Christian Rhey Huergas
Pasig, Metro Manila
Summary
Culinary professional with solid track record in creating exceptional dining experiences and managing high-volume kitchens. Adept at developing innovative menus and ensuring seamless kitchen operations. Known for collaborative approach and adaptability to dynamic environments, consistently delivering high-quality results.
Overview
19
19
years of professional experience
Work History
Executive Chef
AHON COFFEE & AHON COFFEE HOUSE
02.2024 - Current
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
Senior Executive Chef
The Moment Group Corp. Din Tai Fung, Philippines
12.2015 - 06.2023
- Streamlined operations for increased efficiency by identifying bottlenecks in sales processes and implementing targeted solutions.
- Formulated long-term strategic plans that drove sustained growth in revenue, profitability, and shareholder value.
- Improved operational workflows, resulting in noticeable cost reductions while maintaining high-quality standards.
- Streamlined operational processes to improve efficiency and reduce costs.
- Launched quality assurance practices for each phase of development
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Monitored food production to verify quality and consistency.
- Placed orders to restock items before supplies ran out.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Participated in food tastings and taste tests.
Executive Chef
The Moment Group. 8 Cuts Burger Bar
02.2014 - 01.2015
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Streamlined kitchen processes for improved efficiency and faster service times.
- Led 8 kitchen operations, ensuring seamless service during high-volume periods.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Head Chef
The Moment Group Corp. Cue Modern BBQ
12.2011 - 01.2014
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
- Arranged for kitchen equipment maintenance and repair when needed.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
- Conducted regular performance evaluations for kitchen staff members to provide constructive feedback and set goals for continuous improvement.
- Evaluated food products to verify freshness and quality.
- Assisted with menu development and planning.
- Implemented food cost and waste reduction initiatives to save money.
Head Chef/Senior Manager - Research and Development
Bistro Americano Corp. T.G.I.Friday's
12.2007 - 02.2011
- Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Designed visually appealing plated presentations that enhanced both taste appeal and overall dining experience for patrons.
- Assisted in successful menu launches by conducting thorough tastings with key stakeholders to gather feedback for final adjustments before rollout.
- Implemented rotating special menu to showcase culinary creativity and attract food enthusiasts.
- Modified recipes to accommodate dietary restrictions and allergies.
- Participated in food tastings and taste tests.
- Optimized kitchen layout for maximum efficiency, enabling faster preparation times without sacrificing food quality.
- Streamlined kitchen operations to enhance efficiency, implementing new inventory management system.
- Ordered new equipment and inventory and scheduled repairs for damaged equipment.
Executive Sous Chef
Global Cafe
09.2006 - 08.2007
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Enhanced dining experience by creating innovative and visually appealing menu items.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Modified recipes to accommodate dietary restrictions and allergies.
- Coordinated with team members to prepare orders on time.
- Monitored food production to verify quality and consistency.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
Education
Associate of Arts - Culinary
Le Cordon Bleu, California Culinary Arts
San Francisco , California. U.S.A06-2004
Skills
- Food safety compliance
- Strategic menu planning
- Cost control
- Recipe formulation
- Reliable and consistent worker
- Reliable work commitment
- Client support
- Culinary planning and logistics
- Innovative menu development
- Kitchen management
Languages
English
Bilingual or Proficient (C2)
Tagalog
Upper intermediate (B2)
Timeline
Executive Chef
AHON COFFEE & AHON COFFEE HOUSE
02.2024 - Current
Senior Executive Chef
The Moment Group Corp. Din Tai Fung, Philippines
12.2015 - 06.2023
Executive Chef
The Moment Group. 8 Cuts Burger Bar
02.2014 - 01.2015
Head Chef
The Moment Group Corp. Cue Modern BBQ
12.2011 - 01.2014
Head Chef/Senior Manager - Research and Development
Bistro Americano Corp. T.G.I.Friday's
12.2007 - 02.2011
Executive Sous Chef
Global Cafe
09.2006 - 08.2007
Associate of Arts - Culinary
Le Cordon Bleu, California Culinary Arts
Similar Profiles
Emma Fe A. PanganibanEmma Fe A. Panganiban
Accounts Officer at Ahon Sa Hirap Inc (A Microfinance NGO)Accounts Officer at Ahon Sa Hirap Inc (A Microfinance NGO)
Geline PederezGeline Pederez
Development Officer at Ahon Sa Hirap Inc, N.G.ODevelopment Officer at Ahon Sa Hirap Inc, N.G.O
Holly KirkHolly Kirk
Server at Langhorne Coffee House/Johnson Hall Coffee HouseServer at Langhorne Coffee House/Johnson Hall Coffee House
Elaine BoylesElaine Boyles
Marketing Supervisor at Ideal Focus Inc.Marketing Supervisor at Ideal Focus Inc.
Agatha Hyacinth HonoratoAgatha Hyacinth Honorato
OPERATIONS SUPPORT BET at WANFANG TECHNOLOGY INC.OPERATIONS SUPPORT BET at WANFANG TECHNOLOGY INC.