Carey Kobe Alegres
Lapu-Lapu City
Summary
Qualified Chef with robust background in culinary consulting, delivering effective kitchen solutions and operational improvements. Proven track record of crafting innovative menus and optimizing food costs. Demonstrated leadership in maintaining high standards in food quality and safety.
Overview
10
10
years of professional experience
Work History
Chef Consultant
KARANCHO BEACH RESORT
Maribago, Lapulapu City, Philippines
03.2024 - Current
- Improved overall dining experience by collaborating closely with front-of-house staff to ensure seamless service delivery.
- Led team-building initiatives among kitchen staff, fostering a positive work culture conducive to collaboration and open communication.
- Continuously researched new culinary techniques, equipment, and best practices to maintain a cutting-edge approach in the kitchen.
- Trained new chefs in advanced cooking techniques, elevating the skill level of kitchen staff and maintaining consistency in dish preparation.
Demi Chef De Partie
SHERATON MACTAN CEBU, Marriot group
Lapu-Lapu City, Cebu
07.2022 - Current
- Company Overview: Punta Engano, Lapu-Lapu City, Cebu
- Supervises the Banquet-Events team
- Supervises the daily Ala Carte menu
- Assign and plot Banquet staff shift and event schedules
- Ensures and maintains sufficient kitchen stocks and clean kitchen conditions
- Ensures consistent quality food service flow
- Monitor and supervise overall staff performance
- Punta Engano, Lapu-Lapu City, Cebu
Chef
LAMARI RESORT AND HOTEL
General Luna, Siargao Island (Remote)
08.2023 - 02.2024
- Manning and overlooking the entire kitchen operations.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
Chef de Partie
CARPE DIEM
09.2020 - 12.2020
- Company Overview: Farfield, Queensland, Australia
- Ensure sufficient stocks are stored and kept in the correct conditions
- Guarantee that all dishes are compliant with the cooking standard
- Stock Taking and Labelling of prepared ingredients
- Ensure cleanliness of all workstations
- Lead docketing to maintain the flow of orders
- Check the quality of food that goes out to the pass
- Farfield, Queensland, Australia
Chef de Partie
MOUNT COOLON MINING CAMP
05.2020 - 09.2020
- Company Overview: Mackay, Queensland, Australia
- Menu Planning
- Bulk preparation and cooking
- Stock Taking and Inventory
- Control the food preparation process
- Handle requisition of supplies
- Guide and train cooks for all dishes
- Monitor the standard temperature of equipment
- Mackay, Queensland, Australia
Cook
ABACA, CITADINES HOTEL
09.2019 - 10.2019
- Company Overview: Cebu City
- Handle big functions and BEOs
- Cook ala carte orders
- Rotated in all kitchen and restaurant stations
- Lead the team in docketing during service
- Cebu City
Line Cook
THE BAVARIAN
02.2018 - 07.2018
- Company Overview: Towoomba, Queensland, Australia
- Worked in all stations which include pans, larder, fry, grill, and pass
- Handled opening and closing operation
- Cooked German and Australian cuisines on service and functions
- Preparation of pertinent sauces and dressings
- Towoomba, Queensland, Australia
Culinary Intern- Cook
OMNI HOTELS AND RESORT
12.2016 - 12.2017
- Company Overview: Orlando, Florida, USA
- Prepare and cook a high volume of food for banquet events
- Plate and present food in a standardized manner
- Prepare and cook for guests with special diets or restrictions
- Check and organize stocks
- Orlando, Florida, USA
Culinary Intern- Cook
CAROLINIAN SCHOTEL
Cebu, Philippines
03.2015 - 10.2017
- Company Overview: Cebu
- Handle big functions
- Plate and serve desserts for ala carte orders and buffet stations
- Lead the team in running functions including opening and closing the restaurant
- Cook VIP menus
- Cebu
Education
International Studies - Culinary Arts
OMNI UNIVERSITY
01.2018
Diploma - Culinary Arts
UNIVERSITY OF SAN CARLOS
01.2017
Skills
- Knife skills
- Cooking techniques
- Ingredient knowledge
- HACCP compliance
- International cuisine
- Seasonal menus
- Sustainable sourcing
- Food quality
- Multitasking and organization
- Verbal and written communication
- Team collaboration
- Menu supervision
References
- Timothy Pansalin, Head Chef, The Bavarian, tppansalin@thebavarian.com.au
- Robert Ash, Executive Chef, Omni Resorts and Hotel, rash@omnihotels.com
- Marcel Valentine Ramos, Chef de Cuisine, Abaca, Citadines Hotel, marcelmramos@gmail.com
- Myrla Gidayawan, Dean of Culinary Arts, University of San Carlos, mbgidayawan@usc.edu.ph
Awards
- Employee of the Month, 05/01/16, Omni Resorts and Hotel
- Champion, 01/01/15, CEFBEX Cake Decoration Contest
- 1st Runner-Up, 01/01/15, CEFBEX Fusion of Flavors Contest
Timeline
Chef Consultant
KARANCHO BEACH RESORT
03.2024 - Current
Chef
LAMARI RESORT AND HOTEL
08.2023 - 02.2024
Demi Chef De Partie
SHERATON MACTAN CEBU, Marriot group
07.2022 - Current
Chef de Partie
CARPE DIEM
09.2020 - 12.2020
Chef de Partie
MOUNT COOLON MINING CAMP
05.2020 - 09.2020
Cook
ABACA, CITADINES HOTEL
09.2019 - 10.2019
Line Cook
THE BAVARIAN
02.2018 - 07.2018
Culinary Intern- Cook
OMNI HOTELS AND RESORT
12.2016 - 12.2017
Culinary Intern- Cook
CAROLINIAN SCHOTEL
03.2015 - 10.2017
Diploma - Culinary Arts
UNIVERSITY OF SAN CARLOS
International Studies - Culinary Arts
OMNI UNIVERSITY