Summary
Overview
Work History
Education
Skills
References
Awards
Timeline
Generic

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
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
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
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
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

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Carey Kobe Alegres