaining a secure and friendly working environment.
- Train and supervise junior chefs, including in best practices, safety, and cleanliness standards.
Sous Chef
Alchemy Bistro Bar
02.2020 - 06.2020
- Leads kitchen team in Chef’s absence.
- Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.
- Supervises all food preparation and presentation to ensure quality and restaurant standards.
- Assists head chef with menu creation.
Chef de Partie
Alchemy Bistro Bar
06.2018 - 02.2020
- Prepare menus in collaboration with colleagues.
- Ensure adequacy of supplies at the cooking station.
- Prepare ingredients that should be frequently available.
Head Chef/Owner
Shifudo Yatai
08.2017 - 02.2019
- The Nest Taguig and DXM Pasig FoodPark.
- Responsible in creating the menu and promotions of the store.
- Managing 6 employees.
- Controlled inventory of food on a weekly basis to minimize food costs.
- Maintains all bookkeeping, marketing and delivery of products for the store.
- Brainstorming marketing ideas and implementing them such as business cards, brochures, word of mouth, social media, renting booth space at events that are related to the nature of my business.
- Interact with new customers and build relationships for returning customers.
Commis Chef
The Palace Poolclub
05.2016 - 07.2017
- To assist Senior Chef on duty to storage, preparation, and cooking of all items.
- To assist monitor food stocks and movement.
- To ensure mis en place is completed in our section.
- To be flexible and willing to help other department if required at busy times.
- To ensure stocks is controlled and rotated.
- Accept and store deliveries.
Pastry Staff
01.2016 - 04.2016
- Shangri-la Hotel Edsa.
- Create and prepare dessert in accordance with the existent menus.
- Decorate cake according to requirements.
Brera Delicatessen
Chef de Partie
02.2015 - 12.2015
- Responsible for daily operation of the Deli.
- Also, in charge of determining weekly specials.
- Making the menu of sandwiches.
- Costing.
- Menu planning.
- Assisting in purchasing and also taking the inventory.
- Ensuring to serve quality food.
Deli Chef
Alchemy Bistro Bar
02.2015 - 06.2015
- To assist in the preparation and service of food for guest and staff under the supervision of Sous Chef.
- To maintain a high standard of specified work in accordance with the Head Chef’s Instruction.
- To carry out daily and weekly procedures, including temperature checks, food labeling/ dating and storage.
- To monitor stock movement and be responsible for ordering on my section.
Assistant Chef
10.2013 - 02.2014
- Elevenzones Café Lounge and Resto.
- Responsible for working as second in command and for ensuring that the kitchen can provide meals for large numbers of people.
- Also, in charge of determining daily Specials.
- Inspecting food and ordering new ingredients.
- Making the Menu for pastries.
- Produce and maintain the cost and quality of the pastries.
- Making suggestions to the Head chef on how to improve performance.
- Assisting in purchasing supplies and also taking the inventory.
- Monitor sanitation practices.
- Undertake menu planning in consultation with the Head chef.
Education
Grand Diploma - Professional Culinary, Baking & Pastry Arts
Global Culinary and Hospitality Academy
06.2012 - 03.2013
Bachelor of Science - Computer Engineering
AMA Computer Learning Center
06.2011 - 10.2011
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Sunny Hillside School
06.2007 - 03.2011
Skills
Training & Development
Accomplishments
- Intern Garde Manger Chef March 2013Oakwood Premier HotelSous chef February 2013Global Culinary and Hospitality Academy’s Restaurant WeekResponsible for ensuring that food specifications and labor objectives meet all goals set by theHead Chef as well as customer requirements.
- Also, in charge of scheduling duties for generalkitchen staff, and organizing the daily responsibilities of cooks and assisting them whennecessary.
Timeline
Chef de Partie
Thunderbird Resort and Casinos
10.2020 - 12.2020
Sous Chef
Alchemy Bistro Bar
02.2020 - 06.2020
Head Chef/Owner
02.2019 - Current
Chef de Partie
Alchemy Bistro Bar
06.2018 - 02.2020
Head Chef/Owner
Shifudo Yatai
08.2017 - 02.2019
Commis Chef
The Palace Poolclub
05.2016 - 07.2017
Pastry Staff
01.2016 - 04.2016
Brera Delicatessen
Chef de Partie
02.2015 - 12.2015
Deli Chef
Alchemy Bistro Bar
02.2015 - 06.2015
Assistant Chef
10.2013 - 02.2014
Grand Diploma - Professional Culinary, Baking & Pastry Arts
Global Culinary and Hospitality Academy
06.2012 - 03.2013
Bachelor of Science - Computer Engineering
AMA Computer Learning Center
06.2011 - 10.2011
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Sunny Hillside School
06.2007 - 03.2011
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